i actually appreciated the technique for turning the pizza with the peel more than the stretch. kind of funny as the video was about the stretch... I hope your channel continues to grow as you are the best!
The most I struggle to make the consistency of the dough so that it behaves like that without being all wet and sticky. I would believe it's the type of flour that's at fault. My extra flour for working would just get sucked by the dough constantly until the dough is very stiff and lumpy, not willing to spread anymore. Before that all wet and almost ripping apart whenever a part is lifted. These pizzas are beautiful. Just as you'd wish your pizza to be. It's always enjoyable to watch a master at work. I can't imagine how it would be to have a shack and a serious brick oven heated with wood at the corner of the marketplace for fresh pizzas. I'd love to hear some lines in italian in the middle of the process and explaining it in english, italian flowing out during pizza making feels so natural.
Not enough sauce or cheese by me. Maybe you can do a video that explains how you get the crust strong enough that it won't sag when you lift up a slice.
Looks great! I am struggling where to find a spatula like the one you have. Do you have any online links where I can buy? Have checked kitchen supplies and DIY shops but no luck. Thanks Massimo
wonderful stuff Massimo ... I love the explanation and that pizza looked amazing! 😍 Going to try slapping today - wish me luck! I'm thinking if it goes wrong, I can ball it all up and wait 20 mins and try again?
@@massimonocerino Nice one! I will use this too. But I was talking about more of a Garlic Dip like a white creamy type garlic dip? Maybe you don't have that with Pizza there, it's very common in Ireland!
@@massimonocerino I do love butter! I'll try this next time :D I made some nice Pizza's tonight thanks to your videos! Although the Poolish Dough was very hard to work with.... it was too stretchy. So it was hard to shape like a circle. Why does the dough become too stretchy? Or on the other hand.... sometimes the dough is not stretchy enough and it springs back to small size :D The flavour of the dough was great, great texture too... just hard to work with and I don't know why :(
Massimo, I need your help. Everytime I try making pizzas I end up having troubles with the dough : its usually too sticky and it breaks when i stretch. I tried semolina or olive oil when stretching : same results. Last week I tried my new pizza peel and I ended up throwing one pizza which was sticked to it. :'( How to get the right elasticity and make sure it does not stick to the peel or the working surface ? I always watch with great interest your videos, thank you so much for sharing these skills !
Hi mate I'm sorry for you issues on pizza but don't worry I will get better. I do have few videos about stretching and scooping the pizza have a quick look.i will back to you to give more details about improving your skill.or I may make a video for all about this technique 😉
Sir, you keep your diced mozzarella in that place with roon temperature, but not sticky... I do the same way with my anchor mozzarella shredded but those always sticky... What brand mozzarella do you use sir?? Sticky mozzarella when i put it for toppings makes me crazy, and so wasting time for prepare fast order... And one question sir, to faster the proccess for fast order, in the night i baked the dough first in 10 minutes with temperature 175°C and take them into the fridge, then tomorrow morning i take the dough in room temperature, when there's an pizza order, i take the dough and give toppings and bake... Is that okay, sir? Thank you
@@massimonocerino I watched them make me a pizza in New York City, and they put oil and either grated romano or parmesan cheese on the dough first, then the sauce, then the cheese. And maybe a little more oil on top.
35yrs making pizza my boss is from Italy
Never showed me this style of stretching the pizza now I gotta do this.
Grazi mile
👍🍕🙏
I learned so much from your instructive and entertaining videos that cracking the "pizza code" comes nearer! Thanks Massimo!
Thank you Chef for detailing the technique to pizza slapping (way over my head but fun to watch) Your videos always make our days better.
Thank you Chef for detailing the technique to pizza slapping. Thanks for the tutorial, it really helps.
Thank you so much. My friend. Always great tips and great watch 🍕🍕🍕
i actually appreciated the technique for turning the pizza with the peel more than the stretch. kind of funny as the video was about the stretch... I hope your channel continues to grow as you are the best!
Love this technique! Nice work.
Spectacular work of art, thank you for sharing Chef
Thank you my Italian teacher!
Oh wow your dough looks amazing. Love to have the recipie
Thanks for the tutorial, it really helps.
You help me understand ❤
legend!
The most I struggle to make the consistency of the dough so that it behaves like that without being all wet and sticky. I would believe it's the type of flour that's at fault. My extra flour for working would just get sucked by the dough constantly until the dough is very stiff and lumpy, not willing to spread anymore. Before that all wet and almost ripping apart whenever a part is lifted.
These pizzas are beautiful. Just as you'd wish your pizza to be. It's always enjoyable to watch a master at work. I can't imagine how it would be to have a shack and a serious brick oven heated with wood at the corner of the marketplace for fresh pizzas. I'd love to hear some lines in italian in the middle of the process and explaining it in english, italian flowing out during pizza making feels so natural.
Thanks for the great comments 😀👍🍕🍅🙏
Thanks Massimo, great tip 👍🏻, made your chilli oil last week it’s fantastic 🌶👍🏻
Thanks Dan !!! Im so glad !!!!
Chilli oil you say, I'll check this out :D
They Best pizzaiolo!
Very beautiful my dear brother
Thank you master for another pizza video🍕🍕🍕🍕
Many thanks Khash👍🙏🍕
Grazie maestro pizzaiolo, saluti da Sonora, México.
Not enough sauce or cheese by me. Maybe you can do a video that explains how you get the crust strong enough that it won't sag when you lift up a slice.
