SAME DAY NO-KNEAD Detroit-Style Pizza. IMPRESSIVE RESULTS 🤯
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When you're in a rush or simply starving and don't want to wait 24-48 hours of fermentation, well look no further. This 8-hour straight dough method makes the most unbelievable Detroit Style Pizza. With an extremely crunchy base and a pillow-soft center, I develop this pizza recipe making it as simple as possible with a no-knead method and a couple of folds to achieve the best light, fluffy, airy but also super crispy pizza. Hands down, one of the best I ever made.
This recipe makes two 8x10 trays.
Follow the recipe here: www.milezerokitchen.com/blog/...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
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MISEN Carbon Steel Pan: bit.ly/38tC6dn (Use Code MILEZERO for 20% off your next order)
MISEN Chef's Knife: bit.ly/3u0Ygfe (Use Code MILEZERO for 20% off your next order)
DRY YEAST: amzn.to/3M3J33g
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I'm proudly inspired by the cinematography of some amazing channels here on KZfaq like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Alvin Zhou and many more....
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#detroitstylepizza
#highhydrationpizza
#pizza
#nokneadpizza
#bestdetroitstylepizza
#detroitpizza
#pizzaindetroit
@MileZeroKitchen 2 жыл бұрын
Ready to get your Detroit style pizza fix in 8 straight hours? Start this process in the morning, have dinner ready in the evening! Leave a like if you enjoyed this video and subscribe if you haven’t already - it really helps the channel a lot!
@farshad... 2 жыл бұрын
🙏🙏🙏
@donmaclaren4409 Жыл бұрын
I used All TRumps, and at the point you laminate it on the counter, mine is no wear near the structure and less tacky you have yours at. Did yu leave out additional S&F's than mentioned?
@donmaclaren4409 Жыл бұрын
Ahh I just read you are using a w360 flour, you should note that as it is important when trying to get the results you have on the hydration %
@villeamiettinen 3 ай бұрын
when ai i order pizza
@Ridgeline4443 5 ай бұрын
Gorgeous! Cant wait to make this one too!!
@timkline162 Жыл бұрын
Wow this looks great, gonna try it this weekend!
@GreenArrowNetwork 9 ай бұрын
Stellar. Love the sauce and the final presentation.
@Andypendej0 Жыл бұрын
Beautiful recipe(s). Next level editing. Thank you very much
@JimSlaughterOC Жыл бұрын
This is a really well-made video. And the pizza! Beautifully done!
@arlenearmy Жыл бұрын
Yes Sir!!! I’m making this.
@jmarcelo182 Жыл бұрын
Impresionante! Encontré tu canal ayer y me hice adicto... los videos son arte, y las recetas llenas de tips increíbles! Gracias!!
@Cajun5896 7 ай бұрын
Was just looking for a pizza recipe video didnt realize I was gonna get a 4k movie with a whole plot line and story. Super cool video! Thanks for this.
@JonCausithONS Жыл бұрын
Thank you for making this recipe! I attempted this yesterday and it worked absolutely well with the busy work schedule that I had, allowing time to rest and be ready in the oven at night! Not only that, but it came out GOOOOOD. The texture of the crust and the flavor of it was incredible!! While I did not have 8 x 10 pans, the 8 x 8 and 9 x 13 onesworked incredibly well, surprisingly the dough filled out on the latter just as well as the former!!! If I have to make this style of pizza, I’m working off of this recipe again - it’s amazing!!!
@carlosvillalobos9562 Жыл бұрын
Great video and cinematography
@michaeltorres3231 Жыл бұрын
Love your pizza making lesson. You are a Master Pizzaiolo...
@b3ar529 Жыл бұрын
hey, im trying out this recipe(a cheaper ver. of it) for my family gathering and they loved it, thank you.
@Hifiwino 2 жыл бұрын
Just made your New York style again, it was a hit. This looks great, thinking about making a batch this morning. Thanks for the great videos.
@MileZeroKitchen 2 жыл бұрын
Thank you for watching and supporting the channel Robb!
@ViciousAP 2 жыл бұрын
Absolutely delicious great work!
@MileZeroKitchen 2 жыл бұрын
Thanks Alex!
@lafrenchpizza 3 ай бұрын
Beautiful vidéo, very nice pizza. Congrats !
