That 72 Hour Crunchy Pizza

[@MileZeroKitchen]

What you need to do in this order: - watch the video - hear THAT crunch - go make this recipe - wait 3 days - come back here and let me know if your entire neighbourhood heard you crunching this pizza. Remember to leave a thumbs up and subscribe ! It helps the channel a lot! Thanks so much everyone! goo.gl/WWsYyX 👽

[@claudiomarionyc]

What kind of flour? Would this work for circle pie?

[@wiseone5968]

Patience and simplicity! I can't wait to try this over the next weekend.

[@CarlosFuentes-jg7uc]

You sir deserve more subscribers and views. Excellent work!

[@daniel1c]

Your work is very niche and spot on perfection!

[@Soifdesang9]

OMG, I wish I could attach a photo. Made this crunchy, crispy crust as a base for my "Mother of Dragons Seven Pepper Pizza". It was so crisp, so loud, so good and so spicy and just hit all the right notes and made my nose run it was so hot. And this crust stood up to all of it. Thank you!!! Ear scritches to Jake!!!

[@pl777]

Finally figured out the right feel for the dough! I notice you use the beater attachment and not the dough hook. That does work better for me too since I switched. I’m baking the pizza as I watch.

[@diegocedeno5166]

You ‘re the best Thanks for the great recipe👍🏻👌🏼

[@MileZeroKitchen]

Thanks Diego!

[@jiyaskitchen6763]

Sir . yesterday I made a Dough like you.tomarrow I will try.

[@stefanoficini1974]

Grande ottimo spunto

[@michelederosa5902]

Complimenti Luca si vede che hai ottime competenze e conoscenze

[@johncspine2787]

What kind of flour do you prefer, at least for this? I love both the organic King Arthur Bread and organic All Purpose. I haven’t experimented all that much with 00, but I have learned at least that “00” is simply a grind/particle size, not any indication of protein content. I’ve always had great results with King Arthur organic.

[@achen52399]

Would letting the dough mix in a stand mixer for a few minutes have the same effect as the stretching and folding you did at the beginning?

[@lousekoya1803]

You sure know how to celebrate Life ! Beautiful !

[@MileZeroKitchen]

Thank you so much for watching Lou!

[@lousekoya1803]

@@MileZeroKitchen Watching your videos makes us forget about the awkward times we live in !

[@MileZeroKitchen]

@@lousekoya1803 such a nice comment, thank you. I'd be very happy to know that my videos are a tiny escape with the thought that everything will be just fine! 😊

[@beemack9408]

Lol, Waving bye-bye to the dough as it goes to hibernate. 😂 Was that container oiled ? And the second rest, was it at room temperature or in the fridge ?

[@findingmyrootswoolmarketms]

I’ve made your recipe a few times and absolutely love it! I’m interested in the pans that you are using. I noticed in the video that you indicate that they are the half-size pans. I also noticed that you cut your dough into three equal pieces. Are each one of those pieces the size that you need for one of these pans? Could I cut the dough into two pieces and have it not be too much for this size pan? Thanks bunches for the recipe!

[@scottboxenbaum]

This is great!

[@MileZeroKitchen]

Hey thanks Scott!

[@scottboxenbaum]

@@MileZeroKitchen I tried this recipe with Lancelot. It turned out great, though I do notice that it's a very wet dough, even for a 74% hydration. Which is fine for pan pizza.

[@MileZeroKitchen]

@@scottboxenbaum yep, anything above 70% is probably considered high hydration! Wet hands and doughs! Happy you tried it and came out good!

[@Mmm-in7uu]

The fish on your hand is so cool 😆

[@MileZeroKitchen]

Hey thanks! ☺️🐟

[@hildachacon001]

Mmmm, THAT’S WHAT I’M TALKN ABOUT!!! ❤🍕❤

[@gregsaldutte3700]

What units are you using for the weight of the dough? Grams? I have a 17 x 11 pan, and 74.8 (17 x 11 x 0.4) seems like an extremely small dough ball for a pan that size.

[@scottmcginn2169]

Great video, by the end I wanted Pizza and to play Sim City

[@janesmith9628]

Well, this has made my weekend! Clicked LIKE before watching, as I knew it would be great! which it is. :o) THANKS!! I see this version doesn't use any honey, as in your no-knead version of Roman pizza. I was thinking of leaving the honey out next time, but have been having great success, so not sure I wanted to "test" perfection! I'm convinced your fridge temp must be lower than mine. But out of curiosity, do you happen to know what degree? Mine is 40F and my dough doesn't rise AT ALL, overnight. (I make up for it by letting it rise longer out of the fridge). Thanks for sharing which scale you use for micro-weights. BTW I've been using an enamel pan, and it's been working well. I will definitely be trying this version. Thanks again!

[@MileZeroKitchen]

Thank you Jane! You're so kind for leaving such a great comment! My fridge is about 35F bottom and 42F top!

[@josephmuller-b3x]

Looks absolutely delicious. Making the dough tonight. Can I use my 14 x 14 grandma pans?

[@johncspine2787]

Any pans will work..just adjust the thickness to what you want..

[@RicolaMartini]

Nice. Wunderbar.👍🏻❤️🇩🇪

[@markgreer6585]

Please. What is the source of your "half size" blue steel pans? A link is not in the description. They look like the Lloyd flat bread pan. But the Lloyd pan is only 5 inches wide. Your pans look wider...which I believe would be much better. Thanks.

