How to Make the Best Homemade Pinsa | Modern Roman Pizza

[@MileZeroKitchen]

Enjoyed the video and that crumb? Press that like button, and subscribe! Let me know in the comments if you'll try to make this awesome pinsa (pizza) with this incredible crispy base! Ah, it was THAT good. ✌🏼👽

[@samdottori]

You are italian right ? I love this video

[@BJJandBS]

@MileZeroKitchen Can you substitue anything for the spelt or soy flour part? I have all purpose, semolina and rice flour. Recommendations?

[@paperinik69]

Aren't you supposed to use soy flour? Does spelt give the same results?

[@lisainpalmdesert]

Well, I have to say the Saint Peter glass topped off a phenomenal video! This looks scrumptious!

[@JosephFrain]

Usually I will just watching KZbin shorts because I like how it gets to the point fast however I’m at 5:28sec and I mesmerised I could fall asleep, watching this video and be happy about it. 😂

[@missun19951]

For those about to follow this recipe: this recipe has a high chance of failure, as some others commented. Start with the recipe’s amount, and adjust as you go. For those already struggling with the dough being too wet: if you haven’t fermented the poolish, you can try adding flour to reduce the hydration from 80% to 75%. - Add 30gr high gluten flour, 3.5gr rice flour, and 1.8gr spelt flour. - Use a mixer instead of your hand to work the dough, increase to high speed for 4 to 5 minutes, and stop before the dough gets hot. Do not waste time mixing the dough with your hand. The technique, time and efforts are not worth it. With the added flour, you can add honey to the dough as well. I successfully made pinsa based on this recipe and my adjustment. Came out fluffier than the video, but also a bit thicker. Good luck!

[@MarkoPollo2009]

I cannot get enough of your channel! You do everything with so much intention and care... and the cinematography is unreal as well. Never stop you'll be up there with the Joshua Weissmann's in subscriber count at some point. Cannot wait to try this next weekend!

[@MileZeroKitchen]

Thank you so much for your kind words MJ! 🙂

[@lisainpalmdesert]

Agree!

It's funny because I always watch your videos 2 times in sequence: 1) to watch and appreciate it 2) to write down the recipe Great work, greetings from Brazil! Ciao!

[@MileZeroKitchen]

Thanks for the support André!

[@user-wr1oc4yt3r]

I tried this recipe as well as a couple of others i found online. This is the one! The dough is very wet, but manageable, and the results were terrific. Loved it.

[@VildCatha]

THANK YOU SO MUCH!!!!! You woke my will to go in to the kitchen and make some marvellous food dishes for my family. After a mc-accident with long convalescence a lost all my will to be in the kitchen because a broke my pelvis and could not stand on my right leg for years. So my husband had to be chef and as a Swedish man he made meatballs and pasta, sausage with pasta and so on. The easiest food. And I just ate…. Now I have had surgery in my back and can yet again stand. Found your incredible recipe and the lust for trying new things again.

[@MileZeroKitchen]

No, thank YOU for watching and supporting the channel. I hope the videos will give you the strength not only to be healthy again, but also to improve yours and your husband baking skills! :D

[@ZenaBattaglia]

I am so blessed to be a supporter of your channel There are not enough accolades to describe your talent in cooking and teaching.

[@MileZeroKitchen]

Such nice comment Diane! Thank you. Happy you're part of the MZK fam!

[@Finger_Lock_]

Wow, finally a good handmade recipe! Will be trying this soon

[@andreleibee354]

a thing of beauty - enjoyable to watch -- just light music and the sounds of crispy crust ;) well done!

[@bethl]

I recently had pinsa in Germany and fell in love. This was so helpful!

