Back to My Roots. 🍕
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- Опубліковано 31 гру 2022
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ko-fi.com/milezerokitchen
Let's kick off the new year with an amazing Poolish Roman High Hydration Pizza. No need of fancy stand mixers, this is 100% handmade with virtually zero kneading time.
80% hydrated to be exact and I'm back to my old-school recipe. I needed to get back to my roots and feel the greatness of this simple dough that never fails. Also, the simplicity of the toppings is always rewarding. Simple always means the best flavor that we all know for fact, so a simple great cheese and a few slices of ham can fix my day. How about yours?
Let's bake our first pizza of the year together. Let's go.
INGREDIENTS:
For the Poolish:
200 gr Water
200 gr Bread Flour
0.6 gr Dry Yeast
For the Main Dough:
All the Poolish
60 gr Water
100 gr Bread Flour
30 gr Whole Wheat Flour
5 gr Raw Unprocessed Honey
8 gr Salt
KITCHEN EQUIPMENT USED IN THIS VIDEO:
THIS FLOUR: amzn.to/3hY8ytr
WHOLE WHEAT: amzn.to/3GqFgMj
BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order)
PIZZA DOUGH TRAY: bit.ly/30xQJIk (use code MILEZERO for 10% OFF all your order)
DRY YEAST: amzn.to/3M3J33g
Flour Sieve: amzn.to/3G5LsZN
Veggie KNIFE: amzn.to/34yWRlO
Super Cool - Heat Resistance up to 932F Oven Mitts: amzn.to/32PEhlG
My Kitchen SCALE: amzn.to/3nFEGkr
My AMAZON STORE: www.amazon.com/shop/milezerok...
Licensed MUSIC: artlist.io/Daniele-66323
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you.
I'm proudly inspired by the cinematography of some amazing channels here on UA-cam like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Her 86M2, and many more....
Visit My Website: www.milezerokitchen.com
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#easypizzadough #nokneading #pizza #romanpizza #homemadepizza #nokneading #asmrcooking #asmr #asmrfood #nostandmixer - Навчання та стиль
Let's kick off 2023 in Roman style.
Don't forget to subscribe and press the notification bell so you will know instantly when a new video comes out! Happy new year y'all. ✌👽
Have you ever tried baking with a blue steel pan on top of a pizza stone or pizza steel in the oven?
It is unfair that this guy have so few followers, he is great!! Great content buddy!!! You have an Argentinian fan!! Greetings from Chile!
Your cinematic baking is total zen. Keep them coming
Thanks!
incredible new twists on some tried and true delicacies ,Maraviglioso!!
You are a legend bro
Nobody makes pizza like you
Thank you that’s so nice!
I must agree, Mile you are truly an artist, greetings from Croatia
Love the music, love Jake & love you! (And needless to say, love 🍕)
Maravilloso!!!
Encontré por casualidad tu canal de videos. Me encantó como haces tu ficaccia, etc etc. Tu perrito es otra estrella!!
Congratulations. Great job.
Insane as always
Tus vídeos son lo máximo amigo.
Love your videos, very inspiring! Keep it up... 🙏👍
Happy New Year! Can’t wait to see what video ideas you have in store this year.
Lots of magic will happen! Thanks for sticking around!
Thanks for your video! It is awesome! Please make more. You are so talented! Inspires me 😃🍕
Thank you so much!
Happy New Year Dani!! Hope you have a blessed 2023. Looking forward to some awesome videos.
Thank you Jeff, and to you and your family too!
Ein frohes neues Jahr euch allen! Looking forward some nice new recipes!!
Happy new year to you too!
Brilliant as usual! Happy and prosperous New Year to you! We are so lucky to have a magnificent chef and film maker teaching us! Thanks. This looks so delicious. It is breakfast time here, and this looks yummy. Or maybe add an egg. Bravo!
Breakfast time here as well and I’m having eggs! Thanks for the kind words. Happy new year!
I’m diggin the vibe your puttin down. So we’ll done brotha.👍
Amazing 🤩 as always🙏🏼
Thank you!
Bravo 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
Numero uno assoluto ❤️
You eat it so delicious!🤤
Awsome video well done
BRO AMAIZING BREAD !
I love your content man, its so good! I'd love to cook with you, absolutely amazing work!
Thank you!
Just started watching your videos, all the way in Pakistan. Love your way of cooking!
Happy new year mate. 👍😎🇦🇺
Happy new year!
i tuoi video sono pura poesia
Buonissima la proverò grazie Buon Anno nuovo
Anche a te!
Beautiful
Thanks!
