Thank you! Your videos have gotten me over the learning curve of stretching and working with the peel. My first few pizza's were a disaster! Now, I'm feeling like a pro.
Thanks for another fantastic lesson. Does it truly matter when we flip the dough that we remember which side is up? Most of the times I can tell by the way it looks, but there have been times I've confused myself. I haven't notice much difference after the bake but I've not done a side by side comparison.
can you show in the video which fior di late mozzarella you use, which flours are good for sourdough pizzas without using the fridge, which tomato sauce do you use?
Lately when I cook the pizzas it gets air trapped under the middle and it pushing it upwards, any idea why that's happening? stretching it too thin in the middle? I use 275g for a 12" and started using less toppings. cheers
![ฮักเทื่อสุดท้าย - บอย ศิริชัย [OFFICIAL MV]](http://i.ytimg.com/vi/-1PoPoQ-B-k/mqdefault.jpg)
AH Welcome back Maestro, we missed you !
👍👍🙏🏻🍕
@@massimonocerino We are glad to hear you are busy and that is always good and super glad you are still able to do videos too , we thank you !
Great tutorial, thanks Massimo 💪
Fantastic lesson
great Video yet again....
Hooray, Massimo’s back! Your videos make me want to light up the pizza oven. Then I see the weather forecast.🙁
Can you saw how to prevent all this oil with pepperoni?
Fantastic video! Thanks for sharing the knowledge.
Thank you! Your videos have gotten me over the learning curve of stretching and working with the peel. My first few pizza's were a disaster! Now, I'm feeling like a pro.
Another great video Massimo. You make, making pizza look so easy. Thank you and welcome back!
Educational for all !❤
Looks super!
I learned a lot from your video. Thank you for your video.
Thanks for another fantastic lesson. Does it truly matter when we flip the dough that we remember which side is up? Most of the times I can tell by the way it looks, but there have been times I've confused myself. I haven't notice much difference after the bake but I've not done a side by side comparison.
Thanks for sharing. How long do you generally let the dough rest after taking out of the refrigerator?
My goodness that pizza at the end looks magnificent well done cheers and take care...
Thank you boss!
Welcome back!
Very helpful video. You use a lot of semolina flour - can you suggest a good cheap source to buy it?
Where are you located?
@@massimonocerino London
can you show in the video which fior di late mozzarella you use, which flours are good for sourdough pizzas without using the fridge, which tomato sauce do you use?
Do you know any good websites for customised pizza boxes and buying tables etc thanks!
The pizza box shop
Lately when I cook the pizzas it gets air trapped under the middle and it pushing it upwards, any idea why that's happening? stretching it too thin in the middle? I use 275g for a 12" and started using less toppings. cheers
Business first, and all good to us who wait :)
Not busy for them...Iam waiting my answer...but I forgot
Hello bro.. Any suggestion of my pizza in my video
how many pizza on average do you sell per day? and its possible you can review the 'Effeuno' pizza oven?
Normally around 100 pizzas for days average
How high is the hydration in your pizzas for service?
He mentioned 62%
what temperature is the deck of the oven
380
You could do some much more... England is saturated
Where can we taste your pizzas?
London farmers market
@@massimonocerino Which one? There are several :)
Do you want to open your none-mobile pizza-place sometime?
maybe yes