@@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!!
@@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...
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.
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.
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.
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.
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.
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.
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?
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 🥰
Sounds like a doable recipe compared to some of the others on RU-vid. 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
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! :)
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.
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 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)
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! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FAnP5Ry0-4E.html
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
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?
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!
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. 🤷🏻♂️
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%
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.
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!
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, 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.
Hi there! It needs to be very sticky, but also very smooth. Are you mixing the dough enough? Are you using a stand mixer or by hand? Manitoba usually is pretty good for it!
@@עומרילוי-ל6ב it's possible that you added the second water too fast. Try little by little until it's fully absorbed! Good luck and thanks so much for watching! :)
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.
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.
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.
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! :)
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!!!!
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?
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.
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!
Hey. On my third attempt of this recipe now after managing to source Caputo Manitoba flour which i believe is 14% protein. Its still super wet for me and i just cant get similar results. Will reducing the total water help or adding more flour?
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.
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! :)
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 RU-vid. 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! :)
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.
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, 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
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...
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
Are you using room temp water? After the fridge time my dough didn't have the size or those crazy bubbles that yours did. Is it the Italian yeast that you use that makes the trick?
Yes man, room temp water (here is about 20-25C). Nah, any yeast would work if the dough was managed properly. Hard to say why yours didn't rise like mine without watching what you're doing! Thanks for watching! :)
I followed your recipe except I used fresh yeast, although my dough does not let go of the bowl towards the end even when I portioned out the water as good as I could. How would you suggest I go from here? Lay it on the counter and let it dry longer?
It’s likely the flour. I make Sourdough and pizza every week and trying different flours changes what the dough feels like. Even the same brand sometimes will yield a different feel. Sometimes I’ll do sourdough with 75% water sometimes a bag feels just as wet at 70%. It can still work it’s just harder to work with. It may also be crispier if the flour can’t hold that much water.
250 degrees is too hot for this. You’ll burn the top before you’ve cooked the bottom. 200-220 would be more appropriate. If you want a fast spring at the start you could pre-heat to 250 but you’d want to immediately drop it to 200 when the pizza goes in.
That’s why you want to put the pizza in the lower rack of the oven. Crispy bottom, perfect mozzarella on top. This recipe is a tried and true method ✌️😊
I've cooked 80% hydratation Pizza in teglia even at 300° Celsius. It's not hot, the trick it's to let it cook the bottom and then for the last minutes put the mozzarella, other ingredients and let it cook on the top, just like the author did. The temperature it's calibrated on the hydratation and on the volume of a pizza.
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.
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. :)
It's to give strength to the gluten. The elasticity of the dough will try to return itself to the central mass, so the gluten will become stronger. In fact u can see that after that the dough can be stretched without destroying it.
