Potato Pizza just like in Rome. Crispy, Chewy and Sourdough! Al Taglio Recipe

[@nialal-madani5204]

Best pizza content on KZbin

[@MileZeroKitchen]

Thanks so much!

[@dropcheekelbow9110]

Absolutely agree

[@lolopololoca]

It really is

[@roberttomczuk4424]

tru dat. Food porn

[@Viva_la_natura]

Ok, tonight I constructed your brilliant culinary creation using your sourdough Teglia recipe. My family was so delighted that it made my week. Thank you so much for sharing your Roman art with us

[@MileZeroKitchen]

That’s amazing! Thank you for the trust!

[@rudevectors8018]

This was among my favourite pizzas as little boy in Italy. Every street or open wall vender produced amazing pizzas.

[@lolopololoca]

Che meravigila, come la fa mia nonna! Saluti dal Canada

[@marnomuth]

Beautifully done video, brotato!

[@Chloe-x1x]

Always believe that something wonderful is about to happen

[@sitnslide]

My wife's favorite pizza. The "oil" I use has minced garlic in it. Black garlic too sometimes - adds a raisin like sweetness.

[@patriciagirerd2291]

Bravo.

[@TheLuxCrafter]

Complimenti... ho dei bei ricordi per questo pizza a patate da una pizzeria a Ostia Lido, RM. Sei top!!💫

[@KK-lw7oc]

Mesmerizing video. I love the captions! Great tips! I tried a potato pizza before, and it didn't work that well. Now I have to try this. Thanks!

[@MileZeroKitchen]

Thanks for watching!

[@philippgeibel9544]

So funny, came back this morning from Rome and ate at Pizzeria Sancho in Fiumicino just before my flight went to cologne. I had exactly this slice and it blew my mind, i mean completly. Now i see your video and im shocked how close if not even alike it looks. Incredible work keep it going brother :)

[@MileZeroKitchen]

That’s a great Pizzeria!

[@philippgeibel9544]

@@MileZeroKitchen Such a random good find, didnt know about it. Also blown away from the super thin roman style pizzas with the burnt edges. Perfect charcoal flavor. Never had that before but seems like L`èmentare Trastevere and 180grammi were the right adresses. Maybe another video idea? :)

[@Marley369-r4t]

Ooooh my! 💜! I think you make the most absolutely beautiful videos and Food!!! Somehow more people need to see your videos. You’re absolutely brilliant and so talented in how you do your editing and food making! I’m just shocked that more people are not watching this! I feel very blessed to have found you! 🤗

[@MileZeroKitchen]

Thank you!

[@Viva_la_natura]

Your potato method is a great innovation; can't wait to try this out! The Rosemary /Potato combo is the signature pie of Sally's Apizza in New Havan, Ct...

[@crystalbluebutterfly]

🤤 Can’t wait to make this!!! 🙌🏼🙌🏼🙌🏼

[@dropcheekelbow9110]

This is my "close to tie for favorite" pizza. In fact, now that im dieting (i still make pizza weekly though), i make a potato, rosemary, evoo, 12" neapolitan pizza for myself. I kind of shortcut it with a well drained and pat dried canned organic potato slices, 3 tbsp evoo, and fresh rosemary. Mix that in a bowl and top the dough, finish with salt and more rosemary.

[@ЛюдаБурцева-й7с]

Очередной отличный рецепт ! Тонкая и хрустящая ! то что люблю ! Спасибо Вам!👍👍Another great recipe! Thin and crispy! what I love! Thank you!👍👍

[@MileZeroKitchen]

Thank you!

[@kduok]

nice crispy

[@spoudaois]

I've been looking for a way to make a good potato pizza for a while.

[@leonardogrillo88]

Ancora una volta una bomba...dajeeee!!

[@MileZeroKitchen]

Grazie Leo!

[@scottnickerson7876]

What texture are the potatoes? Do you end up with potato chips essentially?