[@gayefisher2769]

I bought the Polselli flour and mixed it with rice and spelt. Followed the process carefully. Just baked the first simpler version. Taste and flavour were spot on. However I did feel that the dough was overproofed as it deflated in places as I dimpled it. It also didn't rise in the oven as shown in the video. It's so hard to know how far to push fermentation with these doughs. So work in progress but definitely worth pursuing. Thank you

[@mitchzorze5683]

Bravo! Beautiful video. Now I'm totally hooked on pinsa romana!

[@김슬기-x4m5s]

당신의 빵과 요리는 꼭 먹어보고싶게 만들어요 영상도 자연스럽고 평온해서 보고있으면 치유가되서 유튜브를 잘안보는데 꾸준히 보게될거 같아요

[@brett327]

New to the channel... beautifully shot and put together. Can't wait to try out some of these dough techniques.

[@CathyMGrigg]

Thanks for the great video! The pinsa looks amazing (and your dog is adorable!) Ciao from sunny Italy.

[@roncho50]

definitely my favourite dough chanal!

[@TooBuffed]

Bravo maestro!

[@iimarshalii3058]

Espectacular !! a que temperatura concina ese horno ?

[@jotapdanger9643]

Buenas noches ... Soy de Argentina. Mil gracias x está receta. Hasta rato que buscaba una receta y es la más profesional que encontré. Te agradezco de corazón. Bendiciones para ti. Espero algún día poder mostrarte cómo va a quedar está obra de arte ...

[@larryfloro]

La hiciste finalmente? Como quedo?

[@nancyl9678]

Amazing recipe and tutorial. What kind of salt do you use?

[@patelkrunal311]

bro keep up the videos, they're better than most of the ones out there

[@Olive4now]

exquisit video. Makes me want to give pinsa-making a go!

[@lt9799]

Love it wish you put the measurement in cups and onces will it do it if we don't find spelk flour

[@judek4639]

Thank you for posting. Fabulously creative and enjoyable to watch. Jude

[@bossman674]

Just made this for my family Romana in Teglia style and they loved it. The dough is so light, chewy and amazing. Thank you bro 🙏🏽🙏🏽

[@shalinisharma6417]

Thank you for sharing ❤️

[@dhellraisa]

Love your channel. Feels as though we are invited to your happy place. Thanks 🙏

[@beerless2950]

You almost made me cry when you opened that bottle of XX lager, how I miss my Mexico!!! I will definitively give it a try! Salud!!!!

[@tonbancx8814]

WOW 😲😲😲 Maestro!!!!!!

[@nikosmix]

Awesome video!!An Alvin Zhou type of video but intended for pizza/bread baking!!!Excited to find this channel...!Keep it coming...!

[@joek9578]

I use this recipe for Detroit style and it's very special!

[@patelkrunal311]

Amazing. If I were to cook this in a pizza oven, any recommendations on temps?

[@Georgie-G58]

Just WOW!

[@ErrolFieschi]

Superbe recette, le résultat est vraiment bien, même si je pense un peu avoir loupé le pétrissage (si la pâte est un peu liquide, perdez pas espoir et faites cuires quand même le résultat est bien)

[@theguynextdoor4978]

I will try to make it. Your recipe looks more doable than many of the more complicate videos.

[@florentdevier]

This looks so good mate

[@ericnicolas6961]

wonderfull !! thanks from south of france

[@JimSlaughterOC]

Your videos are so beautiful! Thank you!

[@doekesjoost9335]

Wonderful video. Will definitely try it. What is the beautiful music from 6.00 ? Keep posting.

[@chefdomin8er]

Hello, your videos have excellent cinematography. Question, how does the dough hold up for extended resting periods under refrigeration? If made on Monday would it last till Wednesday or Thursday? I plan to attempt the dough in a commercial setting and I am curious about how often Ill need to make the bulk dough. Thank you for your time.

[@joeycarnevale9219]

Is the board in the oven pre heated?

[@roynoi4662]

Perfect! Two questions: Do you keep your Caputo yeast in the fridge and can I use Semola Rimacinata instead of rice flour? Thanks a lot!

