Whole wheat pizza, rosemary potatoes, drunk sausage, fresh mozz, watercress, red wine reduction. SMASH OR PASS? Don't forget to like and subscribe! It helps the channel a lot! :)
You found a new subscriber. Wooow, that was so relaxing to watch. And the result was "madonna mia".. Gotta try that out. Regards from a paesano in Indonesia
Very nice whole wheat Roman pizza ! How can i modify the recipe to suit a room temperature of 25-27 C ? Is it a good idea to use ice cold water while making the biga ?
Hey there! My room temp is 27 C so you're good to go! I don't use ice cold water for the biga as it needs to rest at room temp anyway. Thanks for watching!
@@MileZeroKitchen thanks man , I appreciate it . There’s a special whole wheat flour called TWF flour X sold in india to bake whole wheat bread. I’m going to try and give it a shot .
Ciao, complimenti, ho letto nei commenti che sei italiano. Hai fatto un 70% biga se non sbaglio? Io ho faccio di solito un 100% biga oppure se non ho tempo faccio un diretto. Quella ha assorbito davvero tanta acqua, con quella che uso io del supermercato non posso andare oltre il 75% di idratazione nonostante 13,5 grammi di proteine. Tu sei arrivato al 90% anzi forse assorbiva anche di più. Diciamo che io impasto a mano quindi non riesco a formare una buona maglia glutinica come una planetaria. Comunque complimenti ancora non è assolutamente facile lavorare con una farina integrale
With poolish we have a shorter fermentation period that could vary from 2 to 18-20 hours. With biga, as we have much less water, we can up the fermentation process to even 48 hrs. Also with biga we decide the fermentation time and temperature based on the amount of yeast we put. Hope this helps! :)
@@MileZeroKitchen i assume this technic requires the machine. Did with hand and struggled 20minutes. maybe added water too fast, maybe my whole wheat flour is old or wrong brand too.
@@markmolnar6200 hey Mark, for hand mixing i suggest you watching my video about no-knead pizza, you can use that process and apply it with whole wheat. But because this is 90% hydra, a stand mixer will develop gluten way faster, making the dough super strong. Hope this helps
Hi MZK I’m waiting for this recipe from you,now I’m so glad you giving that for us, I must to go grocery right now to follow what your instructions, thank you sooooo much your sharing, I always successful with your videos and soooo happy with the results come out, I tell my friends you are the best, thanks and thanks to you MZK
@@walterp7125 molti sul canale mo avevano chiesto una ricetta 100% integrale, per questo non ho mischiato le farine. Personalmente preferisco sempre un 20% integrale in ogni impasto! :)
@@MileZeroKitchen certo mi sembra giusto. Io provo anche la 00 con la 1 e la semolina. Però non sono ancora afferrato con le farine. Integrale cmq ci sta bene !
Whole wheat pizza, rosemary potatoes, drunk sausage, fresh mozz, watercress, red wine reduction. SMASH OR PASS?
Don't forget to like and subscribe! It helps the channel a lot! :)
This is incredible, can’t wait to try. I’m surprised this video doesn’t have more views! I wonder if this dough would make a good loaf bread, too.
Great recipe. I tried it and it was a hit. Light and fluffy. I made it 100% biga.
That looks delicious my friend, next level pizza.
You found a new subscriber. Wooow, that was so relaxing to watch. And the result was "madonna mia".. Gotta try that out. Regards from a paesano in Indonesia
My room temperature is 35 celcius.can you suggest how long should i keep the dough outside?
Beautifully filmed!
I have this rising right now, can't wait to chow down tonight! Is 1.75g really going to be enough to get the job done??
Looks great man. Props to making it that light with only wheat flour !
Looking forward to giving this a try! It looks like this recipe yields two servings of pizza? How do you preserve the other half ot the dough?
Hey Stephanie! Just cover well and keep it in the cupboard for max 2 days. Warm it up in a pan or back in the oven for 5 min! :)
@@MileZeroKitchen I appreciate it, thank you!
I always like thumbs up and follow your new recipe you are the best
Thanks Huong! YOU are the best! :)
Very nice whole wheat Roman pizza ! How can i modify the recipe to suit a room temperature of 25-27 C ? Is it a good idea to use ice cold water while making the biga ?
Hey there! My room temp is 27 C so you're good to go! I don't use ice cold water for the biga as it needs to rest at room temp anyway. Thanks for watching!
