How to avoid a pizza with a thin center, and how to prevent it from sticking to the table, all the drafting techniques and mistakes to avoid, and how to recover a pizza with a hole
The best Video i habe ever and I have always looked for someone to explain to me why my pizza always become thin and as a result, IT stucks in the oven thank you very much
There's a reason why your channel is growing so well, you provide really good and practical information. I really appreciate all that you do and teach, I've learned a lot from you so far and will continue to watch for more tips. One additional note about sticking, a lot of pizzaiolos on RU-vid promote really high water content doughs. In my first learnings, I messed up pretty badly when not knowing better and attempting high hydration doughs. Yours at around 60% are much more practical.
Excellent explained. The thinner part in the middle while stretching is a typical beginner mistake. I did it for a long time as well. Think at the physics, then you understand why you have to keep the outer part of the pizza. The closer to the centre, the more the dough is stretched out, even you don't touch it directly. Ciao Massimo
So simple and logical and yet such a hidden secret. At the restaurant i worked at we taught ourselves how to do neapolitan pizza, and we have always had issues with some pizzas being too thin, probably cause we never really thought about where we place our fingers when stretching. Thanks a lot!
Thank you for this video. Been working on getting my New York style thin pizza down for a couple of months now and last night after watching your video over and over I think I finally have the stretching down. It came out perfect! Grazie!
I recently saw a Malati di Pizza video where Roberto Susta demonstrates how to patch a hole in an already-topped pizza with a basil leaf. I haven't tried it, but it looked like it worked great! I think it was 70% hydration dough...
Massimo, you are #1 maestro. Your techniques are why i make the best pizzas in my town. Thank you. By the way, the word "fine" you are using, is actually "thin", maestro. I know english is a crazy language!
Fantastic video. When you flipped the Pizza over, I nearly choked on my lunch. You are confident with no fear in the kitchen. Something I need to practice. It’s hard to learn without making mistakes.
This is exactly my problem! I go through a roller coaster in pizza making some days i'm performing somewhat like a pro other days i'm making mistake. Specifically this one where my base is extremely thin sticking to the screens in my Lincoln conveyer belt oven.
Another great video, Massimo. I always panic when my pizza starts to sticks to the peel. Then try to hurry and get it in the oven and it looks like an ameba😬.
Another cracking video. I always notice if i've stretched wrong when i have weird stretch marks around the edges. Need to work on my technique a bit more. My main issue is keeping a good temperature in my oven on the floor and from the fire. Unsure if you have a vid on how to control yours, when to add new logs, how to keep the floor at a good temperature, etc? Obviously every oven will be slightly different but some general tips would be very helpful.
Excellent as always, maestro in action! Are you still at this location and will you be in December. I'm in London 12th Dec and hoping to pop by your stand!
You have helped me a lot loading and unloading my pizzas from home counter to outdoor oven with a very small opening. I was wondering how many inches wide your peel is. I don’t have time for sour dough starter but am working on getting a home made dough without a mixer to be consistent. Thanks!
Need to try your method again! Still struggeling; maybe I press the pizza down to hard while turn-stretching it. The surface is not so smooth as in your clip and there are some "wet cracks" in the surface.
I think people are struggling with making a good pizza because they are mixing recipes and techniques from different videos and styles of pizza. My mistake is that I place the dough on my knuckles. If you use high hydration then this could mean that your bottom gets super thin if not rip. Saw that in other videos but I actually don't know the recipes from the top of my mind.
My pizza always turns out in the shape of an oval. I get it formed pretty good going middle to edge but next stepnis where it goes wonky for me. There also seems tobe a lot more air in my dough so maybe thats an issue as well
@@massimonocerino wow! My pizzas are 250-280 and I have a hard time stretching sometimes. Do you think it’s bc I put 24 balls in a box vs 15 or ten? I was afraid of them getting too flat so I put more but I noticed they were tense and wouldn’t stretch