@wrensylvan9954 2 жыл бұрын
Wow. Excellent video. Glad I found your channel!
@MileZeroKitchen 2 жыл бұрын
Thanks Wren!
@TheHighlanderprime Жыл бұрын
Your attention to details is premium MZK!
@cokemartinez2630 2 жыл бұрын
una obra de arte.
@leightaft7763 Жыл бұрын
Great video!
@luislunardelli 4 ай бұрын
Thanks, i will go make , beautiful pizza
@jotgrewal4390 5 ай бұрын
I kneaded this recipe
@meowjing 2 жыл бұрын
gorgeous!!!!!!!!!thanks ❤️
@MileZeroKitchen 2 жыл бұрын
Thank you Dephine!
@caleshtcincredibles Ай бұрын
Awesome ! 0.60 g yeast is enough to leven that light crust is also amazing .Seems like it would need more yeast .
@michaelspunich7273 6 ай бұрын
Love this recipe. Make sure to par bake the dough long enough or the dough will fall when you take it out of the oven and while you are topping it!
@johndoran1324 5 ай бұрын
This is Fantastic because I really wanted a Korean/Detroit style pizza tomorrow but I don’t have the time to make the dough the traditional way 🤟
@firedfoodexperiments3900 2 жыл бұрын
Nailed it!
@roynoi4662 2 жыл бұрын
Thank's Mile for this recipe. German beer, good choise!
@MileZeroKitchen 2 жыл бұрын
Thanks Roy!
@c0pyimitati0n Жыл бұрын
This looks especially delicious for a dough made in a a single day. Usually i let my dough slow rise in the fridge for 24 hours but i want pizza tonight and didn't prep yesterday. My question is did you just roll the other half of the dough into a tight ball and put it in tupperware to cook later? Also i'm assuming you mean active dry yeast correct?
@vlapinta 4 ай бұрын
This is just what I was looking for! Thank you!! Great job on the video too :) Where did you buy the plastic cover to fit that pan?
@franck4723 2 ай бұрын
Just gastronomic art, bravo ! A French or Italian red wine and that would be perfect 😄🥰
@Thepursuitoftastiness Жыл бұрын
I am a simple MZK follower. I give a thumb up before to watch the video!
@borbetomagus 2 жыл бұрын
Great video, but I would have thought your friend would have eaten the pizza they requested with you at the end. Does the multi-day crust have better flavor than the one-day crust??? Or are there other differences?
@janesmith9628 2 жыл бұрын
OK! Rushing off to make pizza right now! Should be done by 6:30 pm! GREAT video as usual !!! Thanks!
@MileZeroKitchen 2 жыл бұрын
Thank you Jane!
@janesmith9628 2 жыл бұрын
@@MileZeroKitchen You're THE BEST !!!
@janesmith9628 2 жыл бұрын
HA! OK well just reporting back that mine turned out GREAT!!! I need to make a few more adjustments for my 8.5 x 12" (half sheet) pan size (have NO idea why 207 grams was too little flour?!) but it was still fantastic and this may well be my new go-to recipe!! Definitely will make it again soon. Thanks again, @Mile Zero Kitchen!
@MileZeroKitchen 2 жыл бұрын
Yesss! Thanks Jane!
@michelvl92 Жыл бұрын
Would this also be possible using a kitchen-aid? And what is the difference in comparison with stretching?
@paulhabermacher516 2 жыл бұрын
I did this today, and woooow. I think i never made such a tasty, light, crunchy dough. Did not split the dough and used whole in a normal oven baking tray. Simply absolutely amazing, woow!!
@MileZeroKitchen 2 жыл бұрын
Way to go Paul! :)
@paulhabermacher516 2 жыл бұрын
@@MileZeroKitchen Thank you. After all these years making pizza at home, I finally bought myself a kneading machine two days ago. And the first thing I do after having it, is a no knead dough🤣 Now off to another recipe of yours, full knead ahead😁
@perotinofhackensack2064 Ай бұрын
I watched this when you posted it. Never made it. Went in a keto diet. Started wanting pizza again. Went on another pizza chanel today. Vid was about Detroit. Literally 2 commenters in a row said here's what you do, and then referenced MZK, one even have a link to this vid. And I followed it. You have disciples out there! And now I'm back again! I guess karma says I have to really make this now... 😃🤷🏼♂️🙏🏼
@MileZeroKitchen Ай бұрын
Ah that’s so nice! Who are those people?!?
