It would be helpful for me if you showed ingredients and directions so I could cut/paste and refer to it frequently from my recipe box. I've learned a lot from you. Thanks.
@MassimoNocerino love the channel! I wrote up the recipe so everyone can reference it, please let me know if any corrections are needed. Flour (Type 0) 1000 grams Water (Cold) 650 grams Sea Salt 20 grams *Active Dry Yeast 2 grams (1.5 g if using IDY) *note the yeast Massimo uses here seems to be Caputo Levito, which I believe is an active dry yeast, if you are using Instant Dry Yeast reduce by 25%, so 1.5 grams IDY To scale this recipe up or down use these bakers percentages: Flour 100 % Water 65 % Salt 2 % ADY .002 % (IDY .0015%) To make this work with your schedule, keep in mind this is approximately a 24 hour dough; after mixing, there's an 18 hour cold ferment + a few hours at room temp after balling, for dough balls to rise 1. Add all the water to a mixing bowl. 2. Add yeast to the water, stir and dissolve 3. In gradual stages add approximately half flour, incorporate into a creamy paste. 4. Rest uncovered 2 hours room temp. 5. In gradual stages incorporate the remaining flour. 6. Add Salt, continue to combine till no dry ingredients. 7. Rest 20 Minutes. 8. Perform stretch and folds in the bowl, move to table for some kneading or slap and folds 9. Cover and Place fridge for 18 hours 10. Remove from fridge, let rest room temp for an hour, then make the balls 11. Rest dough balls covered for 4/5 hours room temp (or however long it takes for them to double in size) 12. MAKE PIZZA!
Great video Massimo! This is how i start making my pizza dough with a 48 hour fermentation. I combine ingredients in bowl like you and finish it in a K.A planetary mixer. Reason is because K.A can't mix water and flour from the bottom of the bowl, it just spins it around. I do not like my K.A mixer for making bread. It gets hot to fast from friction which kills the gluten structure. So i will be investing in a spiral mixer soon. Grazie! 🇮🇹
Magnificent Maestro. In #NZ we have two types of dry yeast: a) "Active Dry Yeast" and b) "Instant yeast". I am no expert, but when I use the active one, I add it to warmish water, naybe with a bit of honey, and let it bubble and smeel nicely like "beer". Then, I start adding the flour, to mKe a sort of polish, resting this a bit... I then 🎉rub the salt in the rest of the flour, and add it to the polish. Works nicely. I do add Olive Oil. And then pre- bake the base with only tomato sauce, since I am using a home electric oven which hardly reaches 270C and grilling... Then place cheese etc etc etc... And finish it in a final quick grill.. Comes out aceptable.
Yes, Instant yeast - which is often also packaged as "Rapid Rise Yeast" or "bread machine yeast" does not need to be dissolved in water or "proofed" before use. But "active" dry yeast should be. Also, instant dry yeast has more viable cells per gram, so when converting a recipe that was written for active yeast to use instant yeast, reduce the yeast amount by about 25%.
This looks so much better than Gennaro's recipes online. And I can do it the day before, so no stress about getting everything ready on time. I'll let you know how it tasted. Thanks so much!
Made the pizza yesterday and they were AMAZING! Such a good crust, I wish I had an oven so I could see it live up to its true potential! (we sadly only have room for our microwave with oven function)
I asked you to make a comprehensive video using dry yeast a few days ago and you did it! Thank you and hello from from California. The dough is pre fermenting as I am writing this comment, as per your instructions. Grazie! Just one question? Why 0 flour and not 00? Thanks
0 flour - It is the best for making fresh pasta and leavened products in general. Inside there is a significant quantity of gluten which makes the dough elastic and consistent. 00 Flour - 00 Flour is even more sifted, with a pure white color and fine consistency and totally free of bran.
mama mia! Looks great. I'm trying to figure out how to make a good neapolitan dough. Every video is different. Also don't have a pizza oven. Slowly getting there! Thanks for the tips!
Might try this for a change, I thought I was following the classic Neapolitan recipe but this is slightly different. Mainly being I read it’s 30g salt and 600 water, the rest being the same.
I would appreciate it if you upload more videos about pizza with high cornichona, what causes this? amount of water? and to determine the amount of yeast or fresh yeast for any time, temperature and desired result
Thank you for the professional information you convey in the videos. Is the temperature of the water important in manual kneading? Do you prime the dry yeast with a little lukewarm water
Nice looking pizza! I noticed you used type 0 flour instead of 00, any particular reason for this? I have Caputo Manitoba type 0 is that the same sort of thing?
