@@robertmcmullin2076 hey Robert, sure. For this recipe I used an high protein flour (king arthur bread flour) with a minimum of 14g of protein in 100 gr. You can use that or a manitoba is a good one too! Hope this helps! All the best
After going to Rome and having Bonci pizza I wanted to have it in England. Came across this video, bought a stand mixer and wow, no regrets!! Thanks for the great recipe and tutorial. My first attempt has been relatively successful so can only get better!! Top man!!
Legit! I'm basically using the same technique but with high quality fresh yeast - don't need the honey to wake the dry ones up. Only thing to remember is to use twice as much of them (1g in this case). Also, it's very important to use high quality flour - final effect of pizza is extremely reliant on this aspect, much more than with other types of bread-like products in general. I'm usually not commenting, but the video contains proper recipe and techniques without extra bullshit so it's worth to prop your channel up. Keep up with good content like this.
Hi again! I wanted to say we tried again and it came out PERFECT! Best recipe for roman pizza dough. Thank you so much for this, we’ve made it 3 times already and feel like I’ll be using this recipe forever :)
Bless you for mentioning the actual numbers for your stand mixer speeds. Came here from "Carla Makes Grandma Style Pizza" because they don't give weighted measurements, and this looks quite similar to her end result.
@@kdub175 What is the main difference between Maestro Vito and Mile Zero Kitchen? With Maestro Vito, "pomm, pomm, pomm" is essential. With Mile Zero Kitchen it is optional but very funny...
That was pretty awesome. I watched Ian Spampatti do it by hand so I gave it a try. It was a sticky mess I had to throw away. I probably didn't knead long enough. The flour I used was Anna 00, 13.3% protein. I will use my Kitchen Aid next time.
Thanks for trying it out! Would love to see it, please tag along (@milezerokitchen) if you have Instagram! And thanks for watching and taking the time to comment, really appreciate it!
Update: This has given me the best results I've ever had out of a traditional oven yet. Amazing light and crispy crust that was strong enough to handle full fat, fresh mozzarella. Going to try this again next week and continue to improve on my technique.
Simple and beautiful like italian food is meant to be. Thank you for sharing your method. Mine has been in the fridge for 30 hours and is amazing, bubbles all over and three times the size. I hope is fine to leave it 48 hours. Will update my comment after I take it out from the oven tomorrow :)
@@heksogen4788 it went very well. Didn't grow exponentially LOL. actually there's another no knead method that he leaves 48h in the fridge. I need to use a better pan though...
Большое спасибо за фантастический видеоролик)) Просьба добавьте рецепт в описании, чтобы можно было перевести его. Жаль что нет субтитров с переводом на русский язык.
Hi, Please find the time to answer some of my questions: 1) Why do you add honey and salt at the end when making the dough 2) Why is water added again at the end when making the dough 3) Why did you stretch the dough and dry it 4) Why did you add yeast directly into the dough rather than proof it on the side then add it in
Hey there Sebastiano 1 - I add the honey to give the yeast a big push, so it can develop better. 2 - the water is added in two times otherwise the flour won't be able to absorb it all in one go. 3 - stretching the dough and dry it for a few minutes makes it easier to work it and shape it. 4 - no particular reason, it's just one of the many methods around. You can also use a prefermentation, as you suggested. The results are very similar. Hope this helps! Ciao
Hello, love your video, can I ask you? I always wondered why wouldn't we let the the dough rest for about 30 min after putting in the pan?? And let more air bubbles form for a puffier crust before basing it with tomatoes?? Thank you 🥰
What you describe is what we call "focaccia", when we let the dough rise one more time in the tray before putting it in the oven. Quite a different product though! Thanks for watching! :)
@@MileZeroKitchen I know focaccia by name and shape and what goes on it but I never made one or seen a proper authentic way to make, Thank you so much 🥰
From Italy well done! Complimenti davvero tutto ben fatto! La farina con 14g di proteine aiuta tantissimo. Ultimamente sono ossessionato dai panettoni e uso la farina panettone per la pizza. Have you done detroit style yet, it's my new obsession (but don't tell to other Italians is so good)?
Grazie Manuel! Mai provato con la farina per panettone, ma qui in America è un po' difficile trovarla. Ad ogni modo si trovano belle farine forti dai 12 ai 14 di prote. Detroit style ci sta tantissimo, anche in qualche modo simile a una nostra romana alta. Perché no, si può provare per dei prossimi video! A presto! :)
Great video. I bought the blue steel pans. Can you do a series on freshly milled whole wheat pizza etc? Majority red/white whole wheat, mixed flours (rye, spelt kamut)? White flour is so much easier to handle but we want to live longer! Bonci uses freshly milled wheat. I have home mill all of the above.
Making this now, using 00 Caputo pizzaria. Followed the mixing as shown, but when laying it out, the dough was tearing. Did not stretch as nice after the mix. Stretch and fold looked fine, so I guess we will see tomorrow!
Caputo Pizzeria is too weak for a Roman style pizza. You need a strong bread flour like Caputo Cuoco. A stronger flour absorbs more water, thus doesn't tear. Pizzeria flour was only designed for traditional Neapolitan recipes.
Was it active dry yeast or IDY that you used? Also, if I wanted to substitute the yeast for a sourdough starter, how much should I use for this recipe? By the way, I think this is, by far, the best Pizza Romana recipe I've seen on UA-cam. Just so impressed with your quality of content.
Hey thanks so much! This is active dry yeast (all the ingredients and equipment are linked in the description of each video). For the sourdough Roman Pizza, I have a video about it along with many MANY more pizza tests and videos. Good luck! :)
Fantastic video. Really really therapeutic. Any idea what you'd change if you want to use a 13x8 pan? Trying to recalculate based on what we have available.
Awesome Video, thank you. Tried it and it was delicious. Only thing was that it didnt rise as much as yours. in the fridge and also outside it maybe doubled. not more. was still good. cheers
I like this video very much. Im trying to make a good home oven pizza but im failing in doing so (my dough doesnt rise enough). So... my question is... What is the secret with the second water? What is the effect of it?
Hi! Thanks for watching! No, it's a high gluten flour with at least 14% of protein in it, like a bread flour or manitoba. You can try with a 00 flour as long as the protein value is around 12-13%
Is your Fiero Casa pan made from 12 gauge or 14 gauge aluminum? Thanks. Looking forward to trying your recipe! I've seen similar videos by Ian Spampatti and Assia Zucchetti.
Sounds like a doable recipe compared to some of the others on UA-cam. Of the finished dough, how much would I need to weigh out to fit a Lloyds 12" X 12" Sicilian pizza pan. All my other pans are aluminum. Would so appreciate your help. Larry
Probably close to 500 grams. 12in x 12in is 30.48cm x 30.48cm= 929.0304 ÷ 2= 464.5152. On another channel this is the way they measured for pan and it came out pretty accurate to size for a Roman style pizza
I always use this formula: pan length x pan width x 0.5 (which is how much thick you want your pizza, if you want it thin x 0.3 or 0.4, or deep 0.7 and up). Thanks for watching!