@perotinofhackensack2064 Ай бұрын
@@MileZeroKitchen Sorry, had so many tabs open, don't know the usernames. It was a charlie anderson video, I think. (I think!) I mean, I know there are different levels of pizza and also cinematography, so don't get down on me for my video choice hahaha. I just randomly clicked related videos... (You have to let yourself do that every now and then...) Suffice it to say it was a Detroit pizza vid, and commenters were directing people your way.... Which is great! Anyway. You are doing great work. Keep it up. You've got a consistent style. Consistency is very important for continuing to establish your identity. Hope you are enjoying your new place!
@Dracsbest 2 жыл бұрын
Thanks for the recipe! That crumb looks amazing! A question I have js what temp is your water? I know that the water temp is a factor in how long fermentation takes, and also how do you quantify the yeast and know when it’s done bulk fermenting and proofing? I bet this same dough would make a crazy canotto pie and it would be a fun experiment to bake it like a loaf of bread! Cheers!
@MileZeroKitchen 2 жыл бұрын
Room temp water (25-26 Celsius). I don’t know if it’s done bulking, I just wait that double in size. ;)
@veredcohen9079 3 ай бұрын
It reminds me the pizza in Israel when we were kids #oldschoolpizza 👌💯
@nicolirio1 Жыл бұрын
Excellent video I love Detroit pizzas. I got lost when you separate the dough...is it to make two pizzas or do you fold them and put them back together. Thank you and I hope your respect ... I'm dying to make one
@GG-qg2iu 9 ай бұрын
It says in the description that this recipe makes two 8x10 pizzas. 😋
@geekacky 2 жыл бұрын
Ok I had my doubts at first then watched the video.....I should always trust you Dani! It looks great and I'll be trying to make this soon. Caputo Nuvola Super ok? And where can I get the pan CONDEM lids? Jake just keeps making great videos..give him a hug for me!
@MileZeroKitchen 2 жыл бұрын
Hey Gary, you can definitely try with Caputo Nuvola Super. I bought the plastic lids on Amazon! Hug to Jake - done! :)
@mercedescosgrove7046 2 жыл бұрын
Those are silicone lids. Got mine at TJ Max. Not a fan in general for round bowls. Lose their grip.
@dgerson76 2 жыл бұрын
This came out great. I have a smaller oven (27”) and it seems to be hotter, cooks too fast. The par bake was good but it really only needed 5 minutes to finish. Tasted amazing for a one day dough!
@MileZeroKitchen 2 жыл бұрын
Thanks for the trust Daniel! Glad it turned out great :)
@alexchen5811 11 ай бұрын
Thanks for sharing! Just your oven have both top and bottom heating?
@dgerson76 10 ай бұрын
@@alexchen5811 yes it does
@MrSpaenk Жыл бұрын
Interesting how you achieve this level of proofing with so little yeast. And by the way, for hefeweizen you need a proper glass. It really changes the taste
@brandsgable6458 Жыл бұрын
Curious. Why did you par bake this Detroit? In your other Detroit recipe you baked it all at once. Do you think par bake improves the crust? Keep making great videos!
@JD-cp3zs 2 жыл бұрын
That looks awesome! Question, do you think there would be any advantage or different results baking in the Koda 16?
@MileZeroKitchen 2 жыл бұрын
The fact that the koda can reach high temps could result in a lighter puffier crust, due to the heat blast. Definitely an experiment to try!
@DrimbauVlad Жыл бұрын
Can you replace dry yeast with a sourdough starter and follow the exact instructions, or it should be handled differently? Thx
@gregsaldutte9474 Жыл бұрын
I made this pizza when I didn't have time to follow you other Detroit recipe. I loved it! Quick question. I want to make this recipe tomorrow, but I don't have time during the day. Would it be alright to leave the dough in the fridge for 16-20 hours before the final 3-hour rise?
