Ready to get your Detroit style pizza fix in 8 straight hours? Start this process in the morning, have dinner ready in the evening! Leave a like if you enjoyed this video and subscribe if you haven’t already - it really helps the channel a lot!
@farshad...2 жыл бұрын
🙏🙏🙏
@donmaclaren44092 жыл бұрын
I used All TRumps, and at the point you laminate it on the counter, mine is no wear near the structure and less tacky you have yours at. Did yu leave out additional S&F's than mentioned?
@donmaclaren44092 жыл бұрын
Ahh I just read you are using a w360 flour, you should note that as it is important when trying to get the results you have on the hydration %
@villeamiettinen9 ай бұрын
when ai i order pizza
@jagpreetc882 ай бұрын
Thanks for posting this, the dough you made looks incredible! I have a 10 x 14 Detroit style pan. What amounts of flour, water, yeast, salt, and olive oil should I be using for that pan to reproduce such a glorious crust?
@Cajun5896 Жыл бұрын
Was just looking for a pizza recipe video didnt realize I was gonna get a 4k movie with a whole plot line and story. Super cool video! Thanks for this.
@JonCausithONS2 жыл бұрын
Thank you for making this recipe! I attempted this yesterday and it worked absolutely well with the busy work schedule that I had, allowing time to rest and be ready in the oven at night! Not only that, but it came out GOOOOOD. The texture of the crust and the flavor of it was incredible!! While I did not have 8 x 10 pans, the 8 x 8 and 9 x 13 onesworked incredibly well, surprisingly the dough filled out on the latter just as well as the former!!! If I have to make this style of pizza, I’m working off of this recipe again - it’s amazing!!!
@ml811724 күн бұрын
Wow! So simple! Great video! Going to try this dough asap! Thanks Danny!😊
@paulhabermacher5162 жыл бұрын
I did this today, and woooow. I think i never made such a tasty, light, crunchy dough. Did not split the dough and used whole in a normal oven baking tray. Simply absolutely amazing, woow!!
@MileZeroKitchen2 жыл бұрын
Way to go Paul! :)
@paulhabermacher5162 жыл бұрын
@@MileZeroKitchen Thank you. After all these years making pizza at home, I finally bought myself a kneading machine two days ago. And the first thing I do after having it, is a no knead dough🤣 Now off to another recipe of yours, full knead ahead😁
@Vanpotheosis4 ай бұрын
Didn't realize I needed CC on for this one. Much needed information in there.
@kpp44922 ай бұрын
Just a thank you for this recipe and helping me FINALLY perfect the Detroit style.
@AndyOG20002 жыл бұрын
Beautiful recipe(s). Next level editing. Thank you very much
@ActualChef3 ай бұрын
This is such a great recipe. I had to revisit it to confirm my dough math. It makes for an incredibly light, tender-crispy crumb and crust. We have the bounty of mom’s Summer garden at our disposal so we did a variation with a braised eggplant and tomato sauce along with parmigiana and Calabrian peppers. Bonkers.
@JimSlaughterOC2 жыл бұрын
This is a really well-made video. And the pizza! Beautifully done!
@michaelspunich7273 Жыл бұрын
Love this recipe. Make sure to par bake the dough long enough or the dough will fall when you take it out of the oven and while you are topping it!
@breadwright4 ай бұрын
Dude, you do such a good job. Great methods and skills, self-filming, too. Props to you! Martin
@jeanninemcwhorter919Ай бұрын
I am obsessed with this channel! So happy I came across it. I must know, are you a professional chef? May I know the brand of olive oil you use please?
@Thepursuitoftastiness2 жыл бұрын
I am a simple MZK follower. I give a thumb up before to watch the video!
@Hifiwino2 жыл бұрын
Just made your New York style again, it was a hit. This looks great, thinking about making a batch this morning. Thanks for the great videos.
@MileZeroKitchen2 жыл бұрын
Thank you for watching and supporting the channel Robb!
