I really do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
@hakangokhan8474
Жыл бұрын
Can I use King Arthur 00 flour for Pizza Bianca? Grazie!
@cher128bx
Жыл бұрын
This recipe is amazing, absolutely AMAZING!!! I was unable to second proof the day I made it so had to put it in the frig. Took it out the next day to proof which it did beautifully. I think the taste developed with the overnight chilling and omg, the flavor, it knocked my socks off! Thanks so much MZK for sharing yet another incredible with your many fans.
@Ridgeline4443
7 ай бұрын
Love this recipe, came out looking like yours. Had to put in the fridge overnight, and then got it out for its last 4 hours. Was worried, it would be to much time. It was bubbly, beautiful and crisped fantastic. Your recipes and videos are awesome. I made a beer dough pizza after your Florida man. Used the Garlic Salamoia on my detroit pizzas, with your parbake method. I will always have your Garlic Salamoia with extra garlic, on all of my pizzas as my base. Thank you so much! Look forward to more videos this year.
@ljay4996
3 жыл бұрын
All I can say is OMG 😱 TOTALLY INCREDIBLE
@MileZeroKitchen
3 жыл бұрын
Thank you! And thanks for watching!!!!
@wdl33
2 жыл бұрын
Thank you so much for your wonderful contribution to the "home pizza game". One question: In which one of your vids is the calculation of "weight of dough" to a given size of Blue Steel Pan. Thanks again
@desislavapetroff6510
2 жыл бұрын
Thank you. I’m happy to find your recipe, I was searching for it a lot. I converted to sourdough with great success :)
@pl777
2 жыл бұрын
I made it. First time with good pizza Bianca pizza! Crunchy crust.
@HellosunshineUSA
10 ай бұрын
Beautiful
@rogerleathers1388
Жыл бұрын
Could you use a spiral mixer for this recipe? I have Famag spiral mixer that can handle high hydration.
@govindashanti4009
2 жыл бұрын
I followed all the measurements and procedure, but the final dough was too soft and sticky and was unable to stretch n fold. Is there a way to stil proceed to recover and bake it to make this bianca? Thanks
@Konsens.Stoerer
2 жыл бұрын
Man you make me grazy. You make me very hungry! 💪🏻👍🏻😂🇩🇪😜
@FlukeThing
3 жыл бұрын
Wow this is amazing! You really have a delicate technique! Would be able to achieve the same result with hand kneading?
@MileZeroKitchen
3 жыл бұрын
Hey thanks so much! I did another video with a similar technique but almost no kneading (and done exclusively by hand). The results are very similar! Have a look here: kzitem.info/news/bejne/sI9pzGF3aaZjkoI Thanks for watching!
@FlukeThing
3 жыл бұрын
@@MileZeroKitchen Wow! Thanks for the quick reply, I´ll watch the video right away! Keep up the good work with the videos! I can tell that you put alot of care and effort into these videos :)
@MileZeroKitchen
3 жыл бұрын
@@FlukeThing thank you so much for your kind words and support! Appreciate it! :)
@waleedalkhalifa6483
Жыл бұрын
Great Chanel great recèpes Convert to sourdough
@user-ru8uy9jr8t
2 жыл бұрын
Thank you for everything but I have a question; if I want to use oil, how much will it be?
@yasha.george
Ай бұрын
Would this be great for a sandwich??
@TransformationHouseofChrist
2 жыл бұрын
Hi, Diane sent me. Great recipes!
@natanmilikowsky4797
3 жыл бұрын
I tried both this Pizza and the Roman one you posted not that long ago, and both did not work that well. It seemed that the dough didn't hold the water well. My flour was supposed to be strong enough (one I did with Pizza flour the other with Manitoba). The dough did no come together so nicely like yours, it was shaggy the whole way through. I tried to add some stretch snd folds but they didn't really help (they barely succeded since the dough was to wet. Do you have any idea what happened? maybe the second water process was to short. IDK. too bad.
@MileZeroKitchen
3 жыл бұрын
Sorry you had such a hard time with it Natan! There are so many reasons why it could not work, and I'm afraid I can't really say without watching your process or understanding what you do wrong. It's possible that the second water was introduced too fast and the flour couldn't absorbed it well. It's also possible that the flour you're using simply doesn't work with this method. It took me years of practice and tested multiple flours before posting the video. It's a process but once you find your way, it's unbeatable. Let me know how I could help... I'm open to suggestions!
