Ahhh, the perfect video. Everybody sort of just assumes you know how to do this, but when you're new, it is tricky. I have the pizza paddle working ok, but the rotator is still a struggle, I just can't get it to rotate in place like you do. I'll review your lesson here next time before running my oven (in 2 days) and then practice with my pizzas. Thanks for putting out a great instructional video that the others have missed!
Another useful video. Thanks. I like the way the video is done "live". One take except for the cut when the customer showed up -- and the interactions with the public are natural and real. I feel like I'm an apprentice learning from the master. I think it is time for me to finally get a turning peel. I've been making do with "spinners" which are like claws that grab and rotate the pizza, but they leave holes in the cornicione sometimes and cause the dough to bunch up if the pizza is not set before trying to turn it. The way I'd summarize the technique in the video is: slide under the pizza at the eight o' clock position on the pizza (twelve o'clock being the point nearest the fire), and the goal is to get the two o'clock edge of the peel under the center of the pizza. Then move the peel counter-clockwise following an imaginary circle. That's not an exact description but it is a starting point for me to think about how to do it.
Hello from America 👋🤠🇺🇲 Tyler Anzalone here and I've got a question I own a wood-fired brick-oven food truck. When I make my dough at night, I let it sit for 2 hours covered with a damp towel. I cut it, ball it, and put it into my fridge. Many times I check my dough in the morning and see water inside my dough tray. I'm wondering why my dough is sweating, and if that is normal? Thank you very much Maestro 😎👍🍕
The master at work! Great demonstration thank you. I especially appreciated you showing the turn of the pizza outside of the oven. I’ve been putting my turning peel under the pizza from the front, not the side. Again, thank you for this valuable tip. 😊
Thank you very much from Australia from a horticulturist and beekeeper. I just want to thank you for the effort and time you have put into these vids, you inspire many people explore to explore this craft, a good pizza presented with kindness and knowledge is a beautiful thing. To share food is one of the most important and rewarding things in life.
Massimo, another great video. Thank you! I've been looking at the GI Metal pizza peels and rotators. I believe your dough balls are 250grams. If I wanted to go up to 270 grams, Neapolitan style which size pizza peel would you recommend? 12x12 or 13x13? Azzura line, do you think there is any benefit stepping up to evoluzione? Appreciate your help as always!.
People if you guys want to make pizza, there will be instructions and he will show you how to do it! And also with dough, it really comes with practice so anyone can do it! Don't give up and stay strong! And keep fighting! 💯
Hi Massimo, Where do you buy your MOLINI PIZZUTI - Farina Pizza VESUVIO flour in London, as I only see 25KG bags online and I only want like a 5KG bag?
Tnx, Great simple instruction! Greetings from The Netherlands.
Th Massimo agen amazing ❤
i just saw your post on facebook chef ❤️🍕
thank you for sharing
Ahhh, the perfect video. Everybody sort of just assumes you know how to do this, but when you're new, it is tricky. I have the pizza paddle working ok, but the rotator is still a struggle, I just can't get it to rotate in place like you do. I'll review your lesson here next time before running my oven (in 2 days) and then practice with my pizzas. Thanks for putting out a great instructional video that the others have missed!
its happy to see you master❤
Thank you for your time and advice
Excellent
My Teacher good day ! I from Vietnam
Thank u Massimo. Always clear guidance no sugarcoating u the best🎉
Nice one, Maestro! You make it look so easy.
Thank you for the video!
Maestro ... thank you, exellent instruction
Perfect technique. Thanks!
Perfect tips ,thank you 🔥🔥🔥
Another useful video. Thanks.
I like the way the video is done "live". One take except for the cut when the customer showed up -- and the interactions with the public are natural and real. I feel like I'm an apprentice learning from the master.
I think it is time for me to finally get a turning peel. I've been making do with "spinners" which are like claws that grab and rotate the pizza, but they leave holes in the cornicione sometimes and cause the dough to bunch up if the pizza is not set before trying to turn it.
The way I'd summarize the technique in the video is: slide under the pizza at the eight o' clock position on the pizza (twelve o'clock being the point nearest the fire), and the goal is to get the two o'clock edge of the peel under the center of the pizza. Then move the peel counter-clockwise following an imaginary circle.
That's not an exact description but it is a starting point for me to think about how to do it.
Hello from America 👋🤠🇺🇲 Tyler Anzalone here and I've got a question
I own a wood-fired brick-oven food truck. When I make my dough at night, I let it sit for 2 hours covered with a damp towel. I cut it, ball it, and put it into my fridge.
Many times I check my dough in the morning and see water inside my dough tray. I'm wondering why my dough is sweating, and if that is normal?
Thank you very much Maestro 😎👍🍕
Hi yes it's normal condescension of the dough specially in the winter times .No worries it's normal .try to dry the moisture if you can
@@massimonocerino Thank you for the response. 🤠🙏
Ah, now I see how the rotator works. Very good!
The master at work! Great demonstration thank you. I especially appreciated you showing the turn of the pizza outside of the oven. I’ve been putting my turning peel under the pizza from the front, not the side. Again, thank you for this valuable tip. 😊
Thank you very much from Australia from a horticulturist and beekeeper. I just want to thank you for the effort and time you have put into these vids, you inspire many people explore to explore this craft, a good pizza presented with kindness and knowledge is a beautiful thing. To share food is one of the most important and rewarding things in life.
Massimo, another great video. Thank you! I've been looking at the GI Metal pizza peels and rotators. I believe your dough balls are 250grams. If I wanted to go up to 270 grams, Neapolitan style which size pizza peel would you recommend? 12x12 or 13x13? Azzura line, do you think there is any benefit stepping up to evoluzione? Appreciate your help as always!.
Thanks for the comments. My pizzas are 200 gr each. I the size I reccomend 33 cm.azzura
Who eats pizza used for videos ?
My staff 🍕👍😆
Hello Massimo.
Where are you from?
I want to learn to make pizza like you, how much does it cost?
Regards.
Cristian.
Hoxton N16NP
@@massimonocerino I don't live in England, do you have some online courses? Where you explain, fermentation, how do you make the dough, etc?
Cristian.
@@odens2 sorry not at the moment, :(
So great to meet you and get to try your Margherita today!!
Was great to meet you today 🍕
People if you guys want to make pizza, there will be instructions and he will show you how to do it! And also with dough, it really comes with practice so anyone can do it! Don't give up and stay strong! And keep fighting! 💯
Hi Massimo, Where do you buy your MOLINI PIZZUTI - Farina Pizza VESUVIO flour in London, as I only see 25KG bags online and I only want like a 5KG bag?
Prestige Italian food
How long can I leave unrefrigerated dough out in temperature not hoter then 23 deg cel your answer much appreciated
No more than 24 hours