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I really dig how much effort you've put into the video, prioritizing quality over just being another cooking vlog. Your content totally made me hungry right away!
I've got my poolish resting on my counter as I sit here drinking my morning coffee, tonight I will have a Cacio & Pepe in my new Ooni Karu 16..... Part 2 It was awesome!
I love, love, love this crust!!!! It was so light and airy. This will be my go to crust recipe from now on. The most mesmerizing part is watching the bubbles form during the three hours proofing. I had it in the oven and just the light on and when I took it out of the oven, the lid went flying and my dough was oozing out of its container. Thank you, thank you for this awesome recipe!!! 🤩🤩🤩
Another Great recipe, a little easier than the Pizza Bianca which I am in love with!!! There all easy, its the time management for the Bianca, that was hard. For both of these recipes I just put in the fridge before the last 4 hour rise, and they worked perfect. Husband said I cannot make another until I make the Detroit again. Your recipes, your videos are just awesome, and so greatly appreciated. Wish there was a MileZeroKitchen restaraunt ;). Thanks so much!😋
Truly amazing videos and food in particular your awesome pizzas. You are quite inspiring. Im going to give this recipe a try with my new Ooni steel that arrived yesterday. Your videos are very peaceful and chilled out background music. Love your dog I will let you know how my pizzas came out. Thank You
Wow !!..the pizza will surely be a treat to savour...but the visuals are such a treat for the eye... . Thank you for this beautiful video..really enjoyed it
Like it before you watch it. I know almost all of the dough recipes you show. But what I really love are your toppings. The flavor combinations and presentation is an art. Thank you.
***Success*** Fantastic pizza dough recipe and easy to follow.I substituted the malt with sugar as I didn't have any. The crunch is awesome.I used my brand new Ooni steel in my home oven so next step is trying the dough in my Ooni Karu 16 with a wood fire.I can't wait to try some other recipes of yours especially the sour dough one. Once again Thank You
OMG you've done it again! My brain is blowing up after watching you make pizza #1 in your home oven--no Ooni because you wanted it super crispy maybe?? The Cacio e Pepe pizza (Cannoto style) came out fantastic and I'll will be trying that recipe soon! Thumbs up to Jake for his "secrets" opening a panetto in RICE flour! Nice job Jake! You did good too Dani!
Your videos are great examples of why "show don't tell" is such an effective method. I do have a question regarding the rice flour, I've never seen that used in pizza before, what benefits do you feel it has?
Hi - I enjoyed watching your beautiful and lyrical pizza making video. Can you tell me the model name or purchase link of the oven in this video? I was looking for a moderately sized oven that can reach over 500 degrees Celsius, and I was very happy to see this oven in your video.
Can't wait to try this recipe. Haven't tried malt in my pizza dough. The pizza with zucchini looks delicious. Now I need to go shopping for rice flour and zucchini! I normally use semolina. Can't wait to try rice flour. Thanks!
I’ve seen plenty of your videos ( excellent by the way) and curious if I really need 00 flour to make biga, Neapolitan, poolish pizzas, or is bread flour like the one you used in this video will do ?
Вкусно! очень ! Спасибо что учите меня готовить! Здоровья Вам ! 👍👍👍👍🙏🙏delicious! Very ! Thanks for teaching me how to cook! Your baking has won my family over! Give you health!👍👍👍👍
This recipe and results looks incredible, the editing work is exceptional as well. Really pleasant when watching and rewatching to follow along! Question - what are good malt substitutes? I am in Morocco and no luck finding it. Would honey work? Thanks!
Great Vid! Thanks again. I see all the links for gear in the description, but not one for the mixing bowl (the one where you added the polish into the water) (the one you’ve used so many times). Can you tell me where you got that one?
Nice one! Love to try that cacio and pepe sauce. Question: Do you find that 715F is the sweet spot for Neapolitan? Been trying to find the right temp for my Koda 16.
I won’t say it’s a sweet spot but definitely a gentler baking temp that allows the pizza to be in for more than 60 sec. I usually prefer it like this than in full blast mode and having to panic in case it burns too fast.
