I will benefit most from the video, thank you Maestro.. As I live in a heat wave all year round here in Miami Beach doing Pizza Street Markets.. Thank you !!
I love your videos you are a credit to your craft thank you. Do you think you could do a video on your most popular toppings please. Thanks again and stay lucky 👏👏👏
Amazing content Maestro. I look forward to your videos. If balls over proof, can you re-ball? If yes, how long before they are ready to cook again? Grazie 🙏
Hi Massimo, what are the brown flecks in the dough? Whole wheat flour? It looks like when I add bran or cracked wheat berries to my bread dough, but I assume you don't use them in pizza dough. Love all your videos! Cheers from America!
How do you adjust your hydration with 1:1:1 sourdough starter in %. If I wanted 60% hydration what would be the percentage of water and liquid starter.
Massimo thank you for your explanation of how to get around making pizza's during a heat wave without refrigeration. For your 10-12 hours in the fridge, is it typical fridge temperature ~3-4˚C or higher?
Makes sense. Lower hydration, less yeast, stronger flour....got it.
Wow!
I will benefit most from the video, thank you Maestro.. As I live in a heat wave all year round here in Miami Beach doing Pizza Street Markets.. Thank you !!
Beautiful Work Massimo!!
Never thought about that,
I love your videos you are a credit to your craft thank you. Do you think you could do a video on your most popular toppings please. Thanks again and stay lucky 👏👏👏
you are doing very good work, well done master
Ciao Massimo,
Thank you having a nightmare with overproofed dough at the moment
You are a true master Massimo 🤗😍👍🙏🏻
I’ve learned so much. I’d love to be an apprentice under you… well at least to visit and eat.
Thanks chef
What hydration do you use when the weather is cool?
Amazing content Maestro. I look forward to your videos. If balls over proof, can you re-ball? If yes, how long before they are ready to cook again? Grazie 🙏
Hi Massimo, what are the brown flecks in the dough? Whole wheat flour? It looks like when I add bran or cracked wheat berries to my bread dough, but I assume you don't use them in pizza dough. Love all your videos! Cheers from America!
Can you do a video on how you build your starter using levain. Im trying to use levain. But the dough is over proofing. I keep outside over night
How do you adjust your hydration with 1:1:1 sourdough starter in %. If I wanted 60% hydration what would be the percentage of water and liquid starter.
Massimo thank you for your explanation of how to get around making pizza's during a heat wave without refrigeration. For your 10-12 hours in the fridge, is it typical fridge temperature ~3-4˚C or higher?
how many temperature is your oven?
Hi Massimo. What do you recommend is the best flour to make pizzas? I have always use Caputo Pizzeria, blue bag.