Great tips!!! I love all these tips especially the one to remove all the flour from the dough before launching the pizza which is my problem and the flour burns on the stone and stinks up my pizza and the pizza is not edible. Thank you!
Can one video be a bit more technical? Which mozzarella do you recommend for use in Europe, salt, flour, yeast, olive oil? What is the best gas pizza oven for a small food truck business? What direct dough methods do you recommend for a food truck?
My pizzas look just like "The Bad 1" but it is still crunchy and delicious. Making your own pizza dough and balls is Not really practical unless you own a shop. I buy my ready made pizza balls from my local ALDI'S. It is quite good. I buy many when I shop there. Sometimes they are still frozen and great for the freezer.
Have a nice day. Do you roll out the dough with semolina? If you roll it with semolina, doesn't the semolina sticking to the bottom of the dough harden the dough? Thank you very much. Good luck.:)
Please reply. Because, I also live in a European country. I worked as a pizza maker for 2 years. But recently I started coughing due to flour dust. I rolled out the dough with semolina like you, but this time the customers found the dough too hard. I'm helpless right now. I love my job. I work with passion, just like you. But now I am looking for a job again. It would make me very happy if you read it and write a recommendation. Kind regards. Thank you very much.
Massimo good evening to u dear , why is my pizza burns or getting hard in home oven on pizza stone , though I did 6 hours proofing , and way u did , thk u
Question: is the flour on the table semolina and is it different from the pizza dough flour? (it looks more yellow than the pizza dough). Also, how many customers want gluten free pizza, and what kind of flour do you use for gluten free dough and is it more difficult to make the dough and cook it? Thanks as always!
Thanks for the valuable tips about getting all the semolina off, keeping hands level while stretching, not using cold dough balls, and how to gently place the pizza on the oven floor.
Great tips!!! I love all these tips especially the one to remove all the flour from the dough before launching the pizza which is my problem and the flour burns on the stone and stinks up my pizza and the pizza is not edible. Thank you!
You do an excellent job explaining detailes- 100x's thumbs up!
Thank you Massimo! You are a true gem! Come to Florida! We like Great pizza too. Happy New Year!
🙏🙏👍
Love the videos! Thanks.
Happy New Year, hope you had a good start so far and looking forward to your great videos in 2024 👍
Happy New Year and God bless Massimo! Love your videos. Looks very cold in London. Nice warm pizza oven is perfect to keep warm! Grazie. 🎉
🙏🔥🍕
Even the “no good” one looks delicious! Happy new year Massimo 😊
🙏🔥🍕👍😀
Happy new year Massimo. Thx for your channel!
Massimo, I'd still eat both 😁
Can one video be a bit more technical? Which mozzarella do you recommend for use in Europe, salt, flour, yeast, olive oil?
What is the best gas pizza oven for a small food truck business? What direct dough methods do you recommend for a food truck?
All the best for the new year look forward to many more pizza vids
Happy new year sir! New subscriber here 👋 🍕 😋
😀🤗👍🔥🙏🍕❤️
Thank you. My pizza is not like yours. But it's closer than ever and far better than any takeaway I know. I love some lessons.
Happy new year!
Great job ❤
nice
Hi Massimo, what are the black spots in the dough?
Wholemeal flour
Can you provide a recipe with direct methods for a business using wholemeal flour?
Thanks
My pizzas look just like "The Bad 1" but it is still crunchy and delicious. Making your own pizza
dough and balls is Not really practical unless you own a shop. I buy my ready made pizza balls
from my local ALDI'S. It is quite good. I buy many when I shop there. Sometimes they are still frozen
and great for the freezer.
What are the black specks in the dough? (Around 1:20 mark)
Pepper?
Whole wheat flour
What's in your pizza dough that gives it black specks?
Whole wheat flour
@@massimonocerino Gotcha! What brand? Thanks
@@bcshay integrale caputo
Have a nice day. Do you roll out the dough with semolina? If you roll it with semolina, doesn't the semolina sticking to the bottom of the dough harden the dough? Thank you very much. Good luck.:)
Please reply. Because, I also live in a European country. I worked as a pizza maker for 2 years. But recently I started coughing due to flour dust. I rolled out the dough with semolina like you, but this time the customers found the dough too hard. I'm helpless right now. I love my job. I work with passion, just like you. But now I am looking for a job again. It would make me very happy if you read it and write a recommendation. Kind regards. Thank you very much.
Try rice flour instead
nice wood fire
What kind of Basil you use?
Italian
Massimo good evening to u dear , why is my pizza burns or getting hard in home oven on pizza stone , though I did 6 hours proofing , and way u did , thk u
Just because your home oven it's not really powerful for baking pizzas reccomend a portable oven
And take very long to cook so pizzas becomes very dry try to add more water on your dough
Buon anno Nocerino
what temp you bake pizza at chef?
380/400 degrees
Gracias@@massimonocerino
Once again. Good morning ❤
Question: is the flour on the table semolina and is it different from the pizza dough flour? (it looks more yellow than the pizza dough). Also, how many customers want gluten free pizza, and what kind of flour do you use for gluten free dough and is it more difficult to make the dough and cook it? Thanks as always!
Yes it's semolina for straching. Flour for gluten free I use caputo
Hi Massimo, thanks for ur video u teach me a lot. May I know how to order the wood pizza oven like ur used.
Thanks for the valuable tips about getting all the semolina off, keeping hands level while stretching, not using cold dough balls, and how to gently place the pizza on the oven floor.
Awesome Tips, thank you Maestro !
You make me hungry
Are you in London Massimo? Wich Market?
Tuesday south Kensington imperial college Wendays Swiss cottages Saturday parliament hill hamsted heath Sunday Queens Park
Hello Massimo Sir 🙏love from India ❤️i love your pizza 🍕 i want to learn more from you 🙏
👍🔥🍕🙏❤️
Viva viva Massimo el rey de la 🍕
🍕🔥🙏😀👍❤️
What temp is good before stretching the ball and what is your normal deck temps?
It's difficult to say because outside temperature can be different mostly important it's making sure the dough has good perfect size before baking
Şefim ben Antalya'dan Türkiye'den selam pizzacı olarak calişiyorum seni seviyorum
Hi , fantastic video , thank you so much for your video today . May I wish you and your family a very happy new year indeed . Keep on cooking .
🙏🍕❤️
Thank you. What is worse undproofed pizza dough or overproofed pizza dough?
The Pizza Deity Speaks Truth!!!
Grazie Massimo ❣️🍕❣️
❤️👍🙏🔥🍕