My SOURDOUGH PIZZA game was bad, UNTIL I found this METHOD!

[@MileZeroKitchen]

The sourdough game is ON! Want to see more? Like this video and subscribe! ✌️👽

[@adrianadi2779]

Hello my fav youtuber, I have a question for you, in Rome Pizza al Taglio do they keep it warm or cold in those display cupboards where people look at to choose and buy? thank you lovely video again

[@MileZeroKitchen]

@@adrianadi2779 it's cold display, but they warm it up in the oven for a couple minutes just after it's been cut!

[@adrianadi2779]

@@MileZeroKitchen thank you very much, I propose a video with pizza taglio for business A to Z :D what do you think? in my eyes is the best pizza in the world and you make it at home amazing as well

[@mintakamermaid5076]

How do you make your starter? Which is key to make the dough

[@MileZeroKitchen]

@@mintakamermaid5076 hey, i have a sourdough starter recipe here: kzbin.infoqUQfdKHW4XE?feature=share

[@nikolapetrusevski5490]

every video is a complete journey. how this channel is not 100k subs, it’s beyond me. top quality in every aspect!

[@MileZeroKitchen]

That's so nice for you to say. I'm so glad you enjoy the channel and support it by showing up for each little film! Thanks! :)

[@rickspalding3047]

Probably because this isn't pizza

[@diannalee7797]

After scanning through every other sourdough pizza making video I could find, Mile Zero is #1 on my list!! I am an experienced cook but a pizza nube. All my friends have been diving into sourdough for 2 years, but not me. Now, after understanding the health benefits of fermented dough, we eat nothing else. I decided to start with sourdough pizza to ease into the sourdough world. Your videos are awesome! Elegant, cheeky, yet accurate and thorough. Great job! Love the dog. Spread the word everyone. I also like The Bread Code for details on the science behind sourdough, types of flour, and timing. But Mile Zero is my recipe go-to video Guru!

[@MileZeroKitchen]

Thanks Dianna! I really do appreciate your comment. And Jake says hi! 🐶

[@jacquelineditrapano8630]

Beautiful craftsmanship my friend 🍕 ❤️

[@mytoys8572]

Very nicely done... I do a lot of sourdough just can't get the middle to rise as nice as yours... I have done sourdough cinnamon raisin bread with a twist... and sandwich loaf sourdough thanks for the video...

[@k-0584]

wow amazing results man, its so soft and crunchy! 🎉🎉🎉🎉🎉

[@laraguest3923]

I absolutelly love all the videos! Great Work!

[@brankaklinec8021]

I just came across your video and am going through your videos. It was only by sheer luck and the KZbin algorithm that brought me here. I am just shocked at how amazing your channel is, and l can't believe you have so few subscribers considering the quality of your videos and damn l'm going to look at every single one. You are so different from what is out there, and l hope you never change and you deserve millions of subscribers, one day you will!! I do have to ask when will you post a sourdough bread video. I can only imagine how different it will b e from everything else out there. Again l love your channel and please keep going.

[@MileZeroKitchen]

Woah! Branka thank you so much, you just made my day with this comment! I truly appreciate your words and thanks for the support. I don't intend to change at all but only keep working to make things better in terms of videography and quality of the footage. Oh, and I'm sure I'll be making a sourdough bread loaf recipe very soon! ;) Stay well

[@stufagandrumteacher]

that was actually a full on experience, amazing.

[@Insaight87]

The quality of your content is superb! Im glad that I found you thanks to the kitchen & craft channel.

[@MileZeroKitchen]

Thank you so much! It means a lot! :)

[@emmseehammer]

Love the video, love the sourdough pizza. I don't have a stand mixer (nor any kind of mechanical mixer). Could I bulk this with the usual S&F's and Coil folds? If so what difference would that make to the timing?

[@kerryh3918]

Great video that was beautifully shot & apart from loving that pizza I also fell in love with the beautiful dog.I’m definitely going to try this so thank you & you have a new subscriber

[@VanGoWanderlust]

I’ve been making Detroit style pizza in your average lasagne tray. Wilton’s makes an awesome nonstick lasagne pan $10. A lasagne tray is 9x13, I don’t alter the recipe at all. My pizzas come out amazing.

[@medventer]

Awesome video with instructions….!!!! You should have had a million views by now…. Thanks for the inspiration to make a pizza that looks this good. bellissimo!!!!!!!

[@medventer]

Oh and say hi to Jake😊

[@meronpanoishii5613]

If I have my standard recipe but wanna spice it up with a sourdough starter, would I just add the starter as replacement for yeast or do I need to adjust my ingredients (e.g. reduce water amount)?

