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Back to My Roots. 🍕 

Mile Zero Kitchen
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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 RU-vid 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

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Опубликовано:

 

31 дек 2022

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Комментарии : 94   
@MileZeroKitchen
@MileZeroKitchen Год назад
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. ✌👽
@Dlow99884
@Dlow99884 Год назад
Have you ever tried baking with a blue steel pan on top of a pizza stone or pizza steel in the oven?
@The_Coca-Cola_Company
@The_Coca-Cola_Company Год назад
It is unfair that this guy have so few followers, he is great!! Great content buddy!!! You have an Argentinian fan!! Greetings from Chile!
@noirfilm496
@noirfilm496 Год назад
Your cinematic baking is total zen. Keep them coming
@MileZeroKitchen
@MileZeroKitchen Год назад
Thanks!
@petergallo2528
@petergallo2528 2 месяца назад
incredible new twists on some tried and true delicacies ,Maraviglioso!!
@BashLoGiudice
@BashLoGiudice Год назад
You are a legend bro Nobody makes pizza like you
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you that’s so nice!
@ludigracic
@ludigracic Год назад
I must agree, Mile you are truly an artist, greetings from Croatia
@bossman674
@bossman674 Год назад
Insane as always
@mauriziagiusti1559
@mauriziagiusti1559 3 месяца назад
E i fichi? 😉 Quanto amore in questa pizza. E che bravo regista di te stesso.
@georgel.2950
@georgel.2950 11 месяцев назад
Love your videos, very inspiring! Keep it up... 🙏👍
@withtiago
@withtiago Год назад
Numero uno assoluto ❤️
@nicolirio1
@nicolirio1 Год назад
Tus vídeos son lo máximo amigo.
@bobpattison1739
@bobpattison1739 Год назад
I’m diggin the vibe your puttin down. So we’ll done brotha.👍
@KK-lw7oc
@KK-lw7oc Год назад
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!
@MileZeroKitchen
@MileZeroKitchen Год назад
Breakfast time here as well and I’m having eggs! Thanks for the kind words. Happy new year!
@anagaul6269
@anagaul6269 Год назад
Encontré por casualidad tu canal de videos. Me encantó como haces tu ficaccia, etc etc. Tu perrito es otra estrella!! Congratulations. Great job.
@jwolach
@jwolach Год назад
Happy New Year Dani!! Hope you have a blessed 2023. Looking forward to some awesome videos.
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you Jeff, and to you and your family too!
@LeannStClair
@LeannStClair Год назад
Love the music, love Jake & love you! (And needless to say, love 🍕)
@marcelougarriza
@marcelougarriza Год назад
Maravilloso!!!
@jennyuwi
@jennyuwi Год назад
Thanks for your video! It is awesome! Please make more. You are so talented! Inspires me 😃🍕
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you so much!
@anthonym8220
@anthonym8220 Год назад
Happy New Year! Can’t wait to see what video ideas you have in store this year.
@MileZeroKitchen
@MileZeroKitchen Год назад
Lots of magic will happen! Thanks for sticking around!
@jimmywang9011
@jimmywang9011 Год назад
Amazing 🤩 as always🙏🏼
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you!
@nma4421
@nma4421 Год назад
Ein frohes neues Jahr euch allen! Looking forward some nice new recipes!!
@MileZeroKitchen
@MileZeroKitchen Год назад
Happy new year to you too!
@Rockethurst
@Rockethurst Год назад
Happy new year mate. 👍😎🇦🇺
@MileZeroKitchen
@MileZeroKitchen Год назад
Happy new year!
@MrStefano07
@MrStefano07 Год назад
i tuoi video sono pura poesia
@ZAKMELORIO
@ZAKMELORIO Год назад
BRO AMAIZING BREAD !
@rehanafazli8012
@rehanafazli8012 10 месяцев назад
Just started watching your videos, all the way in Pakistan. Love your way of cooking!
@tanyaa4266
@tanyaa4266 Год назад
Absolutely stunning once again MZK. The burrata drip at 6:17? ….sigh. 😊😂
@bertoldoborn
@bertoldoborn Год назад
Bravo 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
@slideguitarclem
@slideguitarclem Год назад
You deserve 1,000,000 suscriber bro, Your dough are amazing ! (and the way you film) Cheers from France
@MileZeroKitchen
@MileZeroKitchen Год назад
Thanks so much!!!
@user-vw3vy4pn7f
@user-vw3vy4pn7f Год назад
You eat it so delicious!🤤
@justforkicks4427
@justforkicks4427 Год назад
