When I was first taught/shown the simple addition of salt and nothing else, I was shocked at how good it tasted (as long as you use high quality plum tomatoes). So simple, yet so good!!
Massimo if I purchase one of these large cans of plum tomatoes and I don’t make a lot of pizzas, what do I do so it does not go bad? What do you recommend for saving the rest. Thank you!
I use Cento San Marzano tomatoes and break them up with my hands. But if I don’t pour the sauce through a strainer it is too liquid. I put back a little of the liquid that went through the strainer but very little.
That's exactly what I do. I used to just dump the whole thing but noticed that after fridging it, there is watery portion mixed with the plums that ruins the pizza. I drain the liquid portion but add back a small amount as not to dry out the plums completely. By the way, there is an organic version of Cento San Marzano too (product of Italy).
I do the same, using Strianese San Marzano D.O.P Not only does this make the sauce less liquid, it also enhances the flavor of the tomatoes as it is a bit more concentrated.
Can you please put a link where to get rhe dough boxes you have please? Ues a mic would help with the background noise tremendously. Thanks for another great video.
Hi Massimo, I love your videos! When I see you making pizza, the tomato sauce that you put on the pizza that sauce consistency seems thicker compared to the sauce in this video. Why is that? Cheers
I never knew it was so simple. I grow my own Tomatoes (sometimes have about 20-30 varieties a year). Question on the plum tomatoes that were a bit battered - What does it matter if you're going to mash them up with your hands anyway? I understand the point about quality tomatoes/ingredients but it seemed odd to just not use them when they're going to end up in a worse state than they were already.
Your tomatosauce looks really delicious. It's all in the good ingredients after all. I have access to Mutti tomato products, how high would you rate them? Certainly better than our average supermarket tomato products. Unfortunately growing season in Finland is short and I don't think winter tomatoes from greenhouses quite match. And if they're transported fresh from southern europe, they can be picked before ripe to extend shelf life, so Mutti sounds like the best option.
Thanks for the video. Can you please tell me if I can freeze the sauce as I always have leftovers. I have recently bought a big tin of San Marzarno’s so is there a good way to freeze.
So you don't cook the tomato sauce before using it? It's just raw (good quality Italian) tomatoes, crushed, with some salt added? I will try this. Thanks
With respect, I recommend you improve your video and audio. The screaming in the background make me a little crazy. You can get a unidirectional microphone that you clip to your shirt that will pick up your voice and very little of the background sound.
The genius is in the simplicity, thanks for all the hints....subtle but extremely important for the proper sauce.
When I was first taught/shown the simple addition of salt and nothing else, I was shocked at how good it tasted (as long as you use high quality plum tomatoes). So simple, yet so good!!
I used your ratio of salt and method and it worked very well thank you. You are my go to for learning Pizza techniques.
Glad it was helpful!
I love the noise background feels like really Italy 🇮🇹 😊
نورت التيوب يا أحسن شيف بيتزا ايطالى 🇮🇹 شكراً لك على شرحك السهل الجميل
Looks incredible 🙏💕
Love your t-shirt, got one! i grow both san marzano and brandywine in my greenhouse and they make a perfect pizza sause. Great channel by the way.
Bentornato Massimo. 🙏
God bless the children , they makes you Massimo simpatico 😉
hello masimo the best italian pizza chef... thanks for your good way
Great advice. Nice GoPro addition 👍
Thanks Dan
Massimo my friend u are so coooll thx men
Your pizza looks just like my boys pizza that lives in Trentino...jus came back from italy...looks amazing man...trying your recipe soon
Massimo if I purchase one of these large cans of plum tomatoes and I don’t make a lot of pizzas, what do I do so it does not go bad? What do you recommend for saving the rest.
Thank you!
Yeah the kids are back in school :) I love your pizza place! always something going on! greez, hinze
I use Cento San Marzano tomatoes and break them up with my hands. But if I don’t pour the sauce through a strainer it is too liquid. I put back a little of the liquid that went through the strainer but very little.
That's exactly what I do. I used to just dump the whole thing but noticed that after fridging it, there is watery portion mixed with the plums that ruins the pizza. I drain the liquid portion but add back a small amount as not to dry out the plums completely.
By the way, there is an organic version of Cento San Marzano too (product of Italy).