Good morning Dani ...I need your help... I want to bake pizzas with poolish on Sunday morning... I would like you to tell me how to preserve the dough until I bake it... I learned from you how to make the poolish, but I don't know after making the balls how I will preserve them until I bake them.... Do they want a refrigerator??? When do I put them in the fridge and when do I leave them out? And how many hours at room temperature before I bake them... If you want, tell me the whole process... Thank you for everything in advance...
Hey great Video but because I really wanna know... you said 30 minutes resting but your dough at 6:27 looks so extremly puffy soooooo are this more than 30 minutes? :)
For the cacio and pepe pizza, you're using a pizza oven which can go up to 380°C. What should I do if my oven can only go up to 250°C? Thanks for your reply in advance. I'm a pizza lover from Hong Kong.😊
Salve.. Bread flour for neapolitan Pizza.. That might be the greatest idea, instead of going with 00 flour. Makes it crunchier, no?? Thanks and great video as always...
I only used bread flour cause it’s what I had here with a higher protein content. That’s what I needed for my Poolish to sustain this crazy heat in a longer fermentation process. Thanks for watching! :)
What's the diameter of that bowl you use for forming the pizza round shape? And same question for the other 3 bowls you are using. This would be valuable information as i find those very helpful for making the shape.
Wow another amazing video! The summer cacio e pepe pizza looks delicious 😋 curious if you think their would be a difference if I substitute the AP flour for 00 dallogiovanna flour? Thanks!
I’ve never seen a dough tutorial leave the dough on the counter and not in the fridge overnight fo the poolish. What is the difference in outcome counter vs fridge for that rest period??
Hi there... I see that you are resting the poolish in room temperature. Is it possible to do that in tropical country like Indonesia, usually we have 28-31Celcius. Or it is best to keep it in refrigerator? thank u :D
Makes the dough more tender and rise more, also it's better for digestion. If your not doing a fermented poolish your missing out. I ferment my poolish for at least 18 hours and then my dough for 24/48 in the fridge. Always bring to room temp when pulling from the fridge before working with it. The Doughs ball sit for another 4 hours. Make sure you cover the dough balls as they sit on the counter or they'll float away.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Hey guys! Don’t forget to subscribe to the channel so you can vote on new content on the community tab. Also, we added a STORE tab so you can check out all the MZK swag and support the channel by purchasing some cool tees and merch! Let’s do it! ✌️👽
😅 0:32 😅 0:32
I really dig how much effort you've put into the video, prioritizing quality over just being another cooking vlog. Your content totally made me hungry right away!
The way you tell a story and make a great tutorial without speaking is outstanding!!!!
That’s a great comment right there, thanks man!
I've got my poolish resting on my counter as I sit here drinking my morning coffee, tonight I will have a Cacio & Pepe in my new Ooni Karu 16..... Part 2 It was awesome!
I love, love, love this crust!!!! It was so light and airy. This will be my go to crust recipe from now on. The most mesmerizing part is watching the bubbles form during the three hours proofing. I had it in the oven and just the light on and when I took it out of the oven, the lid went flying and my dough was oozing out of its container. Thank you, thank you for this awesome recipe!!! 🤩🤩🤩
Thank for trusting the recipe Jennifer!!! Glad it came out great!
Another Great recipe, a little easier than the Pizza Bianca which I am in love with!!! There all easy, its the time management for the Bianca, that was hard. For both of these recipes I just put in the fridge before the last 4 hour rise, and they worked perfect. Husband said I cannot make another until I make the Detroit again. Your recipes, your videos are just awesome, and so greatly appreciated. Wish there was a MileZeroKitchen restaraunt ;). Thanks so much!😋
Your video photography is exceptional.
Doesn't get any better!!!
Top notch toppings combination's!!!
Honestly, this is EXACTLY what I was looking for today. Fantastic recipe.
When it comes to food + photography, your video nails it perfectly! I can't wait to try your recipes/techniques soon.
I absolutely love this crust, so crispy and light! Thank you sooo much MLK!!!!!!!