@jabbaquest117 Жыл бұрын
Leaving the dough in the fridge for a 24-48 hour ferment will make the dough even better and more flavorful
@wildhomevideos 2 жыл бұрын
I have never used dry yeast to make pizza dough as I am using sourdough starter however your pizza base looks really yummy too and can be on the table on the same day when forward planning is not possible. Great result. I must try it. Thanks for sharing.
@OslairCaldas Жыл бұрын
Hi! I was thinking about trying this recipe with sourdough base. Would you recommend?
@wildhomevideos Жыл бұрын
@@OslairCaldas I have been baking bread and pizza with my sourdough starter for more than a decade because it is so much healthier and tastes great. You can get great results with whatever sourdough starter you can get your hands on, whether your own or some given to you by a friend. What's important is that you treat your starter the right way and you will get a good result every time. Of importance is bringing your starter to life (start feeding it the night before and in the morning to be ready for baking in the evening). You will want the starter to be very bubbly. Only two more things are important. Only use a strong bakers flour (with high protein content) and the various stretches in 15 minutes intervals as seen in the video are very important to develop the gluten. Other than that a warm environment for the dough to develop is necessary. Give it a go.😋
@OslairCaldas Жыл бұрын
@@wildhomevideos Thank you so much for your answer! I'm planning on opening a Detroit style pizza place down here in Brazil. In my city, after the pandemic, sourdough breads were a huge hit, so your comment immediately rang a bell. I would love to try your pizza recipe someday if you ever share
@wildhomevideos Жыл бұрын
@@OslairCaldas Hi Oslair. Our channel is primarily focused on the wildlife that exists on our property and sanctuary, so although I am passionate about growing vegetables and cooking, a baking video would not fit well on this channel. But if you visit the home page of our channel you can find our email address in the "business enquires" and I would be happy to communicate with you that way ( don't worry no fees involved). I take it that you are a professional chef or baker so I would like to add that although I am passionate about cooking and fermenting, I have not had any formal training. I learned from my father who was trained as a pastry chef in Switzerland. Something even many professionals don't know that sourdough cultures are not all the same. The most prestigious European bakeries have had their sourdough culture for centuries and each one has its own unique subtle characteristics and flavour. I got mine from a french baker which was a good way to begin, but even if you start one yourself or get it from a prestigious bakery it will change to your environment, the flour you feed it, and even the microbes which live on your hands and in your home. It becomes "personalised with time". So it would be good if you would start playing around with your sourdough culture as soon as you can. And keep in mind that if the first one you try doesn't quite hit the spot, experiment a bit with another brand of flour. It can make a big difference
@OslairCaldas Жыл бұрын
@@wildhomevideosAt the moment I’m only an amateur chef. The plan is to sell my share of the family business in 3 years and follow my cooking passion. I'll use this time to get some formal training and to practice at home. Your words inspired me! I'll look for a good sourdough starter this week and if you will, share my progress with you! Thank you so much (:
@nilventosa 2 жыл бұрын
hey man! love the videos. Would be cool to have a sicilian recipie :D
@user-sf7yu7ob5c 21 күн бұрын
A real beauty🔥
@KK-lw7oc 2 жыл бұрын
Made it in a 10*14 pan. Worked great! Not as beautiful as your pizza, but delicious! Thank you for your wonderful videos!
@dgerson76 2 жыл бұрын
What size was your dough ball? I did 500g in my 10x14
@KK-lw7oc 2 жыл бұрын
@@dgerson76 I did his recipe. I thought I could divide it to make 2 pizzas, and they would be thinner. It didn't look like enough, so I did one pizza. I figured it was probably too much dough, but it came out really good.
@gregortegae1937 8 ай бұрын
Great video!! I am very curious about the stretchy lid you put on the detroit pan. It isnt listed in your equipment and I think I really really want one for my pans. What is it?
@jozzio720 8 ай бұрын
I was wondering the same thing....was looking on-line for something similar didnt see anything
@susanamariasousagouveia8707 Жыл бұрын
Good luke
@jasoncrowe8138 4 ай бұрын
Watched this halfway into my focaccia and decided to half it, throw 1 half in the fridge, and that sucker is going to transform in a deep dish ish pizza tonight. The other half is going to turn into a muffaletta. Thanks for the inspiration. 🤟
@gregsaldutte3700 Жыл бұрын
Would it be better to use bread flour if I don't have high protein all purpose flour?