Hi MZK. I do roman pizza quite often -its more suitable for home ovens than neapolitana, but the problem with putting tomato sauce at the beginning is that it will become quite dry after baking. Have you tried adding tomato sauce with cheese? Ive tried that and in the end tomato sauce was actually too watery. So the perfect time would be something like in between full baking and baking with cheese. I might try making thicker tomato sauce, grate the cheese and put it first and then tomato, or mix the cheese with tomato and then put on the baked dough. The other way is to add tomato sauce just like you add, but to make it more watery or oily so it won't lose all moisture during baking. Maybe spraying it with oil using some kind of sprayer? I use sprayer with water to spray my bread before baking so its not something unknown for me :)
Yeah I know what you mean and I tried all the ways: before, during or after the baking process. As this video wanted to represent the original method and as the sauce is basically raw, I wanted to respect the authenticity of the Roman pizza making, which is by cooking the tomato sauce from the beginning. If you're careful and put enough, you'll have some dry spots but 80% of the pizza would still be saucy. If you get it to dry, maybe your oven is too high?! The sauce needs to be the right amount: too little gets too dry, too much sauce gets too heavy and it doesn't let the pizza rise at full capacity. Happy 2021!
Thanks man, great video, you make the process easy to understand. Just one question, i saw Gabriele Bonci talking about how a foccacia is done by letting proof the dough on the tray, and the roman pizza skip this step. Why ? Wouldn't it make it even lighter ?
I won't discuss Maestro Bonci. He's the king of roman pizza from generations :). I can only suggest that you can definitely proof the dough for 1-2 hours at room temp before store it in the fridge, this is just to help the yeast starts its process. For long maturation/proofing that's more than 6-8 hours, I still recommend using the fridge, especially when we're talking about 24 to 48 hr process.
@@MileZeroKitchen Yep ! But i was talking about when it's on the tray ; at this point, once the dought is streched on it, would you recommend let it rise for a while again or directly put the sauce without waiting...and why ? :) Sorry for the specific question but i've been really getting into pizza science for a year now and i know a few details can make a big difference !
@@florentdevier i see what you mean. I think that cover it and let it rise in the tray before baking it will definitely make it rise even more during cooking, but to be honest I think it's a technique that you can use when baking focaccia. For average roman pizza, you can skip this process because the dough already proofed for 24+ hours. I wouldn't say it makes it better or worse, I imagine that these are just tests to do, and it's about your own taste. I can just say: focaccia = chewy doughy flavours roman pizza = lots of crunch with a soft interior and high quality toppings. That's the main difference.
@@MileZeroKitchen Thanks a lot mate. You summed it up perfectly for me. I'm currently doing lot of tests for the best "sandwich bread" while working on pizza (i find both get the same approach) as i'm thinking about oppening a restaurant, and yeah, it's hard. Hard to understand if milk has it place, what butter or oil can add, if you should mix type 00 and type 1 flour, the hydratation, the proofing and the cooking process (high and fast vs low and "slow"). Quite a science. Thanks for explaning the difference between foccacia and roman style pizza bread, at least i got this now ! Btw just sub to your insta too, your food looks great.
@@florentdevier thank you so much. If opening a restaurant I'd suggest you using the direct method for pizza and bread. It saves a lot of time. Just make all the doughs, proof it, stick it in the fridge, shape it, reproof it and bake. This way you save time compared to indirect methods (with leavens or pre-fermented yeasts like poolish - which I explain in my latest video about Pizza Bianca). For the rest, it's just about making test, experimenting with percentages of different flours, trying to get the best out of what you have, but also, putting your taste first. As that's the key to make something special you only make. :) The best of luck and enjoy the ride!!!!
This is similar to what my Grandmother made, She is not from Rome but from the area but never took 24 hours to make it, I think it was just a bread recipe.
Thank you for such an easy recipe. Love that your video was a breeze to follow. I did everything exactly as instructed, but my dough came out too sticky. It was doing so great up until the last 10 grams of water at the end. If I would’ve kept kneading in the mixer bowl longer than instructed, would the dough have absorbed the water? I used King Arthur All Purpose Flour instead of the one in your recipe. Can’t wait to try it, but I’m definitely going to make another one
@@maxineb9598 He's not saying that everyone based outside of the US should get King Arthur, but rather a strong bread flour. Since the person he responded is using King Arthur Flour, obviously it makes sense to recommend King Arthur bread flour.
As mentioned in the video and in the description, no particular settings, oven at 480 F or 250 C for 12 minutes in the lowest rack of the oven (or bottom shelf). :)
Hi! Is it ok if I let the dough proof for 72 hours?, I do not have enough time right now for the 1 + 3 hours after taking the dough out of the fridge, and I already made it. Thank you.
Hola mile. Excelente reseña la hice y me salio. He hecho otras recetas pero nunca resultan ,pero la tuya si me resulto ,con algunas variaciones pero tengo que afinar algunos detalles. Te agradesco el que compartas tus resetas. Queria preguntar ¿ me sirve harina extrafina o harina 000,0000 o 000000?. ¿ Puedo variar la cantidad de agua refieriendome a los 60 ml que incorporas despues ya que me quedo un poco mas humeda o que me sugieres lo que podria ser ?. si quisiera subir las cantidades por ejemplo con 650 gr de harina ¿ como podria sacar las medidas para incorporar los otros ingredientes?. Te deseo el mayor de los exitos y muchas gracias.
Love this! I’ll try to make it tomorrow. Just a few questions about the ingredients: Is caputo 00 long fermentation cuoco good formthis? Also, the semolina you used, which kind is it? Here in my town sell “fine with hard durum wheat”. Is it good? Thank you for your video!
Hey Lorena! Thanks for watching the video! I haven't tried Caputo 00 cuoco but if it's long fermentation, I think you're good to go. Look up the value of the protein per 100gr, it should be around 13/14% to have some nice result. About the semolina, I just used an everyday fine semolina, nothing special. Lookup for something that just says fine semolina with no wheat in it (makes the crust extra crunchy! Thank you so much for your comment and I hope this helps and you can make a yummy pizza at home! All the best to you! :)
@@MileZeroKitchen Thank you for your reply!! We made it and it tasted delicious but had some problems with the rising. Everything was made the same except for the honey part, which we omitted. Our dough didn't tripled it's size (not during 24h in the fridge nor the 4 hours outside), not even doubled as if it had no yeast at all. Almost no bubbles at all. Might it be because of the honey? Everything else turned out right (the consistence of the dough during kneading, by hand though, the folding part...) Thank you in advance.
@@lorenacalderon7691 Hey Lorena, the honey really helps the developing of the yeast, so yes, it's possible it's because of that. But also, in order to have a very high rising pizza, you need to develop a lot of gluten in the flour, which is usually done by a dough mixer. You can knead by hand using different techniques, it's just simply a bit harder than with a mixer. Lastly, after you finish to form the first ball, the dough needs to sit for about 30 min to 2 hours at room temp before going in the fridge, this will make the yeast start the first rising. Hope this helps, but I also have plans to make a video in how to knead it by hand! Enjoy your day! :)
Hi, any suggestions or adjustments needed for baking at 4000 ft elevation and dry desert heat in Oregon. I've followed your recipe to the letter but my mixer bowl dough comes out wet and sticky and after long proofing and baking there is no rise or large bubbles in final baked crust. Thanks ,awesome channel.
Check your yeast. Small amount of warm water a bit of sugar and wait 10 min to see if it rises. Your four could effect the stickiness, different flours hydrate differently.
Wet and sticky could imply that you haven't properly kneaded it (thus bad gluten development), also that your flour is too weak. A high protein bread flour works best for a recipe like this.