This combination of flavors is * chef's kiss * ...keep 'em coming, MZK!
You know it better than anyone else ❤️
Sat here in England & it’s raining ? No surprise there? Really love watching you and your craft ? I’m trying this tomorrow . Thank you soooooo much
Truly amazing videos and food in particular your awesome pizzas. You are quite inspiring. Im going to give this recipe a try with my new Ooni steel that arrived yesterday. Your videos are very peaceful and chilled out background music. Love your dog I will let you know how my pizzas came out. Thank You
Thank you Janet and Jake says thank you as well
Oh my you even put in your room temp towards the end.
Huge help. 🙌 Thank you 😊
The most wonderful pizza video I have seen so far. ❤
Wow !!..the pizza will surely be a treat to savour...but the visuals are such a treat for the eye...
.
Thank you for this beautiful video..really enjoyed it
Everyone should be watching your videos amazing thank you so much.
Thank you so much Ian!
Awesome cinematography
Thank you Davey!
This is one of the most beautiful videos I've ever had the pleasure of watching.
Like it before you watch it.
I know almost all of the dough recipes you show. But what I really love are your toppings. The flavor combinations and presentation is an art. Thank you.
Thank you so much! It means a lot 👽
You're home oven pizza looks great but the ooni one is just mesmerized, perfection 👍👍👍
Wow. That white pizza looks awesome. Gonna have to make that soon
It truly was! :)
Que pizza fantástica! Parabéns!!! Saudações do Brasil 🇧🇷 ❤🎉🎉🎉!!!!!
Summer Cacio & Pepe……. This is one of the most amazing and elegant pizzas I’ve seen. Thank you so much for sharing with all of us 😊
***Success*** Fantastic pizza dough recipe and easy to follow.I substituted the malt with sugar as I didn't have any. The crunch is awesome.I used my brand new Ooni steel in my home oven so next step is trying the dough in my Ooni Karu 16 with a wood fire.I can't wait to try some other recipes of yours especially the sour dough one. Once again Thank You
Janet, do you use regular white sugar?
OMG you've done it again! My brain is blowing up after watching you make pizza #1 in your home oven--no Ooni because you wanted it super crispy maybe?? The Cacio e Pepe pizza (Cannoto style) came out fantastic and I'll will be trying that recipe soon! Thumbs up to Jake for his "secrets" opening a panetto in RICE flour! Nice job Jake! You did good too Dani!
Thanks Gary! Jake is the best pizza chef 🐶
@@MileZeroKitchen He's a great pup...but after watching this video now I have to go buy TWEEZERS? Geez!😂
@@geekacky hahaha that’s the chef’s touch 👌🏼
Szia! Ez videó nagyon szuper! Semmi beszélés csak mutatod! Engem nagyon érdekel a pizza sütés! Jó a zene is a videódban meg a táj és a kutya 🙏👍
Thx for the video, i will try making a poolish overnight at room temperature. I have always put it in the refrigerator.
Great job as always! Saluti dall'Italia 🇮🇹🇮🇹🇮🇹
Grazie!
Cacio e Pepe sauce for the win! 🙌🏼🙌🏼🙌🏼
Gotta try that.
…and that lemon zest cuts it through like a razor blade!
This is the best pizza recipe in TH-cam. Question, why malt?
The malt is essentially sugar and helps with fermentation and provides extra color when baking in a home oven.
@@JimSlaughterOC thank you for the reply
Шедеврально. Видео - супер
Wow what a great tutorial
Definitely going to try this method
Thanks
Wowwwwwwwwwwwwweww. No words. I’d like the margarita recipe too 🤩
Tequila, Cointreau, Mango juice. Simple as that! Refreshing 🍸
Looks sooooo good! You make the most beautiful cooking videos , very inspiring ( to make me want to eat more!)
Thanks very much. This is a really beautiful piece of work you did. I will try it!
Bravo miles! Looks wonderful. Thank you. I wanted to ask. Can you deep freeze any remaining dough for another day during the week?
I will try this recipe according to you.
Your videos are great examples of why "show don't tell" is such an effective method.