[@MileZeroKitchen]

You can find them here using code MILEZERO for 10% off your entire order: fierocasa.com/roman-pizza-al-taglio-pan-quarter-size/

[@markgreer6585]

@@MileZeroKitchen Fantastic! Thanks so much!

[@lorenacalderon7691]

Your pizzas always looks the BEST! yesterday I tried to make this version and I messed it up... After doing the dough and the foldings, I forgot to put it in the fridge and it has been all night out of the fridge. Do you think that my pizza dough is ruined now? Now it is in the fridge but...

[@MileZeroKitchen]

Unfortunately the yeast would probably be exhausted. I'd try to bake it right away and see what we can save! Good luck and thanks again for supporting the channel! :)

[@shawndurbs]

(pan width) x (pan length) x 0.4

[@walterp7125]

this is what I'm doing now ...in my fridge there is a covered box with high hydratation dough.....tomorrow will be 72 hours but I think to open before and keep it 3-4 hours at room temp....I'm reaching the bubbles . Of course pizza romana in teglia with my oven which is destroyed....F.A......ahahahah

[@smvisualz]

Is that 20g of the water taken out from the already 240g water, otherwise it will be 260g water? The hydration is 69%, then if you add that extra water to double or triple the recipe, the flour needs to be re- calculated as well? Which would equate to 79% hydration with 330g flour and 260g water.

[@janesmith9628]

Yes, I believe he meant 260g total water = 79% hydration for this one, as his other Roman style no-knead recipe was 79% also.

[@smvisualz]

@@janesmith9628 thanks for the reply. I presumed it was the same as his other recipe.

[@MileZeroKitchen]

260 total. I just needed a bit of water to dissolve the salt. :) This is 74% hydration, it's slightly less because of the 3 days in the fridge.

[@janesmith9628]

@@MileZeroKitchen oh! interesting! I didn't actually do the hydration calculation, but I see that it IS 74%. thanks for pointing this out. Now I'm very curious to see how the dough handles differently. My biggest challenge w/ your no-knead roman pizza recipe is that last shaping step right before putting it in the pan. Yours is so "pouffy" and doesn't seem to resist stretching (as mine has. Maybe I need to give it a little rest first.) While I'm here .. I see they also have quarter size pans! they look great, too.

[@MileZeroKitchen]

@@janesmith9628 yeah Jane, this is a bit different in terms of recipe. As it proofs for 3 days i needed to boost the yeast a bit and remove some water (i also avoided the honey as you pointed out cause there's no need of it for long fermentations). If yours is less resistant during stretching, try to shorten the last proof time to keep it a little tougher. About the quarter size pans....right??? They are so NEAT and great for smaller portions! I have tons of new video ideas since I got them! ☺️

[@stockfreak11]

Can you please explain the dough weight formula ? Width x height? Do you mean Width x Length x .4 ? Thank you

[@MileZeroKitchen]

Hey Raymond! It's explained in my other video: kzbin.info/www/bejne/fHLRgWiIrpVgaqc Thanks for watching!

[@stockfreak11]

@@MileZeroKitchen got it thank you . Keep up the great work

[@Mmm-in7uu]

Hi, thanks for your effort to show us how to make pizza. I've tried this recipe & your high hydration pizza dough. I followed the measurements, but my dough were always more sticky than yours, even after 72 hours in the fridge. After baked, they were always turned thick chewy inside, like mochi 🤣 and didnt have many holes like yours. The outside was dry but not crispy. Although the taste were still good 😁. The only thing I didnt follow was I use cheap alumunium pan for bake the pizza on my home oven. Is that the main reason why my pizza couldn't crispy outside and thin like yours ? My dry yiest were active

[@MileZeroKitchen]

The pizza pan plays a big game in terms of crispiness, so I would invest in a good pan first. Sometimes baking is the most important step of the process. If your dough is super sticky is also possible that your flour simply can't hold too much water. Maybe try with another flour as well. Good luck

[@Mmm-in7uu]

@@MileZeroKitchen Hi thanks for your reply :) Do you think if I reduce the amount of water can help ?

[@edzmuda6870]

What’s with the bottle handling outside the door?

[@MileZeroKitchen]

Hey Ed, it's actually a lantern. We made it out of a wine bottle (as the bottle was pretty cool) so we hang it and put a string light in it. :)

[@brb323]

Hi mzk, having mastered your original recipe using 0.5 yeast for 24h. How dose using 1g yeast over 72h not over proof the dough?

[@MileZeroKitchen]

Two reasons: first off we need a bit more push from the yeast to cover a 3 day spectrum, second: it's winter time. :) Thanks for watching Ben!

[@brb323]

@@MileZeroKitchen thanks MZK. I proofed two loaves over night one with 0.5 yeast and one with 1g yeast, Using the stretch and fold methods and a final dough temp of 26 degsC, the next day they had both risen to the same level. why is this? if your fermenting in the fridge dose it make much difference of the qty of the yeast? or dose it only affect the final rise?

[@luzvez]

god u have so much patience!! i’m trying it for the very first time & honestly i want to cry rn lmaooo

[@MileZeroKitchen]

Patience is virtue my friend!!!! ✌️👽

[@vanpham1731]

Tuyệt lắm 👍❤️

[@auroralan2541]

14% protein flour, where to get that?

[@MileZeroKitchen]

Hey Aurora, all links are in the description! Thanks for watching! :)

[@MrJusmobile]

you mean quarter size not half size pan.