Authentic No Knead Roman Pizza

This is the NO KNEAD version of my recipe to make an authentic roman PIZZA A TAGLIO (pizza by-the-cut).
( If you have a stand mixer, you can find the original recipe here:
• Authentic High Hydrati... )
It uses a high hydration 24-48 hrs proofing method for a light crust, that doesn't sit on your stomach for hours (means you can eat more without feeling guilty!)
EASY. TASTY. CRUNCHY. Follow the recipe, you can't go wrong with this fool proof method. Always bake the pizzas in the lowest rack of your oven.
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For a 30*40 Pizza Pan
330 gr FLOUR
260 gr WATER
0.5 gr DRY YEAST
5 gr HONEY
7 gr SALT
Any toppings you prefer.
For the Margherita: bake it for 12 min with tomato sauce on top, then add toppings and return to oven for another 5 min (or until the mozzarella is fully melted. Not brown, just melted.)
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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. Thank you all, I truly appreciate it.
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#nokneadpizza #romanpizza #milezerokitchen

[@MileZeroKitchen]

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 👽

[@oddp2722]

Hi :) I see you use the Paderno blue steel pan, on the link for amazon i see som ppl have problem with it. Rust/sticking etc. Can you tell how you did it when your was new? Step by step, and how high temperatur is it made for? Thank you.

[@ZenaBattaglia]

@@oddp2722 good question and MILEZERO has a great video for that. Probably inspired by your question.

[@criskoiyama]

Receita perfeita! Muito obrigada.

[@joi8674]

Absolute perfection. This is EXACTLY how I want my pizza.

[@raulmartinezgonzalez3907]

Maaaan! Thanks for this beautiful recipe! You're a maestro 🙇‍♂️

[@hannahroberts6295]

I'm so chuffed you included this no knead oven baked version of a Roman pizza. Even I think I can do it. Thank you.

[@anttiboeschoten9888]

Great video . Will try

[@jostia7986]

Just returned from Rome the pizza is amazing! So light and crispy and full of flavor.

[@michaelshannon6846]

Just subscribed, your pizza content is unreal!!

[@johnhowaniec5979]

Making this tonight it's out of fridge already folded and resting anticipating the caputo semola flour and san marzano tomato sauce!

[@edzmuda6870]

I love, love, love, this video!! I could watch as many times as Goodfellas!!

[@MileZeroKitchen]

Whoa, dude!!!! Thanks so damn much!!!!! Really appreciate you watching and taking the time for commenting! THANK YOU.

[@johnk8174]

I just made the mixer version earlier today, will make the pizza in two days. It was quicker than this but very loud and non-peaceful. I will try this approach next.

[@hedayatrohani8021]

love your videos man. Thank you

[@MileZeroKitchen]

No, thank you for watching! Appreciate the comment :)

[@jackpalumbo4678]

Thankyou , I’ve been looking for this for years , I’m in Australia and my Italian nanna used to make it , it’s a memory of my childhood ❤

[@hannahroberts6295]

It's also a childhood memory of mine. My Mum was Welsh and Dad English but we had Italian landlords in Brisbane who lived above us who looked after me after school...and fed me pizza and homemade bread with lashings of love oil and salt. I was so lucky!

[@ericbonillalopez8686]

Your channel is just incredible.

[@MileZeroKitchen]

Thanks so much Eric! That means a lot! :)

[@dna598]

OMG this is even better than the kneading one. How is it possible?

[@nicolobiarese7996]

Perfetta!

[@babuniadanusia]

No Chlopcze!!! Jak powtorzyc dzielo Artysty?? Mozna przestac ufac w swoje zdolnosci. Cudka. Thanks a million…..

[@mauriziagiusti1559]

Bravo!

[@johnhowaniec5979]

Just tried this tonight this is airy fluffy and the flavor is amazing complex I'm floored by this Thanks for this tutorial you're a dough guru!

[@anthonytroise1278]

I love how you cut the garlic in half and took the germ out. My nonna did that too....

[@JulieIelasi-lt7yp]

Perfect 🥰

[@meowjing]

amazing

[@dom2555]

great job from italy

[@MileZeroKitchen]

Grazie Dom, e grazie per essere passato sul mio canale e per aver visto il video. A presto! :)

[@Governemntistheproblem]

This will save me a bundle. I always find excuses to drop by Rome just to eat that pizza at al forno in campo di fiori. Now I can make it at home.

[@bertt1055]

Awesome… thank you! Does your oven have top heating elements.

[@AMHK1024]

That looks incredible! Do you think this method produces a better pizza than the traditional stand mixer method?

