Great tips there, as we can't always control the environment and many of us don't have walk in fridges to store our pizzas in. This is what I like about your channel, practical advice that works for the home pizzaioli.
Caro, un disastro. OK, ho fatto la tua meravigliosa ricetta per il lievito naturale e l'abbiamo usata dopo 28 ore. Faceva caldo in casa e l'impasto era appiccicoso. Il sapore era ottimo ma non era gonfio e meraviglioso. Aiuto!
Thank you Massimo for all of your advice. Here is my question - Once you said always check the forecast the day after - what is the temperature number with which i can use right proportions of yeast / leaven and etc.When temperature goes up or down with, let say 2, 4, 6 or 10C how much should i decrease the amount of yeast/ leaven? Best regards.
Ciao Massimo, Bravo you give always good and practical advice about the pizza world. can I ask you what kind /type of wood are you using? thank you and Buon Lavoro. By the way I'm from Cagliari.
Massimo I would love a very short video about how adding pure protein flour in order to increase my flour of 13% here in Indonesia up to 15 or even 16%. They do not indicate the W value on packages here and I have never had any answer from the factories!!! I can get pure protein flour here. Thank you Massimo.
Hi Massimo - great video as always. However, I have a pizza event coming up that I’ll be doing pizzas from 12 midday all the way through to around 10 or 11 pm on the night. What’s the best way to prepare the dough given that I’ll probably ball up around 9.00am? By tea time the balls will be just overproofed. Help please. Many thanks, Andy
Hi Massimo - great video as always. However, I have a pizza event coming up that l'Il be doing pizzas from 12 midday all the way through to around 10 or 11 pm on the night. What's the best way to prepare the dough given that I'll probably ball up around 9.00am? By tea time the balls will be just overproofed. Help please. Many thanks,
Quick question. Are you using fresh mozzarella or low moisture mozzarella? It looks like the block of pollio they sell here in the states, for like lasagna. I actually use the block for my scicilian pizza, so I do like it. Amazing skills though.
Greetings Massimo. I make 3 service in a week. Friday at 5:00 pm, Saturday at 2:00pm and Saturday at 12:00 pm. I make a 30 dough ball batch each day before. It’s possible make the 3 batch in one day changing the amount of starter for each one and store separately and fallow your method for makes the balls?
Massimo, have you ever done a video on how to make Roman pizza, or is this forbidden for a Neapolitan pizza chef? Like you said it’s Very thin and crispy!
Aloha massimo! What size of the dough do you put the sauce on…the dry side or the wet side? I’ve seen a lot of pizza masters put the sauce on the dry/smooth side and a few put it on the wet/rough side of the dough. Does it makes a different when it comes to cooking ? Thanks!
I can’t wait to try it out Massimo. I am in Italy for 10 days! Rome for 5 and the coast for 5. This Rome pizza tastes a lot different than traditional Margarita. Do you have any insight into what the difference between Rome and Margarita pizza is?
Hi Massimo, thank you for your great video’s🎉 Could you please make a video with tips or recipe how to handle dough in the winter? I just started in the Netherlands with my mobile business, but right now it is like 4-5 degrees Celsius. Do I just raise the amount of yeast in the recipe?
Yes winter like summer could be difficult for our job normally winter it's double amount of yest that you use in summer. Best way keep your dough overnight in warm place at the night before your service
Great advice, we are at 115 degrees F here in Las Vegas NV USA! My pizza game has taken a big step up but one problem I'm having is the pizza comes out crunchy outside and soft inside but after a couple minutes, the entire pizza becomes soft and no longer crunchy, any idea why?
Go to Naples and you will be shocked to find the verace pizza Napoletana is quite soft and not crunchy at all. One famous place was literally like burrito ! This crispy pizza idea is not Napoletana! It is very wet and floppy.
HI Massimo, do you always bulk ferment and ball the dough just 4 hrs before service? Or is this just somethng you do when it's hot outside? I ask this, because in other videos you seemed to make dough balls 1 hour after mixing the dough...
