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Interested in the BISCOTTO STONE? Produced from a very special clay mixture and volcanic ash in Naples according to ancient traditions. The porous stone and low thermal conductivity enable pizza baking at very high temperatures without a scorched bottom. Follow the link for more details:
bit.ly/3ZpFF9g
After researching and testing, I found my go-to recipe for modern and explosive Neapolitan pizza. The secret it's in its pre-fermentation. Follow along to get THE BEST result you could ever imagine.
Pre-fermentation
500g flour
250g water
1.5g dry yeast
Mix for 5 min then rest 24 hrs in the fridge
The Day After
All of our pre-fermentated dough
125g Water
1g Dry Yeast
15g Salt
Mix and ball up. 1 Hr at room temp then 5 to 48 hrs in the fridge.
KITCHEN EQUIPMENT USED IN THIS VIDEO:
Biscotto Stone: bit.ly/3ZpFF9g
This FLOUR: amzn.to/3Y4NYqf
Dry Yeast: amzn.to/3m4gURQ
Food Mill: amzn.to/41vGn75
Ooni Koda 16: amzn.to/41noCa1
KitchenAid: amzn.to/3Z2RhQ1
My AMAZON STORE: www.amazon.com...
Licensed MUSIC: artlist.io/Dan...
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you.
I'm proudly inspired by the cinematography of some amazing channels here on KZitem like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Her 86M2, and many more....
Visit My Website: www.milezerokit...
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Using this footage without permission or license is not permitted.
#neapolitanpizza #pizzarecipe #asmrcooking #pizza #asmr #puttanesca #homemadepizza
Негізгі бет The Number One DOUGH RECIPE I use for ALL MY PIZZAS 🤫
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