I live in Germany, and I had the pleasure of meeting Massimo last week. He is an absolutely amazing person, if you are ever in London, please do meet him. Also, I ate two of his pizzas :P They are super delicious. (Way better than my pizzas :D ) Thanks for meeting me Massimo, I hope to see you again
Great tips Massimo. I still dont know how you get a 200-210 gram dough ball to stretch for a 10" pie with cornicione. My comfort zone is 240 grams for 10"-11" pie. Keep up the great work. Your pizzas are incredible! 🇮🇹 pizzaiolo!
Visited London a couple of weeks ago, sadly I discovered your channel just a few minutes ago but I've already checked where your hut is located for my next visit! Nice to see a skilled chef in action, bravo!
It's nice to see your post the video again, everyone says double zero for pizza dough, we in serbia have only 400 and 500 flour and pizza is good also napolitan style, the oven is as important as the dough :-)
I made pizza last week. Forgot to take my apple watch off and my dough kept getting stuck 😂 thank you for the tips maestro. I'm making pizza for family and friends tonight
Spiegazione impeccabile Massimo, è come un diagramma di flusso, ho visto tanti canali di pizzaioli, ma nessuno che spieghi anche i dettagli più elementari. quella compostezza di mettere l'impasto girandolo su un piatto era grandiosa. Cosa dovrebbe essere appreso in una delle tue masterclass. Saluti dal Messico.
Thanks for sharing Massimo. Just tried yesterday with new flours actually before watching this : 2/3 Manitoba & 1/3 Semola. Was way easier to have a nice stretch and avoid thin dough in the middle. Still in progress on the stretching process, but we're getting close thanks to you !
Great tips, especially the flour. When I first tried this at home, I followed a recipe from another CZcams guy who said just use any flour, man that was a disaster! I've been using Caputo Blue, but this year I want to start with poolish, so I'll need to get a flour with a higher w number, maybe caputo nuvola type 0. I still struggle with the turning in the oven, to make it look as easy as you do, more practice needed for me.
@@MRoesterreicher1 Many places don't have fancy Italian flour, and even where available, it's expensive. Most pizzarias use the cheapest flour or blend of flours having the required protein level. It's like the videos where the chef and home cook switch ingredients, and the chef using $12 of ingredients mops the floor with the shlub using $200 worth.
@@fun_ghoulSome people made a calculation of real pizza costs here in Europe. Interestingly, an avg. "margherita" has cost of goods of 2-2.8$ but sells for >10$. Keep in mind this is with the fancy italian flour - I'd assume the same cost in the US with "no fancy" flour. Cheers
I'm working here in Kingston canada in a restaurant which i'm in the pizza section, and i can't perfecr my streching everytime i do it, there's always a hole.. now that i watched this i going to try this tomorrow 😊😊😊 thank's for the video chef
Awesome...I do learn so much from you Massimo! Thank you so much... I live in Africa and hope own a pizza plour, but it's hard to get these Italian flours here at home. Any optional flours you can recommend?
Just tried with a general flour and I never gonna play tough guy ever again! 3 out of 8 went to waste... Next time I'm mixing Manitoba with regular flour and it'll set it up
Thank you for once again sharing your tips and skills with us. I was wondering what brand of cheese do you use? I know you use fior di latte, but your cheese looks a lot drier than the cheese I can buy at the supermarket.
Massimo - Love your channel. I found it about a week ago. It is so cool looking. It looks like you have a cross between a restaurant and a street cart for selling pizza. That is so cool. Are you in Europe somewhere? I am pretty sure you are. I want to learn about pizza making from the real deal, and you are that!!! Thanks and keep up the great videos.... Jeff
Hi Massimo, thanks for another informative video. I noticed your pizza balls are not inflated and they are rather small and yet you make big and puffy pizzas! I wonder how?
I have been using vita sana tipo 00. Protein 12 g per cup. Read somewhere that soft flour like tipo 00 has a low protein. Is that so? Not sure what "w" is?
Thanks Massimo but it's difficult to tell the difference between what you call right stretching and wrong stretching. Both look pretty much the same to me.