I have tried this recipe 4 times now and Im never able to get the large crumb you get with the large pockets in it. Am I maybe over kneading? I have let it rest in the fridge for 24 hours and even 48 hours and i am only getting small pockets of air inside. Still taste great but im looking for that authentic Roman style like yours.
The most important part to keep those air pockets is to be as gentle with the dough as possible. I’ve had the same issues as you, but the biggest difference for me was how delicate I was handling it from shaping to setting it on the counter, to dimpling, all of it.
It's very likely because of your flour, you need a high protein/high gluten bread flour. Lack of gluten development during mixing/kneading also contributes to this. There's a reason why' he's stretching and laminating the dough at 2:30 of the video, it develops strength and more air. Perhaps your technique could also be a factor in this regard?
@@seankoellner7147 Looks like your flour contains little gluten which may be the cause of the problem. I just read the description and it says "free from the additions of gluten". Perhaps use bread flour, or a strong tipo 0/00 next time. Type 2 flour might not be suitable for roman style pizza. If you've followed the steps properly and mixed all ingredients well, then the culprit could be the flour
If you check the video. When he put it in the tray theres no air at all in the dough, it rises by temperature. I have tried this recipe 20 times and its still not good.@@MisterBroseph
I love your videos and i find them really helpful, however I live in Sweden and can't get my hands on the same flour as you use. What would you use as a substitute? I can use Tipo 00, regular bread flour or bread flour with extra high protein content. Once again love your content!
Hey David! Pizza making is all about experimenting with what you have there to see what works best. With that being said, I'd suggest bread flour with extra protein content (to start). See how you get along with that. You could also use 00 flour, but usually is a bit weak, if that's the case, you can just reduce the proofing time. Let me know how you get along! Thanks so so much for watching, I appreciate it a lot. :)
I attempted these exact amounts with my regular bread flour and the result seemed a little stickier than in the video but still tasted good. Then I bought the flour recommended in the recipe and the result was extremely wet, I had to add more flour at the end until I was able to handle it. Should I gradually reduce hydration for a good result with the recommended flour or is something else wrong? I now have 50lb of this new flour so I can't go back to my regular one! (Also Roman born and raised here trying to reproduce my childhood pizza bianca)
@@MileZeroKitchen Can you tell me? If you were to make like pizza capricciosa roman style like this ... when it is correct time to add salami-ham ,mushrooms, artichokes? In the beggining or like when it's half baked,when u pull it out and add mozzarela?... Also can u tell me is the oven cold when u put it in or already preheated to 250 Celsius...?
@@Zoran675 good question! Capricciosa Is usually a circle pizza, not a square pan, thus we usually cook everything together (apart from prosciutto, which is added at last) in a wood-fire oven. If I were to make it in the house you have to adjust the timing: first tomato sauce and mushrooms (as they have to cook more), and in the last 5 min I would add the rest of the ingredients apart from the prosciutto again (which I would add before serving). Cooking temp is 250, as usual! :) Hope this helps!
Also I am curious if you use active or instant Dry yeast? I'm assuming instant because you put directly with flour lol and if I have to double the recipe does the yeast stay the same?
Hi, great recipe! Thanks for your amazing work! I’ve been trying to make pizza by your instructions and so far got best results than with other recipes out there. One question though - how long overall you knead the dough in the standmixer? For me to get the same silky texture and elasticity of the dough in the stand mixer it takes over 20-25 mins of kneading in the standmixer with 20 mins break in between to let the dough rest. Am I overkneading the dough? As a result the risen dough is not as airy and pizza is not rising as high in the oven. Thanks in advance!
@@askmumidiot, It is easier with higher protein flour - 13-14g e.g Caputo Cuoco. Still a lot of standmixer time - 20-25 mins at least. Adding water in portitions is hard, but helps.
@@arturrismailov Thanks for the answer, I have tried it 5x times with 13% protein bread flour and it still did not work. I dont know what to do. Maybe i should try a different brand.
I think the solution to slowly add last 10% of the water helps. It just takes a lot of time and patience. Also cold water is better than warm for entire process.
When I make 60% hydration it’s much dryer than that. For me 60% is a lower hydration. High for me is 65-68%. I wonder if it has anything to do with how hard my water is. My city has the hardest water in the metro. 🤷🏻♂️
That's my older pan i used for this video. Forza Forni might have the bigger sister or the small quarter size pans, which i have two of those and are perfect for single portions and different pizza toppings! :)
Hey there! Semolina is wheat, polenta is corn, so quite different. But you can substitute them if you don't have one or the other as long as they're fine and not too coarse :)
More time usually adds more flavour, so if you have the fridge space and the time it’s a good idea. At least up to 3 days. The yeast may need to be different. I do 24 hr room temperature ferment when I’m making 15 or more pizzas, I just don’t have room in the fridge. I do 48-72 hr fridge when I have the time, when making smaller amounts. The ooni app says to drop the yeast to about 2g for 48 hr.
I use a bread flour. Please check in the video description, you'll find a link for the flour i use, the yeast and also the pan i use to bake it! :) Good luck and thanks so much for watching!
Va bene la bread flour quella celeste di King Arthur? E se volessi fare la pizza bianca seguo lo stesso procedimento? Grazie e complimenti per i tuoi video ed Instagram foto
@@Silveradoroad Ciao Luis! Si puoi tranquillamente prendere quella ma diminuisci i tempi di riposo a un massimo di 24 ore. Per la bianca ho fatto un altro video proprio dedicato alla pizza bianca: ua-cam.com/video/vHyIyxC7tzs/v-deo.html Grazie mille e a presto!! :)
After 24 hours and warming up to room temperature, my dough is extremely lose. I can't even pick it up without getting longer and longer. I got the Farina 14 flour. What an I doing wrong
If I may... High hydration dough is difficult to work with at first but it is WELL worth it. I sometimes use 2 steel dough scrapers to stretch, fold and move the dough, it makes it much easier. Also when you flour the table and the top of the dough you have a very short period of time where you can move the dough around like he did. You just have to work a fast. A few years ago I made a bit of a study of artisian bread and high hydration doughs (which are needed with home oven temps) and it made a 1000% improvement for me. Hope this helps a bit. It is so worth learning to handle this type of dough.
Hello MZ. You're using a 14g protein flour. If I use a 12g protein flour (the max I can get in Portugal), 330g won't work as it did for you. What would you suggest in terms of measures so that I can adjust my dough to your recipe?
If you calculate up to 1kg you can just start to use hydration %. So 330g flour and 260gr Water is actually (*3) 990g and 780g Water which is a bit more than 78% hydration dough. Just reduce it to 73% and try again. Or if it was really bad, then just use 70% = 233g Water.
Hey Peggy! That means you're definitely using a flour that can't proof for a long time and the yeast gets exhausted. You need a high gluten flour to be able to keep it strong for 24+ hours. Try using a bread flour (12-14% protein). Or if you have an all purpose flour, try reducing the proofing time to 12-24 hrs top. Let me know how you get along! Happy holidays!
