Video

thank u

Best pizza stretching I have ever seen. Thanks.😊

Terrible camera man. Fire him. Every shot ur not in it or it’s a blurry mess. My god and the shaky cam. How is he working?

What was the last cheese?

Is it a must to have a peel with holes?

Brilliant!

Which flour do you sprinkle on the table before you put the pizza dough to shape?

wow

I think I've been doing everything incorrectly and my pizzas don't even look like pizza. One big thing I learned from you is NOT to use flour but only Semolina. WOW. That in itself is a revelation for me. Thank you. BTW is a steel paddle better to use than a wooden one?

Great video. A question, is it around 10 percent of yeast starter to the flour amount? for example if my flour that I'm using is 1kg, is that 100g of yeast starter that I use? Just trying to work a bit of a guide. Thanks mate.

Once again your methods are perfecto! I thoroughly enjoyed watching this video. I’m saving it for watching again. Thank you!

I enjoy this content. I am becoming a better pizza maker because of it.

Do you use a dough conditioner? I’ve used it in the past but it does smell like chemicals.

Thanks chef amazing

Creamy, milky... 😋

recipe pizza dough

Your crust looks beautiful. May I ask what flour you prefer?

Great video! Im looking at putting a big oven and an open air counter on the back of my flatbed truck. Lots of space and its the perfect height for a working surface already. Trouble is, the bed is rusty so i have to weld new steel to it first.

thanks, learned a lot!

Maestro, I kindly ask you for your advice. Thank you very much for all the great videos and detailed explanations. The pizza becomes outstanding. But, there is sometime the problem that the bottom creates a large bubble in the centre when baking, which pops (like a balloon). The cheese flows out on the stone and the disaster is perfect. How can this happen and how can I avoid it? Thank you in advance!

Çek.cevir,çek çevir teşekkürler 🎉❤

lol i used semolina like you did but it came out little too thin, when i cook on pizza steel in 4 mins. The result was it tasted like the base you get in dominos lol!

Excellent my friend. I tried your recipe and is great. No problem for stretching and great results. Thank you again for your tutorials.👍

5 minutes is too long in that oven. 3.5 to 4 minutes max.

I use the dj style, now im more confident to go after the slap thank you

The nature is BEAUTIFUL in those islands...BUT too many people around would ruin it for me sadly.

Hi is 2 grams of yeast enough i have a recipt 8 grans of yeast for 500 grams of flour

I was taught the slap method, but have always been intrigued by your DJ method. I've yet to try your way yet, but it does seem easier than the slap.

Thank you!🍕😌🙏

Room Temperature dough is a lot more complex

Massimo i bow my HAT to you

I see you ball the dough after one hour then rest for 24. Does it matter when I divide and ball the dough. If I needed to do 18 hour bulk fermentation then 6 hours as dough balls would that change anything? Thank you for all your help and your channel. I watch all the time.

Masssimo nooo, im from denmark and are now in Italy on vacation 😂 come back again

World's number one pizza chef massimo. I always watch your Pizza stretching.

I wanna meet sir for the pizza

Un capo!!! ❤️🇨🇱🙌🏼

Reminds me of Palawan Island in Philippines.

Are the Italians going to disown you now ? 😂

I appreciate your free classes you give us

Have you tried comparing 00 flour vs all purpose flour

Massimo wanted to throw a Pizza at Hammer Guy. 😂

Dear Massimo, I hope this message finds you in high spirits! Firstly, I wanted to express my deepest appreciation for the amazing content you share as a skilled pizza maker. Your videos have been a tremendous source of inspiration and knowledge for me. I am currently embarking on the journey of starting my own pizza business at a local market here in France. With over a year of experience as a pizza maker, I am looking to invest a little over 5,000 euros in a wood-fired oven to kickstart my venture. I would be incredibly grateful if you could provide me with some guidance on the best wood-fired oven options available within my budget, specifically tailored to the French market. Your expertise in this field is truly exceptional, and I trust your recommendations would be invaluable. I would also like to take this opportunity to extend my heartfelt thanks for your infectious positive energy and the wealth of advice you offer in your videos. Your cheerful demeanor and valuable insights have had a profound impact on my growth as a pizza maker. Once again, thank you for generously sharing your knowledge and for being a beacon of positivity. Your passion for pizza and dedication to your craft are truly commendable. Keep up the incredible work! Best regards, Fausto

Thank you for sharing!

Massimo when I try to stretch my dough with my two hands on it when i do the same movements as you do on the table my dough gets wrinkles on it its not smooth like your dough, why is that ? 🤔

I made pizza today but aw man saw this late so made a square one, anyhow next time ⏲️

C'est clair que la pizza "giflée" avec l'olive, est plus alvéolée, aérée. Je vais tester chez moi

Hi Massimo I want to ask if the dough is high hydration like 68-70% is not easy to slap correct compare to lower hydration like 65%.

I think the way you stretch doesn't matter much if you are good at it. For me, it's way easier to use DJ technique as what I do best.

Hello Massimo, I am new to running a street pizza cart. I have only been out 4 times so far, and I feel like I am getting slammed. I average 40-60 pizzas in 2 hrs. I am a 1 man pizza place do you have any suggesting on how make it easier. I don't have refrigeration, my setup is similar to yours tent and oven. But I use a small bakers oven allowing me to cook 4 pizzas at a time. It takes about 8-10 minutes to pop out 4 pizzas. I don't know if its normal for this pizza rush.

Sometimes,when I tried get back to home,I just put a pizza into my microwave