Hallo master how to keep the dough if we use rolling pin for the pizza we keep on the frizer or out side coz beafor i keep the dough on the prizer and use room temperatur and i use rolling pin and the result is not good coz i see is some gas on the dough and if we alredy make dough till how long or how many Days we keep the dough if our dough alot
Massimo thanks a lot for your videos, I hope you will come soon to Thailand to teach the Thais (and me :) ) how to bake a good Neapolitan pizza!!. We just opened a small restaurant, and started backing pizzas, I followed your advises and I saw most of your videos, but I still have a problem when after 24hs I take the dough from the fridge, I do not know how many hours or minutes I should take them from the fridge before open and baking them? If I leave outside for a long time, more than 30 minutes, sometimes the balls are sticky, I am not sure if it is because the weather, what do you suggest me? Thanks
@@massimonocerino Thanks maximo, is it possible to know how much grams you make the balls for a 12" pizza? This is something that I am still not sure about (currently I am making 270/80 balls, maybe too big?). Thanks 🙏
thanks for this super video. I am thinking of getting a mixer - probably sunmix or famag. What criteria would you use to help choose between the mixers. I do want to try and do biga and I have heard you need a mixer that does different speeds (not sure why?)
Been a longtime lurker here. Thought I’d make a comment for the ever optimistic and joyfull Massimo! Thanks for sharing the ins and outs of pizza making art! We’re only two in the family, so I’d like to store dough balls in the freezer. Although not optimal, but at what stage in the process would you do this!?
I plan to do the same and freeze after the 18 hour refrigeration. Then I will probably thaw the morning I want to use the dough. Shaped when soft, and then let rise for 4 hours or until double. That's just my plan don't know if it's right.
Thanks for the reply. With non-sourdough, I’ve put the dough straight in the freezer after 40min rise and kneeding out the air. I wrap it in cling foil and paper tape around it. Out the freezer and in the refrigirator evening before use. 4hr before use, out the fridge, work and shape lighty and let rest (covered) on the kitchen top (semolilna underneath) Prepare in the evening. This method got my wife’s approval. Got to gather some courage to try the sourdough…
I followed step by step this video to do pizza dough, put the dough in the fridge last night at 9pm, I checked now the dough and still same size, it did not double yet (after 13 hours). I will wait 5 more hours, but it should have been grown already 😢. Massimo, any suggestion.??
Brilliant, why not visit private houses who have made ovens and give private lessons like Americans do! You’re welcome to visit me and my oven in 🏴 😊
It would be helpful for me if you showed ingredients and directions so I could cut/paste and refer to it frequently from my recipe box. I've learned a lot from you. Thanks.
@MassimoNocerino love the channel! I wrote up the recipe so everyone can reference it, please let me know if any corrections are needed.
Flour (Type 0) 1000 grams
Water (Cold) 650 grams
Sea Salt 20 grams
*Active Dry Yeast 2 grams (1.5 g if using IDY)
*note the yeast Massimo uses here seems to be Caputo Levito, which I believe is an active dry yeast, if you are using Instant Dry Yeast reduce by 25%, so 1.5 grams IDY
To scale this recipe up or down use these bakers percentages:
Flour 100 %
Water 65 %
Salt 2 %
ADY .002 % (IDY .0015%)
To make this work with your schedule, keep in mind this is approximately a 24 hour dough; after mixing, there's an 18 hour cold ferment + a few hours at room temp after balling, for dough balls to rise
1. Add all the water to a mixing bowl.
2. Add yeast to the water, stir and dissolve
3. In gradual stages add approximately half flour, incorporate into a creamy paste.
4. Rest uncovered 2 hours room temp.
5. In gradual stages incorporate the remaining flour.
6. Add Salt, continue to combine till no dry ingredients.
7. Rest 20 Minutes.
8. Perform stretch and folds in the bowl, move to table for some kneading or slap and folds
9. Cover and Place fridge for 18 hours
10. Remove from fridge, let rest room temp for an hour, then make the balls
11. Rest dough balls covered for 4/5 hours room temp (or however long it takes for them to double in size)
12. MAKE PIZZA!
Can this work in a dough mixer as well? What should be done differently?
Thanks for writing this down. This looks exactly like the pizza we had in Naples, so will definitely try it!
Great video Massimo! This is how i start making my pizza dough with a 48 hour fermentation. I combine ingredients in bowl like you and finish it in a K.A planetary mixer. Reason is because K.A can't mix water and flour from the bottom of the bowl, it just spins it around. I do not like my K.A mixer for making bread. It gets hot to fast from friction which kills the gluten structure. So i will be investing in a spiral mixer soon. Grazie! 🇮🇹
Very good and educational, no fuss just the most important parts.