@@MileZeroKitchen thanks for your reply, actually the problem is happened on pizza bianca, as I put the polish in fridge to proof, I use high protein bread flour, maybe the yeast not ok for long fermentation. I tried your focaccia, which is excellent😍
@@peggy6711 if you're making pizza with poolish, I'd recommend to skip the fridge part. You don't want to overproof the dough or, as in your case, it might deflate because it's way too exhausted. With the poolish, leave it out and bake the next day (or you'll have way too much steps where the poolish is rising and the yeast will get exhausted). If you want to put the dough in the fridge, I'd suggest completing the dough with all the ingredients, proof it 1-2 hours outside the fridge, then refrigerate as much as you need (so the yeast will slow down) then shape and bake. :)
Hey! I followed this recipe but its hard to get hold of the blue steel pans here in India.... We have baking trays made from Carbon Steel, & Aluminum easily available.... Any suggestions?
Issue with Dough Not Rising... I tried adding the yeast (SAF Traditional Active Dry Yeast) directly to the flour per the video, but the dough shows no signs of rising after 18 hrs. Is the Caputo yeast listed below not also an active dry yeast? In the past, I've read that I need to dissolve the yeast in water prior to incorporating it. I'm also using AP flour. Suggestions anyone? All in all, I'm very excited to work out the kinks in order to get this fantastic looking dough into my belly!
did you put it straight into the fridge? Try let it rise 1 hour in room temp at first before you put it in the fridge (where the proofing slows down and ultimately stops). I've had issues before with bread when I dont let it rise a bit in room temp first.
1. Let it rise an hour at room temp before putting it in the fridge. 2. Also, a strong flour works better for this recipe as it requires a very high hydration. AP is a little too weak.
Awesome video! Love your channel and Instagram. Your cooking looks so beautiful! tried this recipe using Caputo Nuvola Super “0” and a Ninja food processor with the dough attachment. I added the water very slowly as instructed but the dough came out like a wet gluey mass. It didn’t hold together like in the video when trying to stretch it out. I had to use a bench scraper to even pick it up. What am I doing wrong? I used a kitchen scale for all my measurements. Am I adding H2O too fast? Thank you in advance. I want to try all your Roman Pizza recipes!
Hey Rick! Thanks for watching! It's very likely that you introduced the second water way too fast, sometimes I have to go very slow, even drop by drop, so the dough will not loose its consistency. Also, the dough needs to be sticky but needs to come out of the mixer without leaving any residues on the mixer's bowl, so it's also possible that you need to mix it way longer and let it develop more gluten to be able to get dry and elastic. It's very tough to try and guess what you are doing wrong without actually being there and watch your steps. I made different roman pizza recipes, I would probably suggest you try the Pizza bianca one that uses the poolish method, which is a bit easier personally. Hope you get good results next time (it takes a bit of patience and understanding of your ingredients!) Take care!
Thanks for the reply. I will try to be more patient when adding 2nd water. Just watched your new video. That dough looks so beautiful! Very informative. The videos are so helpful in my quest for authentic pizza al taglio. Keep up the great work. Is it possible to overwork dough using a food processor method?
@@rickmoy4392 It's possible to stress the dough a lot yes, and also possible to overwork it and make it too warm (dough temp should be always coming out the mixer at no more than 28 celsius). The most importanto thing is to learn how to see when the dough is ready to come out: usually for me is when it doesn't stick anymore to the sides of the bowl and it looks pretty elastic! Thank you so much for watching the new vid! Appreciate the thumb up on it!
@@rickmoy4392 A food processor is most likely to overheat the dough, destroying the gluten. Always use a stand mixer/spiral mixer/or your hands. Also, Nuvola Super was designed for very long ferments (at least 2 days) and preferments like Poolish or Biga, too strong for 24hr direct doughs. Cuoco flour or any strong bread flour will work well for this recipe.
Hello Mile Zero Kitchen, i would like to say that your recipe is amazing, can all of the ingredients be used for commercial use?. Meaning if i were to use this recipe for more than 1 pizza should i just double, triple, quadruple the ingredients used?
I really do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
MZK,
Can you share what flour you used for your Roman pizza? 🙂
@@robertmcmullin2076 hey Robert, sure. For this recipe I used an high protein flour (king arthur bread flour) with a minimum of 14g of protein in 100 gr. You can use that or a manitoba is a good one too! Hope this helps! All the best
@@MileZeroKitchen14% perfect!
Hello, Great video. What kind of flour did you use? Thanks!
@@polymatheace Hey thanks for watching! I used a bread flour with 14% of protein in it.
After going to Rome and having Bonci pizza I wanted to have it in England. Came across this video, bought a stand mixer and wow, no regrets!! Thanks for the great recipe and tutorial. My first attempt has been relatively successful so can only get better!! Top man!!
Same here😂
The best video on this style of pizza, in my humble opinion. And the best part is, you did it without uttering a single word. Bravo!
Dude! I just made this and it was sooo delicious 🤤 Thank you 🙏 if anyone cares I used caputo red pizza flour and it came out amazing
I've tried really endless recipes, this is BY FAR the best one. Insane result.
Awesome! Thanks for watching!
I have a real good feeling about this recipe. This is the one I'm going with.
Legit! I'm basically using the same technique but with high quality fresh yeast - don't need the honey to wake the dry ones up. Only thing to remember is to use twice as much of them (1g in this case).
Also, it's very important to use high quality flour - final effect of pizza is extremely reliant on this aspect, much more than with other types of bread-like products in general.
I'm usually not commenting, but the video contains proper recipe and techniques without extra bullshit so it's worth to prop your channel up. Keep up with good content like this.
Thanks so much for your kind comment! Appreciate it.
Hi again! I wanted to say we tried again and it came out PERFECT! Best recipe for roman pizza dough. Thank you so much for this, we’ve made it 3 times already and feel like I’ll be using this recipe forever :)
I'm so happy you tried again and enjoyed it Lorena! The more you make it, the easiest it gets. Just takes a bit of practice! :)
Bless you for mentioning the actual numbers for your stand mixer speeds. Came here from "Carla Makes Grandma Style Pizza" because they don't give weighted measurements, and this looks quite similar to her end result.
reminds me of Detroit style, in a very good way! Soft and craunchy 👍🏻
Yeah! Soft and craunchy, Vito! 🍕
@@hajukli4502 we catching those 👊🏻 poom poom baby
@@kdub175 What is the main difference between Maestro Vito and Mile Zero Kitchen? With Maestro Vito, "pomm, pomm, pomm" is essential. With Mile Zero Kitchen it is optional but very funny...
That was pretty awesome. I watched Ian Spampatti do it by hand so I gave it a try. It was a sticky mess I had to throw away. I probably didn't knead long enough. The flour I used was Anna 00, 13.3% protein. I will use my Kitchen Aid next time.
I'm so hungry now! That crunch is magnificent
Kind man, I've no idea why you've not more subs or view. Great video and no B.S. I'm subscribed.
YOU are the kind one. Thanks for your words and thank you so much for watching! :)
Thanks for the recipe and clear instructions! Still lots to learn but it didn't turned out too bad!
Thanks for trying it out! Would love to see it, please tag along (@milezerokitchen) if you have Instagram! And thanks for watching and taking the time to comment, really appreciate it!
Wow your channel deserves millions of subs and you will get them. Master of pizza. 👍✌️
Thanks, I'll be trying this soon.
Mmmm. Can't wait to make this! Just the bread, warm with butter and a cup of hot tea. I'll do it as pizza another time.Thanks!
looks amazing -- so much patience
Génial le résultat!
Merci 🌺
Kudos! Fabulous video and great tutorial on steps in the process!
I'll try this exact recipe out this week, hopefully, it turns out half as good as it looks here.
Thanks for watching the video! Hopefully it'll turn out great!
