Enjoyed the Thanksgiving feast? Now it's time to get back on those baking skills and eat some pie! ✌👽 Hey did you wanna hear a secret? Jake asked me if you could subscribe to the channel, or like this video! So let's make him happy. Woof. 🐶
Love your videos they are well put together. Recipes are easy to follow. Been using the no knead stretch and fold method since I discovered your channel.
@@mikeyvisser8740 if you don’t know by now just par bake the dough along with the sauce. Wait for the crust to rise and the color is golden. Once that happens ass your toppings and place it back in the oven till it’s done.
You should really open a pizzeria man, these pizzas are beautiful, i tell you these things as an Italian, you deserve the best, hope you keep up the work, congrats bro
It’s Saturday afternoon, just had my nap listening to acoustic guitar music. I search for no knead pizza and yours came up. Your video is so soothing, I can’t seem to move. I’m a newer subscriber and so glad I found this treasure among TH-cam channels. I’m not new to no knead for breads, but did have issues with no knead pizza doughs. I stayed with bread machine pizza dough which gives a beautiful elastic dough, but I’m going ahead with it again. I did try my starter for sourdough last night, but I think it got over proofed. The crust puffed up, but not the main part. Got the stone out, peel etc. This is the Lahey method I learned over 14 years ago. Another good one is Artisan Bread in 5 and the olive oil dough. It’s no knead and a great versatile dough.
Made this today in my oven at 550 degrees on a baking steel, top rack. It come out looking just like the Ooni. Family loved it. Love your technique, I realized I was over handling the dough before on the stretch. Also, stretching in a floured bowl as opposed to on the peel like I was doing before helps to prevent sticking. Looking forward to your next video.
Başarı asla tesadüf değildir! Kaliteli, öğretici ilham verici bir video olmuş elinize sağlık.👍İmrendim ben de yapmak isterdim fakat öyle pizza fırınım yok
Me again. I've been watching your video over and over again for the past few days. What can I say, I'm absolutely thrilled. I like to repeat myself, this is art. This weekend I'm going to cook the pizzas like you. My family is already looking forward to it and thinks I can cook😜 Thank you very much again. Greetings from Germany.
Thank you Mile for sharing your expertise. Can you please assist. I had followed a recipe 1000g flour 00 Caputo 620g water 30g salt 0.4g dry yeast Pizza turned out flat and dry So what am I doing wrong. I look forward hearing from you. Thank you Mille Grazie Ciao Rosa
Beautiful video, beautiful pizzas. You make it look easy but for people like me who find working with dough at 65% let alone 68-70% hydration I suspect it's disappointingly hard. Haven't tried this one but have enough disappointments behind me to make me hesitant to try another.
Hi there! Thank you so much for your pizza and beautiful pizza dough recipes! I just bought myself a 12" pizza oven and was wondering how I should portion out my dough to make it fit? Is yours a 16" oven?
Nice but you can make this even more easy you don't need all the folding you can just mix all the ingredients in a bowl with a spoon until all the flour is moist and then put it in the fridge until next day take the dough out stretch it and fold it like seen in the video but one time is enough make a ball out of it and let it rest for at least 15 minutes then you can make your dough balls for the pizza let them rest at room temperature for at least 4 hours and your dough will be ready works perfectly 😊
Pizza making is an art form too and this video is inspiring and respectful But for most it’s Dump the dough Throw in fridge Stretch Ball Bake Eat Repeat
Wow The dough looks so beautiful! I have used the other pizza recipes and they were great. so now I will give this one a try. You are a true artist! Thanks. Do you think bread flour has too much protein for this recipe?
@@MileZeroKitchenif i want to make 4 pizzas do i have to double the amount od yeast too? So i will use 1 gram or yeast amount is fixed and i have to use just 0.5gram?
Dani, you are an artist and a great inspiration! Excellent video content and super style! Bravo! If I become a Patron, are their printable recipes with instructions available? The website is beautiful but we can't print the recipes since the background is black and the font is white. I do my best to try and remember everything you do but I need step by step notes next to my dough as I go. Grazie Mille!
Thank you so much! I still haven’t plan yet printable recipes on my Patreon or on the website but I promise I’ll try to be better in the new year. It’s just a lot to do and this is only a very small sidekick so time is what it is unfortunately!
Looks great! Can it be balled after the last stretch and fold and put in fridge balled and just pull them out a couple hours before making pizza the next day or two? Thanks!