@@MileZeroKitchen thanks man , I appreciate it . There’s a special whole wheat flour called TWF flour X sold in india to bake whole wheat bread. I’m going to try and give it a shot .
I did this last time, but with another recipe. It turned out crunchy and delicious, but morenlike bread then dough
Beautiful
youre totally amazing! great recipe
BRAVISSSSIMO!!👏👏👌
Can I freeze the dough?
Potato is kinda, the down low best pizza topping
Going to try this with 100% whole spelt
Ciao, complimenti, ho letto nei commenti che sei italiano. Hai fatto un 70% biga se non sbaglio? Io ho faccio di solito un 100% biga oppure se non ho tempo faccio un diretto. Quella ha assorbito davvero tanta acqua, con quella che uso io del supermercato non posso andare oltre il 75% di idratazione nonostante 13,5 grammi di proteine. Tu sei arrivato al 90% anzi forse assorbiva anche di più. Diciamo che io impasto a mano quindi non riesco a formare una buona maglia glutinica come una planetaria.
Comunque complimenti ancora non è assolutamente facile lavorare con una farina integrale
Sooooo great! I love it!🌺🌺🌺
Thank you!!!!
Hey mzk, why use biga over poolish? Maybe a video idea? Idk. Just don't know the benefits from either method and why you'd choose one over the other.
With poolish we have a shorter fermentation period that could vary from 2 to 18-20 hours. With biga, as we have much less water, we can up the fermentation process to even 48 hrs. Also with biga we decide the fermentation time and temperature based on the amount of yeast we put. Hope this helps! :)
excellent, but honey is poisonous when heating bro.
Wow le tue pizze sono fantastiche 😍
Grazie Michele
@@MileZeroKitchen ma sei italiano che vivi all'estero?
Sicuramente proverò ad replicare qualche tua ricetta
@@sanguinello2003 di Roma. Vivo in Florida! A presto e grazie del supporto al canale, fammi sapere come và con le ricette! :)
Sorry. The one with the potatoes starts with the raw dough? Or the 15Min cooked one?
Starts raw. You want to bake the potatoes with the pizza so they get crispy!
Thank you
@@MileZeroKitchen i assume this technic requires the machine. Did with hand and struggled 20minutes. maybe added water too fast, maybe my whole wheat flour is old or wrong brand too.
@@markmolnar6200 hey Mark, for hand mixing i suggest you watching my video about no-knead pizza, you can use that process and apply it with whole wheat. But because this is 90% hydra, a stand mixer will develop gluten way faster, making the dough super strong. Hope this helps
Hi MZK I’m waiting for this recipe from you,now I’m so glad you giving that for us, I must to go grocery right now to follow what your instructions, thank you sooooo much your sharing, I always successful with your videos and soooo happy with the results come out, I tell my friends you are the best, thanks and thanks to you MZK
Did anyone try it?
One day, we will see your face ;) Man, I love your videos. Especially those with dough. A real pleasure to watch
Thanks Gabriel! Maybe I'll show my face when I hit 100k subs! Or a million...Hahah! ✌️👽
Lo schiaffo è obbligatorio not optional.....ahahahahah This is a biga with integral flour , doesn't ?
Si integrale!
@@MileZeroKitchen sarà sicuramente deliziosa...
potresti anche mischiare la farina integrale con farina di farro o altro ....
@@walterp7125 molti sul canale mo avevano chiesto una ricetta 100% integrale, per questo non ho mischiato le farine. Personalmente preferisco sempre un 20% integrale in ogni impasto! :)
@@MileZeroKitchen certo mi sembra giusto. Io provo anche la 00 con la 1 e la semolina. Però non sono ancora afferrato con le farine. Integrale cmq ci sta bene !
يعطيك العافيه نبغى مقادير بالعربي 👏👏👏
Sh#t! Here we go again to test one more recipe from you...
Haha!! Yeeeeeeaaaah
great recipe, presentation, video, music ... everything. EXCEPT for those pants :((
If you're talking about my jeans, weeeell....where there's an Italian there are two things my dear: jeans and basil.
Thanks for watching!
Omg km literally want to scream :)
Hopefully it's a scream of joy...
@@MileZeroKitchen yes. And will make it tomorrow. As i started to make 1 by 1 your recipes.;)
@@markmolnar6200 love that!!!! Thanks!
Go vegan for the animals that want to live 😢