Isn't it 5 % starter in the summer and 10 % starter in the winter? Thank you for a clarification, because after you confirmed the initial response, I don't know what to think anymore :p
7:03 - Isn't that a bit raw in the base? I'm not trying to troll here, it's just that I have been making a lot of pizzas but there seems to be a very thin raw section right below the sauce layer...is this normal??
Massimo, appreciate all of your tips for dealing with the high temps for proofing dough.
Granda Biden causes global warming. He opened his coal furnace
Thanks Massimo for this great tip! All th best!
Thankyou, some great info. “To sexy for me “ 😂
Perfect for Dubai!!! Gracias maestro!!!
Great tips there, as we can't always control the environment and many of us don't have walk in fridges to store our pizzas in. This is what I like about your channel, practical advice that works for the home pizzaioli.
Very informative and amazing pizza channel.
Good job Massimo
Caro, un disastro. OK, ho fatto la tua meravigliosa ricetta per il lievito naturale e l'abbiamo usata dopo 28 ore. Faceva caldo in casa e l'impasto era appiccicoso. Il sapore era ottimo ma non era gonfio e meraviglioso. Aiuto!
Great tips
thank Assimo
Top tips again. Thank you 🙏
You are awesome 😎 thanks
Gracias Massimo.
Me gustaría viajar a Londres para que me des clases de pizzaiolo.
Saludos Amigo.
Hello I check the link but didn’t see anything on the details of how you make the dough. Like measurements etc… thanks.
Thank you Massimo for all of your advice.
Here is my question - Once you said always check the forecast the day after - what is the temperature number with which i can use right proportions of yeast / leaven and etc.When temperature goes up or down with, let say 2, 4, 6 or 10C how much should i decrease the amount of yeast/ leaven?
Best regards.
Bravo Massimo
Ciao Massimo, Bravo you give always good and practical advice about the pizza world. can I ask you what kind /type of wood are you using? thank you and Buon Lavoro. By the way I'm from Cagliari.
Massimo I would love a very short video about how adding pure protein flour in order to increase my flour of 13% here in Indonesia up to 15 or even 16%. They do not indicate the W value on packages here and I have never had any answer from the factories!!! I can get pure protein flour here. Thank you Massimo.
Sure
@@massimonocerino Grazie! Take your time!
Grazie massimo del bel video! Quanto dalle metti in percentuale? Grazie!
Hi Massimo. Which flour do you use which is 16% protein?
Hi Massimo - great video as always. However, I have a pizza event coming up that I’ll be doing pizzas from 12 midday all the way through to around 10 or 11 pm on the night. What’s the best way to prepare the dough given that I’ll probably ball up around 9.00am? By tea time the balls will be just overproofed. Help please. Many thanks, Andy
Did you find a way ?
Hi Massimo - great video as always. However, I have a pizza event coming up that l'Il be doing pizzas from 12 midday all the way through to around 10 or 11 pm on the night. What's the best way to prepare the dough given that I'll probably ball up around 9.00am? By tea time the balls will be just overproofed. Help please.
Many thanks,
Quick question. Are you using fresh mozzarella or low moisture mozzarella? It looks like the block of pollio they sell here in the states, for like lasagna.
I actually use the block for my scicilian pizza, so I do like it.
Amazing skills though.
Block mozzarella sometimes. Or fior di latte
Greetings Massimo. I make 3 service in a week. Friday at 5:00 pm, Saturday at 2:00pm and Saturday at 12:00 pm. I make a 30 dough ball batch each day before. It’s possible make the 3 batch in one day changing the amount of starter for each one and store separately and fallow your method for makes the balls?
Grande massimo il pizzaiolo numero uno ciaooo grande buon inizio di settimana
Ciao Grazie anche a te 🍕
Massimo, have you ever done a video on how to make Roman pizza, or is this forbidden for a Neapolitan pizza chef? Like you said it’s Very thin and crispy!