Wonderful video 🙏🔥😍 just curious the temperature of the stone was while you're cooking the pizzas I know the oven was at 350c but what about the stone cheers
Wow, looks perfect, maybe I can crack open the kids 16 one last time before the winter hahaha, thanks as always Mile. Just curious about something, do you think I can make a focaccia barrese style pizza with he Detroit dough recipe and a Llyod pan? Love the Detroit recipe so much and the pan so was just curious lol
Hello! I am Japanese. Even if I follow the recipe exactly, after the first fermentation, the dough is quite sticky and not fine. What could be the cause?
Come al solito perdo qualche passaggio cioè non ho visto che per due ore dovevo lasciarla a temperatura ambiente e poi metterla in frigo 🤦🏻♀️ che faccio adesso?
Does it matter if the dough tears when attempting the stretch out before the trifold? I’ve done this recipe probably 15 times and not once have I gotten it to stretch like yours. Just tears in spots
Sounds like your dough didn’t develop a correct gluten structure. It could tear but not as much as you mentioned. It should be very elastic. Try do a third set of stretch and fold before the bench stretch. Or possibly it’s the flour you’re using.
Too much dough in the crust. Needs more air. To achieve this is mastering the stretch. Best technique for that is slap and stretch technique. Trust me I was total denial but I forged on and low and behold wow!
Enjoyed the Thanksgiving feast? Now it's time to get back on those baking skills and eat some pie! ✌👽 Hey did you wanna hear a secret? Jake asked me if you could subscribe to the channel, or like this video! So let's make him happy. Woof. 🐶
Isnt it in teaspoon, cups??😮
I love cooking pizza and film making. You've combined them beautifully.
the quality of these videos is literally through the roof. I literally cant believe you dont have a million subs!
Thank you so much for watching nd the kind comment! Really appreciate it!
You literally have a point
Made your pizza tonight, my family is SHOCKED, better than in our local Pizzeria, fantastico!! Mille grazie!
What oven did u use?
This is Pizza ASMR! An absolutely engaging video and can't-wait-to-try recipe/technique. Thank you for posting.
That was relaxing af & i didn't expecting that. Thank you!
Love your videos they are well put together.
Recipes are easy to follow. Been using the no knead stretch and fold method since I discovered your channel.
Thanks Mike!
Would you be able to upload same pizza but in home oven? I've been pretty confident in the ooni but the ones in a home oven never turn out great
@@mikeyvisser8740 if you don’t know by now just par bake the dough along with the sauce. Wait for the crust to rise and the color is golden. Once that happens ass your toppings and place it back in the oven till it’s done.
Thanks for the effort you put in to your videos
Thanks for watching Donald!
You should really open a pizzeria man, these pizzas are beautiful, i tell you these things as an Italian, you deserve the best, hope you keep up the work, congrats bro
It’s Saturday afternoon, just had my nap listening to acoustic guitar music. I search for no knead pizza and yours came up. Your video is so soothing, I can’t seem to move. I’m a newer subscriber and so glad I found this treasure among TH-cam channels. I’m not new to no knead for breads, but did have issues with no knead pizza doughs. I stayed with bread machine pizza dough which gives a beautiful elastic dough, but I’m going ahead with it again. I did try my starter for sourdough last night, but I think it got over proofed. The crust puffed up, but not the main part. Got the stone out, peel etc. This is the Lahey method I learned over 14 years ago. Another good one is Artisan Bread in 5 and the olive oil dough. It’s no knead and a great versatile dough.
You know it's MZK when classical music meets contemporary pizza 🔥❤️ loving the combination as well as your videos ✌️
Thank you Fiete!
And I totally love the dog ❤❤❤❤
@@anandersonnovel Jake is the real MVP here 😅
This should have a billion views.
It will
Made this today in my oven at 550 degrees on a baking steel, top rack. It come out looking just like the Ooni. Family loved it. Love your technique, I realized I was over handling the dough before on the stretch. Also, stretching in a floured bowl as opposed to on the peel like I was doing before helps to prevent sticking. Looking forward to your next video.
550 Celsia or Fahrenheit?
@@kerisek11 550 F. Steel is better than a stone when you cant get hotter than 550.
До чего Вкусно! Отличное тесто! Спасибо Вам! 👍👍👍 How Delicious! Great dough! thank you! 👍👍👍
Thank you for watching!
We already subscribed to your channel...
Great vídeos and amazing recipes .And we loooove Jake.
Greetings from Spain!
Jake loves you back! Thanks so much for watching!
This video is so enjoyable I'm going to watch it with my Mum. I always seem to watch your videos around 3.30 am thanks so much for the awesome pizza.
Thank you for the support Ian!
