Wonderful! I just built an outdoor oven. Made my first pizza and came close to yours. At first, I thought a bubbly crust was desirable....your video helped clarified the guessing. THANK YOU!
If you live in a cold climate during winter season, you can let get to room temperature effectively if you place in oven with the oven light on. Sometimes a cold climate takes longer to rest.
Chef thank you for your Masterful instructions. Honestly I love the bubbles, especially if its covered with the baked on tomato sauce! I could have a whole pizza with bubbles ! 🤣 With all respect, thank you!❤️
Thank you Chef - great advice as always. I've notice that sellers of "utility pizza" always pull the dough out of cold storage and then run spiked roller over the dough. This must be their solution to stop the bubbling, however, the dough will still not have a chance to cook properly right? Good to see you back home and I hope you have a great visit with family.
Thank you so much master pizza. Your video very inspiring my small pizza business, even not yet build an outlet so just order from online, but it grows well. And even still using ordinary oven, next when i can build outlet i'll use wood oven like you did master... 😊🙏🙏🙏 Greeting from Indonesia 🇮🇩, master...
This was exactly the problem I was having. Ferment time (Rest time) and ambient temp is crucial to get those two variables to meet exactly on your baking time.
One more secret unfolded. It happened to me sometimes but I wasn't aware that the strechting issue is just because of too less raising time. Thank you so much Massi. One day I will visit you from germany and try your Pizza :-)
Hallo Massimo, very nice Video, thank you. I have a question, in the summer we will have an event and no fridge for the dough. Whitch tip can you give us for the hydration and so on? We ll use Caputo Pizzeria, direkt dought with hydration of 62%, do we have any problems if the temperature will be 38 C? The event will be about 10 hours. Kind regards from greece! Nice Chanel.
Great information! If I were to make dough today to use tomorrow, at what point would I put it in the fridge? After it's proofed or before? If after, then do you re roll the dough so it doesn't over proof once you take it our If the refrigerator?
The reading to keep in the fridge it's to keep 5he dough for longer time before overproving.so for example make your dough today for tomorrow give a rest after balling 1/2 hours. Than keep in the fridge. Next day remove 1 hefore baking if the balls looking perfect size
Great lesson here, thanks for the info. Did you also say not enough yeast could cause the same bubbling problem? Maybe from not rising enough before trying to cook it? I've had pizzas come from our local pizza parlors with bubbles like that, guess they should watch your video to know how to cure their problems!
Ty,ty,ty man thats been driving me crazy. I just make pizza at home but this has been driving me crazy. I'm retired now but have 47 yrs in restaurant industry from dishwasher to cook/owner. Steak's,BBQ,BURGER'S and such, Never did pizza because of this issue. Now I can enjoy retirement stress free and enjoy my pizza 3 times a day, yes I'm addicted to pizza (must have a robust tomato flavored sauce) and i do eat it at least once a day 6 days a week. I believe the world would be a better place if every day was National Pizza Day. Ty so much. By the way what temperature do you cook at to get that crispy crust? Also I'm not fond of streaching on corn meal (grit,weird flavor) can i use something besides flout also? Again thank you. Tim in Omaha Nebraska
@@Tyler_Thailand I understand what you mean but I still disagree - he talks about these bubbles as if it would not cook inside the bubbles. That's impossible. We all know that the bubbles are especially prone to burning, because of the hot air inside. It is not undercooked in my opinion. These bubbles form, if you don't stretch all the air of the pizza to the crust and are not a sign of a bad dough.
@@jelly8594 I agree the bubbles are definitely cooked, and the dough isn't bad if it has bubbles. What I gathered from this was that the dough IS good, but hasn't warmed up enough to cook at its best and become the best version. Also I believe the amount of bubbles is caused from it being cold and not warmed up properly. My dough is amazing, but it bubbles when I cook it right after taking it out of the fridge. When I leave it out to warm, boom, amazing super tasty and fluffy dough.
Grazie Massimo! Ti ho scritto una mail, volevo sapere se potresti insegnarmi di persona. Sono in Austria, volevo fare il mio pizza food Truck qui. Grazie
