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This is THE pizza recipe I keep coming back to. Even though I’m generally pretty lazy and impatient in the kitchen, the 3-day dough is really worth it. I follow your instructions to the T and it’s really not difficult at all. And yes, the reason I’m here again is because I’m making it tonight.
Mile Zero Kitchen No, thank you for making those videos. I hope to see more. Do you actually have a professional background, because not everybody uses a poolish for their dough recipe.
@@MrBen91091 no professional background, but I'm originally from Rome Italy and really know my way around the kitchen, thanks to my grandparents and parents that tought me well. I have more pizza recipes here and there on the channel, and plenty to come. :)
Big fan of the channel! What would you say is the main difference between using wholewheat flour and regular 00 flour? I've got tons of wholewheat flour to use so was thinking to use 100% wholwheat flour but didn't want to ruin the integrity of the pizza...
Hey Diane, I'd say remove it cause you want the full heat to blast the pan, but that's just my preference. You could try with and see what happens. Also, if you have a stone you could try baking it straight to the stone without the pan (that's what we call "pizza alla pala" or pizza on the peel").
Would this recipe work if I just used Caputo Cuoco for the poolish and refresh dough? It's odd because it's easier for me to find Caputo than King Arthur where I live.
If you like this video, please help the channel by SUBSCRIBING and by hitting the notification bell you can be the first to watch the next videos! THANKS EVERYONE goo.gl/WWsYyX
This is THE pizza recipe I keep coming back to. Even though I’m generally pretty lazy and impatient in the kitchen, the 3-day dough is really worth it. I follow your instructions to the T and it’s really not difficult at all. And yes, the reason I’m here again is because I’m making it tonight.
I go to another place when I watch your vlogs.
Thank you so much for this recipe!! I made several times and it’s delicious!
Thanks so much for trying it out! :)
Excellent video! I’m hooked!! Thank you!
I like your whole wheat dough because it's easy to follow. And I think I can use this dough for focaccia 😋
This actually looks insane
Thanks for watching Ben! :)
Mile Zero Kitchen No, thank you for making those videos. I hope to see more. Do you actually have a professional background, because not everybody uses a poolish for their dough recipe.
@@MrBen91091 no professional background, but I'm originally from Rome Italy and really know my way around the kitchen, thanks to my grandparents and parents that tought me well. I have more pizza recipes here and there on the channel, and plenty to come. :)
Hi! I love your videos! Could you share what flour are you using for the poolish? And if I can do it all with 00 flour ?
Big fan of the channel! What would you say is the main difference between using wholewheat flour and regular 00 flour? I've got tons of wholewheat flour to use so was thinking to use 100% wholwheat flour but didn't want to ruin the integrity of the pizza...
Thanks Tommy! You can definitely go 100% whole wheat, it'll just be a very rustic flavor and texture but it's still delicious :)
Hi Dani, should I remove my baking stone, or put my pan on top? My stone was special ordered and is only 2 inches short all the way around.
Hey Diane, I'd say remove it cause you want the full heat to blast the pan, but that's just my preference. You could try with and see what happens. Also, if you have a stone you could try baking it straight to the stone without the pan (that's what we call "pizza alla pala" or pizza on the peel").
@@MileZeroKitchen Great idea, cooking it on the stone, duh, thank you for your wisdom.
I would like to print a recipe for the whole wheat dough - is that possible. Thank you very much.
Hey Camille, i don't have that feature on my channel yet, but I'll see what I can do! Thanks so much for the suggestion!
Would this recipe work if I just used Caputo Cuoco for the poolish and refresh dough? It's odd because it's easier for me to find Caputo than King Arthur where I live.
It'll work no problem!
I'm way too impatient for this, also I'm a beginner but pizza looks incredible
😅