@timkline162 Жыл бұрын
Wow this looks great, gonna try it this weekend!
@jmarcelo182 Жыл бұрын
Impresionante! Encontré tu canal ayer y me hice adicto... los videos son arte, y las recetas llenas de tips increíbles! Gracias!!
@TheHighlanderprime Жыл бұрын
Your attention to details is premium MZK!
@francesc.oficial2 жыл бұрын
Excellent video I love Detroit pizzas. I got lost when you separate the dough...is it to make two pizzas or do you fold them and put them back together. Thank you and I hope your respect ... I'm dying to make one
@GG-qg2iu Жыл бұрын
It says in the description that this recipe makes two 8x10 pizzas. 😋
@Dudule47238 ай бұрын
Just gastronomic art, bravo ! A French or Italian red wine and that would be perfect 😄🥰
@MrSpaenk2 жыл бұрын
Interesting how you achieve this level of proofing with so little yeast. And by the way, for hefeweizen you need a proper glass. It really changes the taste
@perotinofhackensack20647 ай бұрын
I watched this when you posted it. Never made it. Went in a keto diet. Started wanting pizza again. Went on another pizza chanel today. Vid was about Detroit. Literally 2 commenters in a row said here's what you do, and then referenced MZK, one even have a link to this vid. And I followed it. You have disciples out there! And now I'm back again! I guess karma says I have to really make this now... 😃🤷🏼♂️🙏🏼
@MileZeroKitchen7 ай бұрын
Ah that’s so nice! Who are those people?!?
@perotinofhackensack20646 ай бұрын
@@MileZeroKitchen Sorry, had so many tabs open, don't know the usernames. It was a charlie anderson video, I think. (I think!) I mean, I know there are different levels of pizza and also cinematography, so don't get down on me for my video choice hahaha. I just randomly clicked related videos... (You have to let yourself do that every now and then...) Suffice it to say it was a Detroit pizza vid, and commenters were directing people your way.... Which is great! Anyway. You are doing great work. Keep it up. You've got a consistent style. Consistency is very important for continuing to establish your identity. Hope you are enjoying your new place!
@michaelspunich727311 күн бұрын
@@perotinofhackensack2064 Charlie Anderson is a great teacher!
@johndoran132411 ай бұрын
This is Fantastic because I really wanted a Korean/Detroit style pizza tomorrow but I don’t have the time to make the dough the traditional way 🤟
@caleshtcincredibles7 ай бұрын
Awesome ! 0.60 g yeast is enough to leven that light crust is also amazing .Seems like it would need more yeast .
@oingersoll5343 күн бұрын
Regular or Rapid Rise Yeast?
@borbetomagus2 жыл бұрын
Great video, but I would have thought your friend would have eaten the pizza they requested with you at the end. Does the multi-day crust have better flavor than the one-day crust??? Or are there other differences?
@janesmith96282 жыл бұрын
HA! OK well just reporting back that mine turned out GREAT!!! I need to make a few more adjustments for my 8.5 x 12" (half sheet) pan size (have NO idea why 207 grams was too little flour?!) but it was still fantastic and this may well be my new go-to recipe!! Definitely will make it again soon. Thanks again, @Mile Zero Kitchen!
@MileZeroKitchen2 жыл бұрын
Yesss! Thanks Jane!
@michaeltorres32312 жыл бұрын
Love your pizza making lesson. You are a Master Pizzaiolo...
@Dracsbest2 жыл бұрын
Thanks for the recipe! That crumb looks amazing! A question I have js what temp is your water? I know that the water temp is a factor in how long fermentation takes, and also how do you quantify the yeast and know when it’s done bulk fermenting and proofing? I bet this same dough would make a crazy canotto pie and it would be a fun experiment to bake it like a loaf of bread! Cheers!
@MileZeroKitchen2 жыл бұрын
Room temp water (25-26 Celsius). I don’t know if it’s done bulking, I just wait that double in size. ;)
@GreenArrowNetwork Жыл бұрын
Stellar. Love the sauce and the final presentation.