Excellent my friend. I tried your recipe and is great. No problem for stretching and great results. Thank you again for your tutorials.👍
Thank you. Will try it soon. Appreciate the efforts in making these videos!
Magnificent Maestro. In #NZ we have two types of dry yeast: a) "Active Dry Yeast" and b) "Instant yeast". I am no expert, but when I use the active one, I add it to warmish water, naybe with a bit of honey, and let it bubble and smeel nicely like "beer". Then, I start adding the flour, to mKe a sort of polish, resting this a bit...
I then 🎉rub the salt in the rest of the flour, and add it to the polish. Works nicely. I do add Olive Oil. And then pre- bake the base with only tomato sauce, since I am using a home electric oven which hardly reaches 270C and grilling... Then place cheese etc etc etc... And finish it in a final quick grill..
Comes out aceptable.
Yes, Instant yeast - which is often also packaged as "Rapid Rise Yeast" or "bread machine yeast" does not need to be dissolved in water or "proofed" before use.
But "active" dry yeast should be. Also, instant dry yeast has more viable cells per gram, so when converting a recipe that was written for active yeast to use instant yeast, reduce the yeast amount by about 25%.
Great job Massimo, you’re Pizza style is so unique compared with other Italian/Napolitana I’ve ever seen ❤
A master of the craft, thank you for sharing your knowledge
Very helpful. Most pizza videos are done at Californian or Italian room temperatures. Thank you for doing one at English temperature.
This looks so much better than Gennaro's recipes online. And I can do it the day before, so no stress about getting everything ready on time. I'll let you know how it tasted. Thanks so much!
Made the pizza yesterday and they were AMAZING! Such a good crust, I wish I had an oven so I could see it live up to its true potential! (we sadly only have room for our microwave with oven function)
Bravo !! You are the best
Simple and easy steps for perfect result.
Warm like as usual for your video my friend
I asked you to make a comprehensive video using dry yeast a few days ago and you did it! Thank you and hello from from California. The dough is pre fermenting as I am writing this comment, as per your instructions. Grazie!
Just one question? Why 0 flour and not 00? Thanks
Type 0 better quality flour more fiber more healthy
0 flour - It is the best for making fresh pasta and leavened products in general. Inside there is a significant quantity of gluten which makes the dough elastic and consistent. 00 Flour - 00 Flour is even more sifted, with a pure white color and fine consistency and totally free of bran.
@@massimonocerino thank you!
Currently trying out the recipe just waiting for the balls to finish proving
Looks good so far
Just cooked them and even in a domestic oven they turned out great
Beautiful Massimo!
Thank You! 🏆👍👌❤️🙂🍷🍾
mama mia! Looks great. I'm trying to figure out how to make a good neapolitan dough. Every video is different. Also don't have a pizza oven. Slowly getting there! Thanks for the tips!
Thank you!!!!! GOD BLESS YOU
Great video ... i am gonna try this recipe
Might try this for a change, I thought I was following the classic Neapolitan recipe but this is slightly different. Mainly being I read it’s 30g salt and 600 water, the rest being the same.
Fantastic 👍
Thank you
Beautiful!
Thanks!
❤️🙏👍🍕🔥
Fantastic guy - Mamma Mia you’re the best pizza guy in Britain !
Dzięki, pozdrawiam serdecznie!!!!!!!
I would appreciate it if you upload more videos about pizza with high cornichona,
what causes this?
amount of water? and to determine the amount of yeast or fresh yeast for any time, temperature and desired result
Very easy increases your pizzas balls at 270 gr
Nice video Massimo. How much EVO would you add if you want more crunchy? Grazia
For 1 kilo 15 gr
Thank you for the professional information you convey in the videos.
Is the temperature of the water important in manual kneading? Do you prime the dry yeast with a little lukewarm water
No I use cold water
Fantastic as always! Can I ask, should the dough be upside down or face up when stretching?
Great videos, I assume the yeast is Active dry not instant?
Active
Great work Massimo what % hydration is the recipe in this video you dont put any sugar in the recipe thanks
60% no sugar at all
Nice pizza, Massimo👍
Nice looking pizza! I noticed you used type 0 flour instead of 00, any particular reason for this? I have Caputo Manitoba type 0 is that the same sort of thing?
