I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
@@Iby00 600ml water, 1kg tipo 00 farina, 15g salt, 2-3g fresh yeast. Let grow 2h, portion to about 200-250g pizza balls, let mature for 24h. that's it. Show me the hard part.
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️ Your subscriber from Philippines 😊.
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
In this video it was hard to keep track of how the 'top' of the dough will end up before going into the oven. Would it be possible to redo this video to show this? Thanks.
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
The trick to stretching pizza dough is to act as if your not stretching it apart but moving it away from itself. And i cannot stress this enough semolina, you don’t need much just enough to coat the base of your dough as it is stretched to avoid it sticking to your bench or paddle, if it does stick and you are unable to get any semolina underneath speed is the key to lifting it and placing it in the oven and im talking aggressive and intentful speed.
I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
Young(ish) person here. I avoid fast food and prefer cooking. It's a skill not alot of people have anymore.
tbf once u have dough that streches as well as this, this is the easy part. getting the dough to stretch like this and not rip is the hard bit
@@Iby00 600ml water, 1kg tipo 00 farina, 15g salt, 2-3g fresh yeast. Let grow 2h, portion to about 200-250g pizza balls, let mature for 24h.
that's it. Show me the hard part.
Best pizza stretching I have ever seen. Thanks.😊
Just what I needed for my first time pizza from scratch today!
You seem like a great teacher, I would love the opportunity to learn from you.
The simplest and most understandable stretching tutorial on TH-cam.
Thank you sir.
He did it actually wrong 😅 the top side off the pizza dough needs to always to stay at the end off the stretching on top. Not like here 🥲
Great tutorial sir! I’m getting a dough mixer and I think I’m crazy about making my own pizza dough now. Better than dominoes fosho!
God bless you, Sir. You took my pizza game one step higher. Great advice! Thank you
I didn't know i needed this tutorial because i always failed to shape the pizza dough. Thank you 🙌
Massimo made it look easy because stretching like this is! Massimo gives the best pizza making instruction on the internet.
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
your experience might help me. I am planning to make my own pizza. my question is, how do I make my dough elasticy like this this one?
Thanks chef amazing
Thanks for the tip, sir. This stretch technique worked very well. Great share!
Bravo Massimo!!! Thank you for sharing! It worked!
I have a hard time shaping all times of bread, I'm going to try this one next time I do pizza. Thanks!
Thanks! I have never been able to figure out how to stretch like that
A great pizza every time.
Great easy method! Thanks!
Bless your very spirit for the video.
Just installed a new pizza fire brick wood oven. Thanks for the video
I finally got it. Thank you sir.
Thank you for sharing!
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️
Your subscriber from Philippines 😊.
Don't worry I will make for you
nice advice
Awesome tip! 🤯
Thank you so much❤ chef❤
Very much clear..thank u so much❤
I love pizza station at my job its fun asf
Too easy you are the king.
❤❤❤nice👏👏
Massimo, you make it look so easy! What is the hydration of your daily pizza dough?
60/63
What kind of flour is this? Thank you so much.
Perfection. Thankyou
Making pizza with the kids, I will try this.
Thanks
I made pizza today but aw man saw this late so made a square one, anyhow next time ⏲️
I needed this yesterday when I made pizza and tore my dough trying to stretch it
love it
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
With 70% hydro it's more soft and need to be more gentle also the stretching it's much easier
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
Bravooo,you are no.1👃🙂tnx
I may be able to do this technique
Ty!!
How long do you let it proof? Low hydration dough gives me trouble as its harder to stretch.
The voice in my head got more Italian as I read the caption
Bravissimo
Excellent
can I do this with store bought dough?
Mr. Massimo if I may ask, what kind of flour must be use to achieve that kind of pizza dough Sir? Your reply is highly appreciated. Thank you 🙏
00 flour ot type 0 flour
@@massimonocerino is it a Bread flour or all purpose flour? What brand too?
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
hi Massimo, is it possible to shape dough into a disc and freeze it in the fridge for baking few days later?
Yes you can
Nice👍but when i try this its just gonna tear apart
Try slow
Hi! Do you use poolish or biga? How long you let rest? Always outside of fridge?
Sourdough only and room temperature
A good teacher
Very nice! How heavy are your pizza balls?
220
When I get to the stage two stretch the dough in the middle starts developing holes. Where am I going wrong with my dough? Thank you!
Defenetly not the right stretching or very high idro or ovenproof most likely not right stretching
@@massimonocerino Thank you, I was thinking I didn't have the dough mix right
Why does mine shrink back each time I stretch it? Seems too elastic
W 350 flour
Thank you kindly! How thick should the dough be?
Around half cm
Am interested and i wish to come and learn it
I like it’s Job
thank you
In this video it was hard to keep track of how the 'top' of the dough will end up before going into the oven. Would it be possible to redo this video to show this? Thanks.
Check the original video on my channel
Nah, but i have a question, i press the crust, since it doesn't has cheese and sauce it naturally rises... what do you think about that?
Depending how you like the crust thin or thick if you like super thin crust it's ok
Depends what flour u use and how long it has fermented or it will just contract.
Great
Exellent😊
Beautiful
Is the dough warm or cold?
bit warm
Garize miller ❤❤❤❤
thank u
Sardegna ❤
maestro
What flour is this ?
00 flour
About how many grams of dough is that?
200 gr
Bravo🎉🎉🎉
My dough doesnt do that 😂
Sometimes,when I tried get back to home,I just put a pizza into my microwave
😊
Any recipe???@@massimonocerino
❤❤❤❤❤❤❤❤❤👌👌👌👌🙏🙏🙏
"But hes not wearing gloveessss" waaaah
I not a doctor
You have to have good fermented Pizza dough to stretch it like this , otherwise you would not be able to do it
Sardinian flag on the can ❤️❤️❤️
Like si viste el escudo del Cagliari
FORZQ CAGLIARI ❤️💙
🥰🥰
My internet dyi wing chung skill applied... 😮... destroyed dough.. I have the domino number ready😢😢
I need your help?
Why is my pizza dough tearing when I try to shape it like you did here?
2 reasons can be. Wrong flour or not enough rest
@@massimonocerino thank you for your response 👍. I will try with a different flour.
My pizza never streaches so easily. I use bread flour and i follow a nepolitana dough recipe.
Wrong flour
@@massimonocerino what flour? Don't say 00. I know most pizzas aren't made with 00 and they stretch just fine..
0:0
This not flour. It’s semola. 😉
Semolina or semola it's all inclusive all family flours
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
Joe Rogan?
The brother 😁
I want to work job
Thank you.
Lascia perdere come si stende la pizza non è quello il modo di stendere una pizza
Si certo Lo sai tu
@@massimonocerino th-cam.com/video/Mdq0eUhnUHI/w-d-xo.htmlsi=Dy7vPVj1vokGDify
The trick to stretching pizza dough is to act as if your not stretching it apart but moving it away from itself. And i cannot stress this enough semolina, you don’t need much just enough to coat the base of your dough as it is stretched to avoid it sticking to your bench or paddle, if it does stick and you are unable to get any semolina underneath speed is the key to lifting it and placing it in the oven and im talking aggressive and intentful speed.
E FORZA CAGLIARI SEMPRE ❤️💙
🏋🏋🏋👍👍🇬🇪
Çek.cevir,çek çevir teşekkürler 🎉❤
What flour is this ?
Type 00