@ronidalal986 2 жыл бұрын
Hey great video. Can I ask, approximately how long do you stretch and fold, as I tried making this, but my dough was super sticky and I didn’t get the same results as what the video shows, in terms of the dough forming into a nice ball, after the first stretch and fold?
@MileZeroKitchen 2 жыл бұрын
Probably 8-10 times. Are you using the same flour? Some flours simply can’t absorb all the water resulting very very sticky.
@juanjoluna6284 Жыл бұрын
Hello! Can i do this recipe with a Mixer Machine? Ty :)
@pascalmiltenburgvan1248 Жыл бұрын
Beautiful video as always! Question about my dough. It is a lot less stretchy and more liquid. Her in The Netherlands we don't have a lot of variation in flour. Mainly all purpose and pastry flour. It might be that the measurements are off for me. Should I reduce the water to flour ratio? Any idea what ratio I can try? I had the same experience with the "Authentic High Hydration Roman Pizza" recipe, but it still came out very tasty, just a lot less rise. Thanks for any help!
@MisterBroseph Жыл бұрын
Hi there! Sounds like you need stronger flour. If you’re able to find bread flour, that would be your best alternative. Otherwise, add vital wheat gluten to all purpose flour (add 7g vital wheat gluten per 250g AP flour). If neither are an option, then using less water would be your only option, but it won’t be quite as light or airy.
@12mepu Жыл бұрын
Hi, I made this recipe and it came out delicious! Do you have a longer fermentation recipe for it? I finally have time to do a longer fermentation
@MileZeroKitchen Жыл бұрын
Yes, here’s the long fermentation video: kzfaq.info/get/bejne/gthjYNCF1dayo2Q.html
@12mepu Жыл бұрын
@@MileZeroKitchen thank you! So I’m using a 12x10 loyd pan so I calculated to 1.75x all the ingredients but it seems a little too hydrated. My ingredients were as follow 700 grams flour, 2.625 yeast, 560g water, and 52.5 oil. Any help would be much appreciated. Thank you
@Knueppel_Kadse Жыл бұрын
i did like you did.... but i have no big bubbles in the dough after i bake it... :( maybe trying the longer version.
@markus8484 2 жыл бұрын
Very nice video! But as a german from munich and beer lover It hurts to see you drinking the Paulaner wheat beer right out of the bottle. It tastes way better if you pour it in a high beer glass because of the yeast at the bottom of the bottle 😉
@KK-lw7oc 2 жыл бұрын
Beautiful! Can't wait to try this. Just bought a Detroit pan. It is bigger, so I hope it works. Never made a Detroit pizza. With your recipes I know it will be good !
@KK-lw7oc 2 жыл бұрын
Do you think a 10*14 pan need the full amount of dough?
@is.ninomis 10 ай бұрын
What kind of pan are you using? And how about the flour's W?
@HoaNguyen-ng9gd 2 жыл бұрын
After divide dough for 2 part .can l make one part and keep the rest in freezer for next time .ok right..
@NancyRemling Жыл бұрын
Yummo!!!🍕🍕🍕
@jc51373 Жыл бұрын
what is the folding technique you use called?
@MS-uc1xp 2 жыл бұрын
Well done Sir, but if I want to make double or tripple amount of dough, do I simply double/tripple the ingredients? I read often that the amount of yeast shouldn´t change at all. Thanks for any tips. Great channel with great recipes.
@perotinofhackensack2064 Жыл бұрын
I often wonder the same thing. Or conversely, if I want to cut the recipe in half, do I halve the yeast, or just leave it the same?
@CONSACLR Жыл бұрын
In any case you can either leave it as it is or add some more, it will only vary your proofing time.
@franknewton8215 2 жыл бұрын
Awesome.
@MileZeroKitchen 2 жыл бұрын
Thanks Frank!
@franknewton8215 2 жыл бұрын
I was thinking…how about a Tavern Style Pizza - Thin Crust (Chicago Thin Crust)
@williamf.9615 2 жыл бұрын
Great Pizza, as always, but you need to drink Hefe-Weizen out of a glass......and don't forget to roll the bottle gently before opening to dissolve the yeast at the bottom of the bottle. Slice of lemon in it does the real trick. Just a tip from someone in Germany.