[@twatmunro]

Gets a like for sure. I'll watch a few more before I decide whether i want to subscribe or not.

[@camilledivito8497]

instant or active dry yeast. Thank you very much, good video

[@MileZeroKitchen]

Hey Camille, i always use active dry! Thanks for watching! :)

[@Aestheticfariygurl]

Wow this pizza looks great. Couple questions. What type of flour do you use? And is that just a heavy sheet pan? Links preferred if available.

[@inferno6529]

Thanks for making this video. Was looking for a no knead pizza dough recipe as I don’t have a mixer. Problem is I can’t find flour with 14% protein content. I have this Neapolitan pizza flour which is 11.5%. If I wanted to make the dough with this flour should I add extra active dry yeast? After doing the stretch and folds, should I let it stay on the counter longer before putting it into the fridge? Should I also let it proof in the fridge for 48 hours or should it be less than that? Thanks!

[@Kotsoros37]

Hey Mile, I have a random question lol. What size is the container you proof the dough in? I feel like my containers have been too big just bought one that's about 2 liters but now it doesn't look as tall as yours ( I would say it's around 3 inches tall maybe a little taller) and also does it matter if the container is too large? Thank you! 😊

[@milenborisov]

Hi, this my favorite pizza recipe for a long time now! Can you please let me know for how long the dough can stay in the fridge before it loses its best quality? Thanks in advance!

[@wgty]

Great "bella" pizza!🍕

[@MileZeroKitchen]

Thanks my friend!

[@hutis3232]

Love your recipes, I've tried a few of them now! I also got the pan, but mine won't really get any color on the bottom when I use it. Have tried a bunch of things but can't really get the color I want. Any suggestions?

[@Kotsoros37]

Hey Mile! Really love your vids. I am curious if it is necessary to dry the pizza on the steel rack after cooked as you do or can I also put it on a big wood cutting board? Thanks!

[@MileZeroKitchen]

Hey Matt, thanks so much for the support!! That is a critical step to maintain a crispy base: you must let evaporate all the steam created from the baking so the crust will still be crunchy and not soggy. So yes, the steel rack is necessary. Hope this helps! :)

[@rosettaexposito2923]

love it . Bought the flour everything . I did it several times is not bad but never rise like that and lately less I really don't know what I am doing different or wrong maybe the yeast .

[@AlTarif]

I think you need to add a lot more yeast. 0.5 g is too little.

[@whutwhut2434]

Awesome recipe and tutorial. 8+ hours of Roman pizza research led me here. I'm giving it a go now, I have no idea what I'm doing.

[@MileZeroKitchen]

I hope it works out!! 😀 Thanks for watching!

[@whutwhut2434]

@@MileZeroKitchen Here it is, all wrong, but I've never baked and now I feel so GD empowered. It's non-floppy pizza, I'm living the dream. i.imgur.com/jWbbT1j.jpg

[@MileZeroKitchen]

@@whutwhut2434 not bad at all for a first try!!! Trust me, it gets better and better after some practice. It took me months to perfect the recipe! Advice: try using a high gluten flour (lots of protein content) and try baking it in a blue steel sheet pan (makes a lot of difference!) Keep it up! :)

[@whutwhut2434]

@@MileZeroKitchen Damn, you're good to spot that. Yep it's bread flour. I'll keep at it and thanks again for the encouragement.

[@heksogen4788]

@@whutwhut2434 Without good flour no amount of kneading will help! Ive made pizzas with cake flour and they looked like yours :D

[@BboyRacing]

Hello, in a professional electric oven with the stone, what temperature and baking time do you recommend?

[@yonglianglong9409]

Hey Mile, thank you for this step-by-step video. I had pizza alla Romana at an Eataly recently and it was so good that I had to make it at home. I don't have a mixer so it took a while to find a video that didn't need one. I was so happy to find this video and I made it today. Like some other people, I used fresh yeast (about 2g) and the dough turned out to be good. After 40h, the dought didn't rise as much as yours so I left it at room temperature for a couple of hours. When I baked it in the oven, I used a pizza stone because I didn't have a blue steel pan. It came out to be really good, but my dough didn't puff up as much as yours. I also used whole wheat bread flour instead of white. As you can see, I had to modify your recipe a bit with what I had at home. Any tips that you could give me? Keep up the good work!

[@MileZeroKitchen]

I can suggest starting from getting a good blue steel pan, that's a good boost to bake a well risen crispy Roman pizza. If you're baking with a stone you can watch my breakfast pizza recipe where I use another formula made for the stone. Good luck and thanks for watching!

