I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
In this video it was hard to keep track of how the 'top' of the dough will end up before going into the oven. Would it be possible to redo this video to show this? Thanks.
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️ Your subscriber from Philippines 😊.
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
The trick to stretching pizza dough is to act as if your not stretching it apart but moving it away from itself. And i cannot stress this enough semolina, you don’t need much just enough to coat the base of your dough as it is stretched to avoid it sticking to your bench or paddle, if it does stick and you are unable to get any semolina underneath speed is the key to lifting it and placing it in the oven and im talking aggressive and intentful speed.
I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
Young(ish) person here. I avoid fast food and prefer cooking. It's a skill not alot of people have anymore.
tbf once u have dough that streches as well as this, this is the easy part. getting the dough to stretch like this and not rip is the hard bit
Just what I needed for my first time pizza from scratch today!
You seem like a great teacher, I would love the opportunity to learn from you.
God bless you, Sir. You took my pizza game one step higher. Great advice! Thank you
Massimo made it look easy because stretching like this is! Massimo gives the best pizza making instruction on the internet.
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
your experience might help me. I am planning to make my own pizza. my question is, how do I make my dough elasticy like this this one?
Thanks for the tip, sir. This stretch technique worked very well. Great share!
Bravo Massimo!!! Thank you for sharing! It worked!
I have a hard time shaping all times of bread, I'm going to try this one next time I do pizza. Thanks!
I didn't know i needed this tutorial because i always failed to shape the pizza dough. Thank you 🙌
Bless your very spirit for the video.
Just installed a new pizza fire brick wood oven. Thanks for the video
What kind of flour is this? Thank you so much.
nice advice
Thanks! I have never been able to figure out how to stretch like that
Massimo, you make it look so easy! What is the hydration of your daily pizza dough?
60/63
Thank you so much❤ chef❤
Great easy method! Thanks!
A great pizza every time.
Depends what flour u use and how long it has fermented or it will just contract.
How long do you let it proof? Low hydration dough gives me trouble as its harder to stretch.
Very much clear..thank u so much❤
I finally got it. Thank you sir.
In this video it was hard to keep track of how the 'top' of the dough will end up before going into the oven. Would it be possible to redo this video to show this? Thanks.
Check the original video on my channel
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️
Your subscriber from Philippines 😊.
Don't worry I will make for you
Making pizza with the kids, I will try this.
Thanks
I needed this yesterday when I made pizza and tore my dough trying to stretch it
Perfection. Thankyou
Mr. Massimo if I may ask, what kind of flour must be use to achieve that kind of pizza dough Sir? Your reply is highly appreciated. Thank you 🙏
00 flour ot type 0 flour
@@massimonocerino is it a Bread flour or all purpose flour? What brand too?
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
With 70% hydro it's more soft and need to be more gentle also the stretching it's much easier
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
Too easy you are the king.
A good teacher
My dough doesnt do that 😂
can I do this with store bought dough?
Thank you kindly! How thick should the dough be?
Around half cm
I love pizza station at my job its fun asf
The voice in my head got more Italian as I read the caption
When I get to the stage two stretch the dough in the middle starts developing holes. Where am I going wrong with my dough? Thank you!
Defenetly not the right stretching or very high idro or ovenproof most likely not right stretching
@@massimonocerino Thank you, I was thinking I didn't have the dough mix right
hi Massimo, is it possible to shape dough into a disc and freeze it in the fridge for baking few days later?
Yes you can
Hi! Do you use poolish or biga? How long you let rest? Always outside of fridge?
Sourdough only and room temperature
Am interested and i wish to come and learn it
Bravooo,you are no.1👃🙂tnx
Excellent
Exellent😊
Ty!!
Sardinian flag on the can ❤️❤️❤️
Very nice! How heavy are your pizza balls?
220
Beautiful
Garize miller ❤❤❤❤
Nah, but i have a question, i press the crust, since it doesn't has cheese and sauce it naturally rises... what do you think about that?
Depending how you like the crust thin or thick if you like super thin crust it's ok
You have to have good fermented Pizza dough to stretch it like this , otherwise you would not be able to do it
Bravo🎉🎉🎉
Is the dough warm or cold?
bit warm
Great
Sardegna ❤
Why does mine shrink back each time I stretch it? Seems too elastic
W 350 flour
Like si viste el escudo del Cagliari
maestro
About how many grams of dough is that?
200 gr
My pizza never streaches so easily. I use bread flour and i follow a nepolitana dough recipe.
Wrong flour
@@massimonocerino what flour? Don't say 00. I know most pizzas aren't made with 00 and they stretch just fine..
This not flour. It’s semola. 😉
Semolina or semola it's all inclusive all family flours
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
My internet dyi wing chung skill applied... 😮... destroyed dough.. I have the domino number ready😢😢
I need your help?
❤❤❤❤❤❤❤❤❤👌👌👌👌🙏🙏🙏
🥰🥰
Why is my pizza dough tearing when I try to shape it like you did here?
2 reasons can be. Wrong flour or not enough rest
@@massimonocerino thank you for your response 👍. I will try with a different flour.
Joe Rogan?
The brother 😁
0:0
I want to work job
Thank you.
Lascia perdere come si stende la pizza non è quello il modo di stendere una pizza
Si certo Lo sai tu
@@massimonocerino czcams.com/video/Mdq0eUhnUHI/video.htmlsi=Dy7vPVj1vokGDify
The trick to stretching pizza dough is to act as if your not stretching it apart but moving it away from itself. And i cannot stress this enough semolina, you don’t need much just enough to coat the base of your dough as it is stretched to avoid it sticking to your bench or paddle, if it does stick and you are unable to get any semolina underneath speed is the key to lifting it and placing it in the oven and im talking aggressive and intentful speed.
E FORZA CAGLIARI SEMPRE ❤️💙
🏋🏋🏋👍👍🇬🇪