How to make Neapolitan Pizza Sourdough (Massimo Nocerino) 

Best method I have found..easy to follow..thank you.very good helped a lot❤🍕🍕🍕🍕🍕

Real nice, Massimo!

Que bueno!!! exelente Un maestro pizzero de verdad

Thanks!

GREAT TEACHER THANKS

Wow. You make it look so easy...

There is nothing like sourdough ,thank you Maestro

Grande Massimo!

Best pizza maker, saw you in a video and i was sad thinking you didnt have a chanel but now im so happy thanks so much master

يسلم ايديك يا معلم...فنان

Excellent 🍕🍕🍕

now I'm hungry again. Text me a slice? You are teaching me to make a better pizza. Thanks maestro.

Nice job your awesome massimo

I just used this dough last night and had great results, thank you! What type of flour do you feed your starter with?

I see you ball the dough after one hour then rest for 24. Does it matter when I divide and ball the dough. If I needed to do 18 hour bulk fermentation then 6 hours as dough balls would that change anything? Thank you for all your help and your channel. I watch all the time.

Massimo, awesome video! I can't wait to make this pizza recipe. Quick question, where did you get that plate you put the pizza on at the end? I can't seem to find anything that size and was wondering where you purchased these?

♥️

Thank you for the recipe and informative video! My question is, what did you use on your work surface when you were forming the crust before you added toppings? Was it fine corn meal?

Bravo bro 🇮🇹

👍🍕

How much time you knead the dough before letting it rest?

Maestro!! can I use half of the ingredients you put in here? I'm going to make 3 pizzas! I'm going to brand new a wood and charcoal oven! : D thank you!!

another question maestro!! After making the dough, do I leave it out of the fridge for 24 hours? at room temperature? or I can keep it in the fridge and take it out 2 hours before at room temperature to bake them? Thanks again!

Hello chef thank you for the recipe. If the weather is hot - summer time - do you recommend leaving the dough outside for 24h or less? Thank you chef

thanks for sharing the recipe! it tasted very good. only the dough tore quickly when stretching, do you perhaps know how this is possible?

Why does it have to rest different times can't it just rest one straight time more longer?

Hi Sir, I didn’t see you knead the dough. Did I miss that step?

Chef... In the event that I use caputto brand dry yeast, would I have to add the salt almost at the end?

Hi chef could you tell me please the difference between blue and red capitolino flour? Thank you for your videos

Chef your recipe is wonderful thanks But pne thing.... How could the recipe of the dough completed without oil? And which yeast can i use?

With it being winter time now, would you want you change the amount of starter? I would be scaling the recipe up and using for my own pizza pop ups outside.

Massimo.. I have a Question if I have dough leftover how long can it sit in the refrigerator before it goes bad.

Can this cold proof in the fridge for 2 days, rather than room temperature for 24 hours? How would you adjust for 2 days?

I have just made my sour dough and its resting for 1hr how long can I leave in the fridge I want pizza Friday can i leave for 4 days love the videos massimo

We just bought a big pizza oven. We're trying to get the dough right but right now we're using store bought pizza dough. Leaving it out for 8 hours ish. The pizzas have been sticky, like we cant get the pizza peel underneath it, it just collapses into itself and just ruins the shape and pizza before it even gets in the oven. Then when we cook it, even very thin (Which it also sometimes gets holes if it too thin) the dough comes out doughy in the middle even when the brick/stone is 850F but we turn the flame down to low and the top is really cooked. Yours is at 500F but the place we have our pizza say they cook it at 850F and done in 90 seconds. So how do we get it so its cooked in the middle....is it the dough were using? I dont know if youve heard of Pizzeria Libretto in Toronto but we're trying to get our pizzas to taste like theirs. They do give out the dough recipe but never turns out like theirs or yours. Might have to try this recipe of yours and see if the dough is still too sticky. Thanks!

Does the sourdough starter have to be active or can it be a discard?

What is the recipe for 150 gr sourdough starter?

How did you make the starter?

Greetings. What's the max amount of starter one can use per 1kg of flour? 25% (250g) too much?

Hello Mr Massimo, don't you use olive oile in the dough? can you please teach to how make dough for electric oven for business? dough recipe for at least 15 kg flour

Hey massimo! What’s your recipe for a 25kg flour for sourdough?

I have a problem, my dough balls spread out much more than yours, but arent over fermented because the dough doesnt taste like sourdough that much. i want the dough to rise UP not OUTwards and i dont know how to do it... any help?

So 250gm for pizza but if we are making panuozzo how many grams of dough.

Does sourdough starter grow slower than fresh yeast?

You have to tell us how you made the starter or we can’t follow this recipe