t would be interesting to record a Q&A video where you could answer interesting questions. Such videos are educational and highly watched. I'm curious about your opinion on the new pizza ovens, Gozney Arc 16 and Gozney Arc 14; do you think they could be better for street pizza business than the Gozney Roccobox? Also, I'm interested in the test regarding how the quantity of salt, hydration, oil, amount of starter affects dough fermentation, but what leads to the dough becoming overripe quickly?
Massimo, many people do not want to try the slap and stretch or the gravity stretch because of the flour mess all over the kitchen. The best method I like is dj style for stretching and not a big mess. Would you recommend two fists up with dough while stretching and turning? Thanks for tips! 🇮🇹
Hey Massiomo, do you still do your dough like the latest video for your dough or did you change anything in the meanwhile or fermentation process. I am curious to know or if you can do an upgrade video if you have changed anything.
No the my dough it’s still the same only the. Different maybe looks different it’s the between 24 hours to 48 hours that looks different. But yes I use different flour now that I may review soon
My biggest problem with stretching the dough is it always springs back. It is very difficult to stretch it and not have it immediately go back to a smaller size. Perhaps the dough isn’t warm enough? I have no clue as to why it does this
Do you reball your dough before stretching out? When the gluten is relaxed, your dough ball should open up without resistance. I open up my doughs 24-72 hours after balling. And the dough should be room temperature, it will be harder to work straight out of the fridge and won't bake as well
@@massimonocerino Amazing. I used to do 65% at least, but your dough balls look so stable, it's so beautiful. I'm gonna try your classic hydration. Thank you Massimo God bless
Absolutely brilliant.
I have been doing the DJ method completely wrong, thank you.
You give me such motivation, massimo. I truly admire your knowledge
Thank You Massimo. great video
Grazie !
Thank you
Thank you sir
t would be interesting to record a Q&A video where you could answer interesting questions. Such videos are educational and highly watched. I'm curious about your opinion on the new pizza ovens, Gozney Arc 16 and Gozney Arc 14; do you think they could be better for street pizza business than the Gozney Roccobox? Also, I'm interested in the test regarding how the quantity of salt, hydration, oil, amount of starter affects dough fermentation, but what leads to the dough becoming overripe quickly?
Thanks for your idea I will take in consideration
Hi Massimo may I know how many gram is your pizza ball?
Massimo, many people do not want to try the slap and stretch or the gravity stretch because of the flour mess all over the kitchen. The best method I like is dj style for stretching and not a big mess. Would you recommend two fists up with dough while stretching and turning? Thanks for tips! 🇮🇹
Yes
Hey Massiomo, do you still do your dough like the latest video for your dough or did you change anything in the meanwhile or fermentation process. I am curious to know or if you can do an upgrade video if you have changed anything.
No the my dough it’s still the same only the. Different maybe looks different it’s the between 24 hours to 48 hours that looks different. But yes I use different flour now that I may review soon
Why do you prefer the dj method ?
I have that method 25 years and I much faster
My biggest problem with stretching the dough is it always springs back. It is very difficult to stretch it and not have it immediately go back to a smaller size. Perhaps the dough isn’t warm enough? I have no clue as to why it does this
Do you reball your dough before stretching out?
When the gluten is relaxed, your dough ball should open up without resistance. I open up my doughs 24-72 hours after balling.
And the dough should be room temperature, it will be harder to work straight out of the fridge and won't bake as well
Is this a 62% hydration dough?
Yes
@@massimonocerino Amazing.
I used to do 65% at least, but your dough balls look so stable, it's so beautiful.
I'm gonna try your classic hydration.
Thank you Massimo
God bless