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This is THE pizza recipe I keep coming back to. Even though I’m generally pretty lazy and impatient in the kitchen, the 3-day dough is really worth it. I follow your instructions to the T and it’s really not difficult at all. And yes, the reason I’m here again is because I’m making it tonight.
Mile Zero Kitchen No, thank you for making those videos. I hope to see more. Do you actually have a professional background, because not everybody uses a poolish for their dough recipe.
@@MrBen91091 no professional background, but I'm originally from Rome Italy and really know my way around the kitchen, thanks to my grandparents and parents that tought me well. I have more pizza recipes here and there on the channel, and plenty to come. :)
Big fan of the channel! What would you say is the main difference between using wholewheat flour and regular 00 flour? I've got tons of wholewheat flour to use so was thinking to use 100% wholwheat flour but didn't want to ruin the integrity of the pizza...
Hey Diane, I'd say remove it cause you want the full heat to blast the pan, but that's just my preference. You could try with and see what happens. Also, if you have a stone you could try baking it straight to the stone without the pan (that's what we call "pizza alla pala" or pizza on the peel").
Would this recipe work if I just used Caputo Cuoco for the poolish and refresh dough? It's odd because it's easier for me to find Caputo than King Arthur where I live.
