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!
Thanks Massimo! Learned a lot! My dough is ok, i had a good fermentation and a crunchy crust. Stretching was also ok but scooping was a problem. Now i see i have to use more semolina while stretching. Thanks again! Take care!
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
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'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.
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 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.
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
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
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!!
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
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?
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!
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 😂
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 ;-)
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!
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
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!
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! 🇮🇹
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
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!
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
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?
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 Massimo. Could you tell me the hydration of your dough? I put each doughball in its own oiled container & into the fridge with lid and mine looks nothing like your dough... mine is really thin in the middle area just using fingertips to stretch it out and it often tears--my dough never pulls back; maybe I need more flour... or a lower hydration? I put it into a pie tin that has a mix of semolina and 00, then onto the back of a heavy pizza pan with more of the flour mix. then it often fails to get onto the peel.
@@massimonocerino It's a metal peel with no holes. Hydration is around 67%. Yesterday I didn't have enough flour under the dough and tore trying to get it on the peel. Today, I had no problems jiggling the dough every step--backside of metal pizza tray, after every ingredient was added, then same jiggling with peel. I did the lift crust and blow some flour under it too. Thanks.
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?
hi..I noticed that you keep the fire wood at the back of the oven,normally all the videos I have seen keep the fire at the side of the oven..please can you explain me this ...
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!
This chef is amazing. He explains the complex techniques in a very simplistic way. Thank you chef
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!
Thanks Massimo! Learned a lot! My dough is ok, i had a good fermentation and a crunchy crust. Stretching was also ok but scooping was a problem. Now i see i have to use more semolina while stretching. Thanks again! Take care!
Thank you Chef. That was one of your best instructional videos on the finger/hand motions when stetching pizza dough. Much appreciateed!
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
Best all around demonstration I've seen so far - and I have seen A LOT of pizza videos.
Practice makes perfect - I'm not quite at the "perfect" stage yet, but Massimo's tips and videos have been so helpful. I'll get there in the end!!
Thank you so much for making time for a one to one lesson. My pizza stretching has improved greatly. Thank you again 🍕🍕🍕
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.
What a great vidio very informative your getting much better on teaching the pizza art remember I always give u thumbs up
You explain everything really clearly. Thank you for taking the time to share your skill and expertise with us.
Thanks for the tips,I enjoyed your presentation😊
Another excellent video, Massimo. Simple tips that make all the difference. All the best.
Chef Massimo you are truly of a master in your craft! thank you for teaching so much!
Very helpful Massimo and thank you(!) for taking the time to help us make better pies!
I could watch you make pizza all day with a big smile. Thank you for your help!!
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 train at the Pizza Academy, but I live in Southern California. The channel is the next best thing. Thanks a million Chef.
Me too
So Cal
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 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.
Great tips chef. Thanks for showing us again.
You are the Best Massimo 😃
Love your videos.
I'm learning a lot from ur presentations.
Thank You
Thank you !!!!
Grazie Maestro !
I am excited to try your techniques next pizza night
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,
thanks so much Thomas. your Pizza Busyness looks great. specialy. the Pizzas best of luck guys !!!!
@@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
@@samyz9980 send email to maxinocerino@gmail. Com.
Excellent overview of technique!
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
😀🍕🙏🙏🙏👍
Educational!!
Great Tutorial, ... as they are with all your professional tips and skills.
Thank you for sharing.
Greetings from Singapore 🌹🌹🌹
Edith
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 so much, im starting my own pizzeria and I learned everything from you 🎉
I very much appreciate
Beautifully explained
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!
Thanks for this great video im learning so much from you .
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!!
Im currently a pizza cook at a college. Thanks for the video
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
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?
Thank you for sharing your knowledge!
You are
awesome. So informative!! Keep up the great work.
Thanks for the awsome tips.
As usual, magnificent !
Really awesome, pizza is really a form of art, even in Italy a good pizza is not easy to find
Thanks for the comment :)
Agree!
Fantastico Massimo, obrigado pelo teu trabalho
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!
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 😂
The turning Pell not makes any difference
Thank you so much chef for the tips specially in stretching the dough, i did a little bit better in stretching 😊😊😊 God bless and more videos😊😊😊
👍🙏🙏
very good video
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 ;-)
many thanks !!!!!:)))
As always very helpful, thankyou Massimo 🍕
very appriciate Peter !!!:
Superb!!!
Great and useful video like always. Thanks a lot
thanks Ginko!!!