It seems for the right way hands away from each other toward outward but wrong way in here he stretch un evenly one hand up the other one down //oblique so stretches not on the same level. And it is very rough bigger movements to show how wrong it can go so not giving chance the dough to stretch in a balanced way
Hi Andy I'm sorry to ear that no worries it's normal in the past happened to my aswell. Keep up and check better flour for future and keep going you will get nice results eventually
I never thought about turning the pizza over like that to fix a hole. Thank you I learned something new today!
Nice job!
I live in Germany, and I had the pleasure of meeting Massimo last week.
He is an absolutely amazing person, if you are ever in London, please do meet him.
Also, I ate two of his pizzas :P They are super delicious. (Way better than my pizzas :D )
Thanks for meeting me Massimo, I hope to see you again
Thanks mate was my pleasure to meet you!! A the best and hopefully see you in Germany 🇩🇪 ❤ 🙏👍🍕
ohhh...it is so good to understand how a dough is wrongly stretched...thank u, Master Pizza chef!!
Always learn something from you, Massimo! Thank you.
Thanks for the tips Massimo!! Always good to see you make pizza!
Thank you for the advice. All good stuff to learn from. Everything you mentioned I had issues with so this was perfect timing for me.
Great tips Massimo. I still dont know how you get a 200-210 gram dough ball to stretch for a 10" pie with cornicione. My comfort zone is 240 grams for 10"-11" pie. Keep up the great work. Your pizzas are incredible! 🇮🇹 pizzaiolo!
Very instructive, thanks Massimo!
Really helpful. Thank you chef Massimo
Visited London a couple of weeks ago, sadly I discovered your channel just a few minutes ago but I've already checked where your hut is located for my next visit! Nice to see a skilled chef in action, bravo!
It's nice to see your post the video again, everyone says double zero for pizza dough, we in serbia have only 400 and 500 flour and pizza is good also napolitan style, the oven is as important as the dough :-)
Muito obrigado mestre Massimo! Vídeo de muita utilidade!
awesome advice from an experienced pro. Thanks Massimo
Saved my life with plate idea! I had no idea how to save the pizza after it was sticking
Your definitely my pizza CZcams guy. For one reason I loved the way you stretched that pizza!
Good tips Massimo!
The way chef explain love you chefi
Thank you my friend
Grazie mille, sir. I appreciate you making the mistakes for us to see.
I made pizza last week. Forgot to take my apple watch off and my dough kept getting stuck 😂 thank you for the tips maestro. I'm making pizza for family and friends tonight
Nice, tricks of the trade...thanks!
Nice one chef 👌
I can see you’re trying to make it wrong but you still do it very well 😂
Spiegazione impeccabile Massimo, è come un diagramma di flusso, ho visto tanti canali di pizzaioli, ma nessuno che spieghi anche i dettagli più elementari. quella compostezza di mettere l'impasto girandolo su un piatto era grandiosa. Cosa dovrebbe essere appreso in una delle tue masterclass. Saluti dal Messico.
🍕🙏👍😀😁
ผมติดตามคุณจากประเทศไทย
Hi. Thanks for all your videos. Could you please make a video showing how to properly use the turning peel?
Ok sure
Thanks for sharing Massimo. Just tried yesterday with new flours actually before watching this : 2/3 Manitoba & 1/3 Semola.
Was way easier to have a nice stretch and avoid thin dough in the middle. Still in progress on the stretching process, but we're getting close thanks to you !
😀👍👍🙏🍕🍕
Parabéns! Abraço do Brasil!
Great tips, especially the flour. When I first tried this at home, I followed a recipe from another CZcams guy who said just use any flour, man that was a disaster! I've been using Caputo Blue, but this year I want to start with poolish, so I'll need to get a flour with a higher w number, maybe caputo nuvola type 0. I still struggle with the turning in the oven, to make it look as easy as you do, more practice needed for me.
caputo pizzeria and cuco is what i found great success!
@@MRoesterreicher1 Many places don't have fancy Italian flour, and even where available, it's expensive. Most pizzarias use the cheapest flour or blend of flours having the required protein level. It's like the videos where the chef and home cook switch ingredients, and the chef using $12 of ingredients mops the floor with the shlub using $200 worth.