I do have a question regarding the rice flour, I've never seen that used in pizza before, what benefits do you feel it has?
Love your work bro. Definitely gonna try this recipe
Recipe calls for malt. Diastatic malt powder, or something else? I love your videos. So helpful, and so beautifully made. Very relaxing.
Diastatic Malt powder! Thank you!
Hi - I enjoyed watching your beautiful and lyrical pizza making video. Can you tell me the model name or purchase link of the oven in this video? I was looking for a moderately sized oven that can reach over 500 degrees Celsius, and I was very happy to see this oven in your video.
Can't wait to try this recipe. Haven't tried malt in my pizza dough. The pizza with zucchini looks delicious. Now I need to go shopping for rice flour and zucchini! I normally use semolina. Can't wait to try rice flour. Thanks!
Yes! Rice flour for stretching HELPS a lot!
Thank you for all you create….I was curious about the rice flour ( I only use for sourdough bread), now I know 😊
I have a very fussy Italian wife😅 This is what I have been looking for thank you for your videos so glad I have found you on TH-cam and subscribed ❤
underrated channel
Thanks Andre!
Lovely video and your dog is adorable. In Greece diastatic malt is hard to find, can I replace it with sugar maybe?
wow, this whole video is a real vibe. well done.
I’ve seen plenty of your videos ( excellent by the way) and curious if I really need 00 flour to make biga, Neapolitan, poolish pizzas, or is bread flour like the one you used in this video will do ?
Awsome tutorial
You are a cooking artist!
Thank you
Вкусно! очень ! Спасибо что учите меня готовить! Здоровья Вам ! 👍👍👍👍🙏🙏delicious! Very ! Thanks for teaching me how to cook! Your baking has won my family over! Give you health!👍👍👍👍
Thank you!
Love the video production quality :)
My God... I am so making that last one next time I make pizzas.
This recipe and results looks incredible, the editing work is exceptional as well. Really pleasant when watching and rewatching to follow along!
Question - what are good malt substitutes? I am in Morocco and no luck finding it. Would honey work?
Thanks!
Thank you Claudia! You can substitute malt with normal sugar. Same amounts! Good luck!
Жаль что у меня нет дровяной печи! Вкус непередаваемый ! 👍👍👍Too bad I don't have a wood stove! The taste is indescribable!👍👍👍
That pizza looked amazing!
Thank you!
Great Vid! Thanks again. I see all the links for gear in the description, but not one for the mixing bowl (the one where you added the polish into the water) (the one you’ve used so many times). Can you tell me where you got that one?
Hey K! Got that at IKEA :)
your pizza in home oven is just amazing ! i need to try :D
데코도 쩔고 진짜 쫀득하니 맛있겠어요!!!
Looks fantastic! Curious what the malt powder adds (diastatic malt powder or something else?)?
Nice one! Love to try that cacio and pepe sauce. Question: Do you find that 715F is the sweet spot for Neapolitan? Been trying to find the right temp for my Koda 16.
I won’t say it’s a sweet spot but definitely a gentler baking temp that allows the pizza to be in for more than 60 sec. I usually prefer it like this than in full blast mode and having to panic in case it burns too fast.
@@MileZeroKitchen I'm cooking with NG and I can't even get my Karu 16 up to the higher temps. 750/800 works great for me too......
This video is absolutely awesome
This is great, if you have all the time in the world.
Good morning Dani
...I need your help...
I want to bake pizzas with poolish on Sunday morning... I would like you to tell me how to preserve the dough until I bake it...
I learned from you how to make the poolish, but I don't know after making the balls how I will preserve them until I bake them....
Do they want a refrigerator??? When do I put them in the fridge and when do I leave them out?
And how many hours at room temperature before I bake them...
If you want, tell me the whole process...
Thank you for everything in advance...
Congratulations, What is the brand of your oven?