@MileZeroKitchen 2 жыл бұрын
Will do sir, thanks for the tip William!
@brettobraza8858 2 жыл бұрын
Just curious. Why the stronger protein flour from your other Detroit recipe(which is fantastic)? Should I use this stronger flour for that recipe too? Or still use the KA bread flour? Thanks!!
@MileZeroKitchen 2 жыл бұрын
You can still use KA and get an amazing crust! The Polselli super is working pretty good with me and because it’s rising for 8hour straight I wanted to give it that extra push!
@dropcheekelbow9110 2 жыл бұрын
You definitely will destroy me at pizza making but street fighter 2 is a different story. Lol. Did the letter folds give you that crumb? If so that's my new method for that style!!! Weather here is getting nice, I gotta bust out the ooni !
@MileZeroKitchen 2 жыл бұрын
Hahaha! Blanka forever. I think the mix of high protein flour with folds and lamination was a great explosive combo!
@guybrushthreepwood2910 10 ай бұрын
How did it rise so much with only half a gram of yeast?? Impressive.
@lousekoya1803 2 жыл бұрын
Oh yeah Baby !
@MileZeroKitchen 2 жыл бұрын
Whooo-hooooo!
@lousekoya1803 2 жыл бұрын
@@MileZeroKitchen Just found the time to watch the video , Man you're good ! I'm half French / Italian , musician , Antique house builder . I can cook like the Nona did back then and I also consider myself very passionate but you sure know a lot about passion ! lol Badabing-Badaboom ! Cheers from Quebec !
@MileZeroKitchen 2 жыл бұрын
@@lousekoya1803 cheers Lou!!!
@thorstenw.8962 Ай бұрын
What did you do with the second half of the dough? Did I miss that?
@lolabooboo1 Жыл бұрын
To make two pizzas can I just double the ingredients?
@arlenearmy Жыл бұрын
What do you mean by high protein flour ?
@PizzaHomie 2 жыл бұрын
Looks incredible! I'm trying to improve my Detroit style pizza game. When you say "High Protein Flour", how high are we talking? What's a minimum amount of protein to get the crazy open crumb structure you get? 14g protein/100g flour?
@perotinofhackensack2064 2 жыл бұрын
I'm the past for similar questions, he's always answered 13 to 14 percent.
@MileZeroKitchen 2 жыл бұрын
Yes! 14% hits the right spot!
@shlomikik 2 жыл бұрын
damn man! look good
@mikeyvisser8740 Жыл бұрын
What's the importance of par baking it? Could you just put everything on at once and bake it?
@geneytube18 3 ай бұрын
That's Sicilian down to the bubbles on the underside of the crust.
@beausmith8825 Жыл бұрын
“0.60g dry yeast” Any typos here? Or is this the same as roughly a half gram? I ask as other similar recipes use an order of magnitude more yeast. Thanks 🙏
@RobPerkins 5 ай бұрын
I'm thinking that he means .6 g yeast . Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
@perotinofhackensack2064 Ай бұрын
Well?
@b3ar529 6 ай бұрын
i try to make it but always ended up becoming like a focaccia pizza, is it because the yield is too large? 😅
@blackeyeole 4 күн бұрын
Is that Just 0.60gr of yeast or it is 6gr ? feels to small amount
@abgmusic6797 Жыл бұрын
its just half of gram of yeast?
@tsteven4056 Жыл бұрын
nice vid indeed. But you´re not supposed to drink "Paulaner Hefe-Weizen" from the bootle but to use the right cup and the right technique to pour it ;-) . But what do i know, not living in the bavarian part of germany
@MileZeroKitchen Жыл бұрын
Steven thank you so much for the input. I learned the lesson the hard way: like you many commented on it. I swear I’ll never drink it that way again. Promised.
@rtoole83 6 ай бұрын
How do you measure .6 grams of yeast? Seems like an incredibly small amount. I thought maybe it was a type-o but I went to the blog and you wrote .6 there as well.
@MileZeroKitchen 6 ай бұрын
With a precision scale
@Becauseimme 4 ай бұрын
Looks like Irvine.
@faisala374 2 жыл бұрын
Sorry for my ignorance.. but how do you measure 0.6 grams of yeast which is less than 1g (asking because my scale can measure 1g at minimum) Amazing channel by the way!
