IMPORTANT DISCLAIMER: I notice I made a mistake in the baking time. My bad! :( For the first bake, its 10 MIN (not 3) at 535 F or 280 C The second bake is indeed 3 MIN at 535 F or 280 C. You can replicate the same process with a conventional oven at 480 F or 250 C and keep it slightly longer (12 minutes the first bake and 5 the second)! Happy baking y'all!
Just want to add for those who don't know. Here in the US, conventional ovens go from 500f -550f. However there is a +/-35f adjustment on all digital ovens, check your manual. So that'll give you 535f-585f.
Mission accomplished! It was delish. I have wanted to try these additives for bread making and it was so much better. Had a great taste. Thanks so much for your recipes. On to the next one.
I recently found your channel and man, the production quality is superb, not to mention the amazing food you’re creating and sharing. I found you while looking for Schiacciata and with your beautiful video, I ended up with beautiful Schiacciata. Thank you, brother
Dude just know that I would much rather watch your episodes than Babish Culinary Universe. You keep the drama out of it, there's no need for voiceover. The video speaks for itself. Thanks for all the content, sincerely. Great work.
Came out absolutely amazing, I wasn't able to get all the water in though, I stopped with just under a quarter cup left. I took about 25 minutes to get to that point.
What was this!!?? You made me feel like i was eating stupidity all this while.. this is the real deal...Bianco category...I dont know if im going to have my regular home made pizza anytime soon..until I make something that looks like yours.. Bravo!!
It's monsoon season here in India and this video is so comforting to watch during the rains! Just wondering if we can replicate the same with the Ooni Koda 16?
السلام على من إتبع الهدى... ماشاء الله تبارك الله، هذه التي نقول عليها وصفة مخبوزات حقة، قمة الإبداع و الإتقان و التفنن و الذوق، تستحقون لايك، و مشكورين على مصداقية العطاء دون بخل و تحفظ، بالتوفيق إن شاء الله فيما يحله الله بحلاله و الله يكفينا شرور الحرام... الحمد لله على نعمة الإسلام ❤... اللهم رضيت بالله ربا وبالإسلام دينا وبمحمد صلى الله عليه وسلم نبيا و رسولاااااا ☝... أمة الله 🌿...
This dough is harder to make than it looks! Just mixed together and is rather wet! But I don’t have malt (is it diastatic malt?) Awesome content btw I love it 🖤
Greetings from Spain. Until now I used your same day derroit pizza dough recipe as focaccia dough (sometimes without the folding part on the table), but I will definitely try and evolve to this one. The recipe and the process of this dough men seems top, very refined. I like your new mixer .... ;) It's like mine but in a different color, how did you get the side handle off? I don't like that rubber block either.
Hi Dani, Hi Jake! Quick question, I'm temporarily living where I have a small amount of limited counter space. Can I simply half the recipe to make it easier with the space I have? Thank you very much, enjoy and appreciate your videos. Hope you're enjoying your new home. Tom
Is there another kind of flour that I can use then the super flour. I would like to get a smaller amount than the 11 pounds and try it out to see if I really like the recipe. Thanks for your help.
IMPORTANT DISCLAIMER: I notice I made a mistake in the baking time. My bad! :(
For the first bake, its 10 MIN (not 3) at 535 F or 280 C
The second bake is indeed 3 MIN at 535 F or 280 C.
You can replicate the same process with a conventional oven at 480 F or 250 C and keep it slightly longer (12 minutes the first bake and 5 the second)!
Happy baking y'all!
Just want to add for those who don't know.
Here in the US, conventional ovens go from 500f -550f.
However there is a +/-35f adjustment on all digital ovens, check your manual.
So that'll give you 535f-585f.
I decided about halfway through I was going to give up on envisioning myself doing this and instead just admire that I get to see your mastery and art
Same.
😂 Me too!
Same here 👍🥰
Thank you for the natural lighting. It makes it all way more real.
your content is SO satisfying. thank you
Hello, all the best to you in your new home. Thank you for your great videos. Best regards
thank you!
I'm a total fan since yesterday
Your vids are like a dream, an art, a treat!
Thank you
Really glad to have found you.
This is truly some of the most enjoyable cooking content I've seen in some time.
In boca al lupo.
Thanks!