[@aaa-n4v2j]

なんてすばらしいんだ！

[@mozznyc]

Well done. Nicely shot! Potato Focaccia is always a favorite 👍

[@prestonnewman9510]

What size pan are you using in this video? Going to buy one or two blue steel pans and want to make sure I get the same size to make it easier to follow your recipes. Any recommendations for your favorite and most used pans are greatly appreciated. Love your content and look forward to more sourdough pizza videos.

[@prestonnewman9510]

Awesome videos. I am on a quest to master the sourdough pizzas. I just made a large batch at my fire station and the guys loved it. Your videos really help. I have a question about using the kitchenAid stand mixer. I read the mixer should only be used on speed 2. I’ve tried a few times to mix the dough on speed to, 80%-85% hydration, and never get good gluten development or a dough ball around the hook. What speeds are you using? Do you mix until it passes the windowpane test? Any advice for using the kitchenAid will greatly be appreciated!

[@barbarac.8833]

Ciao? di dove sei? Ma hai fatto corsi di cucina? Ricordi molto Bonci come stile.

[@jimschwab8152]

Excellent video as usual! Can you tell me where to buy or which mandoline slicer you’re using? Thx

[@CushionSapp]

Is that cold water treatment what you'd do if you wanted to make fried potato chips?

[@시원한-x7h]

👍👍👍👍👍 최고의 피자 채널

[@miguelmagalhaes9704]

I will try this one for sure with a bit of Salsiccia di Finochio on top 🤤 Just one question, is the amount of 160g of Sourdoughstarter correct? Because on your website de recipe of Pizza Teglia is 60g. Is that another dough? Thank you for your cool videos 💪🏽

[@MileZeroKitchen]

It’s another dough! 160g of starter!

[@miguelmagalhaes9704]

@@MileZeroKitchen Thank you

[@MrChristopherMolloy]

Great vid! I make a similar pizza with smoked mozzarella. One thing I find when making a Sicilian or Pan pizza or focaccia is that that finial shaping that you did after the overnight fermentation in the fridge requires a longer rest time before the dough can be easily stretched; so after fermentation, I go straight to stretching ✌️ P.S. I've never seen that flour before; how do you like it? Being a cheapskate , I have a hard time justifying fancy flour.

[@MileZeroKitchen]

I’m trying to buy only Italian 00 flours and not because I think it’s fancier or because I come from there. Mostly because it doesn’t have additives like absorbic acid or other enzymes that don’t need to be in there. Just trying to be a little healthier that’s all. At the end of the day, gluten is already heavy on the body, don’t need to double down it. :)

[@MrChristopherMolloy]

@@MileZeroKitchen Ah. I've been buying Bob's Red Mill Artisanal Bread Flour. It's reasonably priced and yields good results no matter what I'm doing. Amazon usually has good deals on it, like 4/5lb bags for $24, and it saves me the job of having to schlep it home.

[@MileZeroKitchen]

@@MrChristopherMolloy that’s a good one!

[@F10cke]

@@MileZeroKitchen I absolutely love your channel. The potato teglia is one of my all time favorites. Sometimes i add scamorza underneath. regarding gluten: thats why sourdough is superior. The long fermentation time with the wild yeast breaks some of the gluten network down and makes it easier to process.

[@edmundtiou7492]

Is the dough recipe same as Teglia?

[@kristdodaro7926]

The key is to cook with sunglasses on. It sounds silly; I know, but it makes all the difference. I never cook without them.

[@MileZeroKitchen]

Yes but don’t tell anyone please! 😉

[@djpasqualetv]

lol funny, just made myself a potato pizza about an hour ago

[@charlieriel8930]

was that a blind tiger cafe shirt??

[@MileZeroKitchen]

Yes it is!

[@RicolaMartini]

🇩🇪👍🏻Großartig. Bellissima😍

[@MileZeroKitchen]

Thank you!

[@predragpucar3258]

My potatoes did not curl 😞

[@lauranapoli4962]

Ciao guardo i tuoi video,ma non c'è la tradizione italiana potresti metterla grazie mille ciao

[@tarahafezi4241]

❤❤❤❤❤❤❤❤

[@Cholita.1979]

This channel is a Biden gem

[@EnergeticMan]

Potato Pizza? You're Mad, Bad and Dangerous to watch.....