[@MileZeroKitchen]

Yes you can keep the yeast in the fridge for up to 6 months. You could use semola flour but it won't be the same as rice flour. Good luck

[@szatkowskarolina]

Hello, can i use Polselli Farina Classica instead of Polselli Farina Super?

[@JG-no3iz]

Amazing! Also, where can I find that mixing bowl?

[@BJJandBS]

Can you substitue anything for the spelt or soy flour part? I have all purpose, semolina and rice flour. Recommendations?

[@ToddParker]

I tried this and the dough has acted completely different for me. Same recipe, same exact ingredients as I bought everything you used. The poolish stayed far wetter and it took longer for me to work into a smooth texture. I then put in container overnight and it barely rose. What might have gone wrong?

[@MileZeroKitchen]

Hey Todd, sorry it didn't work out! Unfortunately it's pretty tough to understand what could have gone wrong without seeing what you're doing. The ingredients and amount of yeast are tailored for a 24 hour rest, not 72. An excessive amount of rest could exhaust your yeast and would not rise in the baking. The only thing that comes to mind when the dough doesn't rise is that the dough might be underworked and it's not strong enough to push upwards and have that explosive effect. If you use the same ingredients and measurements the Poolish should be 100% hydrated so yes, pretty wet! It takes some time and practice with pizza and bread, but it's an amazing journey!

[@MileZeroKitchen]

@SunBunGun No. The ingredients and amount of yeast are tailored for a 24 hour rest, not 72. An excessive amount of rest could exhaust your yeast and would not rise in the baking. I know that many know Pinsa as a long rest kinda dough, but that is simply your choice of acting. More resting, less yeast. Less resting, more yeast. Good luck.

[@ToddParker]

@@MileZeroKitchen my wife keeps the yeast in a mason jar in the fridge. Would that change the properties of the yeast? I have used this yeast to great effect for other pizza's in the past: Chicago deep dish and Chicago cracker thin as well as Neapolitan. Obviously changing the recipe for each.

[@MrJusmobile]

I read that Di Marco flour company uses type "0" not"00" for their pinsa flour. Supposedly the standard. Yours came out great.

[@ToddParker]

What would happen if I try making the dough tonight for a Friday afternoon pull out of the fridge and bake? I ask because that is the timing of my schedule and what I want to do. On other channels when researching pinza it calls for a 24-72 hour fermentation saying the longer the better as that is when the flavors really develop. That said, I know with baking exacting recipes matter it would seem; I ask because I am no master. I appreciate your advice and thank you...

[@cjrmd701]

You have a cool looking dog. I'm surprised that no one has mentioned the most important person in your videos. Looks like maybe a Wolfhound mix? With the above I subbed organic whole wheat for the spelt since I didn't have any. It came out great actually with a slightly darker rustic look.

[@MileZeroKitchen]

Hey Chris, thanks! Jake is an Australian Sheperds/ Poodle mix, or what you would call Aussiedoodle. That’s awesome, happy it came out good 👍

[@nachmanhiller3573]

Would you recommend the "BLUE STEEL PANS" over a Steel Pizza Stone?

[@calvina.6853]

Unfassbar geil..... das sieht zum hinschmelzen aus.....😍😍

[@funnysun2286]

The Best! - Question, if I prepare the dough with 800 gr, or 1.000 gr. in total, how much salt (12 or more), dry yeast (2,5 gr) and oil (12ml) should I add? more? 🙂

[@LadyGaladriel100]

How can I store the half of the dough that I want to bake tomorrow? Or some other day?

[@sophiefabre527]

Sounds delicious !!!

[@jovicacg]

On which temperature should I bake the pinsa if I want to use a Ooni Koda stone oven? Same as for the pizza, 400 degrees?

[@sancharibanerjee1899]

Mesmerizing

[@goalgio]

il relax della domenica sera💪🏻

[@MileZeroKitchen]

Il combo perfetto con Domenica In 😂😂😂

[@pianodesu]

Why it's important to add salt and oil after the dough is firmly mixed and not before?