[@fieteferrum3441]

I love the way you film your kitchen journey. Very artistic, we're with you until you 🚀 I love to make pizza in my ooni myself but recently discovered how good well made pan pizza can be. Keep it up 🔥🍕

[@MileZeroKitchen]

Thank you so much Fiete! I'm glad you're enjoying my little films. Thanks for watching and the support :)

[@mariodejuliis4493]

nice video dude, liked all the detail, needs just 2 jokes or 3. perfect mario

[@caiobr12345]

Damn boy, best KZbin channel ever! ❤️❤️❤️

[@MileZeroKitchen]

THANKS CAIO!!!!! ☺️☺️☺️✌️👽

[@dwreal1717]

If you don’t want it to puff in the center you can perforate it before baking

[@lhbhblvdhbsgfvbjhgsv]

Visual perfection

[@vincentblais9203]

Looks amazing, and you make me want to take out my camera and film everything 😅

[@jacobfiksel3600]

I definitely will try this! Out of curiosity, why do you knead with the paddle instead of dough hook?

[@elizabethheyenga9277]

Love that you are quiet!! I use only Einkorn for health reasons and it is so different, the dough is so much stiffer. The look and feel of sourdough makes me feel cheated - final product is great though. Next stop for me is a breakfast calzone - bacon, scrambled egg, red potatoe home fries!!

[@MileZeroKitchen]

Sounds super yum Elizabeth! Thanks for watching!

[@Bigheadedwon]

He's gotta be using some sort of post processing audio FX filter to enhance the crunch. In all his pizza videos the crunch when he takes a bite's unreal sounding. And the pan he used here will fit in my new Karu 16. I should really purchase one ASAP.

[@dodgerstalkcentral87]

Always wondered why do you use really cold water for the roman style

[@MileZeroKitchen]

Because the KitchenAid really heats up the dough too much and i want to keep the temp down! :)

[@marlena4020]

@@MileZeroKitchen yeah i was wondering that too! Thanks for clarification!

[@geekacky]

JAKE and YOU make the very BEST Pizza videos!

[@MileZeroKitchen]

Thanks Gary!!! Jake says hi! ✌️🐶

[@NicolasEjzenberg]

What flour do you use ?

[@guerino8945]

You deserve more views. In the meantime I am going to try your recipe and enjoy the journey.

[@MileZeroKitchen]

Thank you so much Guerino. I always appreciate those special comments. :)

[@guerino8945]

@@MileZeroKitchen Your welcome!!

[@PamKM1]

Looks AMAZING!

[@MileZeroKitchen]

It was!!! Thanks!

[@ignaciocalandrino5883]

amazing!!

[@pl777]

Thanks for the sourdough testing tip. I didn't know that.

[@MileZeroKitchen]

You're most welcome!

[@losmismosdesiempre9047]

tremendo!!! Saludos desde Argentina!

[@MileZeroKitchen]

Wooo-hoooo!!! ✌️👽

[@jenniferd1518]

Just found your videos and I’m loving these recipes! I’ve made sourdough pizza before with not much luck! Two questions…can you substitute 00 flour for bread flour and instead on baking in pans can these be stretched and baked on a pizza steel? Would it be same baking time and temp? Thank you!!

[@jenniferd1518]

Also can the first cold ferment go longer than 10 hours?

[@MileZeroKitchen]

@@jenniferd1518 hey Jennifer! Thanks! Sure you can use bread flour as well (protein around 12%) and also you can stretch and bake on the pizza steel (it's called "pizza alla pala" pizza on the peel - and have just about the same results). About cold fermentation, that depends on the strength of the flour of your choice, usually 10 hours are ok for most of them, but you could test for more hours and see if there is any improvement. All the best and thanks for supporting the channel!

[@ToddParker]

What makes this a sourdough?

[@micheljodoin531]

Very nice video! My pizza trays are 11 x 17 inches. Do that recipe is for 2 of my trays ? Thanks !

[@MileZeroKitchen]

Hey Michael, you can just calculate how much dough you need for your tray by doing this calculation: (in centimeters) Length x Width x 0.5! Thanks for watching! :)

[@micheljodoin531]

@@MileZeroKitchen Thank you for the answer. Just to be sure, this calculation will give me the weight of the final dough that I need, (ex: 28cm x 43cm = 1203 x 0.5 = 600g of dough) Is there a way to figure out how much flour, levain, water etc I need at the beginning to obtain that number or I just need to figure out the total weight of the recipe at the beginning to reach out 600g?) Sorry if it sounds like a newbie question. Thanks

[@MileZeroKitchen]

@@micheljodoin531 this recipe will give you about 650/700gr of dough, so you might wanna cut it to fit the tray OR have a thicker crust! Not to worry, I'm happy to help! Thanks for the support! :)

[@samthoupos9918]

I’m still a bit confused by this. I’ve followed the full recipe and the dough is currently in the fridge overnight… Just by totalling the weight of the ingredients, it clearly adds up to about 1kg so are you suggesting that it gives roughly 650g per tray? Your link to the blue steel pans suggests that your pans are about the same size as the tray that I’m using (approx. 40cm x 30cm) so will this recipe fill two trays as per the video or just one? I kinda want to be sure before I either stretch too much dough for one pan or divide it into two only to find it’s not enough! Cheers! :)

[@prestonnewman9510]

@@samthoupos9918I have the same questions about dough amount and appropriate pan needed.