@@fun_ghoulSome people made a calculation of real pizza costs here in Europe. Interestingly, an avg. "margherita" has cost of goods of 2-2.8$ but sells for >10$. Keep in mind this is with the fancy italian flour - I'd assume the same cost in the US with "no fancy" flour. Cheers
I'm working here in Kingston canada in a restaurant which i'm in the pizza section, and i can't perfecr my streching everytime i do it, there's always a hole.. now that i watched this i going to try this tomorrow 😊😊😊 thank's for the video chef
👍👍👍🍕🏋🙏
Master at work
Great maxy
Thanks from La Florizza Pizza. Spring Hill FL
Rock on!
nice tip thx
Would also like to know the type and brand of oven you use? Your recommendation for a gas or electric if I don't go with wood. Thanks
Awesome...I do learn so much from you Massimo! Thank you so much... I live in Africa and hope own a pizza plour, but it's hard to get these Italian flours here at home. Any optional flours you can recommend?
Try with strong flour if it's available
Just tried with a general flour and I never gonna play tough guy ever again!
3 out of 8 went to waste...
Next time I'm mixing Manitoba with regular flour and it'll set it up
Thank you for once again sharing your tips and skills with us. I was wondering what brand of cheese do you use? I know you use fior di latte, but your cheese looks a lot drier than the cheese I can buy at the supermarket.
Mozzarella
Massimo - Love your channel. I found it about a week ago. It is so cool looking. It looks like you have a cross between a restaurant and a street cart for selling pizza. That is so cool. Are you in Europe somewhere? I am pretty sure you are. I want to learn about pizza making from the real deal, and you are that!!!
Thanks and keep up the great videos....
Jeff
London
I'll be in central London tomorrow, traveling from Canada. Would love to try your pizza. Please share your location
You are welcome tomorrow I'm at N1 6NP hoxton
Thanks for the tips
I want to ask if I can use all purpose flour since it is only available here in my place
No the best flour if you can get strong flour much better
How flour you used?
Great video thanks! What brand of flour would you recommend for use at home in UK?
Caputo flour or any good 00 flour would be fine to use at home baking
@@massimonocerino thank you
Hi Massimo, thanks for another informative video. I noticed your pizza balls are not inflated and they are rather small and yet you make big and puffy pizzas! I wonder how?
I do room temperature dough sourdough that make the difference
Do you have a pizza school or pizza classes in person?
What kind of flour are you using on the table while stretching? Is it the same flour the dough is made of or something different?
Semolina
Rimacinata
Massimo!!! How long should I mix with a planetary mixer? Am I looking for a certain temperature in my dough? 23-24 degrees?
Depending of quantity of flour in the machine 5 kg 15 minutes 10 kg 25/30 minutes
Also if want that temperature trying to not put very cold water
I have been using vita sana tipo 00. Protein 12 g per cup. Read somewhere that soft flour like tipo 00 has a low protein. Is that so? Not sure what "w" is?
W= strength of flour for example 300w high in gluten
Do you use a dough conditioner? I’ve used it in the past but it does smell like chemicals.
No at all
Thanks Massimo but it's difficult to tell the difference between what you call right stretching and wrong stretching. Both look pretty much the same to me.
I do have plenty video hire on my channel about stretching
It seems for the right way hands away from each other toward outward but wrong way in here he stretch un evenly one hand up the other one down //oblique so stretches not on the same level. And it is very rough bigger movements to show how wrong it can go so not giving chance the dough to stretch in a balanced way
czcams.com/video/HoX0Pkyc8C4/video.html
He has many videos when you watch again and again your eyes can tell what is not natural and how he does usually
Right stretching: One palm down, one palm facing sideways
Wrong stretching: Both palms down
The guy tries to mess up and his pizza is still better than mine
Thank you for the tips!. Last 5 minutes the video is black.
Thanks yes I know I make a mistake on the editing 😅
@@massimonocerino Is okay -- music was nice!
Did you get a new oven?
I need to wait still few weeks before it's ready 😩
thanks my flour was wrong and turned out a catastrophe...Andy Hong Kong
Hi Andy I'm sorry to ear that no worries it's normal in the past happened to my aswell. Keep up and check better flour for future and keep going you will get nice results eventually
Pizza 🤌
io di solito massimo faccio un rattoppo con un altro pezzetto di pasta
Did he say 40 🤔 percent or 14 speaka engleze.
Sorry I don't speak London 😀