I can feel Italy through your cooking. I'm enjoying your video. Thank you for sharing. It's so interesting!
Such a nice comment, thank you so much!
Mission accomplished! It was delish. I have wanted to try these additives for bread making and it was so much better. Had a great taste. Thanks so much for your recipes. On to the next one.
nice to have you back
Awesome video & an absolute work of art pizza!! I’ve always enjoyed this video format you used to produce. Keep up the amazing work!
Thank you so much!
Allyour recipes are!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!xxxxxxxxxxxxxxxxxxx. everyone can feel how you love what you are doing each time!!!!!!!!!
I am a simple person, I see an amazing, beautiful pizza, I hit subscribe. Great video, keep up the awesome work!
The production value is >> thank you for so many unique shots!
That double cook I’m stealing. Nice touch
I really like how much you use your hands while you’re cooking. Our hands are the best utensils
I recently found your channel and man, the production quality is superb, not to mention the amazing food you’re creating and sharing. I found you while looking for Schiacciata and with your beautiful video, I ended up with beautiful Schiacciata. Thank you, brother
Thank you so much for watching! Happy to have you on board :)
Simple and neat! You have perfected the process, even oven, tray and rack size fit so well. Inspiring!
I think you are one of the very best! Really really good recipes, my italian roots are so happy!!!
Wow, thank you!
i have to say, videography was really awesome
Hey congrats on your new home!🏠 Thanks again for another awesome recipe!
Očarana sem! ❤ Čudovit video. Fantastična pizza!
Omg, they look delicious! Thanks for sharing.
Dude just know that I would much rather watch your episodes than Babish Culinary Universe. You keep the drama out of it, there's no need for voiceover. The video speaks for itself. Thanks for all the content, sincerely. Great work.
Thank you!
I love watching your videos twice, once without the subtitles and the other with them on. And say hi to Jake. Such a cool dog!
Jake says hi back!
Hi Jake! Great video as usual. I can't wait to make this especially with my Mom's fresh yellow tomatoes. A true taste of spring and summer!
Jake says hi back!
From Spain. Pizza lover, food process lover... Your videos are amazing. Thanks for sharing....
Thanks so much!
Made my Biga yesterday so here we go!
I've wanted blue/carbon steel pans for pizza for a while... this video was the little push I needed.
Damn that looks delicious 😋😋Florida USA 😊👍👍🙏👍👍👍
L'arte infinita.
Grazie per ogni volta ❤️
Grazie troppo gentile! 😄
As usual you are wrecking my diet.
I don't see anyone with recipes like yours. Maybe only bonci.
I only do biga and sourdough nowadays. Great work
I am very happy to see you again in this platform
Came out absolutely amazing, I wasn't able to get all the water in though, I stopped with just under a quarter cup left. I took about 25 minutes to get to that point.
Svaka cast,pravi si kuhar!
Wow, that looks delicious! The Ooni Volt did a great job.
The ooni volt says thanks!
What was this!!?? You made me feel like i was eating stupidity all this while.. this is the real deal...Bianco category...I dont know if im going to have my regular home made pizza anytime soon..until I make something that looks like yours.. Bravo!!
Looks amazing and yummy
Thank you 😋
Hi man! Just discovered your channel; keep up the work. Cant wait to be one of your og fans that knew about your channel when you had just 35k.
Welcome to the fam!
Aaah, you have a Serbian chef's knife! Nice one!
Another awesome recipe! ❤❤❤ Can't wait to try it!😊
Please do!
@@MileZeroKitchen for sure! Love your recipes and fantastic videos.
👏👏👏Great pizza dough 👍Love frome Roma, Italy....👋👋
That look like arts ❤
what an art!
Beautiful video!
Nice, they look delicius ! 🤙🏻
Welcome back!😁 Very tasty🇩🇪👍🏻
Thank you!
Wow! That was an amazing video. Subscribed 👍
Hi, Jake! Hi, Dani!
Amazing recipe!! 😊
Hi there! Thank you so much!
look so amazing bread! I really wanna taste it.
It's monsoon season here in India and this video is so comforting to watch during the rains! Just wondering if we can replicate the same with the Ooni Koda 16?