[@Varone26]

Hey Mike, would you happen to have a conversion recipe for a blue steel pan measured at 35*50 ? Would love to try this on my new blue steel that is that size!

[@FlukeThing]

Wow! I can´t wait to try this out! :D

[@MileZeroKitchen]

Please do let me know how you get along with it! :) I'm always here to help in any way I can!

[@FlukeThing]

@@MileZeroKitchen Finally got to bake the bread today! I think my fridge might be a bit too cold or I might have added too little yeast because the dough didn't rise a lot during the 40 hours. But I followed the rest of the instructions and the result was delicious! I almost ate all of it in one go... ;D I will try it again until it looks just like in your video. Thanks again! :)

[@MileZeroKitchen]

@@FlukeThing Awesome! If the fridge is cold (or even the weather) might affects the dough. If where you live is a cold place, add a little more yeast. Also, try leaving it outside for a couple of hours before putting it in the fridge, so the yeast can kick in strongly.

[@FlukeThing]

​@@MileZeroKitchen I see! Yup it's winter here around 0 degrees. I will try that out the next time, thanks for the tips :) By the way - listening to the background music in your videos maybe you would like "Goodland Trio" or "Nordic" on spotify :)

[@MileZeroKitchen]

@@FlukeThing dude! That's great...thanks so much for the suggestions!

[@afallahi]

When you take the dough out from fridge do you let it sit at room temp for a period of time first? Mine isn’t nearly that puffy straight out of fridge after long proof

[@zyxoxxiii389]

Is the dough similar to pizza bianca? I’d like to try that one

[@neya2222]

hello, are you cooking under the grill? thx

[@ilmelangolo]

bella

[@dimitrisz456]

Is it bad if after the final shaping i put it again in the fridge for the next day, ready to press and put on the pan? maybe i need do a smaller cold fermentation, like 12 hours for example, then shape, in the fridge for next day, then 1 hour to get to room temp, on the pan and bake

[@jeroenwillemse6425]

Hello your channel is amazing. I am trying this recipe as well as another one, both with 330 and 260 gram flour/water. It is absolutely nowhere near as dry as your dough. I am not able to stretch and fold. I use Molino Pasini 00 tipo Pizzeria line (green bags).

[@IEdjumacate]

This is fantastic. I have seen other videos that will use 5g of yeast or so, one time I used 2.5g of active dry yeast and I didn’t get great proofing results so I went back to using 5. Is there any reason that you are able to use so much less yeast but get such great proofing results? This channel is awesome, keep it up!

[@MileZeroKitchen]

Hey Jonathan, thanks a lot for watching! You need a very strong flour first, to be able to achieve this types of results (i use high gluten flour 14% protein, similar to a bread flour). Also, the more your proof and ferment your dough, the less yeast you'll need. This isn't only airy and springy, but also super light and it doesn't really sit on your stomach! Hope you give it a go! Good luck! :)

[@IEdjumacate]

@@MileZeroKitchen thanks for the quick response! I’m currently proofing a dough in the fridge (on day 3), I used a mix of 00 and semolina, the proofing looks good but I’d love to be able to use less yeast. I’m going to have to try making this recipe, it looks delicious!

[@marias4578]

Hi, can I ferment this at room temperature? Can I use sugar instead of honey? Thanks

[@eduardogorga]

Hi ! Do you mind if I ask you where did you learned about the different pizza styles you have?

[@backtoe96]

what size pan did you use?

[@claracasucci-mcleod1464]

Fantastic end product….about how much is .5 GRAMS OF DRY YEAST, and ThankYOU 👍🇮🇹

[@andresdamodar]

Did you used a 1/2 teaspoon for the dry yeast?

[@mikecalix562]

Dough looks awesome!! only thing is I drain my tomatoes, I don't want juice (save for pasta sauce) & add a touch of balsamic.... OMG

[@MileZeroKitchen]

THANKS so much for watching and your comment! :)

[@johnhowaniec5979]

What flour do you use?

[@manasikashyap]

Can this be made with whole wheat flour? Would that need more water or less? Obsessed with this recipe!❤️

[@MileZeroKitchen]

Hey Manasi! You can use some whole wheat in it, i did a video not too long ago kzbin.info/www/bejne/oHjJnWacep1oppo You can also try doing 100% whole wheat, water should be about the same! Happy baking! :)

[@Massimass1]

Great video. I have tried but after 24 hour in the fridge the dough did not raise. What could be wrong.

[@johncohle8331]

Can you link the actual pan you use for this video. Your link shows many different pans.