@MS-uc1xp2 жыл бұрын
Well done Sir, but if I want to make double or tripple amount of dough, do I simply double/tripple the ingredients? I read often that the amount of yeast shouldn´t change at all. Thanks for any tips. Great channel with great recipes.
@perotinofhackensack20642 жыл бұрын
I often wonder the same thing. Or conversely, if I want to cut the recipe in half, do I halve the yeast, or just leave it the same?
@CONSACLR2 жыл бұрын
In any case you can either leave it as it is or add some more, it will only vary your proofing time.
@Ridgeline444310 ай бұрын
Gorgeous! Cant wait to make this one too!!
@thomasr51213 ай бұрын
Omg dude i gotta try this. Thank you!
@b3ar5292 жыл бұрын
hey, im trying out this recipe(a cheaper ver. of it) for my family gathering and they loved it, thank you.
@c0pyimitati0n Жыл бұрын
This looks especially delicious for a dough made in a a single day. Usually i let my dough slow rise in the fridge for 24 hours but i want pizza tonight and didn't prep yesterday. My question is did you just roll the other half of the dough into a tight ball and put it in tupperware to cook later? Also i'm assuming you mean active dry yeast correct?
@tommyboy41282 ай бұрын
Bro…. Killer recipe! Thanks 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
@aaa-n4v2j4 ай бұрын
素晴らしい。今日このチャンネルのことを知りました。参考に色々見たいと思います。
@janesmith96282 жыл бұрын
OK! Rushing off to make pizza right now! Should be done by 6:30 pm! GREAT video as usual !!! Thanks!
@MileZeroKitchen2 жыл бұрын
Thank you Jane!
@janesmith96282 жыл бұрын
@@MileZeroKitchen You're THE BEST !!!
@williamf.96152 жыл бұрын
Great Pizza, as always, but you need to drink Hefe-Weizen out of a glass......and don't forget to roll the bottle gently before opening to dissolve the yeast at the bottom of the bottle. Slice of lemon in it does the real trick. Just a tip from someone in Germany.
@MileZeroKitchen2 жыл бұрын
Will do sir, thanks for the tip William!
@lafrenchpizza9 ай бұрын
Beautiful vidéo, very nice pizza. Congrats !
@vlapinta9 ай бұрын
This is just what I was looking for! Thank you!! Great job on the video too :) Where did you buy the plastic cover to fit that pan?
@DrimbauVlad Жыл бұрын
Can you replace dry yeast with a sourdough starter and follow the exact instructions, or it should be handled differently? Thx
@michelvl922 жыл бұрын
Would this also be possible using a kitchen-aid? And what is the difference in comparison with stretching?
@arlenearmy Жыл бұрын
Yes Sir!!! I’m making this.
@thorstenw.89627 ай бұрын
What did you do with the second half of the dough? Did I miss that?
@Knueppel_Kadse Жыл бұрын
i did like you did.... but i have no big bubbles in the dough after i bake it... :( maybe trying the longer version.
@brandsgable6458 Жыл бұрын
Curious. Why did you par bake this Detroit? In your other Detroit recipe you baked it all at once. Do you think par bake improves the crust? Keep making great videos!
@dgerson762 жыл бұрын
This came out great. I have a smaller oven (27”) and it seems to be hotter, cooks too fast. The par bake was good but it really only needed 5 minutes to finish. Tasted amazing for a one day dough!
@MileZeroKitchen2 жыл бұрын
Thanks for the trust Daniel! Glad it turned out great :)
@alexchen5811 Жыл бұрын
Thanks for sharing! Just your oven have both top and bottom heating?
@dgerson76 Жыл бұрын
@@alexchen5811 yes it does
@KK-lw7oc2 жыл бұрын
Made it in a 10*14 pan. Worked great! Not as beautiful as your pizza, but delicious! Thank you for your wonderful videos!
