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

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Hey guys! Today I'm making Pizza Alla Pala. I'm also making Gravlax and Labneh so I can use them to top up this special pizza!
If you're not familiar with those ingredients, Pizza alla Pala means literally Pizza on the peel, usually baked in an oven with a baking stone at very high temperatures. In my case, I used an Ooni oven, BUT DON'T WORRY, you can totally bake this pizza in a domestic oven (at 480 F for 12 minutes).
Labneh is Greek Yogurt that's been strained to form a creamy cheese. Think of a natural cream cheese flavor but more deep and intense (we're talking middle east here).
Gravlax is home-cured salmon. Please buy a good wild-caught filet if you want to cure it yourself. They are much better in taste and you'll be proud of the waiting. To cure your salmon use this formula:
Amount of Salt + Sugar = 100% weight of the Salmon. (I also added dill to freshen it up).
Overall I love this pizza, and even if you have to wait few days to have it...it's damn worth it. Let's bake!
List of Ingredients: www.milezerokitchen.com/blog/...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
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#pizza #asmrcooking #oonikaru16 #gravlax #labneh #pizzarecipe #authenticpizzarecipe #easypizzarecipe #easypizzadough #highhydrationpizza #romanpizza #chefstable

[@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 😊

[@suzannecalverley7541]

Wow. Ime now addicted to your videos. Amazing

[@roynoi4662]

This is Art, man! 🙏

[@MileZeroKitchen]

Thank you Roy!

[@peregrinationsnocturnesdun2482]

You are a true artist ❤

[@tanyaa4266]

Gorgeous. Just add capers. 😉

[@MileZeroKitchen]

Thank you!

[@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.

[@dropcheekelbow9110]

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

[@MileZeroKitchen]

Haha could be! 👌🏼😱

[@Franco4590]

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

[@kylematthews6612]

Beautiful film and the bread looks lovely too :)

[@MileZeroKitchen]

Thank you Kyle!

[@KK-lw7oc]

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

[@MileZeroKitchen]

It truly was! 👋

[@fieteferrum3441]

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

[@MileZeroKitchen]

Thank you Fiete!

[@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.

[@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!

[@nancyfielden270]

Looks amazing!

[@MileZeroKitchen]

Thank you Nancy!

[@ChazMcChizle]

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

[@SeEeD1923]

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

[@rachelbabcock1409]

fabulous!

[@user-rd8me6pv5i]

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

[@MileZeroKitchen]

Thank you!

[@lelesinga]

Cool video! 🤙🏻🍕

[@emirbattall]

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

[@MileZeroKitchen]

Thanks Emir!

[@adolfmendel9757]

Fantastic! mi amigo...

[@MileZeroKitchen]

Thank you!

[@adrianportal8635]

I need to make this!😊

[@claretmichelangeli3000]

You are awesome! 👏👏👏👏👏👏

[@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! 😊

[@k-0584]

amazing

[@fannytorres9544]

Haces muy lindos videos, me encantó.

[@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).

[@lbmartinho]

Bravo 👏🏼👏🏼👏🏼👏🏼

[@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!

[@macioluko9484]

WOW!

[@MileZeroKitchen]

Thanks for watching Macio!

[@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!?👏👏👏

[@susanamariasousagouveia8707]

Life is magik

[@dascaluraluca6805]

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

[@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.

[@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!

[@Konsens.Stoerer]

Wunderbar👍🏻🇩🇪

[@MileZeroKitchen]

Thank you Rico!

[@alimehdi3174]

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

[@ddoyorihae]

와....비주얼 쩐다

[@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

[@wimbletone1]

Escuse what is so special about Greek Yogurt

[@farshad...]

👍👍👍💚💚💚

[@MileZeroKitchen]

✌️✌️✌️🫶

[@houssfarghal]

EXTRA-ORDINAIRE. MERCI

[@MileZeroKitchen]

Thank you so much!