I miss my days in SE Asia, just like you do. I'm back in the bloody US of A for 4.5 years now and I hate it. Need to get back home to Indonesia. Will open a little pizza cafe once I get back and I'm learning so much from you. Thank you. I need to come to London for your pizza and buy you a beer. Thank you again.
This was an incredible gem! I've been struggling with this for years. I've tried not to make my center thin but although I learned about correct hand placement, I was never advised about it's affect on the middle. It makes all the sense in the world, after a maestro explains it! Thank you.
Good to see you back at the business! Your last little comment about the slap method and keeping your stationary hand (right) near the edge while the other stretched and flipped, was interesting. I went to a pizza university and learned the slap method, but that last point about keeping your stationary hand by the edge wasn't mentioned (or I didn't pick up on it). Good to have learned this just now from you!
Massimo just discovered your channel and enjoying it very much. Thanks for your showing this way of stretching the dough because stretching is always my weak point.
It makes all sense to physically, as if you don't stretch the outer part, the middle part will always stretch too and becomes sinner as this is the centre. Thanks for demonstrating it so closely.
Good tips and techniques. Problem is, even my dough balls look way different than yours in the proofing box. Yours are still perfectly round and plump. Mine sort of go all over and seem over fermented with giant bubbles on top. I put four balls, each around 250g in a container same as yours and they end up overlapping one another. By the time I get them out individually, the dough is already too thin in the middle! Driving me crazy
Thanks Massimo. I have learned alot making neapolitan pizzas over the last 6-7 years from different videos. Your teachings are straight to the point and very helpful without all the b.s like the other channels. I used your recipie yesterday for pizza tonight, but cut it in half to 500 grams Caputo with sourdough starter. I will let you know how it came out. New subscriber! Ciao grazie! 🇮🇹
Welcome back! It's always hard getting back to work after a wonderful vacation. Like you say, it is what it is, we have to works. Why did you settle in London? You look more like a coastal beach guy. 😁
Hi Massimo please can you tell me where you buy your ingredients from? Also, when I make Napoli style pizza the toppings become watery. Is this because there is too much water in the mozzarella or crushed tomatoes? Thanks
I miss my days in SE Asia, just like you do. I'm back in the bloody US of A for 4.5 years now and I hate it. Need to get back home to Indonesia. Will open a little pizza cafe once I get back and I'm learning so much from you. Thank you. I need to come to London for your pizza and buy you a beer. Thank you again.
Thank U teacher,very helpful….God Bless U 👍
This was an incredible gem! I've been struggling with this for years. I've tried not to make my center thin but although I learned about correct hand placement, I was never advised about it's affect on the middle. It makes all the sense in the world, after a maestro explains it! Thank you.
Good to see you back at the business! Your last little comment about the slap method and keeping your stationary hand (right) near the edge while the other stretched and flipped, was interesting. I went to a pizza university and learned the slap method, but that last point about keeping your stationary hand by the edge wasn't mentioned (or I didn't pick up on it). Good to have learned this just now from you!
that s great Massimo, thanks so much for this video, we learn always a lot from you -Domi
Ciao Massimo, always great videos, thank you.
Massimo just discovered your channel and enjoying it very much. Thanks for your showing this way of stretching the dough because stretching is always my weak point.
I just made 3 pies and the thin middle was exactly the problem. Now I know what to work on for next time. Thank you always. Keep up the good work
I really enjoy your videos Massimo. You are very knowledgeable and great at explaining what is a technical process.
I always enjoy your videos. They are informative and very heplful. Thank you.
It makes all sense to physically, as if you don't stretch the outer part, the middle part will always stretch too and becomes sinner as this is the centre. Thanks for demonstrating it so closely.
You helping me make perfect pizzas has helped me in my progress and professional life as a cook. Thank you master pizzaiolo
It's about time , hope u enjoyed your vacation , missing your videos.
Good tips and techniques. Problem is, even my dough balls look way different than yours in the proofing box. Yours are still perfectly round and plump. Mine sort of go all over and seem over fermented with giant bubbles on top. I put four balls, each around 250g in a container same as yours and they end up overlapping one another. By the time I get them out individually, the dough is already too thin in the middle! Driving me crazy
Love your video , I am a new subscriber. Thank you for the lesson. Your passion for your craft is shown. God bless...
🙏🙏🙏
Thanks Massimo. I have learned alot making neapolitan pizzas over the last 6-7 years from different videos. Your teachings are straight to the point and very helpful without all the b.s like the other channels.
I used your recipie yesterday for pizza tonight, but cut it in half to 500 grams Caputo with sourdough starter. I will let you know how it came out.
New subscriber! Ciao grazie! 🇮🇹
👍🙏🙏
That was always my problem ❤ many thanks for the explanation 👍 🙂
👍🍕🙏
Chef plz send dough recipe
exemple
1 kg 00 or type 0 flour
25 gr salt
600 water
10. ml evo oil
100 gr sourdough starter or 2 gr fresh yeast, or table spoon dry yeast
For me too pls!!!
@@massimonocerino cold or room temp proof?
@@Abc-we4ry cold its ideal for dry or fresh yeast. dough
@@massimonocerino time of resting in fridge and when balled please 🙏
Please make more videos on spinning techniques
I'm getting there. My 🍕 is getting good!
Thanks for sharing the recipe and technique - what's the weight of your dough balls and the size of the pizza dough after you've stretched it?
200 gr
Welcome back! It's always hard getting back to work after a wonderful vacation. Like you say, it is what it is, we have to works.
Why did you settle in London? You look more like a coastal beach guy.
😁
I will definitely leave London at some point. I love hot whether and nice beaches 😁🙏🍕🏝
@@massimonocerino I'm in southern California about a mile from the beach. I'll never leave. 😁
Hi Massimo, it was great to meet you today , and a fantastic pizza as well,
Thanks so much Andy it's always pleasure to meet a subscribers 🙏🙏
Thank you very much , great videos , tell me my friend what material for the counter table you recommend to stretch the dough?
Any wood table wire flat surface not any would work.best top table it's pine
@@massimonocerino thank you!!
I‘ll try again. I thought, I had all the points under control 🙄😅🍕✌🏻
What hydration do you use and how many grams per ball?
60% 220 gr
Hi Massimo please can you tell me where you buy your ingredients from?
Also, when I make Napoli style pizza the toppings become watery. Is this because there is too much water in the mozzarella or crushed tomatoes?
Thanks
Prestige Italian food. You need to use plum tomatoes if are watering tomatoes tin remove the excess water from the cans
Thankyou Massimo
Also, when you mention Caputo ‘red’ flour, do you mean the Caputo pizzeria flour in the red bag, or the CAPUTO SACCOROSSO FARINA? Thanks again
@@cameronpeach5534 yes correct
@@massimonocerino which one above is correct? The person mentioned 2 different things. I don't know either lol off to Google. Thanks
Thanks for the tip, so basically you word with the edge of the had, not with the palms.
Massimo, where exactly are you? I am in Esher right now, would be cool to meet you
Hello sir I am also pizza chef but plz i want to know how to make like your farina.
My friend I don't make farina only the dough if you want know hire many videos on my channel
Please make more videos on spinning techniques