@dgerson762 жыл бұрын
What size was your dough ball? I did 500g in my 10x14
@KK-lw7oc2 жыл бұрын
@@dgerson76 I did his recipe. I thought I could divide it to make 2 pizzas, and they would be thinner. It didn't look like enough, so I did one pizza. I figured it was probably too much dough, but it came out really good.
@dropcheekelbow91102 жыл бұрын
You definitely will destroy me at pizza making but street fighter 2 is a different story. Lol. Did the letter folds give you that crumb? If so that's my new method for that style!!! Weather here is getting nice, I gotta bust out the ooni !
@MileZeroKitchen2 жыл бұрын
Hahaha! Blanka forever. I think the mix of high protein flour with folds and lamination was a great explosive combo!
@gregortegae1937 Жыл бұрын
Great video!! I am very curious about the stretchy lid you put on the detroit pan. It isnt listed in your equipment and I think I really really want one for my pans. What is it?
@jozzio720 Жыл бұрын
I was wondering the same thing....was looking on-line for something similar didnt see anything
@guybrushthreepwood2910 Жыл бұрын
How did it rise so much with only half a gram of yeast?? Impressive.
@jotgrewal439011 ай бұрын
I kneaded this recipe
@gregsaldutte3700 Жыл бұрын
Would it be better to use bread flour if I don't have high protein all purpose flour?
@ronidalal9862 жыл бұрын
Hey great video. Can I ask, approximately how long do you stretch and fold, as I tried making this, but my dough was super sticky and I didn’t get the same results as what the video shows, in terms of the dough forming into a nice ball, after the first stretch and fold?
@MileZeroKitchen2 жыл бұрын
Probably 8-10 times. Are you using the same flour? Some flours simply can’t absorb all the water resulting very very sticky.
@HoaNguyen-ng9gd2 жыл бұрын
After divide dough for 2 part .can l make one part and keep the rest in freezer for next time .ok right..
@Slothymania5 ай бұрын
tolle videos machst du da mit genialen rezepten und dann noch ein Paulaner dazu...dafür Daumen Hoch und Abo dagelassen...ich werds ausprobieren ...kannst du mir sagen warum du nur trockenhefe nimmst und keine frische...vielen dank..lg Slothy
@beausmith8825 Жыл бұрын
“0.60g dry yeast” Any typos here? Or is this the same as roughly a half gram? I ask as other similar recipes use an order of magnitude more yeast. Thanks 🙏
@RobPerkins11 ай бұрын
I'm thinking that he means .6 g yeast . Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
@perotinofhackensack20647 ай бұрын
Well?
@johncspine2787Ай бұрын
No, not a typo. Do more research on pizza doughs, you’ll find the longer the ferment, the colder as well, the less yeast, the better the flavor. You’ll need a really accurate little”drug dealer” type gram scale, you can then measure your salt, yeast etc much more accurately.
@is.ninomis Жыл бұрын
What kind of pan are you using? And how about the flour's W?
@wildhomevideos2 жыл бұрын
I have never used dry yeast to make pizza dough as I am using sourdough starter however your pizza base looks really yummy too and can be on the table on the same day when forward planning is not possible. Great result. I must try it. Thanks for sharing.
@OslairCaldas2 жыл бұрын
Hi! I was thinking about trying this recipe with sourdough base. Would you recommend?