Crazy stuff!
salivating
Made with mood👌🏻
Excellent video
Belgrade Serbia like from grandma Duda's kitchen ♥️💞💋happy from the heart💋♥️💗
3:05 soooo satisfying ❤
السلام على من إتبع الهدى...
ماشاء الله تبارك الله، هذه التي نقول عليها وصفة مخبوزات حقة، قمة الإبداع و الإتقان و التفنن و الذوق، تستحقون لايك، و مشكورين على مصداقية العطاء دون بخل و تحفظ، بالتوفيق إن شاء الله فيما يحله الله بحلاله و الله يكفينا شرور الحرام...
الحمد لله على نعمة الإسلام ❤...
اللهم رضيت بالله ربا وبالإسلام دينا وبمحمد صلى الله عليه وسلم نبيا و رسولاااااا ☝...
أمة الله 🌿...
Delicious
Looks great as always… including the new digs. On your stretch… is that a style of semolina?
You sir are an R teest. I just found your channel and I like it.
Looks exquisite
Isn't this what Italians call focaccia?!
Es la pizza más deliciosa que he visto ❤❤❤
Tanta roba...
You R Amazing
Man, now I know the meaning of "food porn". Good stuff.
This dough is harder to make than it looks! Just mixed together and is rather wet! But I don’t have malt (is it diastatic malt?)
Awesome content btw I love it 🖤
hey, i like the small quarter pans, any idea where i can order it in europe/Germany,Italy? thanks
Fking love this video🔥✨
Culinary Poetry. ❤
Oh my god
Why have I never thought to put yellow tomatoes on pizza before?????
Good skills.
Очень аппетитно !
Greetings from Spain.
Until now I used your same day derroit pizza dough recipe as focaccia dough (sometimes without the folding part on the table), but I will definitely try and evolve to this one.
The recipe and the process of this dough men seems top, very refined.
I like your new mixer .... ;) It's like mine but in a different color, how did you get the side handle off? I don't like that rubber block either.
happy to see you back! Quick question - This recipe work with "no kneading" like your previous videos?
It would not. This pizza needs a great gluten structure which is possible to achieve only by kneading vigorously!
very high hydration
영상 잘보고 갑니다. 감사합니다.
Kick-ass!!!
Gracias! 🙏🇲🇽👍
Bonaaaaaaaaaaa.....replichero' al più presto
sos un capo
Hi Dani, Hi Jake! Quick question, I'm temporarily living where I have a small amount of limited counter space. Can I simply half the recipe to make it easier with the space I have? Thank you very much, enjoy and appreciate your videos. Hope you're enjoying your new home. Tom
Of course you can!
This looks great. This recipe yield how many pizzas?
Can I come over for dinner?
Hi Jake❤
Love your videos. What kind of flour do you use ? I am amazed by the "stretchiness" you get right off the first kneading .
Linked in the description!
I have a question for the biga. Can i put it in the fridge? I live in a warm climate so 20c is not possible. 🤦🏻♂️😆
I have no clue why you called it "real" marinara (I think you could have many arguments about it), but the pizza looks ao damn gorgeous.
and it's not a "real" marinara, btw
@@maselval 🤔
@@MileZeroKitchen you say that it’s how you make Marinara and I’m ok with that. But a classic Marinara would never have that much garlic.
@@maselval forse a Roma si abbonda troppo 😎
So Nice!
A little question, my dough stretches to much when I dust off the excess flour. Any tips?
Hi Jake!!!
Hi back!
so wait cheese is not to be used??
Is there another kind of flour that I can use then the super flour. I would like to get a smaller amount than the 11 pounds and try it out to see if I really like the recipe. Thanks for your help.
Pura arte! E’ il forno OONi?
❤
Hola Jake!! 🦴🦴🍕🍕
Hola back!
Looks brilliant but if you haven't got a dough mixer or good dough mixer it's impossible, poolish for people without and biga for people with 🤘
Challenge accepted!
@@MileZeroKitchen would like to see how it's done, what hydration you use, even the great Vito lucopeli says it can't be done by hand 🤷♂️🤘
@@MileZeroKitchen will be waiting to see your hand mixed version with biga! I know you'll come up with something awesome!
This might be a stupid question, but do you think there is any way you make this w/ Gluten Free flour?
HI jake..
Salvia divinorum detected.
Surprised you ate the burnt end first