I live in Germany, and I had the pleasure of meeting Massimo last week. He is an absolutely amazing person, if you are ever in London, please do meet him. Also, I ate two of his pizzas :P They are super delicious. (Way better than my pizzas :D ) Thanks for meeting me Massimo, I hope to see you again
Spiegazione impeccabile Massimo, è come un diagramma di flusso, ho visto tanti canali di pizzaioli, ma nessuno che spieghi anche i dettagli più elementari. quella compostezza di mettere l'impasto girandolo su un piatto era grandiosa. Cosa dovrebbe essere appreso in una delle tue masterclass. Saluti dal Messico.
Great tips Massimo. I still dont know how you get a 200-210 gram dough ball to stretch for a 10" pie with cornicione. My comfort zone is 240 grams for 10"-11" pie. Keep up the great work. Your pizzas are incredible! 🇮🇹 pizzaiolo!
Great tips, especially the flour. When I first tried this at home, I followed a recipe from another RU-vid guy who said just use any flour, man that was a disaster! I've been using Caputo Blue, but this year I want to start with poolish, so I'll need to get a flour with a higher w number, maybe caputo nuvola type 0. I still struggle with the turning in the oven, to make it look as easy as you do, more practice needed for me.
@@MRoesterreicher1 Many places don't have fancy Italian flour, and even where available, it's expensive. Most pizzarias use the cheapest flour or blend of flours having the required protein level. It's like the videos where the chef and home cook switch ingredients, and the chef using $12 of ingredients mops the floor with the shlub using $200 worth.
@@fun_ghoulSome people made a calculation of real pizza costs here in Europe. Interestingly, an avg. "margherita" has cost of goods of 2-2.8$ but sells for >10$. Keep in mind this is with the fancy italian flour - I'd assume the same cost in the US with "no fancy" flour. Cheers
Visited London a couple of weeks ago, sadly I discovered your channel just a few minutes ago but I've already checked where your hut is located for my next visit! Nice to see a skilled chef in action, bravo!
It's nice to see your post the video again, everyone says double zero for pizza dough, we in serbia have only 400 and 500 flour and pizza is good also napolitan style, the oven is as important as the dough :-)
I made pizza last week. Forgot to take my apple watch off and my dough kept getting stuck 😂 thank you for the tips maestro. I'm making pizza for family and friends tonight
Thanks for sharing Massimo. Just tried yesterday with new flours actually before watching this : 2/3 Manitoba & 1/3 Semola. Was way easier to have a nice stretch and avoid thin dough in the middle. Still in progress on the stretching process, but we're getting close thanks to you !
I'm working here in Kingston canada in a restaurant which i'm in the pizza section, and i can't perfecr my streching everytime i do it, there's always a hole.. now that i watched this i going to try this tomorrow 😊😊😊 thank's for the video chef
Awesome...I do learn so much from you Massimo! Thank you so much... I live in Africa and hope own a pizza plour, but it's hard to get these Italian flours here at home. Any optional flours you can recommend?
Thank you for once again sharing your tips and skills with us. I was wondering what brand of cheese do you use? I know you use fior di latte, but your cheese looks a lot drier than the cheese I can buy at the supermarket.
Massimo - Love your channel. I found it about a week ago. It is so cool looking. It looks like you have a cross between a restaurant and a street cart for selling pizza. That is so cool. Are you in Europe somewhere? I am pretty sure you are. I want to learn about pizza making from the real deal, and you are that!!! Thanks and keep up the great videos.... Jeff
I have been using vita sana tipo 00. Protein 12 g per cup. Read somewhere that soft flour like tipo 00 has a low protein. Is that so? Not sure what "w" is?
Hi Massimo, thanks for another informative video. I noticed your pizza balls are not inflated and they are rather small and yet you make big and puffy pizzas! I wonder how?
Just tried with a general flour and I never gonna play tough guy ever again! 3 out of 8 went to waste... Next time I'm mixing Manitoba with regular flour and it'll set it up
Thanks Massimo but it's difficult to tell the difference between what you call right stretching and wrong stretching. Both look pretty much the same to me.
It seems for the right way hands away from each other toward outward but wrong way in here he stretch un evenly one hand up the other one down //oblique so stretches not on the same level. And it is very rough bigger movements to show how wrong it can go so not giving chance the dough to stretch in a balanced way
Hi Andy I'm sorry to ear that no worries it's normal in the past happened to my aswell. Keep up and check better flour for future and keep going you will get nice results eventually