@wildhomevideos2 жыл бұрын
@@OslairCaldas I have been baking bread and pizza with my sourdough starter for more than a decade because it is so much healthier and tastes great. You can get great results with whatever sourdough starter you can get your hands on, whether your own or some given to you by a friend. What's important is that you treat your starter the right way and you will get a good result every time. Of importance is bringing your starter to life (start feeding it the night before and in the morning to be ready for baking in the evening). You will want the starter to be very bubbly. Only two more things are important. Only use a strong bakers flour (with high protein content) and the various stretches in 15 minutes intervals as seen in the video are very important to develop the gluten. Other than that a warm environment for the dough to develop is necessary. Give it a go.😋
@OslairCaldas2 жыл бұрын
@@wildhomevideos Thank you so much for your answer! I'm planning on opening a Detroit style pizza place down here in Brazil. In my city, after the pandemic, sourdough breads were a huge hit, so your comment immediately rang a bell. I would love to try your pizza recipe someday if you ever share
@wildhomevideos2 жыл бұрын
@@OslairCaldas Hi Oslair. Our channel is primarily focused on the wildlife that exists on our property and sanctuary, so although I am passionate about growing vegetables and cooking, a baking video would not fit well on this channel. But if you visit the home page of our channel you can find our email address in the "business enquires" and I would be happy to communicate with you that way ( don't worry no fees involved). I take it that you are a professional chef or baker so I would like to add that although I am passionate about cooking and fermenting, I have not had any formal training. I learned from my father who was trained as a pastry chef in Switzerland. Something even many professionals don't know that sourdough cultures are not all the same. The most prestigious European bakeries have had their sourdough culture for centuries and each one has its own unique subtle characteristics and flavour. I got mine from a french baker which was a good way to begin, but even if you start one yourself or get it from a prestigious bakery it will change to your environment, the flour you feed it, and even the microbes which live on your hands and in your home. It becomes "personalised with time". So it would be good if you would start playing around with your sourdough culture as soon as you can. And keep in mind that if the first one you try doesn't quite hit the spot, experiment a bit with another brand of flour. It can make a big difference
@OslairCaldas2 жыл бұрын
@@wildhomevideosAt the moment I’m only an amateur chef. The plan is to sell my share of the family business in 3 years and follow my cooking passion. I'll use this time to get some formal training and to practice at home. Your words inspired me! I'll look for a good sourdough starter this week and if you will, share my progress with you! Thank you so much (:
@carlosvillalobos95622 жыл бұрын
Great video and cinematography
@luislunardelli10 ай бұрын
Thanks, i will go make , beautiful pizza
@roynoi46622 жыл бұрын
Thank's Mile for this recipe. German beer, good choise!
@MileZeroKitchen2 жыл бұрын
Thanks Roy!
@jasoncrowe813810 ай бұрын
Watched this halfway into my focaccia and decided to half it, throw 1 half in the fridge, and that sucker is going to transform in a deep dish ish pizza tonight. The other half is going to turn into a muffaletta. Thanks for the inspiration. 🤟
@mikeyvisser87402 жыл бұрын
What's the importance of par baking it? Could you just put everything on at once and bake it?
@wrensylvan99542 жыл бұрын
Wow. Excellent video. Glad I found your channel!
@MileZeroKitchen2 жыл бұрын
Thanks Wren!
@markus84842 жыл бұрын
Very nice video! But as a german from munich and beer lover It hurts to see you drinking the Paulaner wheat beer right out of the bottle. It tastes way better if you pour it in a high beer glass because of the yeast at the bottom of the bottle 😉
@b3ar529 Жыл бұрын
i try to make it but always ended up becoming like a focaccia pizza, is it because the yield is too large? 😅
@lolabooboo1 Жыл бұрын
To make two pizzas can I just double the ingredients?
@abgmusic6797 Жыл бұрын
its just half of gram of yeast?
@gregsaldutte94742 жыл бұрын
I made this pizza when I didn't have time to follow you other Detroit recipe. I loved it! Quick question. I want to make this recipe tomorrow, but I don't have time during the day. Would it be alright to leave the dough in the fridge for 16-20 hours before the final 3-hour rise?
