Alla Pala, Gravlax & Labneh...A 72-Hour Story.

[@MileZeroKitchen]

Enjoyed the video? Comment down below: what ingredients you would like me to use for the next pie? And don’t forget to subscribe, more content coming very soon! ✌️👽

[@RedRisotto]

I'm 54... Swedish... I do this at least 4 times a year.... and have since forever... bigger batch for Christmas. The ratio of salt/sugar you used is standard (normal) - it's a medium. More sugar = more tender. More salt - more firm. Fresh coarse white pepper - brings out flavour during the curing process. Some freshen it up with lemon rind during curing (I do not - I like fish.) Beat juice is for morons and Jamie Oliver only. 1. You do not need to pack on that much mixture... It's not really "gravlax" any longer - you have salted fish. It should be tender and melt in your mouth when done right. One tiny fillet like that is done over night... with much less mixture. Your fish is too firm for "gravlax" (also not very colourful or glistening.) 2. The stalk of the dill contain a lot of flavour... Use them... Bang 'em up with the back of your knife... chop and add. 3. Normally I use the "book" of the salmon... both sides of the center part of the fish (the most even thickness of the salmon fillets.) Mixture under in-between and over the fish... However, doing one fillet easier to control... A fat book of 4 centimeter or so (turned every 12 hours takes 48 hours... a single skinny salmon fillet does not. 4. Lastly... Too be 100% safe(r)...when done... rinse and and clean... pat dry... wrap tight in plastic wrap and in a freezer freezer bag - deep freezer for a 3-4 days to kill any parasites. Thaw in fridge... A fillet thaws fast.... a couple of hours before use (and thawed) fresh dill... cut an enjoy. Some salmon even when called "fresh" have already been frozen... (no need to freeze again (any worm parasites would be dead already if frozen cold and long enough.) Getting worms won't kill you... still gross if unlucky and you will still need a de-worming. The odds of it? Not even close to zero... Do I risk on occasion? Sure... ALSO, the salmon skin! Fry it crisp in a pan and use it in a sushi roll - it's magical... or do it as a chef's privilege with wasabi mayo on toast (better if some salmon meat remains when frying.)

[@johns6256]

I am blown away. How is it that only 12k people have subbed to this channel??! The production quality is top-notch. Brilliant work whoever you are. Thank you.

[@MileZeroKitchen]

Thanks John! Appreciate your kind words 😊

[@FerraPizza]

​@@MileZeroKitchenit's insane you haven't more subs, your videos are brilliant 😊

[@roynoi4662]

This is Art, man! 🙏

[@MileZeroKitchen]

Thank you Roy!

[@edzmuda6870]

I just made something similar last week. I deep fried some mini pizza dough rounds in some chicken fat then topped it with creamy goat cheese (sold in little blue tubs at Trader Joe’s), shaved raw onion, diced tomato, and gravlax. So far, it was the best thing I ever tasted. Deep fried pizza is a beautiful thing. Apparently it goes way back to ancient times in Naples.

[@peregrinationsnocturnesdun2482]

You are a true artist ❤

[@KK-lw7oc]

Yum! I bet that was well worth the wait! Thanks for sharing

[@MileZeroKitchen]

It truly was! 👋

[@kylematthews6612]

Beautiful film and the bread looks lovely too :)

[@MileZeroKitchen]

Thank you Kyle!

[@SeEeD1923]

Amazing ❤ would love to have taste.. I should try it myself soon :)

[@JimSlaughterOC]

Such a great video! Thanks very much. I'm going to give this a try! Thanks for your very clear and well presented instructions. The quality of your videography is really great.

[@Franco4590]

OK, I'm binge watching now. Everything is incredible. From video editing to presentation.

[@ЛюдаБурцева-й7с]

Господи. до чего Вкусно! Спасибо! 👍👍 God. how delicious! Thank you!👍👍

[@MileZeroKitchen]

Thank you!

[@tanyaa4266]

Gorgeous. Just add capers. 😉

[@MileZeroKitchen]

Thank you!

[@dropcheekelbow9110]

Just wow. Dare I say, it looks better than a bagel.

[@MileZeroKitchen]

Haha could be! 👌🏼😱

[@nancyfielden270]

Looks amazing!

[@MileZeroKitchen]

Thank you Nancy!

[@adolfmendel9757]

Fantastic! mi amigo...

[@MileZeroKitchen]

Thank you!

[@fannytorres9544]

Haces muy lindos videos, me encantó.

[@suzannecalverley7541]

Wow. Ime now addicted to your videos. Amazing

[@emirbattall]

its look fantastic! red onion would go well with this pizza.