I do the same, using Strianese San Marzano D.O.P
Not only does this make the sauce less liquid, it also enhances the flavor of the tomatoes as it is a bit more concentrated.
Can you please put a link where to get rhe dough boxes you have please? Ues a mic would help with the background noise tremendously. Thanks for another great video.
www.prestigebuyonline.com/
Love your videos.. this one was difficult to follow because of the screaming.
Hi Massimo, I love your videos! When I see you making pizza, the tomato sauce that you put on the pizza that sauce consistency seems thicker compared to the sauce in this video. Why is that? Cheers
I use always the same tomatoes sauce Italian plum tomatoes 🍅
@@massimonocerino Not sure how much sauce to add to my pizzas, what size of ladle do you use?
@@keithlogan3212 120 ml
@@massimonocerino Thank you 😊
I never knew it was so simple. I grow my own Tomatoes (sometimes have about 20-30 varieties a year). Question on the plum tomatoes that were a bit battered - What does it matter if you're going to mash them up with your hands anyway? I understand the point about quality tomatoes/ingredients but it seemed odd to just not use them when they're going to end up in a worse state than they were already.
Ciao Massimo Bene video. Dov’e ha comprato questi pomodori?
Grazie Paul
prestige italian food
About the canned tomatoes,I need to know 1.Whether the skin and seeds have been removed ? 2.Whether they contain any sugar?
Your tomatosauce looks really delicious. It's all in the good ingredients after all. I have access to Mutti tomato products, how high would you rate them? Certainly better than our average supermarket tomato products. Unfortunately growing season in Finland is short and I don't think winter tomatoes from greenhouses quite match. And if they're transported fresh from southern europe, they can be picked before ripe to extend shelf life, so Mutti sounds like the best option.
Mutti it'd good quality of tomatoes 🍅👌
Chef is any normal flour can be use to make neapolitan style pizza with 65% hydration
Best to use 00 floor or type 0 or type 1 flour are okay
Hi Massimo, Where can I buy the tomatoes in the UK?
Prestige Italian food
Hi friend, how many ml of tomato sauce is good for 12 inch pizza?
Should be around 100 ml
hello how mny basil leaf did you put for the 2.6kilos of tomatoes? or how many leaf for each kilo of tomaoes? thank you
around 5 gr
Thanks for the video. Can you please tell me if I can freeze the sauce as I always have leftovers. I have recently bought a big tin of San Marzarno’s so is there a good way to freeze.
Yes, absolutely, only the problem after defroost its become to watering
@@massimonocerino Would you put in a pan and simmer to bring it back or maybe put in a sieve?
@@darrenpeel2482 yes
So you don't cook the tomato sauce before using it? It's just raw (good quality Italian) tomatoes, crushed, with some salt added? I will try this. Thanks
The tomatoes will get cooked during the baking..
Do not pre cook neopolitan sauce, it's cooked when canned and cooked in the oven on the pizza!
How can we make spicy, just a little spicy
Yes you can
How to fix a new watery sauce?
Dreing the excess liquid with a colander
Aussie wanna know how to make the perfect dough?
With respect, I recommend you improve your video and audio. The screaming in the background make me a little crazy. You can get a unidirectional microphone that you clip to your shirt that will pick up your voice and very little of the background sound.
Thanks for your advice I try my best for the improvement
It sounds like there is a public pool close by. He has a ton of patience to have to listen to it all the time. Props to him!!!!!!
I don't mind the audio, one suggestion for placing the gopro. Maybe try on the shelf looking down to your work area, gives an easy view into the bowl.
@@TheoBrandt thanks for the comments I'm trying to improve all my videos
@@massimonocerino don't get too fancy! You have a great style and are a great teacher. Simple is 👍 Ciao from New 🇳🇿!
What….you do not cook the tomatoes sauce?
For pizza you don't need to cook. Only for pasta need to cook the sauce.
Why does it sound like a kid screaming in the background?
Thr primary school it's next door
Because the guy is genuine and authentic street vendor. This street has kids in it.
Love your t-shirt, got one! i grow both san marzano and brandywine in my greenhouse and they make a perfect pizza sause. Great channel by the way.
Love your t-shirt, got one! i grow both san marzano and brandywine in my greenhouse and they make a perfect pizza sause. Great channel by the way.
Got a backhoe I mean!