[@matthewmetelitz4733]

When you say total mix time is 15-20, does that include the 15 min in the fridge?

[@MileZeroKitchen]

Hey Mat, no, mixing time is referred to when the dough is spinning in the KitchenAid :)

[@johnhowaniec5979]

Been watching for quite awhile but pun intended pull your pants up lol!

[@mrzmorphine]

Wow this looks amazing! My 4 y.o is a sourdough lover as much as I am as well as a pizza lover...so he is standing next to me watching this video talking about I want to taste that can I have that 😂... So needless to say the bacon was also a standout...yes plz! And I will be trying this recipe out...super nice video bro! New subbie and can't wait to watch AND try more of ur recipes! Much love from Cali! 🤘🏻🤙🏻🖤🖤

[@MileZeroKitchen]

Thank you so much for the comment! 🙂 Your son is growing with the right mindset 😎

[@mrzmorphine]

@@MileZeroKitchen most welcome! That's a hard yassssss....he most certainly is! 😀😎

[@rrf3476]

How can this video only got 97 liked , it's an ARTS

[@MileZeroKitchen]

THAT means, next videos WILL HAVE TO BE BETTER! 😎🔥

[@rrf3476]

@@MileZeroKitchen couldn’t wait!

[@macioluko9484]

Bravo!

[@dorseia1600]

Amazing! Cant wait to try! I actually tried making my own sourdough starter this month but it got moldy, do you mind sharing which starter recipe you are using?

[@MileZeroKitchen]

Will do it in another vid!

[@iainwallington474]

A judge of any premium video is what is does to your stomach! Mine is currently in knots watching the end results wow stunning.

[@keng7517]

has anybody had the same positive results as this sourdough , I have been trying

[@meowjing]

beautiful

[@brendav5187]

How beautiful.

[@Rockethurst]

Blessings from Oz. 👍😎🇦🇺

[@goalgio]

che bei video mamma mia 🤟🏻🤟🏻

[@CaptainC0rrupt]

Your dough is actually 81.9% hydration.

[@MileZeroKitchen]

Daaang I was going for 82%! 😂😂😂 Thanks for watching Hussein!

[@CaptainC0rrupt]

@@MileZeroKitchen you’re welcome. You didn’t take the starter weight into consideration. 455/555=81.9%

[@marlena4020]

What is the best hydration for pizza with active sour dough verdus pizza from discard? I’m still confused with the ratios :-/

[@CaptainC0rrupt]

@@marlena4020 i do not have much experience with sourdough pizzas. But I’d say if you’re a beginner, start with 65% overall hydration and practice a bit then 68% and later 70%.

[@marlena4020]

@@CaptainC0rrupt thank you for your reply!!!

[@l26wang]

What had you tried that didn’t work? What problem is each step of fermentation solving? Specifically the cold ferment? More technical discussion would be nice.

[@BlackJesus8463]

no

[@DanieleCani]

This Is not Just a recipe....

[@MileZeroKitchen]

Hey Daniele! Thanks so much for watching! :)

[@MrChristopherMolloy]

Not going to lie, I wished you used less plastic wrap and more lids ♻️

[@MileZeroKitchen]

Same Chris, i truly need other containers or find another solution!

[@MrChristopherMolloy]

@@MileZeroKitchen Dollar Tree 😉 lol

[@MileZeroKitchen]

@@MrChristopherMolloy I'd prefer to get something that will last a little longer. I have my lid containers from Target, which are awesome, but I don't have anything to seal (airtight) my big bowls. I should probably get a shower cap or something, even though it doesn't perfectly airtight. I'm searching everyday. :D

[@MrChristopherMolloy]

@@MileZeroKitchen I have some big air-tight plastic bowls with lids from Dollar Tree which have lasted me for years, but I also have a set of steel bowls and a set of steel lids from a set of cookware which fit perfectly. I use both accordingly. Also, I generally keep some take-out style containers & lids for proofing & storage.

[@MileZeroKitchen]

@@MrChristopherMolloy that's great to know we have so much variety here. We moved to the States early 2020, give me time to stock up and find the good spots! Haha!

[@pablos.cargoe7101]

Get rid of the gay music.

[@rickspalding3047]

Lol. That isn't pizza

[@crystalbluebutterfly]

I am gonna veganize the shit outta your pizza recipes!