@jabbaquest117 Жыл бұрын
Leaving the dough in the fridge for a 24-48 hour ferment will make the dough even better and more flavorful
@pascalvanmiltenburg2 жыл бұрын
Beautiful video as always! Question about my dough. It is a lot less stretchy and more liquid. Her in The Netherlands we don't have a lot of variation in flour. Mainly all purpose and pastry flour. It might be that the measurements are off for me. Should I reduce the water to flour ratio? Any idea what ratio I can try? I had the same experience with the "Authentic High Hydration Roman Pizza" recipe, but it still came out very tasty, just a lot less rise. Thanks for any help!
@MisterBroseph Жыл бұрын
Hi there! Sounds like you need stronger flour. If you’re able to find bread flour, that would be your best alternative. Otherwise, add vital wheat gluten to all purpose flour (add 7g vital wheat gluten per 250g AP flour). If neither are an option, then using less water would be your only option, but it won’t be quite as light or airy.
@juanjoluna62842 жыл бұрын
Hello! Can i do this recipe with a Mixer Machine? Ty :)
@12mepu2 жыл бұрын
Hi, I made this recipe and it came out delicious! Do you have a longer fermentation recipe for it? I finally have time to do a longer fermentation
@MileZeroKitchen2 жыл бұрын
Yes, here’s the long fermentation video: kzbin.info/www/bejne/gqOWXqCKpdWBqZI
@12mepu2 жыл бұрын
@@MileZeroKitchen thank you! So I’m using a 12x10 loyd pan so I calculated to 1.75x all the ingredients but it seems a little too hydrated. My ingredients were as follow 700 grams flour, 2.625 yeast, 560g water, and 52.5 oil. Any help would be much appreciated. Thank you
@caphaloralb2 жыл бұрын
Very nice. But as a german6I have to tell you to drink Hefeweizen beer out of a proper Glas so the yeast can be spread evenly.
@mikejones-nd6ni8 ай бұрын
Don't be a prude
@politicallyincorrectmyballs6 ай бұрын
Please Get a Life Mate
@flemflogan46505 ай бұрын
Yawn no one cares
@ActualChef3 ай бұрын
As someone understands fermentation and brewing … let the yeast spread? Do you think there’s live yeast in your beer when it’s poured from the bottle?
@jessesven226220 күн бұрын
@@ActualChefwould be if it’s bottle conditioned and not pasteurised. I haven’t gotten to the part of the video to see what brand beer it is though.
@veredcohen90799 ай бұрын
It reminds me the pizza in Israel when we were kids #oldschoolpizza 👌💯
@dubdoodle719113 күн бұрын
The Dough-Meister !
@GG-qg2iu11 ай бұрын
What does "0.60" grams of yeast translate to? Is there a mistake because by my calculations would be about an eighth of a teaspoon? That seems like such a little amount. It's hard enough for us Americans to figure this out. Lol
@RobPerkins11 ай бұрын
.6 grams is just over 1/2 gram or .13 teaspoon. Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams. I'm trying it today and following the instructions exactly and I'll share what I learned.
@GG-qg2iu11 ай бұрын
@@RobPerkins Yes, it seems like way too tiny amount of yeast for something that needs to ferment only for one day. It doesn't make sense. I wonder people are just interpreting it as 6 g of yeast.
@conor959 ай бұрын
how did it go?@@RobPerkins
@rtoole83 Жыл бұрын
How do you measure .6 grams of yeast? Seems like an incredibly small amount. I thought maybe it was a type-o but I went to the blog and you wrote .6 there as well.
@MileZeroKitchen Жыл бұрын
With a precision scale
@JD-cp3zs2 жыл бұрын
That looks awesome! Question, do you think there would be any advantage or different results baking in the Koda 16?
@MileZeroKitchen2 жыл бұрын
The fact that the koda can reach high temps could result in a lighter puffier crust, due to the heat blast. Definitely an experiment to try!
@JoeVo1985 Жыл бұрын
Are you sure that you only need 0.6 g of yeast?
@RobPerkins11 ай бұрын
Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
@JoeVo198511 ай бұрын
@@RobPerkins Thank you sir
@jc51373 Жыл бұрын
what is the folding technique you use called?
