1) How to stretching the Pizza (Napoli style, Roman Style) 2)How to Scoop your Pizza on the Pizza Peel 3)How to Put the Sauce on the Pizza 4)How to Clean Your Wood Fire Oven 5)How to Flip Your Pizza in the Oven
Thank you! I have been making Neapolitan pizza dough every week for over a year now. I have had many hits and a lot of misses. I watched many videos from many chefs. Until your videos, I have been making a few mistakes now and then but had no idea what I was doing wrong. You not only explain WHAT to do but WHY you need to do it and what may happen if you make mistakes. The best part is that you explain HOW to correct those mistakes. Thank you! You're the best! ...Salvatore
The more I watch videos like yours, by professional pizza makers, the more I realise pizza making is a science! Love your videos, they capture a lot of subtle points that others don't.
Last night I watched your videos till 1 in the morning. Now I'm drinking my coffee and starting again 😁 I ordered ooni koda 16 oven, and I will start selling pizzas from my apartment. Thank you for all videos and hello from Mexico 🤘🇲🇽
It seems to me that the oven is too hot and cooks the dough, but the cheese is barely melted and not browned when avoids a lot of the flavor of the cheese. Great for cranking out a lot of pizzas really fast in a commercial oven, but not for creating the best quality pizzas.
Cieszę się, że trafiłem na twój kanał. Bardzo mi się podoba jak to robisz i świetnie tłumaczysz, dlatego od niedawna subskrybuję twój kanał. Super, bravo! Sorry, że piszę po polsku, ale wiem, że przetłumaczysz. 😀
Glad I finally watched your video. I'm grilling my pizza. But my mistake is not waiting till dough is at room temperature. Still a bit chilled. I'm also not putting enough flour on the table. But hopefully I'll.do better after watching your video. Thank you!
Thank you Massimo for these tips! I am new to the wood fired oven, which I built this year, and these techniques will really help me. I love watching your videos, I am from Boston Massachusetts USA. We will be visiting our daughter, who lives in London in October, and I told her we will be going to your stand while there.
Hola Massimo estoy viendo tus vídeos y realmente enteresante.soy de Granda sur de España y te agradezco tus consejos que me van ayudar a ganar más experiencia en mi nueva pizzería. Muchas gracias
You are the Best Expert! No You Are A Doctor For Dough And Pizza! Bravo Massimo !!! Tell Me Which Dough Is Better Than These Two? Greetings from Aleksandar of Germany
So Massimo, A great video, I enjoy watching all your clips and picking up great techniques. One question from the stretching on the bench are you stretching the edge of the dough between the fingertips of both hands,?
Great Maestro, I’m learning a lot from you I love pizza. I grew up in NYC now I’m a grandpa and enjoy making pizza for my grandkids and just recently I am still learning almost a year watching RU-vid videos from maestros like you, thank you 🙏
Great video. Thanks alot. What to do if the dough sticks to the peel due to sauce or other. Could you show how you save one when it is "not loose" on the pizza peel. Thanks in advance Stephen from Copenhagen
Great Video One question when you put the ball from the box to the table to start to stretch you place it upside down. But if you follow the flips as you stretch your final product ends up face side down mostly? I thought it was important to ensure top of dough it top? Please advise Thank you
Hi Massimo, thank you very much for your effort and your youtube channel I really fell in to obsession with pizza haha ( I have seen mostly all of your video and not only once). Really thinking go for course with you. I must go and taste your pizza first Asap....are you open on daily basis at your place from Monday to Sunday? Regards Mike from Coventry
Thanks for another great video Massimo 🙏 When you stretch your dough I see you use the edge of the table so the dough hangs off.is there a reason for this? Also what hydration is the dough it looks great ? Thank you
Hi Dean thanks for the comments. No necessary I need to put half dough outside the table but sometimes it's easy because give some extra stretching. I do when the pizza its bigger. The hydro its 58 %.my dough stay at room temperature at all the time. That the reason.
Hi Massimo my problem is even when I remove the flour after stretching I still get flour on my stone and I get burning on the underneath pizza and smell up my kitchen. After you remove the flour after stretching how do you remove excess flour on the dough?
Scusa per il mio Italiano ma sto imparando adesso. Uso 00farina e ho realizzato molti metodi. Qqual e la migliore preparazione per la biga e quante ore per la pizza casalinga. Mille Grazie ,Giacommo dalla Grecia che vive negli Stati Uniti.
Hello master Massimo,i'm from Malaysia I like pizza very much so I started learn making pizza a year ago from RU-vid video, recently I bought new pizza gas oven ooni koda 12 ,my question is sometimes I bake pizza with light and chrispy sometime heavy and hard is it due to stretching problem or dough recipe problem ,my oven temperature 500℉.
Usually I make Neapolitan pizza with Biga dough recepe ,flour oo -200gr, water-100ml, dry yeast-5 gr ,1 hr at room temperature and keep in refrigerator 24hr to 48hr. Mixing dough 500gr flour ,400 flour, 15gr sea salt.