Başarı asla tesadüf değildir! Kaliteli, öğretici ilham verici bir video olmuş elinize sağlık.👍İmrendim ben de yapmak isterdim fakat öyle pizza fırınım yok
Thank you so much for watching!
Hey, that's art. I love it.👍🏻👍🏻👍🏻🇩🇪
Thank you Rico!
This was a really nice video. ❤
Your videos are really well done! Very enjoyable and relaxing to warch.
Beautiful Dani!
Me again. I've been watching your video over and over again for the past few days. What can I say, I'm absolutely thrilled. I like to repeat myself, this is art. This weekend I'm going to cook the pizzas like you. My family is already looking forward to it and thinks I can cook😜
Thank you very much again. Greetings from Germany.
Thank you Rico!
Your videos are so relaxing to watch.
pizza e video stupendi! BRAVO!!! 🇮🇹
More exciting than any movie😊
I have to make one now!! I Hungry. Lol
I've just finished dinner...but my eyes see a more tasty delight!
Que buena producción! Excelente trabajo. Subscrito!
Beautiful! 😍
Thank you! 😊
I’m doin this right now and the aesthetic of your video man …ua channel will blow up soon ✨✨✨
Thank you Mile for sharing your expertise. Can you please assist. I had followed a recipe 1000g flour 00 Caputo
620g water
30g salt
0.4g dry yeast
Pizza turned out flat and dry
So what am I doing wrong. I look forward hearing from you.
Thank you Mille Grazie Ciao Rosa
Beautiful video, beautiful pizzas. You make it look easy but for people like me who find working with dough at 65% let alone 68-70% hydration I suspect it's disappointingly hard. Haven't tried this one but have enough disappointments behind me to make me hesitant to try another.
Keep trying don't give up. Took me over 2yrs to finally get it right. Napolatan pizza is most difficult to nail.
Hi there! Thank you so much for your pizza and beautiful pizza dough recipes! I just bought myself a 12" pizza oven and was wondering how I should portion out my dough to make it fit? Is yours a 16" oven?
I’m glad I found this video ❤
wonderfull
Thank you!
So easy!
Top demais 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
Sure, here is the translation:
---
Great result, congratulations.
Great video, thank you, i will give this a go. Alao, where did you get the containers with the red lids?
Very nice but I would like crispy in the center too. Could you get that with par baking? I would like to see that, thanks.
again thank you for your content! So good! Did I already ask this? Where did you get your mixing bowl? love it!!!
Great Video, thank you. Can i assume you let the bulk dough get to RT before balling? If i wanted to add EVO, how much would you suggest? Thanks
Lovely!
You are esthetical.
Thank you for this therapeutic video!
Nice but you can make this even more easy you don't need all the folding you can just mix all the ingredients in a bowl with a spoon until all the flour is moist and then put it in the fridge until next day take the dough out stretch it and fold it like seen in the video but one time is enough make a ball out of it and let it rest for at least 15 minutes then you can make your dough balls for the pizza let them rest at room temperature for at least 4 hours and your dough will be ready works perfectly 😊
Laminating pizza dough is not needed.
Or or or
Make your own video and do whatever you want in it because not everything is your way
This is how we like it and I appreciate this method
Pizza making is an art form too and this video is inspiring and respectful
But for most it’s
Dump the dough
Throw in fridge
Stretch
Ball
Bake
Eat
Repeat
@@cloud6526Hahaha…my thoughts exactly
Fantastic looking pizza, thank you!
Wow The dough looks so beautiful! I have used the other pizza recipes and they were great. so now I will give this one a try. You are a true artist! Thanks. Do you think bread flour has too much protein for this recipe?
You can try with bread flour! I haven’t had any issues with that
Great video, i do question the amount of dry yeast? .5 gram don't seem right.
It is right!
less is more 🙂
@@MileZeroKitchenif i want to make 4 pizzas do i have to double the amount od yeast too? So i will use 1 gram or yeast amount is fixed and i have to use just 0.5gram?
What's in the bowl/plate that you empty the dough into? Is that regular flour or semolina or what? Looks great!
Dani, you are an artist and a great inspiration! Excellent video content and super style! Bravo! If I become a Patron, are their printable recipes with instructions available? The website is beautiful but we can't print the recipes since the background is black and the font is white. I do my best to try and remember everything you do but I need step by step notes next to my dough as I go. Grazie Mille!
Thank you so much! I still haven’t plan yet printable recipes on my Patreon or on the website but I promise I’ll try to be better in the new year. It’s just a lot to do and this is only a very small sidekick so time is what it is unfortunately!
