The Pizza Channel from Massimo Nocerino Master Pizzaiolo, Founder of Pizza Massimo ( Street Food Pizzeria) London Base.
All about pizza recipes, pizza Freestyle( Acrobatic) Wood fire oven, gas oven, electric oven, Travelling experience, and lot more Instagram instagram.com/massimo_nocerino__london/
Where you can find me
Tuesday imperial college South Kensington ( 1/3/5. = first tuesday of the mounth and third and five ) Wendays Swiss cottages Saturday hamsted heath parliament hill Sunday Queens Park All are London Farmers market
Ciao Massimo, thanks for the video Chef. I just have a question. I now have a large tub of sourdough starter that has risen and is in the fridge, can I simply keep taking 100g from this starter until it is finished and make another tub when needed or do I need to feed and take the Levain instead? Hope that makes sense… thanks in advance 🙏🏽
@@massimonocerinothanks brother, have been binge watching your videos on RU-vid - thank you for all your help on my pizza journey. I hope to come and buy pizza from you soon 🙏🏽
If I’m using a conventional oven, would putting the pizza directly on a metal tray help it crisp better than if I used foil? Would putting parchment paper on top of a trap be good for that as well?
Hello Maestro Massimo. Greetings from California. Love you videos. Very educational and entertaining too. Question… What is your opinion about oil or not oil in pizza dough recipe?
Hey man, I'm just starting, wondering what brand of gazebo you would recommend please? I've been looking at a few but when I see the reviews the fabric isnt the best or the frame isnt hardwaring enough, and the are so many brands its almost blinding and I dont know which to go for, Thanks J
Thanks for another fantastic lesson. Does it truly matter when we flip the dough that we remember which side is up? Most of the times I can tell by the way it looks, but there have been times I've confused myself. I haven't notice much difference after the bake but I've not done a side by side comparison.
what's with the roaming at the begging of this video... lost me!! ,,,almost....most people don't have his master oven.... would say use parchment paper to form pizza then peel it into oven(this works for me). I use a steel plate but works on a pizza pan. Usually I slip the parchment away after it cooks, but no always. I use olive oil or mostly flour on parchment. in a 550 oven. why is every Italian cook guy called Massimo? lol
Lately when I cook the pizzas it gets air trapped under the middle and it pushing it upwards, any idea why that's happening? stretching it too thin in the middle? I use 275g for a 12" and started using less toppings. cheers
can you show in the video which fior di late mozzarella you use, which flours are good for sourdough pizzas without using the fridge, which tomato sauce do you use?
How long should the balls still rest? I don’t understand exactly. It sounds like 36 hours, but I’m guessing Indont hear it correctly 😅 I refer to this time: 08:18