Yes you can use manitoba type 0
Hallo master how to keep the dough if we use rolling pin for the pizza we keep on the frizer or out side coz beafor i keep the dough on the prizer and use room temperatur and i use rolling pin and the result is not good coz i see is some gas on the dough and if we alredy make dough till how long or how many Days we keep the dough if our dough alot
Massimo thanks a lot for your videos, I hope you will come soon to Thailand to teach the Thais (and me :) ) how to bake a good Neapolitan pizza!!. We just opened a small restaurant, and started backing pizzas, I followed your advises and I saw most of your videos, but I still have a problem when after 24hs I take the dough from the fridge, I do not know how many hours or minutes I should take them from the fridge before open and baking them? If I leave outside for a long time, more than 30 minutes, sometimes the balls are sticky, I am not sure if it is because the weather, what do you suggest me? Thanks
Guys hopefully I will come to training with all of you.
You are in very hot country so if you take the pizzas out of fridge maybe after 10 minutes you need to bake
@@massimonocerino Thanks maximo, is it possible to know how much grams you make the balls for a 12" pizza? This is something that I am still not sure about (currently I am making 270/80 balls, maybe too big?). Thanks 🙏
@dontysk 250 it's perfect
@@massimonocerino Thanks!
Ciao Massimo
Bello Video
Domanda Quando fai la cremina il primo step per riposare 2 ore il impasto viene coperto o si lascia Libero
Non coperto ha bisogno aria
Grazie Massimo alla fina anche dopo che il impasto va nel frigowdi un ora, per 24 ore
thanks for this super video. I am thinking of getting a mixer - probably sunmix or famag. What criteria would you use to help choose between the mixers. I do want to try and do biga and I have heard you need a mixer that does different speeds (not sure why?)
Famag are very expensive and small mixer
Been a longtime lurker here. Thought I’d make a comment for the ever optimistic and joyfull Massimo!
Thanks for sharing the ins and outs of pizza making art!
We’re only two in the family, so I’d like to store dough balls in the freezer. Although not optimal, but at what stage in the process would you do this!?
I plan to do the same and freeze after the 18 hour refrigeration. Then I will probably thaw the morning I want to use the dough. Shaped when soft, and then let rise for 4 hours or until double. That's just my plan don't know if it's right.
Thanks for the reply.
With non-sourdough, I’ve put the dough straight in the freezer after 40min rise and kneeding out the air. I wrap it in cling foil and paper tape around it. Out the freezer and in the refrigirator evening before use. 4hr before use, out the fridge, work and shape lighty and let rest (covered) on the kitchen top (semolilna underneath) Prepare in the evening.
This method got my wife’s approval. Got to gather some courage to try the sourdough…
How about a video using a home oven? Just a few people have a oven like yours!
I have a video about using home oven
If I made too much can I freeze it?
Yes you can
Where can we find you in London and what days ? Need to taste
Wendays Swiss cottages Saturday parliament hill hamsted heath Sunday Queens Park
Could you use a kitchen mixer to do this dough?
Sure
What do you mean by London Underground with the crust?
Tunnels
What is the difference between 00 flour and 0 flour?
00 very grinders not much fiber type 0 less grind more fiber
@@massimonocerino Thank you Massimo!
So you prefer fresh yeast or sourdough over dry yeast?
Sourdough
Ciao Massimo, what is the name of the cheese you are using?
Mozzarella
@@massimonocerino Thx, sure but is it normal wet mozzarella?
@@whoeva21 mozzarella cubes low moisture
@@massimonocerino Grazie e saluti dalla Svizzera! 🙏🏼
What temperature is the water? Cold, warm, room temp?
Cold
I followed step by step this video to do pizza dough, put the dough in the fridge last night at 9pm, I checked now the dough and still same size, it did not double yet (after 13 hours). I will wait 5 more hours, but it should have been grown already 😢. Massimo, any suggestion.??
Keep outside at rooms temperature
What yest your use?
Mniam, mniam❤❤❤
Where do you sell your Pizza?
Central London
Do you keep the same % of yeast to flour for larger doughs, eg 10kg flour = 10g of yeast?
yES, I NORMALLY USE ONLY SOURDOGH STARTER, BUT YOU CAN DO FOR 10 KG 20 GR YEAST
What kind of flour are you using??
Type 00 w. W 300
Ciao non hai messo olio e" perche tu hai il forno adatto??? Dove sei a londra quale market!
Brilliant, why not visit private houses who have made ovens and give private lessons like Americans do! You’re welcome to visit me and my oven in 🏴 😊
🔥😄🔥🍕😁❤️
So what % hydration was this dough? Looks very wet.
Sorry I heard you before stretching…sure looks like more than 65%
65%
Oops.....wrong clip!
Here is an example of MSNBC's b.s. reporting, and, misrepresenting you Michael.
I told them they were "weak-sauce"!
I would like you to give us your pizza sauce recipie!
I have fewer videos about tomatoes sauce recipe