[@onofriosanfilippo9044]

Can you use 00 Flour for this?

[@netkoposeban9033]

I did it..one month after,I've finally baked a pizza

[@jcin305]

Are you sure you didn't mean 0.5 tsp (1/2 tsp) of dry yeast? (maybe a "typo"/abbreviation error?) The measuring spoon you used/amount of time you took to add the yeast doesn't look like 1/8 tsp (which is what 0.5g of dry yeast would be). Just checking. By the way, your vids are "top-notch"/great production (very ASMR/therapeutic vibe). Keep up the good work!

[@Shadinsb]

That yeast came from Krypton.

[@homer565]

yeah, I thought the same, I guess your question will go unanswered just like all the other ones here. This video is great, so is the channel, but I definitely prefer youtubers who actually reply and help their subscribers, rather than sharing videos only to get likes and tickle their ego 😥

[@NabilBreda]

@@homer565 i found out that for my yeast its better if i use 0.65-0.7 g. Its a long fermentation so should be plenty. I also leave it a bit longer at room temp before it goes into the fridge.

[@manasikashyap]

I cannot wait to make this!! 🤩 Is there a reason you took the pizza off the pan the first time around when you put the cheese on it?

[@MileZeroKitchen]

Yes! Everytime you take out the pizza from the oven, it'll be very hot and the steam could make the pizza soggy. By removing it and always resting it on a cooling rack you make sure the pizza stays crispy like a Pringle on a pillow...👽😂

[@manasikashyap]

@@MileZeroKitchen thank you! So inspiring & such a delight to watch 😊

[@HadrienBrewer]

@@MileZeroKitchen I tried your recipe two times its delicious but it seems that I can't have it very crispy like you describe it. It stays a little bit wet and soggy. Do you filter the sauce at any stage to avoid too much moist ? How long do you keep it on the cooling rack ? Do you dry up you're mozzarella?

[@MileZeroKitchen]

@@HadrienBrewer hey Hadrien, assuming that you are baking the pizza on a blue steel pan at the lowest rack of your oven, then yes, drain the mozzarella a couple hours before using it. And no, i don't filter the sauce...no need as it'll cook for more more than 10 min. The pizza stays on the cooling rack, always. Hope this helps! Thanks for watching

[@HadrienBrewer]

@@MileZeroKitchen thanks very helpful

[@mauriziodrocco5364]

Great video, thanks! Just a question: it looks like you are using a 30*40 blue steel pan but I cannot find it on FORZA FORNI. Any clue?

[@MileZeroKitchen]

Hey Maurizio, the 30*40 pan is an old pan i got back in 2019. Unfortunately Forza Forni doesn't have that specific size for the time being!

[@user-vw6ht7ds8i]

Hello Mile, dear community, thank you for this great recipe. Sure that 0.5 dry yeast is enough ? Unfortunately I follow the recipe and my dough not works and sticky…. What I did wrong ?!

[@leoangelomiranda3312]

Is there any way to freeze this dough?

[@chivoko1]

Also it would be good to know how long do you mix it first time and how long with slap and fold.

[@MileZeroKitchen]

A couple of minutes of mixing the first time just to let everyone get to know each other well ☺️. In terms of "how many" slaps and folds, that depends on the dough. Usually until I see it becomes smooth and bubbly!

[@andrevpassosful]

Loved the video! Question: does the recipe work with fresh yeast? I can't find the dry one in my town. If so, would the amount be 3x as much? 1,5 gr? thank you and congrats for the channel! :D

[@MileZeroKitchen]

Hey Andrè, sure you can use fresh yeast and yes, your conversion is correct. I would even try with 1gr only but it's winter time so you'd probably better off with 1.5 as you said. Happy baking and thanks for watching! 👽

[@andrevpassosful]

​@@MileZeroKitchen thank you for your patience of answering and helping everyone and for sharing your knowledge with us. See you in the next video :)

[@bartirace6933]

Love the video and the recipe. I've made this a few times now with my old square pizza pan and the blue steel pan I ordered a few weeks ago. The blue steel pan is 60x40 so I doubled your recipe (not sure if that's correct) but even after treating the pan a few times, the bottom burns. It's still pretty good but a lot darker than I would like. Any idea why that might be happening? I coat the pan with olive oil and place it on the bottom rack of the oven. Thanks!

[@MileZeroKitchen]

Hey Bart, not sure unfortunately. Maybe your oven push more heat from the bottom! Did you try lowering the temp? Good luck! :)

[@bojantopolcic714]

did you try to raise your pen higher, so that is closer to the top? or different mode on your own if you have those? e.g. using just top heather last 5 min, thats how i do it. unfortunately every pen and own is different and you need to find whats working best.