Looks great! Can it be balled after the last stretch and fold and put in fridge balled and just pull them out a couple hours before making pizza the next day or two? Thanks!
Also…. Love to have the pistachio pesto recipe
How can I print out your recipe?
Hej!
Do you use the cold water or room temperature?
Do you let the dough warm up before the shape?
Wonderful video 🙏🔥😍 just curious
the temperature of the stone was while you're cooking the pizzas I know the oven was at 350c but what about the stone cheers
Such beautiful footage and pacing! What is that mixing bowl you're using?
IKEA Mixing bowl😊
What does the lamination do for the dough?
It creates structure! 🤗
Thanks
Beautiful 😍 in the Ooni do you have the flame on max when the pizza is in?
Thanks for the recipe, it's great. I already subscribed, I want to ask you what is the name of the music you are using in the video please
Can i freeze the balls, if yes, for how much time? What happens if i use flour type 1?
i second the request -- if i freeze one ball, when/how, and then how defrost/reactivate?
How long can it be kept in the refrigerator?
Hello. Do you cook pizza with wheat flour? Or do you have some special flour?
What model your Ikea mixing bowl? Can't find it on Ikea website.
Just wondering if you’ve tested out longer cold fermentation times? I’ve read some pizzerias go as long as 6 day.
Is that a wood fire oven ? I have an electric oven the results are not the same.
Where do you source your cheese?
Hello if I have only normal oven , What temperature and time should I bake at?
Maximum temperature what your oven can do. Also it is good to use pizza stone or steel and let oven pre heat for at least 40 minutes
Hello, I’m French!
What flour did you use to make these?
Thanks in advance👍
Farine type 00
Wow, looks perfect, maybe I can crack open the kids 16 one last time before the winter hahaha, thanks as always Mile. Just curious about something, do you think I can make a focaccia barrese style pizza with he Detroit dough recipe and a Llyod pan? Love the Detroit recipe so much and the pan so was just curious lol
Sure you can!
@@MileZeroKitchen thanks 🙏
are you using rice flour @ 4:53?
Can i use plain flour with the same recipe??
Which gram scale do you use?
All my equipment is listed in the description of each video. This is the scale: amzn.to/3GQXFUm
Is this active or instant yeats
Instant
This is really amazing but the oven is good, how can i do that, real pizza
is there a significant difference in result / flavour with your big recipe? which do you prefer?
Hello! I am Japanese.
Even if I follow the recipe exactly, after the first fermentation, the dough is quite sticky and not fine. What could be the cause?
Sounds like the gluten didn’t develop enough. Try working the dough more and always use wet hands when dealing with high hydration!
@@MileZeroKitchen Thanks for replying! I'll give it a try!
How many pizzas does this make just the two?
Mortadella on pizza is S teir!
What temp is your water?
Ładna, ładna, też tak robię, bajka
How kann ich make this Pizza with dinkel flour.
Why does my dough go back to its position?!? It’s so hard to stretch it out like that. Pls help
Ma pate a doublé de volume au frigo c'est normal ?
What's the diameter of each pizza?
Come al solito perdo qualche passaggio cioè non ho visto che per due ore dovevo lasciarla a temperatura ambiente e poi metterla in frigo 🤦🏻♀️ che faccio adesso?
Does it matter if the dough tears when attempting the stretch out before the trifold?
I’ve done this recipe probably 15 times and not once have I gotten it to stretch like yours. Just tears in spots
Sounds like your dough didn’t develop a correct gluten structure. It could tear but not as much as you mentioned. It should be very elastic.
Try do a third set of stretch and fold before the bench stretch. Or possibly it’s the flour you’re using.
@@MileZeroKitchen thank you Sir
Too much dough in the crust. Needs more air. To achieve this is mastering the stretch. Best technique for that is slap and stretch technique. Trust me I was total denial but I forged on and low and behold wow!
Can’t do that with gluten free dough
😍🤤🍕
If I could two thumbs up this I would
You’re too kind! Thanks for watching Robert
You used a ciabatta style recipe to make it
Went to IKEA because I also like this ball but it doesn't come with a lid.
mine turn out hard..cuz i keep adding flour when my dough too sticky and hard to handle 😂
❤❤❤
💯💯💯💯💯💯💯💯💯
easy ?
There's some kneading in the end...
nr1
👏👏👏❤️
🤭🤭🤭
Ingredients for 6 pizzas?😅
Napoli pizza looks really good I usually order delivery pizza
If you know the Dominos style recipe, you can make it now
Dominos? That’s not pizza … that’s a fast food imposter
"no knead", starts kneading.
I thought it was Apple strudel