Update: This has given me the best results I've ever had out of a traditional oven yet. Amazing light and crispy crust that was strong enough to handle full fat, fresh mozzarella.
Going to try this again next week and continue to improve on my technique.
@@dontbanwarren amazing! Very happy you enjoyed the pizza. Keep it up, the more you make it the more you get better.
Thanks for sharing 😊🙏🏼 watching from Australia/Perth
Simple and beautiful like italian food is meant to be. Thank you for sharing your method. Mine has been in the fridge for 30 hours and is amazing, bubbles all over and three times the size. I hope is fine to leave it 48 hours. Will update my comment after I take it out from the oven tomorrow :)
So how's the pizza? Three time the size -aren't you afraid it will get overproofed?
@@heksogen4788 it went very well. Didn't grow exponentially LOL. actually there's another no knead method that he leaves 48h in the fridge. I need to use a better pan though...
Thanks 👍 you are doing good job
That was a great video, thank you for sharing.
Большое спасибо за фантастический видеоролик)) Просьба добавьте рецепт в описании, чтобы можно было перевести его. Жаль что нет субтитров с переводом на русский язык.
Hi,
Please find the time to answer some of my questions:
1) Why do you add honey and salt at the end when making the dough
2) Why is water added again at the end when making the dough
3) Why did you stretch the dough and dry it
4) Why did you add yeast directly into the dough rather than proof it on the side then add it in
Hey there Sebastiano
1 - I add the honey to give the yeast a big push, so it can develop better.
2 - the water is added in two times otherwise the flour won't be able to absorb it all in one go.
3 - stretching the dough and dry it for a few minutes makes it easier to work it and shape it.
4 - no particular reason, it's just one of the many methods around. You can also use a prefermentation, as you suggested. The results are very similar.
Hope this helps!
Ciao
@@MileZeroKitchen Many thanks.
It’s soo good.
That looks amazing
Excellent work. Molto bene.
fab videos, thank you!
This is getting MADE 🔥🍕
Hello, love your video, can I ask you? I always wondered why wouldn't we let the the dough rest for about 30 min after putting in the pan?? And let more air bubbles form for a puffier crust before basing it with tomatoes??
Thank you 🥰
What you describe is what we call "focaccia", when we let the dough rise one more time in the tray before putting it in the oven. Quite a different product though! Thanks for watching! :)
@@MileZeroKitchen I know focaccia by name and shape and what goes on it but I never made one or seen a proper authentic way to make,
Thank you so much 🥰
That crunch is making me want it so bad.
From Italy well done! Complimenti davvero tutto ben fatto! La farina con 14g di proteine aiuta tantissimo. Ultimamente sono ossessionato dai panettoni e uso la farina panettone per la pizza. Have you done detroit style yet, it's my new obsession (but don't tell to other Italians is so good)?
Grazie Manuel! Mai provato con la farina per panettone, ma qui in America è un po' difficile trovarla. Ad ogni modo si trovano belle farine forti dai 12 ai 14 di prote. Detroit style ci sta tantissimo, anche in qualche modo simile a una nostra romana alta. Perché no, si può provare per dei prossimi video! A presto! :)
@@MileZeroKitchen yes please Detroit!!
Great video. I bought the blue steel pans. Can you do a series on freshly milled whole wheat pizza etc? Majority red/white whole wheat, mixed flours (rye, spelt kamut)? White flour is so much easier to handle but we want to live longer! Bonci uses freshly milled wheat. I have home mill all of the above.
First Ive seen that actually looks like Roman pizza, weel done.
Very good looking dough, that thing had some strength! Love to see proper gluten development, so satisfying. Cheers.
Making this now, using 00 Caputo pizzaria. Followed the mixing as shown, but when laying it out, the dough was tearing. Did not stretch as nice after the mix.
Stretch and fold looked fine, so I guess we will see tomorrow!
Caputo Pizzeria is too weak for a Roman style pizza. You need a strong bread flour like Caputo Cuoco. A stronger flour absorbs more water, thus doesn't tear. Pizzeria flour was only designed for traditional Neapolitan recipes.
nice work!
Thanks for the visit
Outstanding!! Subscribed!!
Was it active dry yeast or IDY that you used? Also, if I wanted to substitute the yeast for a sourdough starter, how much should I use for this recipe? By the way, I think this is, by far, the best Pizza Romana recipe I've seen on UA-cam. Just so impressed with your quality of content.
Hey thanks so much! This is active dry yeast (all the ingredients and equipment are linked in the description of each video). For the sourdough Roman Pizza, I have a video about it along with many MANY more pizza tests and videos. Good luck! :)
Fantastic video. Really really therapeutic. Any idea what you'd change if you want to use a 13x8 pan? Trying to recalculate based on what we have available.
I explain how to calculate the dough weight for specific trays in this video! Thanks for watching!
ua-cam.com/video/FAnP5Ry0-4E/v-deo.html
Why not add all the 260ml of water at once? What's the difference compared to adding in two stages?
I shared this video for a friend who is a pizzaiolo
Awesome Video, thank you. Tried it and it was delicious. Only thing was that it didnt rise as much as yours. in the fridge and also outside it maybe doubled. not more. was still good. cheers
I'm very happy you tried the recipe and came out good! Thanks for taking the time to leave a comment! :)
Flour and gluten development. These high protein flours treated properly can inflate to crazy sizes withotu collapsing!
If this pizza is a princess - I would marry her
wow
I like this video very much. Im trying to make a good home oven pizza but im failing in doing so (my dough doesnt rise enough). So... my question is... What is the secret with the second water? What is the effect of it?
Pizza looks great. What kind of flour did you use?
Well done.
Thanks!
Superb! want to hit Like a thousand times :)
I wish you could as well! :)
Great method !! I will try this weekend. Is that 00 flour ?
Hi! Thanks for watching! No, it's a high gluten flour with at least 14% of protein in it, like a bread flour or manitoba. You can try with a 00 flour as long as the protein value is around 12-13%
Roman pizza is the best
Is your Fiero Casa pan made from 12 gauge or 14 gauge aluminum? Thanks.
Looking forward to trying your recipe! I've seen similar videos by Ian Spampatti and Assia Zucchetti.
Dang so airy and crispy
Will be doing this by HAND tomorrow. Oh boy...
Sounds like a doable recipe compared to some of the others on UA-cam. Of the finished dough, how much would I need to weigh out to fit a Lloyds 12" X 12" Sicilian pizza pan. All my other pans are aluminum. Would so appreciate your help. Larry
Probably close to 500 grams. 12in x 12in is 30.48cm x 30.48cm= 929.0304 ÷ 2= 464.5152. On another channel this is the way they measured for pan and it came out pretty accurate to size for a Roman style pizza
For the quantity of dough needed for a particular pan. length*width in cm. > divided by 2 gives grams of dough needed.
I always use this formula: pan length x pan width x 0.5 (which is how much thick you want your pizza, if you want it thin x 0.3 or 0.4, or deep 0.7 and up). Thanks for watching!
@@MileZeroKitchen From a math point of view it's the same formula, as x/2 is the same as x*0,5 ;)
Hi MZK. I do roman pizza quite often -its more suitable for home ovens than neapolitana, but the problem with putting tomato sauce at the beginning is that it will become quite dry after baking. Have you tried adding tomato sauce with cheese? Ive tried that and in the end tomato sauce was actually too watery. So the perfect time would be something like in between full baking and baking with cheese. I might try making thicker tomato sauce, grate the cheese and put it first and then tomato, or mix the cheese with tomato and then put on the baked dough.
