This is the NO KNEAD version of my recipe to make an authentic roman PIZZA A TAGLIO (pizza by-the-cut).
( If you have a stand mixer, you can find the original recipe here:
)
It uses a high hydration 24-48 hrs proofing method for a light crust, that doesn’t sit on your stomach for hours (means you can eat more without feeling guilty!)
EASY. TASTY. CRUNCHY. Follow the recipe, you can’t go wrong with this fool proof method. Always bake the pizzas in the lowest rack of your oven.
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I offer personalised courses on PIZZA baking, on-site and online. Email me for more info at milezerokitchen@ Thanks!
For a 30*40 Pizza Pan
330 gr FLOUR
260 gr WATER
0.5 gr DRY YEAST
5 gr HONEY
7 gr SALT
Any toppings you prefer.
For the Margherita: bake it for 12 min with tomato sauce on top, then add toppings and return to oven for another 5 min (or until the mozzarella is fully melted. Not brown, just melted.)
Mile Zero Kitchen MERCH:
KITCHEN EQUIPMENT:
BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order)
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Ultra-stretchy FLOUR I use in almost all my bread/pizzas:
Little Round Flour Sieve:
Ultra Precise Gram Scale:
CAST IRON SKILLET:
Dry Yeast I use in every recipe:
Cheap Pizza PEEL Kit -
Super Cool - Heat Resistance up to 932F Oven Mitts:
Workhorse Dough Mixer:
The Best KNIFE I ever had:
My Whetstone Sharpening Stone I USE WEEKLY:
ICE CREAM Maker I use in my videos:
Taylor Precision DEEP FRY Thermometer:
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Incredible Light for food video/photography:
Field Monitor:
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it.
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Using this footage without permission or license is not permitted.
#nokneadpizza #romanpizza #milezerokitchen
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