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. ✌👽
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!
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)?
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 !🌲🌲🌲
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.
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?
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)
@@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.
@@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.
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?
The best baking channel I have ever seen
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!
I’m diggin the vibe your puttin down. So we’ll done brotha.👍
Fascinated with your videos.
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
incredible new twists on some tried and true delicacies ,Maraviglioso!!
Bravo 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
Love your videos, very inspiring! Keep it up... 🙏👍
Dude you need to do a pinsa, romans style, italian sandwich place....
Encontré por casualidad tu canal de videos. Me encantó como haces tu ficaccia, etc etc. Tu perrito es otra estrella!!
Congratulations. Great job.
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!
Just started watching your videos, all the way in Pakistan. Love your way of cooking!
SUBSCRIBED!
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)?
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!
E i fichi? 😉
Quanto amore in questa pizza. E che bravo regista di te stesso.
M semmens master 👍
Insane as always
Hey man, any tips for baking pizza with spelt? I don’t use wheat flour much
Tus vídeos son lo máximo amigo.
You deserve 1,000,000 suscriber bro,
Your dough are amazing !
(and the way you film)
Cheers from France
Thanks so much!!!
Magnifique
Thank you!
BRO AMAIZING BREAD !
i tuoi video sono pura poesia
Love the music, love Jake & love you! (And needless to say, love 🍕)
Bravissimo, ė sempre bello vedere i tuoi video, ricette buonissime, grazie per la tua condivisione
Grazie a te e buon anno!
Maravilloso!!!
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.
Numero uno assoluto ❤️
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!
Ein frohes neues Jahr euch allen! Looking forward some nice new recipes!!
Happy new year to you too!
You eat it so delicious!🤤
Question. When you say at 3:43 to rest until doubled in size about how long did it take?
Amazing 🤩 as always🙏🏼
Thank you!
Awsome video well done
Buonissima la proverò grazie Buon Anno nuovo
Anche a te!
Beautiful
Thanks!
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!
Absolutely stunning once again MZK. The burrata drip at 6:17? ….sigh. 😊😂
Happy new year mate. 👍😎🇦🇺
Happy new year!
I love your content man, its so good! I'd love to cook with you, absolutely amazing work!
Thank you!
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. 😁
leggend!!
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?
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!
Can you keep the poolish in the fridge instead at RT?
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
👍👌👌
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.
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.