[@MileZeroKitchen]

Thanks Emir!

[@Kotsoros37]

Wow, a work of pizza art, you are a true chef when it comes to these ingredient choices too! Will try one day when I'm more confident still got some others of yours to get too first haha. Interested how you would make the round crispy pizza popular in Rome one day haha, think it's similar to Barese style and tavern style. Much love as always!

[@MileZeroKitchen]

Hey Mat, I already did the Roman Scrocchiarella! Check it out, it’s in the previous video about the Karu16! Thanks for the love! ✌️

[@Kotsoros37]

@@MileZeroKitchen oh cool! I must have missed it Haha sorry, thanks! 😊

[@bassamharfouche2058]

the result is excellent 👏 it looks that the one you did in previous video by using Poolish was more crunchy 🤔

[@MileZeroKitchen]

Thank you for watching!

[@fieteferrum3441]

Absolut peak performance from Jake and your kitchen and editing skills 🔥

[@MileZeroKitchen]

Thank you Fiete!

[@ToddParker]

This is wonderful, I will do this for breakfast morning of my wife's anniversary with me. What kind of malt powder do I buy for bread?

[@MileZeroKitchen]

Diastatic Malt. You can find it on Amazon - it’s on my Amazon shop as well if you want to buy the same :) thanks for watching Todd!

[@angelogentili7943]

Video looks amazing. Mancano alcuni dettagli importanti per replicare il processo dell'impasto. Can't wait for the next video about roman style pizza!

[@CaptainC0rrupt]

Excellent videos 👍👍 Non pizza tip: try straining the yoghurt further and make small balls, roll into Zaatar or paprika or chilli flakes. Then place in a jar and cover with olive oil.

[@MileZeroKitchen]

Thanks for the tip! Sounds so good!

[@CaptainC0rrupt]

@@MileZeroKitchen you’re welcome, and as a bonus it keeps for like 3 months roomtemp (always submerged in oil).

[@rachelbabcock1409]

fabulous!

[@ChazMcChizle]

yup, im a fan. i was googling pizza on cut ciabatta bread nd found you. damn good - start to finish. thanks homie!

[@macioluko9484]

WOW!

[@MileZeroKitchen]

Thanks for watching Macio!

[@claretmichelangeli3000]

You are awesome! 👏👏👏👏👏👏

[@lelesinga]

Cool video! 🤙🏻🍕

[@adrianportal8635]

I need to make this!😊

[@MrStefano07]

Grande!!! Un consiglio non ho né planetaria/impastatrice posso fare tutto a mano??? Li che temperatura c'è? Grazie

[@MileZeroKitchen]

Qui siamo intorno ai 27 gradi. Puoi impastare anche a mano ma ti conviene fare un autolisi acqua e farina prima, e impastare con la biga dopo. Poi pieghe, almeno 3 ogni 15 minuti. Good luck!

[@MrStefano07]

@@MileZeroKitchen ok perfetto

[@dascaluraluca6805]

Hi, are you measuring the yeast separately or directly with the rest of ingredients ?

[@edgarmartinez7450]

Great videos, Fan already! What’s the percentage of biga and semolina you are using in this recipe?

[@k-0584]

amazing

[@lianebabb9638]

I don’t have an Omni oven (yet) but I just received and seasoned my 2 Blue Steel pans. Can I just use them instead? I am struggling which one of your Roman breads/pizzas to make first.

[@lbmartinho]

Bravo 👏🏼👏🏼👏🏼👏🏼

[@alimehdi3174]

Why you add salt to the dough and not to the water? Does it make any difference?

[@Starlight_GT]

What if I only have orange juice and not apple juice? Would it still work?

[@RicolaMartini]

Wunderbar👍🏻🇩🇪

[@MileZeroKitchen]

Thank you Rico!

[@susanamariasousagouveia8707]

Life is magik

[@houssfarghal]

EXTRA-ORDINAIRE. MERCI

[@MileZeroKitchen]

Thank you so much!

[@santolify]

I can cure my own salmon. Make my own bread. What intimidates me is the Ooni oven.

[@MileZeroKitchen]

It’s easier than you think!

[@criskoiyama]

Fantastic!?👏👏👏

[@wimbletone1]

Escuse what is so special about Greek Yogurt

[@Автопідбір-ы1ф]

😊

[@ddoyorihae]

와....비주얼 쩐다

[@farshad...]

👍👍👍💚💚💚

[@MileZeroKitchen]

✌️✌️✌️🫶