For this NEW Version of my authentic Roman Style Pizza, I changed flour, the amount of preferment in the dough, made a biga instead of a poolish, cooked faster in a hotter oven, and overall this combo gave me THE SUPERCRUST! 🍕
Beautifully crispy, with a great open crumb and a cloudy section, the Supercrust Roman Pizza is the future.

Check Out the Recipe here:
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Mile Zero Kitchen MERCH:
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KITCHEN EQUIPMENT USED IN THIS VIDEO:
BLUE STEEL PANS (A MUST): [ Ссылка ] (use code MILEZERO for 10% OFF all your order)
PIZZA DOUGH TRAY: [ Ссылка ] (use code MILEZERO for 10% OFF all your order)
THIS BREAD FLOUR: [ Ссылка ]
THIS 00 FLOUR: [ Ссылка ]
MISEN Chef Knife: [ Ссылка ]
Little Round Flour Sieve: [ Ссылка ]
Ultra Precise Gram Scale: [ Ссылка ]
Dry Yeast I use in every recipe: [ Ссылка ]
DRY MALT: [ Ссылка ]
Super Cool - Heat Resistance up to 932F Oven Mitts: [ Ссылка ]
Workhorse Dough Mixer: [ Ссылка ]
My Whetstone Sharpening Stone I USE WEEKLY: [ Ссылка ]

FILM EQUIPMENT:
MY CAMERA: [ Ссылка ]
My Lens: [ Ссылка ]
My Tripod with Tilt Head: [ Ссылка ]
Incredible Light for food video/photography: [ Ссылка ]
Field Monitor: [ Ссылка ]

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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.

I'm proudly inspired by the cinematography of some amazing channels here on YouTube like Cat's Kitchen, Honeykki, El Mundo Eats, Cooking Tree, Alvin Zhou and many more....

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Using this footage without permission or license is not permitted.

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