Hey great Video but because I really wanna know... you said 30 minutes resting but your dough at 6:27 looks so extremly puffy soooooo are this more than 30 minutes? :)
Ciao Mile, amazing job, I have a question, if you need to choose between your biga pizza or polish which one you will chose and why? Thanks
For the cacio and pepe pizza, you're using a pizza oven which can go up to 380°C. What should I do if my oven can only go up to 250°C? Thanks for your reply in advance. I'm a pizza lover from Hong Kong.😊
Salve.. Bread flour for neapolitan Pizza.. That might be the greatest idea, instead of going with 00 flour. Makes it crunchier, no?? Thanks and great video as always...
I only used bread flour cause it’s what I had here with a higher protein content. That’s what I needed for my Poolish to sustain this crazy heat in a longer fermentation process. Thanks for watching! :)
Hey there, how do you calculate know how much yeast you add for polish? And why bread flour for the rise? Thanks in advance
What's the diameter of that bowl you use for forming the pizza round shape? And same question for the other 3 bowls you are using. This would be valuable information as i find those very helpful for making the shape.
Wow another amazing video! The summer cacio e pepe pizza looks delicious 😋 curious if you think their would be a difference if I substitute the AP flour for 00 dallogiovanna flour? Thanks!
I didn’t test it unfortunately but you should be ok! :)
@@MileZeroKitchen Thanks! I'll see haha 😄
your vids are great keep on🎉🎉
Hello. I liked your recipe. I did everything as you showed, but for some reason the dough remained sticky. Where could I have done something wrong? 😢
A piece of art!
Thank you!
otra cosa mile,el horno lo has puesto con calor de arriba y abajo?,gracias.
Can I do the same, but changing to fresh yeast? I loved your recipe!
yes with x2,5 more fresh yeast
I’ve never seen a dough tutorial leave the dough on the counter and not in the fridge overnight fo the poolish. What is the difference in outcome counter vs fridge for that rest period??
What option on the oven did you use for heating the pizza stone and for the actual cooking?
Hi Mile zero , don't you add oil to the dough when making it ?
Hahahah i love the drink break in the middle.
when baking in a normal oven, do you use the grill element at all ? Or are you only using the convection heating option?
What is a good replacement for malt here? 🤔
A work of art :)
Thank you!
Hi, which cake did you like better, is it baked twice from the oven or from the ooni oven?
To make the cornichone smaller, we just put more toppings around it?
Hi there...
I see that you are resting the poolish in room temperature. Is it possible to do that in tropical country like Indonesia, usually we have 28-31Celcius. Or it is best to keep it in refrigerator? thank u :D
Is malt a must? Or you refer to malt syrup?
Hi chef can u use a good pizza flour like caputo flour
hola amigo,a que malta te refieres en el video,al extracto de malta?o a otro tipo,gracias.
Hi, whats the w index / protein on the Bread Flour? Manituba flour would be the same?
Interesting… poolish not refrigerated…. Will try that
got a link to those containers you proof the dough in?
What does the poolish or like a biga do to the dough? Does it make it rise in the oven more or just add taste? I’m not sure 100% what it does
Makes the dough more tender and rise more, also it's better for digestion. If your not doing a fermented poolish your missing out. I ferment my poolish for at least 18 hours and then my dough for 24/48 in the fridge. Always bring to room temp when pulling from the fridge before working with it. The Doughs ball sit for another 4 hours. Make sure you cover the dough balls as they sit on the counter or they'll float away.
Thanks for sharing..can I know what is your room temperature?
also why do use over 2.5% salt for your pizzas when compared to typical 2% for 'traditional' bread? How and why did you decide on this level? Thanks
Do you leave the polish to rest for 15 to 18 hours at what temperature?
what can i replace the malt with ?
Hello! Big fan here in need of help 😅. I cant find just “malt” anywhere, including Amazon, can I use malted milk powder instead? Thanks. ❤
Hey Patricia! Use sugar instead :)
Thanks for your prompt response, same amount 5grams? 😅
@@prtesq yes!
Youvare the bestest! I made your focaccia for my husband’s birthday and it was a hit! Next project is this pizza. Muchas Gracias! 🎈😎🍷
Is sweet rice flour the same? Or shouldn’t I use that?
Is it okay to keep the poolish at room temperature for 15 hours?