Aloha massimo! What size of the dough do you put the sauce on…the dry side or the wet side? I’ve seen a lot of pizza masters put the sauce on the dry/smooth side and a few put it on the wet/rough side of the dough.
Does it makes a different when it comes to cooking ?
Thanks!
It's no a different. Both sides it's the same
I can’t wait to try it out Massimo. I am in Italy for 10 days! Rome for 5 and the coast for 5. This Rome pizza tastes a lot different than traditional Margarita. Do you have any insight into what the difference between Rome and Margarita pizza is?
Enjoy your holiday Greg 🍕🌶🍅
Rome pizza it's very Fin crispy
Grazie Massimo, your heatwave is our everyday in Florida. Today's high was 32.
😅😅😅
Hi Massimo, thank you for your great video’s🎉
Could you please make a video with tips or recipe how to handle dough in the winter?
I just started in the Netherlands with my mobile business, but right now it is like 4-5 degrees Celsius.
Do I just raise the amount of yeast in the recipe?
Yes winter like summer could be difficult for our job normally winter it's double amount of yest that you use in summer. Best way keep your dough overnight in warm place at the night before your service
Also you may need to use for winter flour like caputo blu fermentation 12 hours so low W
Great advice, we are at 115 degrees F here in Las Vegas NV USA! My pizza game has taken a big step up but one problem I'm having is the pizza comes out crunchy outside and soft inside but after a couple minutes, the entire pizza becomes soft and no longer crunchy, any idea why?
Normally pizzas after 10 minutes own get cold becomes more soft that when it's hot
@@massimonocerino ok, thank you for your reply, I thought maybe I was doing something wrong
Go to Naples and you will be shocked to find the verace pizza Napoletana is quite soft and not crunchy at all. One famous place was literally like burrito ! This crispy pizza idea is not Napoletana! It is very wet and floppy.
HI Massimo, do you always bulk ferment and ball the dough just 4 hrs before service? Or is this just somethng you do when it's hot outside? I ask this, because in other videos you seemed to make dough balls 1 hour after mixing the dough...
Only when it's very hot
Massimo, Thanks for your videos. On this you said you used starter. No poolish or biga. What’s the starter?
sourdough yeast
Professional
I’m a little confused about the sourdough starter. Is it a yeast ? Or like biga and let the dough ferment?
TX for ur great tips as usual , how about amount of salt in summer do u increase it ? And how much ?
Salt I do put 25 gr for kilo all the year same quantity
@@massimonocerino thanks massimo for ur usual help
Hi Massimo, I like your new oven. How are you finding it, ok?
Thanks it's great
Gracias Massimo! Que Forno usas ?
Amobox oven uk
You got a new oven!! What brand?
Amobox
What is the name of the flour you are using
Pizzuti flour
ciao Massimo! Did you say 60% protein content on the flour?
16%
@@massimonocerino thanks for the clarification!
Hi Massimo. In the video you said 500g of starter per 1kg of flour. You mean 50g, right?
500 gr of starter for 10 kg flour
@@massimonocerino Ah sorry, you did say 10kg. So 5% starter. Thank you.
Could you please say the brand of the flour? Thanks
Pizzuti
@@massimonocerino Thanks but the pizza flour made by pizzuti has a very low w. Around 250. Could you be more precise?
@@benjamindiaz6523 pizzuti vesuvio manitoba
How is the new oven?
It's great
10% when the weather is hot
And 20% when it s cold ?
Is not it
Tks
Yes correct
Isn't it 5 % starter in the summer and 10 % starter in the winter? Thank you for a clarification, because after you confirmed the initial response, I don't know what to think anymore :p
Please let me know something 😅
7:03 - Isn't that a bit raw in the base?
I'm not trying to troll here, it's just that I have been making a lot of pizzas but there seems to be a very thin raw section right below the sauce layer...is this normal??
That pizza it's perfectly cook. Trust me 🍕
Zoupa is the neapolitan requirement
The genuine neopolitan sits in the restaurant with a knife and fork and the famous da Michel restaurant makes the middle soupy.