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!
Yes only semolina for straching
Great video!
You are very skilled. 😮👌 🍕 What is the recipe for the pizza dough? Or maybe it's a secret? 😊
Brilliant thank you
Very informative.
What size is that pizza peel?
Thank you
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
Defenetly any wood table works well. Pizza peel gimetal better or best work for pizzas scooping
@@massimonocerino Thanks for all the info
Great video, thanks
Superb
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!
grazie mi fa molto piacere!!!:)). il forno arriva tra poco :)))))
The best in TH-cam thanks
Great video Massimo. Have you made a video on how to make scrocchiarella from start to finish?
Would love to learn the method.
Great video! What is the dough hydration and how many hours were proofing before the stretch? Thanks.
60%
You are a true master!
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! 🇮🇹
Not really big difference
You are a master! And you make me hungry every tima
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
My mozzarella fior di latte it's 10 mm cubes
Dry version
Molto utile, grazie!
at 2:30 very good explanation
Great job man, you are an artist
Thank you for explaining
Maestro does it matter which side i put my and toppings on pizza
grazie mille Massimo. Uso un forna a gas (Ooni), a che temperatura devo cuocere la pizza?
Tra 380/400
Great video, Can I ask what type/make of Semolina you use?
Rimacinata
Brilliant!
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!
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
Hi Chef, Can you teach us how to make Pizza in Home Oven?. Not everyone has Wood Fired Oven :(
Thank you Massimo.. your dough is beautiful, how can i make my dough more elastic and strong like yours?
Use flour higher in gluten
@@massimonocerino is mantioba ok or too strong?
@@memyselfandtravel3804 ok
Great tech
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?
Rimacinata semolina
What type of wood 🪵 do you use?
What temperature is recommended?
Beechwood and hash. 380/ 400 degrees
@@massimonocerino thank you 🙏
Really great content. Can you make a video on how to make and maintain sourdough yeast? Thx 🙏
Yes I do have a video about how to make sourdough starter
You are master Massimo 🍕
Wood cutting board helped me
Thank you Massimo 🍕
thanks Lee !! also thanks to support me on your facebook Page. Wood Fired Oven Projects, Pizza Dough Recipes, And Cooking
Complimenti, ti rispetto molto
Hello Massimo!
What is your preferred hydration percentage for your dough?
63%
Nota dez 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏
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?
I think the problem should be wrong temperature of your oven.try to increase slightly the temperature
What flour do you use to push out the dough? Semolina?
Yes
Bravo massimo
Hi Massimo. Could you tell me the hydration of your dough? I put each doughball in its own oiled container & into the fridge with lid and mine looks nothing like your dough... mine is really thin in the middle area just using fingertips to stretch it out and it often tears--my dough never pulls back; maybe I need more flour... or a lower hydration? I put it into a pie tin that has a mix of semolina and 00, then onto the back of a heavy pizza pan with more of the flour mix. then it often fails to get onto the peel.
60% hydro. 200 gr pizzas balls. Also what time of pizzas pell are you using I guess it's no gimetal
@@massimonocerino It's a metal peel with no holes. Hydration is around 67%. Yesterday I didn't have enough flour under the dough and tore trying to get it on the peel. Today, I had no problems jiggling the dough every step--backside of metal pizza tray, after every ingredient was added, then same jiggling with peel. I did the lift crust and blow some flour under it too. Thanks.
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?
300 degrees minimum on the base. If get to hot just give soak your brush with water and kwik swipe the base for few seconds
Also wish to receive a proper lesson from you on stretching pitty im in Australia
thanks so much Laine !!!!!!!!!
what kind of mozzarella do you use? the one we have in the supermarket is quite wet which makes your pizza stick to to counter and pizza peel
Mozzarella blocks
Hi Massimo, can you tel me what kind of wood table top you have used and what dimension are you using ?
Use 2 tables one it's bamboo and one it's pine 1.20 cm x70 cm
Hi Massimo,How sharp should the edge of my launching peel be.Mine is quite thick.Should I sand it down a little.
Yes very sharp
Hi Massimo, can I ask you how you do your tomato sauce do you take out the seeds ?
No I don't remove the seeds
hi..I noticed that you keep the fire wood at the back of the oven,normally all the videos I have seen keep the fire at the side of the oven..please can you explain me this ...
The reason I put the fire at the back is the oven was very small and was more practical to work now I got big oven and I put the fireplace on the side