[@edoardo2]

Treating the pan has nothing to do with heat transfer, you do that to avoid rust formation on the raw metal. Just place the pan one place up or bake for less time

[@Shadinsb]

Ok. And that yeast from Krypton, where do you get it?

[@balintgyalog6319]

What kind of flour you used for this recipe? Mine is soo sticky and hard to handle. =(

[@SuperLokiGoD]

Where can i find the display the one you're using at 8:25 ?

[@MileZeroKitchen]

It's a metal rack. I have no idea where I took it but I'm sure you can find it anywhere

[@janesmith9628]

This looks absolutely fantastic !! Thanks for sharing. About the yeast: .5 grams is less than 1/8 tsp (?) but it looks like you are using maybe 1/4 or a 1/2 tsp ? I can't wait to try this; but just wanted to double check so I get the same beautifully airy result as you, and don't want to use too little or too much yeast.

[@MileZeroKitchen]

Hey Jane! Thank you so much for your kind words! I always use 1/8 of a teaspoon for this recipe, means 0.6 grams to be exact, but everything really depends on the season and temperature of the house (if it's winter and cold i add a bit more, with a max of 1/1.5gr). Remember to use a strong flour. Any help, just ask! Let me know how you get along! :)

[@janesmith9628]

@@MileZeroKitchen THANKS so much !!! OK I am going to try this as soon as I can and will report back! I just checked and my flour is 13-14% so I will do 24 hours in the fridge, to be safe (in case the batch I have is on the low side.)

[@MileZeroKitchen]

@@janesmith9628 13-14 is a pretty strong flour. You can definitely try more than 24h. Just remember to leave the dough out for about an 1hr so the yeast can start it's process before you cold ferment the dough (as the fridge kinda stop the process and make it slower!) ;) GOOD LUCK!

[@janesmith9628]

@@MileZeroKitchen Oh, OK, thanks for this extra advice! More than 24 hours will definitely make the timing easier. You demonstrated all the steps so clearly that I am really excited to try this out. Thanks again for such an inspiring video.

[@janesmith9628]

@Mile Zero Kitchen - Reporting in with a pretty positive first-time result! :o) Was very fun to make. Realised it wasn't rising in the fridge very much (even after giving it that hour's head start at room temp), so after 35.5 hours I took it out of the fridge and 7 hours at room temp did the trick. Was nice and bubbly by then. THEN turned it out, folded up and let rise again for 3 hours (possibly a bit too long, causing it to be thinner than I had hoped?) Biggest problem is that I didn't seem to have quite enough dough, so it was a little too thin to get that height/ "airiness" I wanted. I scaled precisely for my 34x27 cm pan, but next time would add 100 (even 200?) more grams of flour. Still absolutely delicious though. Nice crispy bottom. Thanks again; really looking forward to giving this another go soon.

[@nicolinoayerdi8759]

Have anyone tried this dough for Napoletana Style?

[@JackLuong]

I don't think my baking pan is made from steal, but I have a pizza stone, would placing it on the pizza stone work?

[@rolands197]

Hi For final rise,do you keep in fridge or outside?

[@NabilBreda]

Should be outside

[@zohaiba.7424]

Recipe looks amazing and can’t wait to try it. Couple of questions however: 1) Can this be done without honey? Is the honey used to activate the yeast or does it make a big difference? 2) Was it coarse semolina or fine semolina that was used for baking? Thanks 😊

[@hankolson3845]

Course semolina is better for what he was using it for, so although I don’t know for sure, I assume he was using course. U can also substitute corn meal for the same purpose, it just gives a little more of a sandy texture that some people don’t like. As far as the honey, the purpose of that in recipes like this is typically just to give the yeast some food, add a bit of sweetness, and to help the dough brown and crisp a bit more. Regular table sugar does the same thing if you wanna substitute.

[@davidaskari9285]

Great videos. Been learning so much about technique. If we want no toppings should we just coat the top with olive oil and leave it in the oven for about how long?

[@MileZeroKitchen]

Usually 12 minutes at the bottom rack, i made a special video for the pizza bianca (no toppings) have a look here: kzbin.info/www/bejne/rHnceqyueJynsNU Happy baking! ✌️👽

[@janetc3707]

It would be nice to know what size pan you're using.

[@johnk8174]

standard 30 cm x 40 cm steel pan

[@harshr95]

Haven't watched the video yet but I know it's gonna be good. 👍

[@MileZeroKitchen]

Thank you so much!!!

