Maestro! You have the best Setup for Street Market I ever seen! Real professional and looks great. All great temperature control and fantastic. I look to do same for my setup as you . Grazie Per Tutti !
Thanks for this great video like always. I think even more important as the correct storing of all items, is the right order to put on toppings. I often see mistakes like onions at the bottom. And I still see people discussing where the cheese belongs. At the bottom or on top of all ingredients. Maybe this could be one of your next videos explaining your way.
Great video, it is nice seeing what the traditional toppings and some other choices. When I run my oven at home for guests, I always wonder if i could make something different for them, now I can copy what you have done.
Great video boss, and thanks for replying to my comment. Is there a specific concept or invention that you've always wished existed , but hasn't been created yet? Somthing that would help making pizza?
Great video Massimo thank you. Could you possibly find time to do a video showing the order you out the toppings on. The Margherita is obvious because you’ve done it so many times 😊. I am a vegetarian and I wondered about onions, peppers and olives. Thank you so much
Can you post your daily special pizza toppings that you have done, going back as far as you can remember them? Or going forward, keep track and post later? I tried one in a past video of salame, gorgonzola and roasted red peppers in the pizza oven at home - it was phenomenal. Also, have you posted your preferred recipe for your pizza dough? Thanks!
Hey Massimo, are you by any chance going to be setting up at the Imperial College University this Thursday? There is a university Open Day there and it will be quite busy. Was hoping to visit you there!
Greetings Massimo. Thanks for this video, I just start my business in one month, and this was a big question for me. Other question that I have is what you do for save wood and keep the oven temperature when the day is to slow.
@@massimonocerino hello. The flour dust from rolling the pizza dough makes me cough a lot. I have to do this job to make money. Do you have a suggestion or recommendation? Thank you very much..
Don't the ingridents need to be chilled all the time? Like in the containers in the front? I think that's law here. But im not sure. May be different in the UK
Maestro! You have the best Setup for Street Market I ever seen! Real professional and looks great. All great temperature control and fantastic. I look to do same for my setup as you . Grazie Per Tutti !
Thanks for this great video like always. I think even more important as the correct storing of all items, is the right order to put on toppings. I often see mistakes like onions at the bottom. And I still see people discussing where the cheese belongs. At the bottom or on top of all ingredients. Maybe this could be one of your next videos explaining your way.
Love your channel. I was just thinking how to keep ingredients cool today. Your solution is great!
Great video, it is nice seeing what the traditional toppings and some other choices. When I run my oven at home for guests, I always wonder if i could make something different for them, now I can copy what you have done.
Thanks chef.
Interessante grazie
Great video boss, and thanks for replying to my comment. Is there a specific concept or invention that you've always wished existed , but hasn't been created yet? Somthing that would help making pizza?
Great video Massimo thank you. Could you possibly find time to do a video showing the order you out the toppings on. The Margherita is obvious because you’ve done it so many times 😊. I am a vegetarian and I wondered about onions, peppers and olives. Thank you so much
Can you post your daily special pizza toppings that you have done, going back as far as you can remember them? Or going forward, keep track and post later?
I tried one in a past video of salame, gorgonzola and roasted red peppers in the pizza oven at home - it was phenomenal.
Also, have you posted your preferred recipe for your pizza dough? Thanks!
You are super busy…great!! When I use fungi , I sauté them first. Love sautéed shitake on pizza. When you come to USA west coast let me know.
Ciao Massimo! Thanks for another great video! I love your set up, where did you get that 6 container stainless 6 pan holder??
Grazie mille!
Adexa catering equipment
As always great advice
for the dough do you place them in a cooler?
Thanks
No dough always at room temperature
@@massimonocerino thanks massimo
Hey Massimo, are you by any chance going to be setting up at the Imperial College University this Thursday? There is a university Open Day there and it will be quite busy. Was hoping to visit you there!
Yes I going next Tuesday
Great video. Where do you buy your Mozzarella and Tomato sauce from? 🍕🍕🍕
Prestige Italian food
Greetings Massimo. Thanks for this video, I just start my business in one month, and this was a big question for me. Other question that I have is what you do for save wood and keep the oven temperature when the day is to slow.
Add small logs instead big logs.if get quite after service or you can get fire down. And switch on with logs when you need
@@massimonocerino thanks for the tips. Blessing
Maestro, do you use the same size dough ball for your 7 inch mini pizza as well as for your 10 inch pizza?
No for mini pizzas 120 gr
How do you keep the Basil from getting bad at market when hot outside for 6 hours at market ?
bail plant best for 3/4 days, or sock the basil leaves in water
Great video. Why dont you make holes in your pizza?
Right stretching and Right flour I use
Massimo dear , can we put only Peeled tomato mixed with salt and basil only and if u can tell us the sauce u use & thk u in advance. ❤
Friends I do have few videos about tomatoes sauce recipe. I so use Italian plum tomatoes and I do blend with salt
Hi
Massimo, can you advise where I can buy good pepperoni? Not spice just needs normaly with flavour peperoni is really hard to find good in UK??
Prestige Italian food
@massimonocerino unfortunately they do not deliver to my area. Living in Wales
@@Shemekspizza Carnevale Italian food
How do you keep the topping cool in the containers?
I use cool box with inside frozen bottles
Hi Massimo,
What markets you are in?
Tuesday imperial college Wendays Swiss cottages Saturday parliament hill hamsted heath Sunday Queens Park Farmers market
Hello. How do you prepare your dough?My dough is not like yours, it rises immediately. How do you set this up? Thank you.
You may add to much yeast or you use flour that raising to fast
@@massimonocerino hello. The flour dust from rolling the pizza dough makes me cough a lot. I have to do this job to make money. Do you have a suggestion or recommendation? Thank you very much..
@@giantas use semolina course
Can you link the cheese you buy and use ?
Prestige Italian food
dude I wanna work for you
Don't the ingridents need to be chilled all the time? Like in the containers in the front? I think that's law here. But im not sure. May be different in the UK
You can keep the ingredients out only for service also in small amounts. All rest the ingredients are keep refrigerated
@@massimonocerino I see. Makes sense I guess. But how would you know how much of them you can keep out?
What are the meatballs? Are they raw?
It's not meatballs are nduja balls
Chef how meking vega
I am pizza maker from india
I am not good making vega u tell me put vega ingredients pleas
Sorry I don't really understand you talking about vegan pizza?
@@massimonocerino chef how much put dogh Ingredients
I turbo boost my tomato soup with a little cumin and freshly ground fennel seed
How do you make your tomato sauce?
I do have few videos about tomatoes sauce recipe
Hey maestro, what the heck is aunguria balls, never heard of them ???
Its N duja spice calabria spreadable pork sausage
@@massimonocerino Grazia, Massimo!
Name sounds similar to French andouille sausage
Why I’ve bottles and not ice bags ?
Ice bags you need to pay ice battles are free