This video is the best Pizza spinning tutorial I have seen on the Internet. I am currently learning pizza spinning. THANKS This Training. I will practice until I am skilful
One of the only videos I've found explaining the basics and tricks of pizza tossing. I think this is great for people interested in learning! Nice work.
Dude I really appreciate ur giving nature. Ur very charitable w ur knowledge and time. May you receive from universe/God back in big abundance! Let's go 💪🏻
It finally came and damm it is not that easy. I can do all kind of spinning tricks with nunchucks with both hands and it does not help me at all. 😀It helps a bit with a whip, but spinning on fingers will take a lot of practice.
Love it Massimo! Thank you. Can I put in a request for a video on how to tell when sourdough is just right and ready to be cooked after 24hr or 48hr bulk fermentation?
@@doncressco I’ve seen other videos mention a ph meter. Seems like a good tool to have, but certainly not cheap. I have a pretty good sense of when my dough is ready but was wondering if there were other tried and true methods.
He said 58-60% right near the start with double the salt quantity and strong flour. Hard to hear with accent but I could see that making a big difference tbh
Yes!!!! The under the dough spin trick is awesome. I saw it in your older video, and watched in slow motion. over and over until I could copy. It looked impossible, and I couldn't figure out how you did it, but now I can finally do that trick. I'm glad you made this video though for other pizza people to learn from 🕶️🤌🍕
Just so you easily fooled ones know this isnt real dough hea using. No way. If it were real dough his fingers would've tore right through the pizza dough. Fake as can bem
This video is the best Pizza spinning tutorial I have seen on the Internet. I am currently learning pizza spinning. THANKS This Training. I will practice until I am skilful
Gold Medal in the Pizza Olympics! Marvelous.
One of the only videos I've found explaining the basics and tricks of pizza tossing. I think this is great for people interested in learning! Nice work.
🙏🙏🙏🍕🔥👍
Excellent vid. Just started throwing dough recently and this was very helpful. Thanks Massimo!
Dude I really appreciate ur giving nature. Ur very charitable w ur knowledge and time. May you receive from universe/God back in big abundance! Let's go 💪🏻
🍕😀👍🙏🙏
Excellent job on spinning the pizza. It's impressive how you make it look so easy, and it's absolutely not EASY at all.
I was trying to get silicon pizza for some time, I just did not knew the name. Good I came here, thank you man.
It finally came and damm it is not that easy. I can do all kind of spinning tricks with nunchucks with both hands and it does not help me at all. 😀It helps a bit with a whip, but spinning on fingers will take a lot of practice.
Where did you get it from?
I didn't know they had a silicone pizza to practice with. Pretty cool.
Muito obrigado por compartilhar conosco seus truques Mestre Massimo!
Wow chef very nice
fantastic love it
I’ve been waiting for this.
Un giocoliere! Grande! Bravissimo
Good luck for you boss
Ow thank you chef. I've been waiting for this
But i don't know where to buy silicone dough here in france to practice on my own ❤️
Check silicone pizzas on Google
@@massimonocerino yes I was also curious what brand you bought? .. I have DiGomma but it's quite expensive to order in the U.S.
@@Tyler_Thailand I use silicone pizzas from spinning pizza from Czech Republic
Love it Massimo! Thank you. Can I put in a request for a video on how to tell when sourdough is just right and ready to be cooked after 24hr or 48hr bulk fermentation?
One way is via a ph meter. I'm opening up a food truck so ill need one. Ph of 4-4.5 is the sweet spot. But you do it enough n ull get the feel for it.
@@doncressco I’ve seen other videos mention a ph meter. Seems like a good tool to have, but certainly not cheap. I have a pretty good sense of when my dough is ready but was wondering if there were other tried and true methods.
That looks fun!!
Grande massimo! Grazie del video!
Sei un uomo di talento, Massimo 👍
U are the best ❤
Maestro Massimo, which is the perfect hydrition for this pizza dough... Thanks and best regards from México...
He said 58-60% right near the start with double the salt quantity and strong flour. Hard to hear with accent but I could see that making a big difference tbh
58/ 60 %. flour. 350 w or manitoba flour
Thanks Massimo, I watched the video again, I didn't pay attention at first, where my doubts are clarified...
@@nicholasm2239 Thanks mi amigo...
Genius, Rubber dough what will they think up next !
when you bring out the new oven, we want to see it in action!!!
Impressive
Vito Iacopelli must challenge you to a spin off. I love Vito, but I think Massimo would win. 😁
Bravo
Hi chef love from INDIA! can you teach me how to prepare these cilicon dough and real pizza dough for tossing,😉
Silicone pizzas you can get online. Pizza tossing you will learn with practical. I have some videos hire on my channel about pizza tossing
Massimo, are you left-handed or right-handed?
Hi Chef where can i buy this silicone dough?
On line silicone pizzas
chef can I have one of those pizza silicon we dont have it here in the Philippines
You can get online silicone pizzas
What is the grams of that pizza dough ball?
200 grams
How to buy the slicone pizza to practice ?
On line search silicone pizzas free style
🙂
😮😮😮😮😮😮😮😮😮😮😮😮
My wife would kill me if i spin my pizza
Yes!!!!
The under the dough spin trick is awesome. I saw it in your older video, and watched in slow motion. over and over until I could copy.
It looked impossible, and I couldn't figure out how you did it, but now I can finally do that trick.
I'm glad you made this video though for other pizza people to learn from 🕶️🤌🍕
Just so you easily fooled ones know this isnt real dough hea using. No way. If it were real dough his fingers would've tore right through the pizza dough. Fake as can bem
In this video I do use in the first part a silicone pizzas but at the end I use real dough watch the video till the end