Mile Zero K Pizza w/ Rice Roux
MZK has a terrific Gelatinized Roman Pizza Formula
https://www.youtube.com/watch?v=mJ_tbUbLAVI
The rice roux really makes a difference and the Panasonic Bread Machine Knead Function (#19 for 20 min) yields a beautiful dough. Make sure your oven is HOT!! The dough will pop and baked pizza crust will have all the qualities you'll love!!
Here is the recipe for 530g of dough (1 large rectangle)
1. Rice Roux Make 1h to 2-
3days ahead
12.5g Rice Flour (100%)
62.5g Water (500%)
112.4g Water (after roux made and
cooled) (899.2%)
2. Biga (Day 2)
274.9g Pizza 00 flour (KAF, Caputo
Nuvola Super) (100%)
2g DIY (1.6g=1/2t) (0.7%)
3. Dough (take 3h+3h ferment and rise)
3.7g Malt (dry powder or Eden syrup)
(1.3%)
25g Water (1st amount) (9.1%)
6.5g Salt (2.4%)
25g Cold water (2md amount) (9.1%)
6g Extra Virgin Olive Oil (2.2%)
Notes
YT https://www.youtube.com/watch?v=mJ_tbUbLAVI
1. Roux
Cook rice flour and water, 2-3 min until there is a thick consistency.
Cool. Blend with water until smooth.
Pour into a jar and refrigerate 1hr or 2-3 days. It should be very cold.
2. Make Biga
Mix flour and yeast. Add all roux and mix until clump like. Keep at room temp 3 hr and then 10 h
overnight.
3. Dough
Into KA mixer, Tear biga into pieces; add dry malt (or honey or malt syrup) and 1st amount of water.
Mix in Kitchen Aid Mixer a little and then add salt and finally 2nd amt water <-- slowly and carefully. Drip it in!
Then add olive oil. Knead 15 min.
Use Panasonic 2550 Bread Machine Knead Function #19 for 20 min. Dough will be perfect.
4. Wet table and stretch dough out thinly onto the table as if to laminate.
Rest 10 min. See 3:20 in yt.
Gather up dough and slap 1-2 times. Form a taut ball. Put into olive oil lined bowl. Cover.
Refrigerate 3 h until 2X. It will feel like a soft pillow and full of bubbles.
5. Turn onto floured (semolina or rice) table.
Amount of dough to use:
Take half of the pan area in cm squares. This number is the number of
grams of dough.
Eg. Chicago Metallic Mini pan - 5.5 in diameter.
Area / 2 = (1/2) pi (r)^2 = 77 cm^2 Use 77 gr dough or less for thinner crust.
Link for blue steel pan by forza forni https://fierocasa.com/blue-steel-home-half-pan/
Shape gently with envelope fold in 3rds along length and the turn and fold 1x and pat gently into a
rectangle. Cover.
Final Rise 3 hr. room temp.
6. Turn risen dough onto table floured with semolina (or rice flour) . Use finger to press depressions into dough to
spread it out. Transfer to rectangular (or round) pan greased with olive oil. Spread San Marzano tomato sauce oregano, olive oil.
Bake 14 min 480F/250C (520F too hot) Watch bottom for burning.
Remove from pan, check crust; add cheese. Return to oven 5 min Add fresh basil leaves and cut
into pieces.
For Pizza bianca, no tomato sauce. Bake dough. Cut into squares. Add mozarella, crema, sauteed
mushrooms- return to oven 5 min. Then add roasted hazelnuts, more crema, parsley, drizzle olive
oil.
Ref YT
Mixing and Baking with Biga
https://www.youtube.com/watch?v=Qbw5DUDK7Fs&t=0s
Roberto Susta
https://www.youtube.com/watch?v=1IzCbv97Tn8
https://www.youtube.com/watch?v=5uI_rLbv3w8
Italia Squisita
How to Stretch Dough
https://www.youtube.com/watch?v=xzbW8CZx538
https://www.youtube.com/shorts/9aR9ujbrr9Y