[@harshr95]

@@MileZeroKitchen just watched the video, it was great! Also, can you make bread with this exact recipe?

[@MileZeroKitchen]

@@harshr95 of course! You most definitely can make ciabatta bread or a flatter bread. Being a high hydration it won't rise too high, but it would be still very tasty! :)

[@harshr95]

@@MileZeroKitchen ah I see and I'm absolutely sure it'll be nice. Thanks

[@MileZeroKitchen]

@@harshr95 just skip the last part where I stretch it before putting it in the pizza pan. Rather, do the last proof and bake it straight away :)

[@marcuskw93]

Have you ever done sourdough no knead roman pizza? Nice vid!

[@MileZeroKitchen]

Indeed I did! Although I always preferred the dry yeast method as the results are more crispy than the sourdough. But in terms of flavour, probably is head to head. Can be nice to try again soon in a vid maybe 🙂

[@nikinikolakaki9346]

@@MileZeroKitchen please do try to show in a video the sourdough version! Thank you!!!

[@MileZeroKitchen]

@@nikinikolakaki9346 hey Niki, i will as soon as I perfect the recipe! Stay tuned! :)

[@nikinikolakaki9346]

@@MileZeroKitchen thank you!!!!!

[@406traveler]

Can you tell me where you got that little black tray you use for measuring?

[@MileZeroKitchen]

Which one?

[@406traveler]

@@MileZeroKitchen the little black one that you usually put salt in.

[@salvatore3000]

Water temp?

[@sheldoni1]

What temperature is the water?

[@MileZeroKitchen]

It's just average room temp! Thanks for watching!

[@massimorizzo639]

Hey what is the dimensions of the blue steel pan?

[@MileZeroKitchen]

The one used in this video is a 30*40!

[@Peters3n]

Are there any advantage of doing it in a blue Steel pan instead of a baking Stone og baking Steel? Looks amazing

[@MileZeroKitchen]

Thanks Mikkel! Yes! The Blue steel pans are a very high heat conductors so the results are with a crunchier base and soft middle. Hope this helps. Thanks for watching!

[@Peters3n]

Thank you for answering. I just bought a blue Steel pan. What size Are yours?

[@andreaspano2027]

Bravo ottimo impasto 🇮🇲🇨🇮

[@rbiv5]

I made an 80% hydration dough the other day. Took so long in the mixer. I did not autolyze it before hand which was a mistake. ended up getting some nice strength but I completely ruined it on the transfer to the pan. I should have folded the dough one last and proofed...what a mess. I like this method however.

[@NabilBreda]

I also ruim it on the transfer so now i use a pizzapeel. Works pritty nice

[@guybrushthreepwood2910]

Same problem for me. Your comments are from long ago so you may not see this, but if you do, how do you scrape off the semoline if you are using a peel?

[@chivoko1]

Hey! Very nice video. But it is totally different procedurr compared to kneading machine video. Do you add total 260 ml water with no knead procedure or same as with the machine (200ml followed by 60 ml)? If you put 260 ml immediately, doesn't dough become to soft/fluidy and no way to knead it by hand?

[@MileZeroKitchen]

You are correct, i add the 260ML of water altogether right away, and because I let it rest after, the flour has the chance to absorb all the water slowly. If you use high protein flour you shouldn't have any problems of dough becoming too liquid. 👽

[@chivoko1]

@@MileZeroKitchen Can I use flour for napoletana pizza? It says on the bag.

[@MileZeroKitchen]

@@chivoko1 have a look at the protein content. I would use any flour between 12 and 14% protein :)

[@chivoko1]

@@MileZeroKitchen Mine Molini pizzuti Costa d Amalfi flour has 13% protein content.

[@chivoko1]

www.molinipizzuti.it/en/prodotto/costa-damalfi-farina-0-per-pizza/

[@abelajoseph]

Thanks for the the video :) will try soon. How much % protein is the bread flour? And what % do you recommend? Some international supermarket brands have 10% protein bread flour which may be a bit low . Thanks :)

[@MileZeroKitchen]

Hi Joseph! Thanks for watching! Please check into the description of the video, you will find the Amazon link of the flour I use, which is 14%. Hope this helps! All the best :)

[@abelajoseph]

Thanks for your reply :) your help is appreciated , this channel is one of the best on KZbin im sure it will grow exponentially, your vids have great editing and relaxed and peaceful vibe :) awesome work

[@MileZeroKitchen]

@@abelajoseph thank you so so much for your kind comment!!

