i actually appreciated the technique for turning the pizza with the peel more than the stretch. kind of funny as the video was about the stretch... I hope your channel continues to grow as you are the best!
The most I struggle to make the consistency of the dough so that it behaves like that without being all wet and sticky. I would believe it's the type of flour that's at fault. My extra flour for working would just get sucked by the dough constantly until the dough is very stiff and lumpy, not willing to spread anymore. Before that all wet and almost ripping apart whenever a part is lifted. These pizzas are beautiful. Just as you'd wish your pizza to be. It's always enjoyable to watch a master at work. I can't imagine how it would be to have a shack and a serious brick oven heated with wood at the corner of the marketplace for fresh pizzas. I'd love to hear some lines in italian in the middle of the process and explaining it in english, italian flowing out during pizza making feels so natural.
Looks great! I am struggling where to find a spatula like the one you have. Do you have any online links where I can buy? Have checked kitchen supplies and DIY shops but no luck. Thanks Massimo
wonderful stuff Massimo ... I love the explanation and that pizza looked amazing! 😍 Going to try slapping today - wish me luck! I'm thinking if it goes wrong, I can ball it all up and wait 20 mins and try again?
Not enough sauce or cheese by me. Maybe you can do a video that explains how you get the crust strong enough that it won't sag when you lift up a slice.
Sir, you keep your diced mozzarella in that place with roon temperature, but not sticky... I do the same way with my anchor mozzarella shredded but those always sticky... What brand mozzarella do you use sir?? Sticky mozzarella when i put it for toppings makes me crazy, and so wasting time for prepare fast order... And one question sir, to faster the proccess for fast order, in the night i baked the dough first in 10 minutes with temperature 175°C and take them into the fridge, then tomorrow morning i take the dough in room temperature, when there's an pizza order, i take the dough and give toppings and bake... Is that okay, sir? Thank you
@@massimonocerino Nice one! I will use this too. But I was talking about more of a Garlic Dip like a white creamy type garlic dip? Maybe you don't have that with Pizza there, it's very common in Ireland!
@@massimonocerino I do love butter! I'll try this next time :D I made some nice Pizza's tonight thanks to your videos! Although the Poolish Dough was very hard to work with.... it was too stretchy. So it was hard to shape like a circle. Why does the dough become too stretchy? Or on the other hand.... sometimes the dough is not stretchy enough and it springs back to small size :D The flavour of the dough was great, great texture too... just hard to work with and I don't know why :(
Massimo, I need your help. Everytime I try making pizzas I end up having troubles with the dough : its usually too sticky and it breaks when i stretch. I tried semolina or olive oil when stretching : same results. Last week I tried my new pizza peel and I ended up throwing one pizza which was sticked to it. :'( How to get the right elasticity and make sure it does not stick to the peel or the working surface ? I always watch with great interest your videos, thank you so much for sharing these skills !
Hi mate I'm sorry for you issues on pizza but don't worry I will get better. I do have few videos about stretching and scooping the pizza have a quick look.i will back to you to give more details about improving your skill.or I may make a video for all about this technique 😉
@@massimonocerino I watched them make me a pizza in New York City, and they put oil and either grated romano or parmesan cheese on the dough first, then the sauce, then the cheese. And maybe a little more oil on top.
