I also make 200 gr buns to ferment and my family likes them more than a bigger pizza. Now I see I'm on the right path. Thanks for the assurance. I thought I was the only one with that size of the pizza balls. Great video!
1:17 You only find out about flour complication when you travel abroad. Don't buy fortified flour. Here's what i know: - UK pizza flour = strong bread flour 12-13% protein - Italian pizza flour = Type 00, 11-12% protein - French pizza flour = T55, 11-12% protein.
In Italy Type 0 as well, a better taste, longer fermentation, the original pizza was made with Type 0. Type 00 appeared only in 1924 with the Caputo brothers.
The fact that he is weighing the ingredients shows that he understands the chemistry of dough making. Most pizza people just count scoops. Good work!
Thank you for watching.
He is a master...
thank you so much. watching a Master. brings joy.
Thank you for watching bro & your very kind words 👍🏼
I also make 200 gr buns to ferment and my family likes them more than a bigger pizza. Now I see I'm on the right path. Thanks for the assurance. I thought I was the only one with that size of the pizza balls. Great video!
Sounds great! 👍
I came here to watch your video and will always watch your video
Thank you for watching sister & your very kind words 👍🏼🙏🏽💚
Awesome video! Explanation was spot on - gonna have to try this as I prefer sourdough pizza to the conventional dough
👍🏼🙏🏽
Thank you for this. Massimo is The Master.
👍🏼🙏🏽
Nice! Massimo is back on the channel. I've been waiting for this.
Thank you for watching 👍🏼
such an expert. i hope to eat his wonderful pizza one day
👍🏼
I just love the v3gan pizza
Thank you 👍🏼
Good one!
👍🏼🙏🏽
Best teacher. Master!
Thank you Massimo.
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Great video I am always learning from Massimo!
Nice explan thank u ..very nuch.. i can eat only sur dou..
Thank you for watching bro & your very kind words 👍🏼
Amazing video thank you 👍👌
Thank you for watching 👍🏼🙏🏽
Great video, thanks
👍🏼🙏🏽
You are the best..
👍🏼
Awesome video sir
Thank you for watching brother & your very kind words 👍🏼
Sir visit BENGALURU city also.
Sorry, but no plans to visit there yet...
1:17 You only find out about flour complication when you travel abroad. Don't buy fortified flour. Here's what i know:
- UK pizza flour = strong bread flour 12-13% protein
- Italian pizza flour = Type 00, 11-12% protein
- French pizza flour = T55, 11-12% protein.
🙏🏽
In Italy Type 0 as well, a better taste, longer fermentation, the original pizza was made with Type 0. Type 00 appeared only in 1924 with the Caputo brothers.