[@heksogen4788]

@@MileZeroKitchen Holy cow, 14% that's insane! No wonder my dough is nothing like in the video :D

[@MileZeroKitchen]

@@heksogen4788 yep, this dough needs a pretty high gluten to be able to stretch well and get elastic on its own - with no dough mixer. Check in the description, there is a link to the flour i use, you can get that or a similar high protein / high gluten flour. Good luck! :)

[@kerndone]

What's your secret to not getting the dough sticking to your hands!? Whenever I drag the dough ball, it gets on the back of my fingers and it always sticks. I have been trying to do half recipes for my pan size, using a 12.7% bread flour too.

[@MileZeroKitchen]

When working with high hydration dough the secret is one and only: always wet your hands when touching the dough. ;) Thanks for watching!

[@zaferkale6609]

Like Foccacia

[@marcuskw93]

I don't have semolina here... its okay AP flour again?

[@MileZeroKitchen]

You can use AP flour and brush it off really well before baking it (just to avoid burnt flour). Semolina makes it crispier for sure.

[@jakkonstantyiksinski]

For people watching it - there is for sure a mistake with amount of dry yeast - for sure it is not 0,5 gram, cause otherwise dough won't grow at all. Put 1,5-2 grams and observe if you like the taste as too much of yeast is not good at all.

[@MileZeroKitchen]

Please let’s not tell people to modify my recipe. If it didn’t rise for you, I’m sure you didn’t follow all the steps of my method or something is wrong in your gluten development. The recipe works perfectly with 0.5g of dry yeast which basically double it during its sit at room temp for 12-14 hours. This is a tried and true tested recipe.

[@jakkonstantyiksinski]

@@MileZeroKitchen based on your attitude mate and the way you answered, it is clear that you are the one who made a mistake and just do not want to admit it now. 0.50 grams of dry yeast is for sure not enough for dough to grow and there is something missing there like leaving ball outside for two hours before putting in fridge. I mastered doing napoletana and classica so I am not a random person who watches such video just for joy but has no idea about cooking. You did not specify also how much proteins your flour has and it matters a lot with high hydratation like here which is 80%. Additionally, what's wrong with modifying your recipe? You should be thankful that people use it as an inspiration. Another thing is I am not the only one who mentioned that yeast issue in comments. Cheers and just accept the comment.

[@MileZeroKitchen]

@@jakkonstantyiksinski no. It’s not about having an attitude nor changing the recipe. It’s about the fact that you could indeed over proof this dough with those amount of yeast and maturing times. it’s misleading to my subscribers and community and I want to help out, not creating confusion.

[@andabogdan4937]

I made exactly how you do it but my dough doesen’t raise up, not even a bubble. I used manitoba flour. I really don’t know what happened. Should I let the dough 1 h at room temp before I put in the fridge 48?

[@MileZeroKitchen]

Hi Anda, it's tough to guess what can be the cause of a dough that doesn't rise without watching your process. As a test, yes, i would leave it outside the fridge until you see the dough starting to rise, then put it in the fridge. Could also possible that your yeast isn't working properly, or it might be too cold where you are at the moment. I wish I could help more!

[@andabogdan4937]

@@MileZeroKitchen thank you for your answer. I will try again and be back :)

[@andabogdan4937]

@@MileZeroKitchen I saw that for the sheet pan you use they are not so good reviews. You think that this is the best option for pizza in the pan? thanks

[@MisterBroseph]

Been experimenting my al Taglio recipe with a sourdough starter, 80% hydration. Can never seem to get it to proof as extravagantly even with 48hr fermentation, resulting in a crumb that’s only about 70% as open and airy as I want it to be. I know it’s not the starter, because it’s over 100yrs old. Any suggestions?

[@MileZeroKitchen]

Hey there! Hard to say without having a look at the process you're using. Doesn't have to proof for 48hrs to have a good open crumb anyway, so it's quite strange. Try adding more sourdough and reducing the proofing time to 24 hrs? Just guessing...

[@MisterBroseph]

Mile Zero Kitchen It really is strange. I’ve been doing 3-4 rounds of turn and folds every 30min prior to going in the fridge. I’ve been using 30% of the weight in flour for sourdough starter since it’s pretty cold where I am right now. I try to be more delicate with the dough than I probably need to be, but still. I’m doing a test of 24 vs 48 hour fermentation to see if it’s possible that I’m over-fermenting, causing it to lose some structure?

[@perotinofhackensack2064]

I became friends with a local pizza owner I've been going to for 25 years. I finally started to try to make my own. The other week I told him I was cold fermenting my dough for 3-5 days. He almost lost it. One day! He yelled. Or will lose all it's strength 3 or 5! Oh boy. Every place on KZbin says what a gift it is to ferment 3,5, even 6 days....