[@juliecaridi9240]

Hi love channel please tell me is it dry yeast or instant yeast I know it states fry but just confirming

[@jozefhaller1434]

Sei un grande, complimenti per il canale 💪💪

[@MileZeroKitchen]

Grazie Józef!

[@dropcheekelbow9110]

Word up. Both pizzas are absolute works of food art St. Peter approved for Lent. I gotta get you on Kofi. I just have boomer level skills with that.

[@MileZeroKitchen]

Thanks man!!! 🙂

[@criskoiyama]

Perfect!

[@MileZeroKitchen]

Thanks Cris!

[@brycetheviewer9986]

Soooo aesthetic 😍

[@MileZeroKitchen]

Thank you Bryce!

[@nma4421]

Only have two types of flour her but will try now also :-) Love Pinsa

[@nma4421]

I have a question regarding the flour. As I ran out of rice flour I just mixed AP and whole wheat. Could it be that the specs are different? I think that the whole wheat flour absorbs much more water than AP. I'm buying my flout at the local mill.

[@MileZeroKitchen]

All flours are different and act in different ways. Pinsa romana is a mix of different flours and this recipe is the one approved by the Pinsa Association in Italy (or at least what they recommend). If you’re using ap and whole wheat you’re making a standard bread/pizza dough.

[@nachmanhiller3573]

Can I halve the recipe for two pinsa instead of four?

[@alvinakkermann31]

It Is not a video. It Is a great Film.To you Is dedicated my personal Oscar. 👏👏👏👏🍾🍾🍾🤗🤗🤗

[@MileZeroKitchen]

Alvin that means a lot!!! Thank you! :)

[@alvinakkermann31]

@@MileZeroKitchen 🤗🤗🤗😘😘😘

[@ricardoabad3964]

In two words Bru Tal!!!! jajajajaja Long life to MZK!!!! Stracciatella what a delicious!!! It combines with almost everithing, I think you had not used it before in your videos.

[@KK-lw7oc]

Can't wait to try this! Your videos are wonderful! Made the same day pizza dough. Delicious! Great the next day too.

[@MileZeroKitchen]

Thank you so much!

[@mildmanneredthinkingman9323]

Hi there, great video! Can I ask why in your recipe you used the spelt flour? Is that an ingredient for pinsa making? Thank you!

[@MileZeroKitchen]

Hey! Yes, usually it's soy flour but spelt is a good alternative. Also, the recipe comes from the Italian Pinsa Association, so it's 100% approved! :) Thanks for watching! :)

[@mildmanneredthinkingman9323]

@@MileZeroKitchen Thank you for taking the time to reply! Going with the spelt!

[@merlin2435]

Top, thank´s💯💥

[@fani_efstathiou]

Ωραία επιλογή μουσικής!! Επίσης πολύ ωραία συνταγή! Μου αρέσει και μένα πολυ να είναι τραγανή η πίτσα δεν ήξερα ότι λέγεται pinsa.

[@antoniettamarsala8541]

Accipicchia, che bontà.. Assolutamente da provare😋😋😋

[@MileZeroKitchen]

Grazie Antonietta!

[@ToddParker]

This is interesting, thank you. Why cut into chunks only to mix it again? Also, how did you learn to make Pinsa?

[@sabajettoshi7040]

so it absords the salt and olive iol better

[@caltube]

this is destined for the short film awards 2023

[@MileZeroKitchen]

Yoo-hoo!

[@sarayz]

If I were to use the soy flour instead of spelt, how much grams would I put? Also, having troubles finding the correct flour in US supermarkets. Any advice?

[@brett327]

Try Amazon

[@basvanopdorp8101]

I replicated your recipe but I had the feeling it contains too much water? Was not able to create those pieces of dough. Too sticky.