Looks great! I am struggling where to find a spatula like the one you have. Do you have any online links where I can buy? Have checked kitchen supplies and DIY shops but no luck.
Thanks Massimo
thanks for the comments Dominic, honestly i both my spatula 5 years ago in DIY shop, but if not any luck check G.METAL wedsite
dominic gorham, go to Lowes home improvement in the hardware, all it is is a S/S putty knife. Hope this helps.
wonderful stuff Massimo ... I love the explanation and that pizza looked amazing! 😍
Going to try slapping today - wish me luck! I'm thinking if it goes wrong, I can ball it all up and wait 20 mins and try again?
Thanks mate wish best of luck. It you stretching you pizza younot have no chance to reballing again
Lunch time here in Brazil, great vídeo Massimo. Have a Nice day. Arrivederci!
Grazie Luis , have a great Lunch. Ciao!!!!:))
Grazie maestro pizzaiolo, saluti da Sonora, México.
@@tristanhagakure9675 grazie amico e viva il Mexico 🇲🇽❤
@@massimonocerino Viva la Italia también!! 🇮🇹
Hi Massimo. Does it matter which is the top or bottom of the pizza before toppings and cooking?
No really it's no matters
Great video! Thanks so much. Do you make a Garlic Sauce / Dip for your pizza's? If so do you have a recipe? :D
th-cam.com/video/uFfYeOB8488/w-d-xo.html
Thanks for the comment Zursen!!!:)). and enjoy your garlic oil :)))
@@massimonocerino Nice one! I will use this too. But I was talking about more of a Garlic Dip like a white creamy type garlic dip? Maybe you don't have that with Pizza there, it's very common in Ireland!
@@Zursen you can do the same recipe and add butter sauce that would work better for your sauce and some parsley
@@massimonocerino I do love butter! I'll try this next time :D
I made some nice Pizza's tonight thanks to your videos! Although the Poolish Dough was very hard to work with.... it was too stretchy. So it was hard to shape like a circle. Why does the dough become too stretchy? Or on the other hand.... sometimes the dough is not stretchy enough and it springs back to small size :D
The flavour of the dough was great, great texture too... just hard to work with and I don't know why :(
Hail to the Pizza God 🍕👍
Do you use course or fine ground semolina?
fine
Massimo, I need your help. Everytime I try making pizzas I end up having troubles with the dough : its usually too sticky and it breaks when i stretch. I tried semolina or olive oil when stretching : same results. Last week I tried my new pizza peel and I ended up throwing one pizza which was sticked to it. :'( How to get the right elasticity and make sure it does not stick to the peel or the working surface ?
I always watch with great interest your videos, thank you so much for sharing these skills !
Hi mate I'm sorry for you issues on pizza but don't worry I will get better. I do have few videos about stretching and scooping the pizza have a quick look.i will back to you to give more details about improving your skill.or I may make a video for all about this technique 😉
th-cam.com/video/HGmbDvCSgsw/w-d-xo.html
@@massimonocerino Thank you so much ! I'll watch and practice more.
does anyone know what hydration does massimo use here?
60%
Do you do any lessons for stretching dough?
Yes
@@massimonocerino any more details about classes
Sir, you keep your diced mozzarella in that place with roon temperature, but not sticky... I do the same way with my anchor mozzarella shredded but those always sticky... What brand mozzarella do you use sir?? Sticky mozzarella when i put it for toppings makes me crazy, and so wasting time for prepare fast order...
And one question sir, to faster the proccess for fast order, in the night i baked the dough first in 10 minutes with temperature 175°C and take them into the fridge, then tomorrow morning i take the dough in room temperature, when there's an pizza order, i take the dough and give toppings and bake... Is that okay, sir? Thank you
I use fior di latte mozzarella and I keep the mozzarella out only for service. I don't reccomend shredder mozzarella
@@massimonocerino thank you so much sir, noted, no shredder mozzarella...
Hi Massimo, can you share the dough of the Pizza.?material, qty and process?
1kg 00 flour w 300/350
600 ml could water.
23 gr Sea salt. 50 gr sourdough starter. Or 1 gr dry yest or 2 gr fresh yeast. 10 ml evo oil
@@massimonocerino many thanks , what is the process ..time ...many thanks in advance
@@massimonocerino I watched them make me a pizza in New York City, and they put oil and either grated romano or parmesan cheese on the dough first, then the sauce, then the cheese. And maybe a little more oil on top.
How to stretch.
Problem is i dont have the 00 flour anywhere to buy in my town.
You can use alternative strong flour or manitoba. Which country you are?
@@massimonocerino Serbia we have type 400-500 flour
@@hakica4336 well you can still make a good pizzas 🍕
@@massimonocerino appreciate for answering love your videos
what temp is the pizza at?
350 Celsius
@@massimonocerinoThats 150 F. over what I do pizza at, at home.
@@DavidFuchs 350 Celsius I never see any home oven that can reach that temperature
@@DavidFuchs 350 Celsius it's 660 Fahrenheit
@@DavidFuchs I see other cooks say to use a very high temperature in a home oven, as hot as possible.
Maybe I watch the slapping video at 0.25 speed to get the idea ;-)
I want to meet a gay Italian lover !!! I can live on pizza !!! :) :) :)
You can find one, but it doesn't mean he can make pizza...But hang around the pizza parlors...especially on Arthur Avenue in the Bronx.
Massimo is the top of the pizza always stays the top when you put the toppings after the stretching or the bottom becomes the top🔃???
🍕🙏🙏🙏👍