My Friends Couldn't Stop Eating this ULTIMATE Street Food!

I had this idea to crossbreed two of my favorite dishes for a while now: so please welcome my Pizza Tacos! This ultimate party snack features a 70% hydration pizza dough, heavenly crispy, filled with delicious sirloin tip steak, shaved and marinated with my favorite taco seasoning, chopped onions and tomatoes, fresh lime and cilantro, topped with the best spicy sauce you have. Please, make yourself a margarita, sit tight, and enjoy this new recipe. I loved it.
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KITCHEN EQUIPMENT:
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#pizzatacos
#streetfood
#partyfood
#pizza
#tacos

[@MileZeroKitchen]

We had a few friends over for dinner and couldn't stop eating these! What's your favorite party food? I think I just found mine. Comment down below, like the video and share it if you enjoyed it!

[@sallyjohnson2633]

Ingenious! 😋😋😋

[@macioluko9484]

This is fantastic! Love the attention to detail!

[@Franco4590]

Only my second Mile video and already planning to make both this and your French baguette. Enjoyed watching. Thanks

[@SeEeD1923]

Incredible idea, I want to try it right now!!!

[@MileZeroKitchen]

Thanks! You should, they are delicious 🤤

[@user-ru8uy9jr8t]

رائع جدآ 👏👏👏👏👏👏👏

[@LindseyErin]

These look so amazing! Love your videos. I could watch you all day!

[@MileZeroKitchen]

Thank you Lindsey! ☺️

[@SilkesWelt]

So great I love it!

[@MileZeroKitchen]

Thank you Rezepte!

[@ZenaBattaglia]

Another amazing recipe!

[@MileZeroKitchen]

Thank you Diane!

[@stockfreak11]

Looks amazing 🤩

[@MileZeroKitchen]

Thanks Raymond!

[@robsteven4935]

Very nice, very cool. Well done.

[@losmismosdesiempre9047]

Tremendoo!!! deberias intentar hacer panuozzo por favor!

[@janesmith9628]

WOW WOW WOW !!! Another work of art, from start to finish MKZ!! I just KNEW you were setting aside that small portion for Jake and was SO happy to see him get it, at the end! I've never "understood" tacos before, but THIS one I get! They looked delicious (and may I just say you have the luckiest friends in the world?!!) (BTW I see it reads 1 gram of yeast, but looked like you used a 1/4 tsp (125 mL) measuring spoon. Very handy for me to know as I don't have a micro measuring scale.)

[@MileZeroKitchen]

Hey Jane! Thanks! And yes, I used a tiny bit less than a 1/4 tsp, which is about 1 gr of dry yeast! :)

[@wizardman6945]

Always look forward to watch every video you upload .

[@MileZeroKitchen]

Thank you so much! Appreciate the support ☺️

[@lolopololoca]

fantastic work bud

[@MileZeroKitchen]

Hey thanks!

[@jonathanpacker7262]

Just made these. They were awesome.

[@MileZeroKitchen]

So glad you enjoyed em! :)

[@jonathanpacker7262]

I made two batches. Family loved them, should have made 3

[@iainwallington474]

This is a wonderful assault on the senses. Well done on another brilliant vide MZK.

[@jeroenwillemse6425]

what a great idea!

[@MileZeroKitchen]

Thank you Jeroen!

[@MCourt-mf2xr]

Dude, you are my new hero!

[@dropcheekelbow9110]

That looks like it will also pair nice with the pineapple cider I had at dinner last night...

[@MileZeroKitchen]

Sounds like an awesome combo!

[@Konsens.Stoerer]

Absolut großartig 💪🏻👍🏻🇩🇪

[@florentdevier]

looks great pal

[@MileZeroKitchen]

Thanks so much! :)

[@ricardoabad3964]

Good video and best recipe, amazing as always !!! I had understood that the autolysis was done with just water and flour.

[@MileZeroKitchen]

Thanks for watching Ricardo. And you are right, autolyse is just water and flour, i modified it a bit! 😉

[@ricardoabad3964]

@@MileZeroKitchen You're a GENIOUS!!! I'm working to open a restaurant and I'm looking for advice on Italian machines, I'll write to you tomorrow by your new website

[@garyskardina8455]

Another excellent video Dani! BTW, Jake asked me to see if you have a recipe to make him some homemade treats? He’s a good pup!

[@MileZeroKitchen]

Jake will have some homemade treats soon for his first bday! :)

[@geekacky]

@@MileZeroKitchen Rrrrufff!!!

[@thiammuay]

Absolutely love this Mile , definitely going to try making this . What protein % of your AP … ours here is usually 9 % ,

[@MileZeroKitchen]

Thank you so much Cleo! That flour is around 10% protein!

[@luzvez]

So now I need to be your friend :) It looks soo good😭

[@MileZeroKitchen]

You already ARE! Thanks for watching, as always! :)

[@luzvez]

@@MileZeroKitchen haha that’s so sweet! So where is my share then? you are welcome.

[@fieteferrum3441]

Simply beautiful ❤️

[@MileZeroKitchen]

Thanks Christoph!

[@alvinakkermann31]

Caputo yeast. Obviously...😘🤗🤓

[@MileZeroKitchen]

50% Italian 50% Mexican recipe ☺️

[@alvinakkermann31]

@@MileZeroKitchen Wow!😍

[@frankfurter7260]

Once you add yeast fermentation begins so I don’t think you are doing what is traditionally understood as “autolyse.” I’ve even see bakers mixing all the ingredients and refer to the rest period before any kneading or other manipulation of the dough as “autolyse.” IMO, it’s useful when baker’s are consistent using terms. I’ve seen bakers refer to what you did - adding the yeast but holding back the salt until after a rest period - as “fermentolyse” but I don’t know if the term is standard among professional bakers.

[@DeadGirlDontSayNo]

Isnt autolyse flour and water only, without yeast?

[@joenapoe]

Getting down!

[@pepperoccia2746]

Tanks for these recipe.... Very smart... 😉 But when I do an autolysis with the yeast for an hour, rest for a few times for the folds, the day after the dough is to much grown-up and the final result is a not very good thing. What do you think about? Bye from Sorrento

[@MileZeroKitchen]

Hi Peppe, thanks! Uhmmm...i never had an issue with the autolyse + yeast. A good development the day after is pretty normal.

[@pepperoccia2746]

@@MileZeroKitchen grazie

[@MileZeroKitchen]

@@pepperoccia2746 di nulla!

[@sailguy0321]

Looks great, but took a week to make from start to finish for some street tacos, I'll hit the food truck down the road instead.

[@farshad...]

🙏🙏🙏❤❤❤

[@frankfurter7260]

@1:47: The dough is not 70% hydrated. 200/270 = 74%

[@TheTdbT]

Why straight salt and not salt water????

[@MileZeroKitchen]

Hey Shred. The dough is already enough wet to be able to absorb the salt without having to dissolve it! Thanks for watching! :)