The other way is to add tomato sauce just like you add, but to make it more watery or oily so it won't lose all moisture during baking. Maybe spraying it with oil using some kind of sprayer? I use sprayer with water to spray my bread before baking so its not something unknown for me :)
Yeah I know what you mean and I tried all the ways: before, during or after the baking process. As this video wanted to represent the original method and as the sauce is basically raw, I wanted to respect the authenticity of the Roman pizza making, which is by cooking the tomato sauce from the beginning. If you're careful and put enough, you'll have some dry spots but 80% of the pizza would still be saucy. If you get it to dry, maybe your oven is too high?! The sauce needs to be the right amount: too little gets too dry, too much sauce gets too heavy and it doesn't let the pizza rise at full capacity. Happy 2021!
Thanks man, great video, you make the process easy to understand. Just one question, i saw Gabriele Bonci talking about how a foccacia is done by letting proof the dough on the tray, and the roman pizza skip this step. Why ? Wouldn't it make it even lighter ?
I won't discuss Maestro Bonci. He's the king of roman pizza from generations :). I can only suggest that you can definitely proof the dough for 1-2 hours at room temp before store it in the fridge, this is just to help the yeast starts its process. For long maturation/proofing that's more than 6-8 hours, I still recommend using the fridge, especially when we're talking about 24 to 48 hr process.
@@MileZeroKitchen Yep ! But i was talking about when it's on the tray ; at this point, once the dought is streched on it, would you recommend let it rise for a while again or directly put the sauce without waiting...and why ? :)
Sorry for the specific question but i've been really getting into pizza science for a year now and i know a few details can make a big difference !
@@florentdevier i see what you mean. I think that cover it and let it rise in the tray before baking it will definitely make it rise even more during cooking, but to be honest I think it's a technique that you can use when baking focaccia. For average roman pizza, you can skip this process because the dough already proofed for 24+ hours. I wouldn't say it makes it better or worse, I imagine that these are just tests to do, and it's about your own taste. I can just say:
focaccia = chewy doughy flavours
roman pizza = lots of crunch with a soft interior and high quality toppings.
That's the main difference.
@@MileZeroKitchen Thanks a lot mate. You summed it up perfectly for me. I'm currently doing lot of tests for the best "sandwich bread" while working on pizza (i find both get the same approach) as i'm thinking about oppening a restaurant, and yeah, it's hard. Hard to understand if milk has it place, what butter or oil can add, if you should mix type 00 and type 1 flour, the hydratation, the proofing and the cooking process (high and fast vs low and "slow").
Quite a science. Thanks for explaning the difference between foccacia and roman style pizza bread, at least i got this now !
Btw just sub to your insta too, your food looks great.
@@florentdevier thank you so much. If opening a restaurant I'd suggest you using the direct method for pizza and bread. It saves a lot of time. Just make all the doughs, proof it, stick it in the fridge, shape it, reproof it and bake. This way you save time compared to indirect methods (with leavens or pre-fermented yeasts like poolish - which I explain in my latest video about Pizza Bianca). For the rest, it's just about making test, experimenting with percentages of different flours, trying to get the best out of what you have, but also, putting your taste first. As that's the key to make something special you only make. :) The best of luck and enjoy the ride!!!!
This is similar to what my Grandmother made, She is not from Rome but from the area but never took 24 hours to make it, I think it was just a bread recipe.
Thank you for such an easy recipe. Love that your video was a breeze to follow. I did everything exactly as instructed, but my dough came out too sticky. It was doing so great up until the last 10 grams of water at the end. If I would’ve kept kneading in the mixer bowl longer than instructed, would the dough have absorbed the water? I used King Arthur All Purpose Flour instead of the one in your recipe. Can’t wait to try it, but I’m definitely going to make another one
Hey Diana! Please use King Arthur Bread Flour with my no knead recipe! It'll be even easier! :)
@@MileZeroKitchen Umm, not everyone outside US can get that brand of flour. You make it sound like anything else is going to be a failure.
@@maxineb9598 He's not saying that everyone based outside of the US should get King Arthur, but rather a strong bread flour. Since the person he responded is using King Arthur Flour, obviously it makes sense to recommend King Arthur bread flour.
Great Recipe! What setting on your oven did you use to pre bake the pizza base?
As mentioned in the video and in the description, no particular settings, oven at 480 F or 250 C for 12 minutes in the lowest rack of the oven (or bottom shelf). :)
Hi! Is it ok if I let the dough proof for 72 hours?, I do not have enough time right now for the 1 + 3 hours after taking the dough out of the fridge, and I already made it. Thank you.
Hola mile.
Excelente reseña la hice y me salio.
He hecho otras recetas pero nunca resultan ,pero la tuya si me resulto ,con algunas variaciones pero tengo que afinar algunos detalles.
Te agradesco el que compartas tus resetas.
Queria preguntar ¿ me sirve harina extrafina o harina 000,0000 o 000000?.
¿ Puedo variar la cantidad de agua refieriendome a los 60 ml que incorporas despues ya que me quedo un poco mas humeda o que me sugieres lo que podria ser ?.
si quisiera subir las cantidades por ejemplo con 650 gr de harina
¿ como podria sacar las medidas para incorporar los otros ingredientes?.
Te deseo el mayor de los exitos y muchas gracias.
Love this! I’ll try to make it tomorrow. Just a few questions about the ingredients: Is caputo 00 long fermentation cuoco good formthis? Also, the semolina you used, which kind is it? Here in my town sell “fine with hard durum wheat”. Is it good? Thank you for your video!
Hey Lorena! Thanks for watching the video! I haven't tried Caputo 00 cuoco but if it's long fermentation, I think you're good to go. Look up the value of the protein per 100gr, it should be around 13/14% to have some nice result. About the semolina, I just used an everyday fine semolina, nothing special. Lookup for something that just says fine semolina with no wheat in it (makes the crust extra crunchy! Thank you so much for your comment and I hope this helps and you can make a yummy pizza at home! All the best to you! :)
@@MileZeroKitchen Thank you for your reply!! We made it and it tasted delicious but had some problems with the rising. Everything was made the same except for the honey part, which we omitted. Our dough didn't tripled it's size (not during 24h in the fridge nor the 4 hours outside), not even doubled as if it had no yeast at all. Almost no bubbles at all. Might it be because of the honey? Everything else turned out right (the consistence of the dough during kneading, by hand though, the folding part...) Thank you in advance.
@@lorenacalderon7691 Hey Lorena, the honey really helps the developing of the yeast, so yes, it's possible it's because of that. But also, in order to have a very high rising pizza, you need to develop a lot of gluten in the flour, which is usually done by a dough mixer. You can knead by hand using different techniques, it's just simply a bit harder than with a mixer. Lastly, after you finish to form the first ball, the dough needs to sit for about 30 min to 2 hours at room temp before going in the fridge, this will make the yeast start the first rising. Hope this helps, but I also have plans to make a video in how to knead it by hand! Enjoy your day! :)
@@MileZeroKitchen Thank you lots!! It helps a lot. We'll try again soon. Have a good one you too!
Impresionante 😍😍😍
Any waiting time when putting in thr tray / before putting the tomato sauce on top? Thanks!
