I spent over a year being so frustrated with pizza crusts that would tear and stick, but, after watching these technique videos, my crusts come out perfectly almost every time. Fantastico!
Thank you again for your videos. I was getting so frustrated in the last few months trying to learn how to stretch the pizza properly until I watched some of your videos and have the technique down. We really appreciate you! Chairs!
Great video. I first started stretching in this manner about a year ago after watching one of your older videos. I had forgotten some of the little tricks and this was a great review.
I'm glad to see your number of subscribers growing, as your advice is always spot on very helpful. I want to practice your method of stretching the pizza, versus the slap method I was taught, yours just seems to offer better control. As always, another great piece of content, thanks for doing these videos, you are helping tons of folks around the world.
I would like to thank you. Your videos are great. I was really struggling with a lot of things, stretching being a main one. Tonight I've just made the best 6 pizzas I've ever made! And they were round!! None of them stuck on launch! I can't thank you enough.
I watched tons of videos on much more popular channels about these techniques over the last weeks (since I own my first pizza-oven) This ist BY FAR the best tutorial I have seen. THANK YOU
Such good advice, easily my favourite Pizza channel 🍕 some other channels just repeat the same thing over again but Massimo always gives different content which is great. Thank you
Thank you Chef for the tips! I am able to stretch the dough and use the peel to transfer the pizza to the oven after watching your video. Today, I am making your sour dough recipe. Grazie!
I love this so much. Maybe someday I will get to visit. We make pizza at home in our Ooni. I try to use the tips, but you make it look so easy. Thank you so much for making these!!
Another fantastic video from the master of pizza training, myself and my business partner spent afew weeks training with Massimo and we now have our own woodfired business, and it's because of this man's professional training both on his kiosk in London and when massimo done a site visit to us in Ireland, thanks again to the best,
@@massimonocerino Hello Maestro..where can I find more informations about your Pizza training and course..do you give also pizza Acrobatica course? Thank you Massimo
I tried ur techniques today with the peel and I say: thank you 🙏 the first time I don’t use heavy flour on the peel resulting in a cleaner stone and a cleaner crust.
Thanks a lot Mr. Massimo, I wish you make another video showing us how to stretch pizza dough with a different water ratio, some pizza's dough are so soft. Thanks again
Great video. Would be great if you can do a video on dough management for an outdoor pizza business. How do you store and transport a large quantity of dough on a hot day for 3-5 hours outdoor? Do you lower yeast or do you use a special large cooler that fits dough trays perhaps? Also, Is it better to cold proof and then take it right to the event, or does it not matter? Thanks!
Another great video Massimo! Always so clear and informative. Quick question, are you using 100% semolina for the stretching or are mixing it 50/50 with 00 flour? Thank you!
Another great video. Between you and Vito I am now hooked on making my own pizzas nearly all the time. Even my pizza hating wife absolutely loves propper pizzas. Once you make your own, Domino's and papa johns will never cut it! Thank you Massimo ;-)
Thank you for all the greater videos! You are an inspiration! The mozzarella cubes you use, is that a drier version? Or a high moisture mozzarella? I have a hard time cutting it into small cubes
I think I've been doing everything incorrectly and my pizzas don't even look like pizza. One big thing I learned from you is NOT to use flour but only Semolina. WOW. That in itself is a revelation for me. Thank you. BTW is a steel paddle better to use than a wooden one?
Awesome! What temp is the oven and the oven floor at about? Sometimes in my homemade wood fired steel oven it seems the too of the pizza gets done before the bottom. Any tips?
Massimo, I’ve watched hundreds of videos on pizzas, from the award winning chefs and Italian restaurant professionals. Your instructions are the most helpful. I like that you get right to the point without turning around the subject and showing off! I’ve followed your recipes baking in the oven with a pizza stone, quite happy with the results😊. Thanks Nina, from USA
Very happy to have discovered your videos, Massimo. But I was wondering what kind of semolina flour you are using. It La Molisana for pizza and is it finely ground or coarse?
Thank you for your patience in teaching us 😊. May I ask how you prepare your mozzarella please. I see you use small cubes rather than strips or rounds is there a reason for this? Also , if you don’t mind, is there an amount to use or just a handful?
thanks for your cooment, the mozzarella fior di latte are 10 cm cubes. the mozzzarella supplier cut for me to make my job sell work to cut myself cube or strips are pretty much. the same
lol i used semolina like you did but it came out little too thin, when i cook on pizza steel in 4 mins. The result was it tasted like the base you get in dominos lol!
Hi Massimo, a quick question about which way your pizza dough should be with the final stretch. Is top always on top when cooked, or bottom side up?. I was counting your turns on the dough stretching and you have the final stretch top side up at the end. Does it make a difference? Grazie! 🇮🇹
Grazie mille, Maestro Massimo! Il tuoi consigli mi hanno aiutato a creare delle bellissime & buonissime pizze qui a Johannesburg! Un giorno spero di fare una visita a Londra, ad assaggiare le tue pizze. Quando arriva il nuovo forno? Ciao a presto!
Ciao Massimo! I noticed you are using a non-perforated turning peel. I see other pizzaiolos use perforated peels and wonder if it makes a difference. Theoretically, the perforations in the peel allow the steam to escape which would keep the bottom crisper but I wonder if it makes a noticeable difference in practice. I'd love to hear what you think about perforated vs non-perforated turning peels! I have a home pizza oven (roccbox) and I am trying to decide which style of turning peel to get so that I can stop using the launching peel to turn it 😂
Ciao Massimo. I’ve been making New York style pizza in my restaurants for almost 30 years. I recently switched over to a Neapolitan style. And one problem I seem to be having is the bottom of the crust just on the edge is burning while the center of the crust seems to be undercooked. I’ve tried different methods and flowers and still seem to have this problem. Any suggestions?
Hi, interesting video. Is there a difference in the ease of using a pizza peel between a wooden surface and a stainless steel surface? If it is better to use wood, which wood? I saw that they use tables with a Formica coating, is it easier to put the pizza on a Formica table? thanks for all the information you give in your videos