@michaelspunich727311 күн бұрын
Letter fold
@arlenearmy Жыл бұрын
What do you mean by high protein flour ?
@geneytube189 ай бұрын
That's Sicilian down to the bubbles on the underside of the crust.
@cokemartinez26302 жыл бұрын
una obra de arte.
@geekacky2 жыл бұрын
Ok I had my doubts at first then watched the video.....I should always trust you Dani! It looks great and I'll be trying to make this soon. Caputo Nuvola Super ok? And where can I get the pan CONDEM lids? Jake just keeps making great videos..give him a hug for me!
@MileZeroKitchen2 жыл бұрын
Hey Gary, you can definitely try with Caputo Nuvola Super. I bought the plastic lids on Amazon! Hug to Jake - done! :)
@mercedescosgrove70462 жыл бұрын
Those are silicone lids. Got mine at TJ Max. Not a fan in general for round bowls. Lose their grip.
@brettobraza88582 жыл бұрын
Just curious. Why the stronger protein flour from your other Detroit recipe(which is fantastic)? Should I use this stronger flour for that recipe too? Or still use the KA bread flour? Thanks!!
@MileZeroKitchen2 жыл бұрын
You can still use KA and get an amazing crust! The Polselli super is working pretty good with me and because it’s rising for 8hour straight I wanted to give it that extra push!
@GebDoesThings13 күн бұрын
This is like our italian focaccia with topping
@leightaft77632 жыл бұрын
Great video!
@ViciousAP2 жыл бұрын
Absolutely delicious great work!
@MileZeroKitchen2 жыл бұрын
Thanks Alex!
@meowjing2 жыл бұрын
gorgeous!!!!!!!!!thanks ❤️
@MileZeroKitchen2 жыл бұрын
Thank you Dephine!
@Gms13017 ай бұрын
Made this and compared the over 1 day recipe from Brian L.‘s cooking channel and this by far was way superior for way less work and time Great recipe
@firedfoodexperiments39002 жыл бұрын
Nailed it!
@tsteven40562 жыл бұрын
nice vid indeed. But you´re not supposed to drink "Paulaner Hefe-Weizen" from the bootle but to use the right cup and the right technique to pour it ;-) . But what do i know, not living in the bavarian part of germany
@MileZeroKitchen2 жыл бұрын
Steven thank you so much for the input. I learned the lesson the hard way: like you many commented on it. I swear I’ll never drink it that way again. Promised.
@PizzaHomie2 жыл бұрын
Looks incredible! I'm trying to improve my Detroit style pizza game. When you say "High Protein Flour", how high are we talking? What's a minimum amount of protein to get the crazy open crumb structure you get? 14g protein/100g flour?
@perotinofhackensack20642 жыл бұрын
I'm the past for similar questions, he's always answered 13 to 14 percent.
@MileZeroKitchen2 жыл бұрын
Yes! 14% hits the right spot!
@lousekoya18032 жыл бұрын
Oh yeah Baby !
@MileZeroKitchen2 жыл бұрын
Whooo-hooooo!
@lousekoya18032 жыл бұрын
@@MileZeroKitchen Just found the time to watch the video , Man you're good ! I'm half French / Italian , musician , Antique house builder . I can cook like the Nona did back then and I also consider myself very passionate but you sure know a lot about passion ! lol Badabing-Badaboom ! Cheers from Quebec !
@MileZeroKitchen2 жыл бұрын
@@lousekoya1803 cheers Lou!!!
@olsoozzy2 ай бұрын
Demasiado bueno 😋
@blackeyeole6 ай бұрын
Is that Just 0.60gr of yeast or it is 6gr ? feels to small amount
@oingersoll5343 күн бұрын
Exactly?!? Anyone???
@americantruckeringermany83946 ай бұрын
I guess the only question remains, who was he messaging earlier on the computer?
@iaff74 Жыл бұрын
No sugar? I thought it needed sugar to activate the yeast.