We missed your dog today! 😄
We’ll be back shortly! ❤️🦁
Hi, any suggestions or adjustments needed for baking at 4000 ft elevation and dry desert heat in Oregon. I've followed your recipe to the letter but my mixer bowl dough comes out wet and sticky and after long proofing and baking there is no rise or large bubbles in final baked crust. Thanks ,awesome channel.
Check your yeast. Small amount of warm water a bit of sugar and wait 10 min to see if it rises. Your four could effect the stickiness, different flours hydrate differently.
Wet and sticky could imply that you haven't properly kneaded it (thus bad gluten development), also that your flour is too weak. A high protein bread flour works best for a recipe like this.
I have tried this recipe 4 times now and Im never able to get the large crumb you get with the large pockets in it. Am I maybe over kneading? I have let it rest in the fridge for 24 hours and even 48 hours and i am only getting small pockets of air inside. Still taste great but im looking for that authentic Roman style like yours.
The most important part to keep those air pockets is to be as gentle with the dough as possible. I’ve had the same issues as you, but the biggest difference for me was how delicate I was handling it from shaping to setting it on the counter, to dimpling, all of it.
It's very likely because of your flour, you need a high protein/high gluten bread flour. Lack of gluten development during mixing/kneading also contributes to this. There's a reason why' he's stretching and laminating the dough at 2:30 of the video, it develops strength and more air. Perhaps your technique could also be a factor in this regard?
@@kraftpunk6654 i use mulino marino burrato which has a protein content of around 14%.
@@seankoellner7147 Looks like your flour contains little gluten which may be the cause of the problem. I just read the description and it says "free from the additions of gluten". Perhaps use bread flour, or a strong tipo 0/00 next time. Type 2 flour might not be suitable for roman style pizza. If you've followed the steps properly and mixed all ingredients well, then the culprit could be the flour
If you check the video. When he put it in the tray theres no air at all in the dough, it rises by temperature. I have tried this recipe 20 times and its still not good.@@MisterBroseph
genius
I love your videos and i find them really helpful, however I live in Sweden and can't get my hands on the same flour as you use. What would you use as a substitute? I can use Tipo 00, regular bread flour or bread flour with extra high protein content.
Once again love your content!
Hey David! Pizza making is all about experimenting with what you have there to see what works best. With that being said, I'd suggest bread flour with extra protein content (to start). See how you get along with that. You could also use 00 flour, but usually is a bit weak, if that's the case, you can just reduce the proofing time. Let me know how you get along! Thanks so so much for watching, I appreciate it a lot. :)
@@MileZeroKitchen Not everyone lives in America so we have to use whatever we can get. Whether it be 00 or similar.
@@maxineb9598 I don't live in America either, yet I have access to Caputo and local bread flours. So.....
I attempted these exact amounts with my regular bread flour and the result seemed a little stickier than in the video but still tasted good. Then I bought the flour recommended in the recipe and the result was extremely wet, I had to add more flour at the end until I was able to handle it. Should I gradually reduce hydration for a good result with the recommended flour or is something else wrong? I now have 50lb of this new flour so I can't go back to my regular one! (Also Roman born and raised here trying to reproduce my childhood pizza bianca)
What flour did you buy?
Great video. What size pan is that? Thanks!
awesome looking pizza
Thanks! And thank you for watching! :)
@@MileZeroKitchen Can you tell me? If you were to make like pizza capricciosa roman style like this ... when it is correct time to add salami-ham ,mushrooms, artichokes? In the beggining or like when it's half baked,when u pull it out and add mozzarela?...
Also can u tell me is the oven cold when u put it in or already preheated to 250 Celsius...?
@@Zoran675 good question! Capricciosa Is usually a circle pizza, not a square pan, thus we usually cook everything together (apart from prosciutto, which is added at last) in a wood-fire oven. If I were to make it in the house you have to adjust the timing: first tomato sauce and mushrooms (as they have to cook more), and in the last 5 min I would add the rest of the ingredients apart from the prosciutto again (which I would add before serving). Cooking temp is 250, as usual! :) Hope this helps!
@@MileZeroKitchen thanks a lot sir...
@@Zoran675 you betcha. :)
Also I am curious if you use active or instant Dry yeast? I'm assuming instant because you put directly with flour lol and if I have to double the recipe does the yeast stay the same?
How do you calculate how much dough you have to put in your pan? I have a long rectangular pan.
Thank you 🙏
you can do the area the pan dividade by 2, so if you have a 20x30cm pan it would be 600/2 so 300 grams of dough
Hi, great recipe! Thanks for your amazing work!
I’ve been trying to make pizza by your instructions and so far got best results than with other recipes out there.
One question though - how long overall you knead the dough in the standmixer? For me to get the same silky texture and elasticity of the dough in the stand mixer it takes over 20-25 mins of kneading in the standmixer with 20 mins break in between to let the dough rest.
Am I overkneading the dough? As a result the risen dough is not as airy and pizza is not rising as high in the oven.
Thanks in advance!
Did you find the solution? I have the same problem.
@@askmumidiot, It is easier with higher protein flour - 13-14g e.g Caputo Cuoco. Still a lot of standmixer time - 20-25 mins at least. Adding water in portitions is hard, but helps.
@@arturrismailov Thanks for the answer, I have tried it 5x times with 13% protein bread flour and it still did not work. I dont know what to do. Maybe i should try a different brand.
I think the solution to slowly add last 10% of the water helps.
It just takes a lot of time and patience. Also cold water is better than warm for entire process.
When I make 60% hydration it’s much dryer than that. For me 60% is a lower hydration. High for me is 65-68%. I wonder if it has anything to do with how hard my water is. My city has the hardest water in the metro. 🤷🏻♂️
This dough is almost 79% hydration, he starts with 200g water and then adds 60g later in the process.
it's to do with the flour, its not really the water, try using milk, i have the same issue
This is a 79% hydration!
65-68 % is not high hydration
is there any problem if a rest the dough more? about 30 hours?
Pizza pan comes tomorrow! Dough in bulk now :)
Can i make more at once by multiplying the ingredients ? And can i store it in the freezer?
Thank you for your great video!! I can't find your pan: size 30x40cm on forzaforni?
That's my older pan i used for this video. Forza Forni might have the bigger sister or the small quarter size pans, which i have two of those and are perfect for single portions and different pizza toppings! :)
Great video.Is the semolino can be the polenta flour?
Hey there! Semolina is wheat, polenta is corn, so quite different. But you can substitute them if you don't have one or the other as long as they're fine and not too coarse :)
@@MileZeroKitchen Thanks. I know some bakery uses the polenta to dust the base of some breads.
Hey Mile, just curious would it be beneficial to have it cold ferment for an extra day or what it be too much? Thanks!
More time usually adds more flavour, so if you have the fridge space and the time it’s a good idea. At least up to 3 days. The yeast may need to be different. I do 24 hr room temperature ferment when I’m making 15 or more pizzas, I just don’t have room in the fridge. I do 48-72 hr fridge when I have the time, when making smaller amounts. The ooni app says to drop the yeast to about 2g for 48 hr.
Thank you for the recipe, what flour do you use? All purpose floor is fine?
I use a bread flour. Please check in the video description, you'll find a link for the flour i use, the yeast and also the pan i use to bake it! :) Good luck and thanks so much for watching!