I love your content man, its so good! I'd love to cook with you, absolutely amazing work!
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you!
@vitofall1819
@vitofall1819 Год назад
Awsome video well done
@patelkrunal311
@patelkrunal311 16 дней назад
Dude you need to do a pinsa, romans style, italian sandwich place....
@tonton9337
@tonton9337 Год назад
M semmens master 👍
@djda8906
@djda8906 Год назад
Buonissima la proverò grazie Buon Anno nuovo
@MileZeroKitchen
@MileZeroKitchen Год назад
Anche a te!
@Nefertiti0403
@Nefertiti0403 Год назад
Beautiful
@MileZeroKitchen
@MileZeroKitchen Год назад
Thanks!
@1vitocorleone
@1vitocorleone Год назад
Bravissimo, ė sempre bello vedere i tuoi video, ricette buonissime, grazie per la tua condivisione
@MileZeroKitchen
@MileZeroKitchen Год назад
Grazie a te e buon anno!
@pascalmiltenburgvan1248
@pascalmiltenburgvan1248 7 месяцев назад
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)?
@Ben-ey7lu
@Ben-ey7lu Год назад
Magnifique
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you!
@user-rd8me6pv5i
@user-rd8me6pv5i Год назад
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 !🌲🌲🌲
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you and happy new year!
@BlackLight180
@BlackLight180 11 месяцев назад
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.
@jamesjasonallen4168
@jamesjasonallen4168 Месяц назад
Hey man, any tips for baking pizza with spelt? I don’t use wheat flour much
@shanegarner7306
@shanegarner7306 Год назад
Absolutely stunning videos! Your filming is mesmerizing. How do you determine what flour to use. I know in past videos it was Polselli Super.
@MileZeroKitchen
@MileZeroKitchen Год назад
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)
@shanegarner7306
@shanegarner7306 Год назад
@@MileZeroKitchen okay good to know! Thank you for the quick reply. Looking forward to more videos!
@ryandarmiento
@ryandarmiento Год назад
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?
@MileZeroKitchen
@MileZeroKitchen Год назад
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.
@ryandarmiento
@ryandarmiento Год назад
Thanks man. The flour is necessary then? Have you ever used these pans without the semolina? Sorry for all the questions. 😁
@farshad...
@farshad... Год назад
👍👌👌
@2ndpj
@2ndpj Год назад
Can you keep the poolish in the fridge instead at RT?
@perotinofhackensack2064
@perotinofhackensack2064 20 дней назад
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?
@vanessalorig9047
@vanessalorig9047 Год назад
Can i use the polselli flour for this recepe? can i use it for most of your recepes? grazie !
@MileZeroKitchen
@MileZeroKitchen Год назад
Polselli its a very good flour, I’m sure you can use it with great results!
@mikaelsilvander575
@mikaelsilvander575 Год назад
Hi! Love your videos, where to buy that steel? What kind och dimensions? Best regards, Mike 🇸🇪
@MileZeroKitchen
@MileZeroKitchen Год назад
Hey Mike, the blue steel pans are 40x30cm. You can find a link in description! Thanks
@Narkneenair
@Narkneenair Год назад
Good morning . 16-18 hour ferment on the bench ? Or fridge
@MileZeroKitchen
@MileZeroKitchen Год назад
Poolish is fermented at room temp
@alisongta
@alisongta Год назад
leggend!!
@Konsens.Stoerer
@Konsens.Stoerer Год назад
Wunderbar 👍🏻🇩🇪♥️
@MileZeroKitchen
@MileZeroKitchen Год назад
Thank you Rico!
@bimbogp9223
@bimbogp9223 Год назад
servus hast du schon das Rezept ausprobiert? bei mir ist der Teig einfach zu flüssig!
@Konsens.Stoerer
@Konsens.Stoerer Год назад
@@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.
@bimbogp9223
@bimbogp9223 Год назад
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.
@Konsens.Stoerer
@Konsens.Stoerer Год назад
@@bimbogp9223 bei mir klappt es. Hast Du eventuell zu kalte Temperaturen bei der Gare? Ich verwende den ausgeschalteten Herd mit einer Wärmflasche.
@MohamedAhmed-ui8mj
@MohamedAhmed-ui8mj Год назад
Amazing….how much sourdough can i use instead of dry yeast plz?
@MileZeroKitchen
@MileZeroKitchen Год назад
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)
@MohamedAhmed-ui8mj
@MohamedAhmed-ui8mj Год назад
@@MileZeroKitchen Liquid i add 40g SD in making poolish , right? Thank you 🎉🎉🎉❤❤❤
@anthonyvink7153
@anthonyvink7153 Год назад
@@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.
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