[@olidegal9072]

Hi, nice video I'll try it for my next pizza ! Some questions : how long do you stretch and fold each time ? The second 5 minutes baking, also on the bottom of the oven ? After the 24-48h in the fridge do you leave the dough resting at room temperature before working it ? Do you use 00 type flour ? Thanks !

[@MileZeroKitchen]

Hi Olivier, thanks for watching! I stretch and fold all the angles for about 1-2 min, nothing fancy or complicated. The last 5 min baking at the bottom of the oven, yes, but always check if the mozzarella is melting ok and doesn't turn brown or burn. After the "fridge proofing" leave the dough out for 30-60 min so it's room temp when you shape it, although when I have a lot of dough to work with I simply skip this step so I can cut and shape better when it's more on the cold side. I use a high gluten / bread flour - I left all the links in the description so everyone can see exactly what I use to bake this pizza! ;) Hey, let me know how your pizza turns out and hope to see you back here on the channel! Enjoy!

[@olidegal9072]

@@MileZeroKitchen Thanks for the answer. I'll keep you posted here about it !

[@olidegal9072]

@@MileZeroKitchen Hi I'll give it a try on sunday ! So here's one more question : what kind of oven setting do you use (bottom heat, top+bottom heat, fan+bottom heat) ?

[@MileZeroKitchen]

@@olidegal9072 bottom and top together, but I bake it in the lowest rack possible (bottom)

[@olidegal9072]

@@MileZeroKitchen Pizza was ok but far away from yours unfortunately... Maybe 44hrs fridge proofing was too much, the dough came down a little bit. Maybe my flour (Caputo Red) wasn't the best one for this task. I had to adjust the hydration to 70% instead of 80% by adding flour, otherwise it was impossible for me to form a ball it was way too liquid. My oven was best on fan+bottom setting. With the top+bottom mode the pizza bottom wasn't cooked enough, even on the lowest rack. I will try it again some time with a different flour (Caputo Manitoba Oro ?). Best !

[@AnthonyLefay]

How long should it take to see first signs of dough rising in the fridge? I am have been using bread flour (10g protein) and still no rise after 12 hours??

[@MileZeroKitchen]

Hey Anthony! 10% of protein is on the low side of the spectrum of protein level. You should use something strong, I'd recommend 12 to 14% that can hold a good frdge fermentation. If you don't see any results after 12 hours, is probably because the yeast didn't have time to activate in the first place, you should have left it maybe 1-2 hours outside before the fridge. I'd take it out of the fridge and leave it at room temp until you see that it rises a bit, but again, with 10% protein flour, I would only make it rise at room temp for 6-8 hours, shape it, give it a final rise of 2/3 hours and bake. Let me know how you get along! All the best! :)

[@AnthonyLefay]

@@MileZeroKitchen ok amazing thanks for the reply. I will do that and try and find a higher Protein flour around in the meantime. Hopefully I’ll get sthg that looks descent eventually.

[@AnthonyLefay]

@@MileZeroKitchen another question if I may, after the final rise (2/3 hours) do you have to bake it straight away or can you wait a few hours / overnight or is it too much ? Thanks

[@MileZeroKitchen]

@@AnthonyLefay bake straight away if you want the classic Roman style pizza al taglio. If you leave it in the tray to proof again, you'll have more like a focaccia consistency (which is a totally different product, more chewy and less springy - still good though :) depends on the taste...maybe worth a test to see the difference.) Good luck!!

[@AnthonyLefay]

@@MileZeroKitchen I finally bought new flour (14gr protein) but still no rise after 12 hours in the fridge. I am probably the worst pizzaiolo in the world. Is it normal and I should wait more? Is my yeast no good? Fridge too cold?

[@heksogen4788]

Fucking amazing!

[@MileZeroKitchen]

You are for watching! THANKS!

[@aphiradi19]

I wonder why my dough is not smooth like you. Its so sticky please explain

[@oddp2722]

How much fresh yeast? 1gram?

[@MileZeroKitchen]

Yes exactly. Dry yeast to fresh yeast conversion is 1:2. So 0.5 of dry yeast, will be 1gr of fresh one. Good luck and thanks for watching!

[@oddp2722]

@@MileZeroKitchen Yepp, i will try this one. I see that nobody writes the temp on the water. So i just use water thats 15-20 degrees

[@MileZeroKitchen]

@@oddp2722 i use room temp water. Nothing fancy! :)