I have one principle which helps me in which order I put the ingredients on the pizza. Always start with the most dry (the least hydration of water) on your pizza. For example, you start with ham or salami, then you use tuna, olives, and vegetables like mushrooms & onions you put them last. This makes you don't end up with a watery, soggy pizza and allow the water to evaporate. My second tip is less is more and choose the right cheese, like Fior Di Latte, which is best taste wise and doesn't flood your pizza.
Thank you Maestro for sharing Super liked👍 and loved the video Your new buddy and subscriber here Watching here from Jeddah KSA sending support without skipping ads🙏💪
@@massimonocerino thanks for replying. great i’ll keep an eye out, interested to see what flour you use now, i’ve been using the vesuvio since i saw on your video with my sourdough. thanks and all the best Massimo.
You are so wonderful and helpful thank you for sharing your experience 🙏🏻
Thank you Maestro !
I have one principle which helps me in which order I put the ingredients on the pizza. Always start with the most dry (the least hydration of water) on your pizza. For example, you start with ham or salami, then you use tuna, olives, and vegetables like mushrooms & onions you put them last. This makes you don't end up with a watery, soggy pizza and allow the water to evaporate. My second tip is less is more and choose the right cheese, like Fior Di Latte, which is best taste wise and doesn't flood your pizza.
So many amazing tips in this one video! thanks Massimo
That's how I like my pizza! Once again, perfect explanation on how to assemble.
I love your videos!! Thank you for all the great information!
Thank you. I am learning from your videos!
Brilliant! Thank you, just what I asked 😊
Bravo come sempre!!!!🏆
Molto bravo 👍
Thank you Maestro for sharing
Super liked👍
and loved the video
Your new buddy and subscriber here
Watching here from Jeddah KSA sending support without skipping ads🙏💪
👍🙏🍕❤️
Love the video how many pizzas can you get in the oven at once?
Il video è fantastico, ma mi sembra che la tua cotta stesse girando, così bello...
can you share "garlic oil" recipe , pls? THX
Check my old video o do have for garlic oil recipe video
So what’s your new pizza flour you mentioned a couple of videos ago?
I'm trying to create a video on the next few days
@@massimonocerino thanks for replying. great i’ll keep an eye out, interested to see what flour you use now, i’ve been using the vesuvio since i saw on your video with my sourdough. thanks and all the best Massimo.
@fabionvieira28 unfortunately my supplier has not delivered pizzuti flour so I changed the flour but I still with great result
@@massimonocerino yes not easy to get it. can’t wait to see what other flour you are using so i can see if easier to get than the vesuvio. 👍🏼
Buoni accorgimenti Massimo ❤
Grazie 👍🙏👍🍕❤️
Will freezing your pizza sauce affect its quality?
Yes become so watering
Are you making a 10 inch pizza? How many grams of dough??
200/210 grams
I’m at 60% hydration but my dough balls stick a lot more than yours to the dough tray… why?
Depending of some flour absorbed more water. But you dough should not stick much try to go at 57%
@@massimonocerino Le 5 stagioni superior flour - 13% protein W320
@andylees2665 good flour dough should not stick at all.you mine when you stretch?
@@massimonocerino ??
@@massimonocerinowhen I stretch??