Va bene la bread flour quella celeste di King Arthur? E se volessi fare la pizza bianca seguo lo stesso procedimento? Grazie e complimenti per i tuoi video ed Instagram foto
@@Silveradoroad Ciao Luis! Si puoi tranquillamente prendere quella ma diminuisci i tempi di riposo a un massimo di 24 ore. Per la bianca ho fatto un altro video proprio dedicato alla pizza bianca: ua-cam.com/video/vHyIyxC7tzs/v-deo.html
Grazie mille e a presto!! :)
After 24 hours and warming up to room temperature, my dough is extremely lose. I can't even pick it up without getting longer and longer. I got the Farina 14 flour. What an I doing wrong
If I may... High hydration dough is difficult to work with at first but it is WELL worth it. I sometimes use 2 steel dough scrapers to stretch, fold and move the dough, it makes it much easier. Also when you flour the table and the top of the dough you have a very short period of time where you can move the dough around like he did. You just have to work a fast. A few years ago I made a bit of a study of artisian bread and high hydration doughs (which are needed with home oven temps) and it made a 1000% improvement for me. Hope this helps a bit. It is so worth learning to handle this type of dough.
@@alizarincrimson123 is it a necessity to fold the dough again after it came out of the fridge? Because I always skipped that so far
Thanks for a great video :) When you add the second water: over how long period of time do you mix it while adding the water?
Hello MZ. You're using a 14g protein flour. If I use a 12g protein flour (the max I can get in Portugal), 330g won't work as it did for you. What would you suggest in terms of measures so that I can adjust my dough to your recipe?
If you calculate up to 1kg you can just start to use hydration %. So 330g flour and 260gr Water is actually (*3) 990g and 780g Water which is a bit more than 78% hydration dough. Just reduce it to 73% and try again. Or if it was really bad, then just use 70% = 233g Water.
Thanks so much for your sharing, i did try a few times but most of the air gone once i transfer to the baking tray
Hey Peggy! That means you're definitely using a flour that can't proof for a long time and the yeast gets exhausted. You need a high gluten flour to be able to keep it strong for 24+ hours. Try using a bread flour (12-14% protein). Or if you have an all purpose flour, try reducing the proofing time to 12-24 hrs top. Let me know how you get along! Happy holidays!
@@MileZeroKitchen thanks for your reply, actually the problem is happened on pizza bianca, as I put the polish in fridge to proof, I use high protein bread flour, maybe the yeast not ok for long fermentation.
I tried your focaccia, which is excellent😍
@@peggy6711 if you're doing pizza bianca, you don't need to proof the poolish in the fridge. It needs to proof at room temp for 12-18 hrs. :)
@@MileZeroKitchen ic, if the poolish is fermented as u taught, can i put it into fridge (eg 8-10 hrs) and continue the subsequent steps? thanks
@@peggy6711 if you're making pizza with poolish, I'd recommend to skip the fridge part. You don't want to overproof the dough or, as in your case, it might deflate because it's way too exhausted. With the poolish, leave it out and bake the next day (or you'll have way too much steps where the poolish is rising and the yeast will get exhausted).
If you want to put the dough in the fridge, I'd suggest completing the dough with all the ingredients, proof it 1-2 hours outside the fridge, then refrigerate as much as you need (so the yeast will slow down) then shape and bake. :)
No link for trays
Hey! I followed this recipe but its hard to get hold of the blue steel pans here in India.... We have baking trays made from Carbon Steel, & Aluminum easily available.... Any suggestions?
Don’t worry! It will be good anyway
Carbon steel is the same thing as blue steel
Thanks for the video. how long/often do you strech and fold the dough before 24h resting?
I'd say around 5-8 folds or as soon as you see the dough becoming really smooth and bubbly!
@@MileZeroKitchen thanks and for the folding after the rest there is also a cut how often did you fold it there?
@@utzalb after bulk fermentation I just give it 2 folds and seal the ends :)
Issue with Dough Not Rising... I tried adding the yeast (SAF Traditional Active Dry Yeast) directly to the flour per the video, but the dough shows no signs of rising after 18 hrs. Is the Caputo yeast listed below not also an active dry yeast? In the past, I've read that I need to dissolve the yeast in water prior to incorporating it. I'm also using AP flour. Suggestions anyone? All in all, I'm very excited to work out the kinks in order to get this fantastic looking dough into my belly!
did you put it straight into the fridge? Try let it rise 1 hour in room temp at first before you put it in the fridge (where the proofing slows down and ultimately stops). I've had issues before with bread when I dont let it rise a bit in room temp first.
1. Let it rise an hour at room temp before putting it in the fridge.
2. Also, a strong flour works better for this recipe as it requires a very high hydration. AP is a little too weak.
Awesome video! Love your channel and Instagram. Your cooking looks so beautiful! tried this recipe using Caputo Nuvola Super “0” and a Ninja food processor with the dough attachment. I added the water very slowly as instructed but the dough came out like a wet gluey mass. It didn’t hold together like in the video when trying to stretch it out. I had to use a bench scraper to even pick it up. What am I doing wrong? I used a kitchen scale for all my measurements. Am I adding H2O too fast? Thank you in advance. I want to try all your Roman Pizza recipes!
Hey Rick! Thanks for watching! It's very likely that you introduced the second water way too fast, sometimes I have to go very slow, even drop by drop, so the dough will not loose its consistency. Also, the dough needs to be sticky but needs to come out of the mixer without leaving any residues on the mixer's bowl, so it's also possible that you need to mix it way longer and let it develop more gluten to be able to get dry and elastic. It's very tough to try and guess what you are doing wrong without actually being there and watch your steps. I made different roman pizza recipes, I would probably suggest you try the Pizza bianca one that uses the poolish method, which is a bit easier personally. Hope you get good results next time (it takes a bit of patience and understanding of your ingredients!) Take care!
Thanks for the reply. I will try to be more patient when adding 2nd water. Just watched your new video. That dough looks so beautiful! Very informative. The videos are so helpful in my quest for authentic pizza al taglio. Keep up the great work.
Is it possible to overwork dough using a food processor method?
@@rickmoy4392 It's possible to stress the dough a lot yes, and also possible to overwork it and make it too warm (dough temp should be always coming out the mixer at no more than 28 celsius). The most importanto thing is to learn how to see when the dough is ready to come out: usually for me is when it doesn't stick anymore to the sides of the bowl and it looks pretty elastic!
Thank you so much for watching the new vid! Appreciate the thumb up on it!
@@MileZeroKitchen Thank you for the input!
@@rickmoy4392 A food processor is most likely to overheat the dough, destroying the gluten. Always use a stand mixer/spiral mixer/or your hands. Also, Nuvola Super was designed for very long ferments (at least 2 days) and preferments like Poolish or Biga, too strong for 24hr direct doughs. Cuoco flour or any strong bread flour will work well for this recipe.
is it a 2L or 1L container for the dough ?
Hello Mile Zero Kitchen, i would like to say that your recipe is amazing, can all of the ingredients be used for commercial use?. Meaning if i were to use this recipe for more than 1 pizza should i just double, triple, quadruple the ingredients used?
No. There is an exponential mass effect in bread doughs where the yeast added to bigger batches is much smaller as the batches get larger.
Any way you can give the breakdown of ingredients for a blue steel pan 15"x21.5"?
The one in the video seems a classic Italian 30x40cm --> 11.8"x15.75"
I would simply multiply the ingredient weights in this video by 1.75