@natanmilikowsky4797
3 жыл бұрын
@@MileZeroKitchen Thanks for the relpay! nothing to be sorry about :) I might try it again soon, or maybe I'll just go back to my Napolitan sourdough pizza recipe, which works well for me, (altough it isn't this fluffy-crispy roman style pizza dough you're matering here :)).
@MileZeroKitchen
3 жыл бұрын
@@natanmilikowsky4797 well, I'd love for you to be able to make it. How about a live streaming sometimes in Jan? So you could see exactly what I'm doing. I just need to figure out how to stream though...hahha
@debravallejo8819
2 жыл бұрын
You Sir (Mile Zero Kitchen) are a genius : )
@walterp7125
2 жыл бұрын
Bread flour è farina di tipo 00 o 0 ?
@iworktoeat
2 жыл бұрын
Hi, I just had this at Baldassarini Domenico about an hour away from Rome and had it everyday I was there. It is a focaccia/cracker hybrid of my dreams. Thank you for making the recipe. P.S. Your affiliate links for "Film Equipment" have expired.
@perotinofhackensack2064
2 жыл бұрын
Seems like this comment is relevant, helpful, mentions the key word Rome, and offers help with the channel's business. Might deserve a response....
@BboyRacing
Жыл бұрын
Why poolish instead of biga?
@JuanGonzalez-uy8fe
3 жыл бұрын
You the Capo
@feelingzromantic8635
3 жыл бұрын
wow! I can smell it! thank you for sharing this :) Did i see steam in the oven?
@vanpham1731
2 жыл бұрын
Rất ngon 👍
@DeadGirlDontSayNo
3 жыл бұрын
What is the usage of honey in this dough? I've noticed that you always add 5gr of honey to dhe dough? Just to support the fermentation or is it changing the flavor of final dough?
@MileZeroKitchen
3 жыл бұрын
You are right, supports fermentation and helps the caramelization of the sugars, giving the pizza that classic golden color! Thanks for watching!
@DeadGirlDontSayNo
3 жыл бұрын
@@MileZeroKitchen Thank you for making this videos! And for replying, it helps having other people opinions. :) I have tried some of your methods, just using sourdough instead of yeast, and it was fantastic!
@MileZeroKitchen
3 жыл бұрын
@@DeadGirlDontSayNo awesome!
@utzalb
3 жыл бұрын
Thanks for the video but please make the strech end fold stuff without cuts. It makes it hard to guess what and how often it happened.
@MileZeroKitchen
3 жыл бұрын
Hey Felix thanks so much for watching! The video explains the steps of the process with some cuts to make it smooth. There isn't a specific numbers of stretch and folds purely because it goes by feeling. Learning how to feel when the dough is ready takes practice (but usually as soon as the outer skin is smooth and bubbly). I also suggest visiting my Patreon page, where i leave weekly tips or post full videos, for the price of a coffee! :) Thanks again for taking the time to leave the comment!
@zyxoxxiii389
4 жыл бұрын
Can I add a drizzle of olive oil before baking? Thank you. Love your videos👍🏼
@MileZeroKitchen
4 жыл бұрын
Thank you so much for watching! Of course you can! I usually add it for the last 2-3 min of baking...so it gets more shiny and crispy on top! 😃
@afallahi
2 жыл бұрын
Love your videos very educational. Silly question but what size/type Tupperware do you use to proof the dough? It’s the container with the purple lid
@MileZeroKitchen
2 жыл бұрын
Hey! Thanks for watching, sorry but i have no idea, it's just a plastic container! :)
@borbetomagus
2 жыл бұрын
It looks like a 'Solimo Plastic Food Storage Container'. It is 19.56" x 9.44" x 11.75" and holds 64 ounces (8 cups).
@Peters3n
3 жыл бұрын
Do you wet the table when laminating the dough :)?
@MileZeroKitchen
3 жыл бұрын
Hey Mikkel, no i didn't for this recipe! Thanks for watching!
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