@MileZeroKitchen 2 жыл бұрын
You need a small precise baking scale for that! It’s linked in the description of some of my videos!
@faisala374 2 жыл бұрын
@@MileZeroKitchen Thank you!
@victoriag9977 2 жыл бұрын
If it has a minimum of 1g, but it is able to measure in decimals, you can put something on the scale like a small dish and weigh the yeast there. For example, put a 2g plate, and add the yeast until it measures 2.6g.
@sanguinello2003 2 жыл бұрын
Wow come al solito le tue pizze sono da paura.....questa la vorrei proprio provare a replicare....peccato che in Italia non si trovano quelle teglie per pizza Detroit..
@MileZeroKitchen 2 жыл бұрын
Grazie Michele!
@theingenuousjane Жыл бұрын
Website doesn’t work anymore :((
@SeecretWeapon 2 жыл бұрын
Hadoukin!!!!
@MileZeroKitchen 2 жыл бұрын
Sonic-Booooom!
@shawnregina9110 Жыл бұрын
So I guess the person who asked for the pizza got shafted.
@susanamariasousagouveia8707 Жыл бұрын
But i say And i now you are a biggggggg star
@vjgarozzo 2 жыл бұрын
Question...your long ferment Detroit has a HIGHER yeast percentage {0.375% vs 0.18%} than your same day. How come?? Thx
@shaunb813 2 жыл бұрын
It is fermented for longer so doesn't need as much yeast to make it rise the same amount
@MileZeroKitchen 2 жыл бұрын
Exactly!
@vjgarozzo 2 жыл бұрын
@@shaunb813 edited my post.
@vjgarozzo 2 жыл бұрын
@@MileZeroKitchen edited my post.
@caphaloralb Жыл бұрын
Very nice. But as a german6I have to tell you to drink Hefeweizen beer out of a proper Glas so the yeast can be spread evenly.
@mikejones-nd6ni 2 ай бұрын
Don't be a prude
@politicallyincorrectmyballs 15 күн бұрын
Please Get a Life Mate
@casadigarbi5450 Жыл бұрын
how much cheese?
@Kotsoros37 2 жыл бұрын
Wow it looks delicious for only a 1 day rise pizza!! 😋 curious if you have any tips or calculations to adapt this recipe for a 10×14 pan? Much love ❤️ and happy Easter!
@PizzaHomie 2 жыл бұрын
I use around 450g of flour for my 10x14 pan. Seems to work well.
@Kotsoros37 2 жыл бұрын
@@PizzaHomie thanks!
@anthonyvink7153 2 жыл бұрын
In a previous video (I don’t remember which one) I think he put up the ratio for how much dough for each pan size. Length X Width in cm X 0.6 for medium thickness (0.5 for thin, 0.7 for thick) this will help you change pan size in the future. It will also work for Focaccia.
@Kotsoros37 2 жыл бұрын
@@anthonyvink7153 thanks ye I was wondering if it would work with the Detroit style pans but il try it out
@PizzaHomie 2 жыл бұрын
@@anthonyvink7153 10in x 14in = 25.4cm x 35.56cm. Therefore, 25.4 x 35.56 x 0.6 = 542g flour. Seems like a bit much, especially if you are achieving the crazy spring/open crumb MZK is getting. I guess it's experiment time for me.
@GG-qg2iu 5 ай бұрын
What does "0.60" grams of yeast translate to? Is there a mistake because by my calculations would be about an eighth of a teaspoon? That seems like such a little amount. It's hard enough for us Americans to figure this out. Lol
@RobPerkins 5 ай бұрын
.6 grams is just over 1/2 gram or .13 teaspoon. Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams. I'm trying it today and following the instructions exactly and I'll share what I learned.
@GG-qg2iu 5 ай бұрын
@@RobPerkins Yes, it seems like way too tiny amount of yeast for something that needs to ferment only for one day. It doesn't make sense. I wonder people are just interpreting it as 6 g of yeast.
@conor95 3 ай бұрын
how did it go?@@RobPerkins
@JoeVo1985 Жыл бұрын
Are you sure that you only need 0.6 g of yeast?
@RobPerkins 5 ай бұрын
Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
@JoeVo1985 5 ай бұрын
@@RobPerkins Thank you sir
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