[@samdottori]

Bravissimo

[@Kotsoros37]

Woooow, that looks amazing as always, can't wait to try it! Curious if you can also do this in the blue steel pans and just have larger dough ball, or will that not be Pinsa style anymore? Thank you!

[@MileZeroKitchen]

You can use blue steel pans but use a peel to transfer it to, to preserve the oval shape.

[@Kotsoros37]

@@MileZeroKitchen Thanks 😊

[@ellagladkaya6886]

Смотрю с большим удовольствием, что забываю лайк. 😊

[@farennikov]

That amplified sound editing is so hot today

[@madtrade]

subbed for the god damn editing beautiful video

[@glendagraves1637]

Do you deliver?😉 looks so incredible I can almost taste it.

[@MileZeroKitchen]

Hahah only to Tampa residents! 😂😎

[@chefdave2910]

Has anyone test this recipe?

[@TheTdbT]

Are you able to find stracciatella at the store? Always on the hunt. Never see it

[@MileZeroKitchen]

That was homemade! 🙂

[@Kotsoros37]

Usually Its found in the burrata, never found it anywhere sold separately myself lol

[@TheTdbT]

@@Kotsoros37 right? I see it online but never in stores lol

[@Kotsoros37]

@@TheTdbT yeah haha wish it were more available by itself. Like he said it can be home made too with fresh mozzarella but a little extra steps lol

[@anthonyvink7153]

@@MileZeroKitchen maybe another video

[@pollyester6639]

Wow, anybody else feel emotional. So I have a pizza oven, dried yeast, no fancy flour as in uk, and no mixer. Trying to get to this standard but it’s a dream.

[@PizzaHomie]

Looks incredible! I've never used a flour mixture with spelt flour. Why did you opt for it here?How would you compare the texture and flavor to something like whole wheat?

[@MileZeroKitchen]

It's the original recipe mentioned in the Italian Pinsa Association. First time trying it too and it's pretty darn good. Makes it crispier with a subtle rustic feel to it.

[@bimbogp9223]

too bad didn't work! already at the beginning with the 3 times 15 minutes dough rest and stretch. Is impossible to stretch, the dough is too soft.

[@jingleman31]

Then, you have to wait longer for the gluten to form. Could take up to an 1 hr or more depending on the flour and the gluten protien % the flour has. It's called autolyse

[@teslarex]

Gimme that!

[@Rj-dq1qe]

I have to try that.......hmm. Maybe it will keep me off the streets and out of the bars........lol

[@ΔεσποιναΒουλτσινού]

Θέλω μετάφραση και στα ελληνικά. Ευχαριστώ

[@enricoviappiani4305]

Dove la trovi la stracciatella e il finocchietto selvatico in Florida? Ti scrivo in italiano perché tanto lo so che sei italiano.. stai usando la polselli XD

[@MileZeroKitchen]

La stracciatella si fa usando panna e mozzarella. Il finocchietto lo coltivo in giardino :)

[@enricoviappiani4305]

@@MileZeroKitchen la dedizione! ho visto che hai pure segato il biscotto per farlo entrare nel Koda! Eroe

[@MileZeroKitchen]

@@enricoviappiani4305 in realtà è un biscotto già pretagliato fatto apposta per il Koda (ci sono tutte le info nelle descrizioni dei video!)

[@split2004]

3:57 you lie 😅…. Impossible to have this result in a fridge in just 24h

[@erminiaveronese5776]

Booonaaaaa!!!

[@dr.soheilamostafavi235]

Recipes pls either in the comment section or under the video pls tnx tnx

[@MileZeroKitchen]

Hey there, I always leave the link to the recipe in the description of the video! 🙂

[@g.borgia5100]

Hit ...... on the title then Hit Transcript

[@farshad...]

👏👏👏

[@karlaahedo1295]

👌

[@Emiswitchcraft]

❤

[@lexeiy1730]

👏🏿👏🏿👏🏿👍🏽👍🏽👍🏽🙏