The Future Lies in THE SUPERCRUST | Roman Pizza V2 🍕

Hello there! And welcome back! Bread Flour 400 gr Dry Yeast 4 gr Water 180 gr It's winter so I'm using, a 0.8% of yeast, (slightly more than usual) to make this fragrant Biga. Mix roughly, but don't work it. Let all the flour just absorb the water. Say HI to Biga :) Biga will make our dough smell great, and our crust very crispy! Rest 12-14 hours My room temp is 75 F or 24 C Jake is almost a year now :) he became a champion of Fetch! and frisbee as well... It smells so strong! To balance this strong flour, I'm going to use a weaker flour 00 Flour 100 gr Water 220 gr Please, add it very slowly. Once the gluten web is formed, the flour will drink the remaining water, much easily. After 25 min Salt 10 gr Olive Oil 10 gr Also, to be added very slowly. Total mixing time 35 min Use some water on your table, so your dough will stick much less to it. Stretch Rest 10 min Now fold it. This process will help, the stratification of the gluten. bubbly dough! Olive Oil Rest for 3 hours (Bulk Fermentation) The list of my equipment, is in the description of this video! Including the flours I used for this dough :) Divide: If you're using a 30x40 pan, 600 gr of dough. If you're using the quarter size, (33x16) 265 gr of dough Shape your ball, and try to trap some air inside. Seal well the ends, so new flour won't get inside the dough. Olive Oil Final rise 3 hours Let's cook our toppings, Olive Oil Shishito Peppers A pinch of salt Blister them on high heat for 10 min. These are my favorite peppers, very very mild, almost zero heat, and slightly bitter. Blue Steel Pan A must in roman Pizza baking. If you want to buy it, it's linked in description. Semola flour Stretch Gently pat, to remove the excess flour. The consistency of this dough is great, very soft, but strong enough, to be able to stretch it easily. These holes will serve as guides. Bake 7 minutes 525 F or 275 C Bottom shelf With an extra 2 min, at the top shelf, same temperature. More Olive oil, wooo-hooo! LOL Time to layer our pizza. Fresh Mozzarella Reheat 3 min Cooked Ham Blistered Shishito Peppers Arugula Pecorino Romano Let's dive in. This pizza is so light and fragrant. A joy to eat. Here's to a new year. Sending you all great wishes, of a great 2022. Let's bake great things this year! And as usual, from Jake and I, Thanks for Watching Mile Zero Kitchen

Channel: Mile Zero Kitchen

Views: 31,413

Keywords: authentic high hydration roman pizza, roman pizza dough, roman pizza dough recipe, authentic pizza dough recipe, high hydration pizza dough, mile zero kitchen, roman pizza a taglio, best pizza crust recipe, light pizza dough recipe, light pizza dough, authentic italian pizza, high hydration dough, pizza a taglio, pizza in a pan, sicilian pizza, crunchy pizza, supercrust roman pizza, best pizza recipe, ピザレシピ, 比薩食譜, 피자 레시피, receta de pizza, recette de pizza, asmr cooking

Id: SADv31tFPcU

Length: 8min 10sec (490 seconds)

Published: Sat Jan 01 2022