We have exactly the opposite problem. We live in a tropical island and the temperature is normally around 33 celcius. Apart from the heat, we also have very high humidity of around 85%. This presents a different challenge because of the heat and humidity, we have to make sure we don't end up with cake batter So how do we use 75% hydration and get perfect dough? We use 3kg flour to 2kg ice ratio. We add ice to the stand mixer and break it down with the dough hook, then add the flour. We mix up an additional 400ml of water with honey and yeast then add to the ice and flour. We run the mixer for 5 minutes and then pause for 5 minutes and repeat until the ice has completely integrated. Then we run until the internal temperature of the dough reaches 24 celcius. This creates a very strong dough that needs very little kneading and will dough balls to be made and chilled for 24 hours. The result is perfect pizza in a tropical island!
Thank you chef. I would love to see a episode how to handle dough in very hot climates aswell. I live in the Philippines where it is very warm and humid.
GOod tips. Would be fun if you filmed a vid with just you making pizza for customers! Like that the one London India street food did. Always fun to see
Yes Massimo, I think that would be a great video. All other factors equal. Just one dough, divide it in two and then different bulk/ball fermentation times
Can you make a video on how to prepare an wood-fired oven, how to extinguish the fire in a pizza oven, how to clean it, and how long the whole process takes? What do you do with dough that has overproofed and hasn't been used? Which gas-powered pizza oven is good for a small business? What are better alternatives to the Gozney dome oven with more space for pizzas? Thanks, mate!
Hey Massimo Does the more yeast also help outside in the cold during the day or only for faster growth at night at room temperature? Thanks for the content 👍🏼
Hello Massimo, which gas pizza oven would you recommend for a small business, capable of baking 2, 3, 4 pizzas simultaneously outdoors? Thank you and all the best!
Ciao maestro. Hai provato i pomodori “Bianco di Napoli” della California? Mi dispiace perché sono italiano e amo l'Italia, ma ho provato molti pomodori e penso che siano i migliori. il sapore è così ricco e soddisfacente. I think maybe they are the best in the world today??? (per le pizze). Nel barattolo giallo. Non il barattolo blu.
Please keep in mind. Some of your fans live in 1 of the Dumbest countries of the world where WE do Not use or understand "Celsius" (Fahrenheit) without having to do some conversions!
We have exactly the opposite problem.
We live in a tropical island and the temperature is normally around 33 celcius. Apart from the heat, we also have very high humidity of around 85%. This presents a different challenge because of the heat and humidity, we have to make sure we don't end up with cake batter
So how do we use 75% hydration and get perfect dough?
We use 3kg flour to 2kg ice ratio. We add ice to the stand mixer and break it down with the dough hook, then add the flour. We mix up an additional 400ml of water with honey and yeast then add to the ice and flour. We run the mixer for 5 minutes and then pause for 5 minutes and repeat until the ice has completely integrated. Then we run until the internal temperature of the dough reaches 24 celcius.
This creates a very strong dough that needs very little kneading and will dough balls to be made and chilled for 24 hours.
The result is perfect pizza in a tropical island!
Thank you Chef, great tips. Grazie.
I enjoyed watching that. Thank you. John in Perth, Australia
🍕❤️👍👍😊🔥
Very Interesting Video. Thank You Massimo!
Thank you chef.
I would love to see a episode how to handle dough in very hot climates aswell.
I live in the Philippines where it is very warm and humid.
Have a video about hot weather dough management
Please see the comment I left above. We are also in the Philippines! But @massimonocerino is the maestro for sure 😊
Thank You Massimo
Grazie mille Massimo 🍕❤
Thank you for the precious information. ❤
GOod tips. Would be fun if you filmed a vid with just you making pizza for customers! Like that the one London India street food did. Always fun to see
Can you tell us the differences between a pizza with a short bulk/long ball ferment and another with a long bulk/short ball ferment? Thanks!
Yes Massimo, I think that would be a great video. All other factors equal. Just one dough, divide it in two and then different bulk/ball fermentation times
Perfection! 🫂 🤗
Can you make a video on how to prepare an wood-fired oven, how to extinguish the fire in a pizza oven, how to clean it, and how long the whole process takes? What do you do with dough that has overproofed and hasn't been used?
Which gas-powered pizza oven is good for a small business? What are better alternatives to the Gozney dome oven with more space for pizzas?
Thanks, mate!
Master ❤
Can you film a short on how you fold boxes around the pizza. I’ve been pre folding the boxes but they take so much room
buongiorno.... complimenti!!!!
volevo chiederle; 7:33 dove si trova un forno di questi in Italia ? quante pizze entrano ? grazie mille
Nel forno ci stanno 5 pizze.questo forno e costruito in UK.in italia puo vedere Valoriani forni per il mobile
You need to move to California. It's summer here most of the year. People worry it's too expensive, which it is. But you make more money too. 😉
Greetings from Canada. Another great video, thanks! What temperature do you run your oven at?
380/ 400 degrees
Thanks!@@massimonocerino
Hey Massimo
Does the more yeast also help outside in the cold during the day or only for faster growth at night at room temperature?
Thanks for the content 👍🏼
Yes for sure
Hello Massimo, which gas pizza oven would you recommend for a small business, capable of baking 2, 3, 4 pizzas simultaneously outdoors? Thank you and all the best!
Gozney dome is too small,!?
Cio Ziro
Ciao maestro. Hai provato i pomodori “Bianco di Napoli” della California? Mi dispiace perché sono italiano e amo l'Italia, ma ho provato molti pomodori e penso che siano i migliori. il sapore è così ricco e soddisfacente. I think maybe they are the best in the world today??? (per le pizze). Nel barattolo giallo. Non il barattolo blu.
Li provero se li trovo qui a londra
Good day. The size of the pizza you make are 12 inch or 10 inch?
10
Can the dough be used the next day if you have some left over
Yes
What size tent do you use?
10x10.
3x3 meter
How many pizzas do you have to sell to make a profit to cover your expenses….
I guess minum 60 pizzas at day
Please keep in mind. Some of your fans live in 1 of the Dumbest countries of the world where WE do Not use or understand
"Celsius" (Fahrenheit) without having to do some conversions!