Magnifique
Thank you!
E i fichi? 😉
Quanto amore in questa pizza. E che bravo regista di te stesso.
Bravissimo, ė sempre bello vedere i tuoi video, ricette buonissime, grazie per la tua condivisione
Grazie a te e buon anno!
You deserve 1,000,000 suscriber bro,
Your dough are amazing !
(and the way you film)
Cheers from France
Thanks so much!!!
Dude you need to do a pinsa, romans style, italian sandwich place....
M semmens master 👍
Absolutely stunning once again MZK. The burrata drip at 6:17? ….sigh. 😊😂
It is almost new year again, so I am a bit late to the party. Still a great video of course! For planning purposes, how long should I take into account for the doubling in size (before the final rise of 3-4 hours)?
Put the pizza in the oven and go on a trip around the world?
The bottom of the pizza is overcooked. Golden and crispy never brown.
Hey man, any tips for baking pizza with spelt? I don’t use wheat flour much
Вы Всё можете ВКУСНО ПРИГОТОВИТЬ! Спасибо что знакомите меня такими рецептами! 👍👍👍YOU CAN COOK EVERYTHING DELICIOUSLY! Thank you for introducing me to these recipes!👍👍👍С НОВЫМ ГОДОМ !🌲🌲🌲HAPPY NEW YEAR !🌲🌲🌲
Thank you and happy new year!
Can you keep the poolish in the fridge instead at RT?
👍👌👌
Absolutely stunning videos! Your filming is mesmerizing. How do you determine what flour to use. I know in past videos it was Polselli Super.
Thank you so much for the kind comment! Usually the more protein the flour has, the longer the bulk fermentation. Polselli super can rest 3-4 days to develop flavor. KA is about 12-13% which is still a strong flour and can hold enough rest for the Poolish (in this case)
@@MileZeroKitchen okay good to know! Thank you for the quick reply. Looking forward to more videos!
Can i use the polselli flour for this recepe? can i use it for most of your recepes? grazie !
Polselli its a very good flour, I’m sure you can use it with great results!
I've always used lloyd pans that are non stick which work great. I don't coat the dough with flour before placing in pan. I use a lot of oil in the pan instead, like a foccacia. Maybe that's why they stick to these pans?
These pans are made of blue steel which is a high heat conductor. They require a proper seasoning with olive oil until they create a black film all over their surface. Then stretch your pizza in semola flour and brush olive oil onto the pan before placing the dough and bake. They should NEVER stick if the seasoning coat is properly done.
Thanks man. The flour is necessary then? Have you ever used these pans without the semolina? Sorry for all the questions. 😁
Good morning . 16-18 hour ferment on the bench ? Or fridge
Poolish is fermented at room temp
Hi! Love your videos, where to buy that steel? What kind och dimensions? Best regards, Mike 🇸🇪
Hey Mike, the blue steel pans are 40x30cm. You can find a link in description! Thanks
hey - what happened to the blue steel pans link? i think i tried clicking on the same link on another one of your videos and the site is down (like out of business down, not internet down)... any advice?
leggend!!
Wunderbar 👍🏻🇩🇪♥️
Thank you Rico!
servus
hast du schon das Rezept ausprobiert? bei mir ist der Teig einfach zu flüssig!
@@bimbogp9223 hey, ja der hohe Anzeil Wasser macht es nicht einfach Struktur in den Teig zu bringen. Nutzt Du ein 00 er Mehl?
Die lange Gare und die Falttechnik sollten es mit dem richtigen Mehl aber bewerkstelligen lassen.
Ja! Zuerst hatte ich ein normales Brotmehl wie er es auch verwendet! Ist nix geworden!
Gestern mit 00 Mehl das selbige Problem!
Du wirst es nicht glauben aber vom Mile Zero hat bei mir noch nie eine Pizza geklappt!
Dabei sind seine Videos spitze.
@@bimbogp9223 bei mir klappt es. Hast Du eventuell zu kalte Temperaturen bei der Gare? Ich verwende den ausgeschalteten Herd mit einer Wärmflasche.
Amazing….how much sourdough can i use instead of dry yeast plz?
20% of the weight of the flour as a rule of thumb. But you have to work your numbers based on what kind of sourdough you’re using (if liquid or solid)
@@MileZeroKitchen
Liquid
i add 40g SD in making poolish , right?
Thank you 🎉🎉🎉❤❤❤
@@MohamedAhmed-ui8mj I would think your sourdough Levain would take the place of a poolish. It’s just a different form of pre-ferment, just one that uses wild yeast.