Grazie mille Massimo❤ Sono Filippine e ho imparato molto da te e ho fatto la mia prima pizza seguendo il tuo video tutorial. I am one of your new subscribers. Greetings here from Italy. Grazie ancora, you deserved a lot of views and subscribers. Sei molto bravo! 😊👏🏻👏🏻👏🏻
Really good advice! I had this issue a few weeks ago at an event. I didn’t think about using a roller. I just had to reball and wait a couple of hours for them to relax enough to use. Nice vid!
Welcome to the world of dough management. Many variables are involved in determining dough management, such as: weather temperature, humidity, amount of yeast or sourdough used, expected amount of sales, etc. Add on to this: Are you looking to have one, two, or three day fermentation. All of these factors have to be considered before making dough. It's not easy but as Massimo shows, with experience, the results are one that your customers will enjoy
Yet another great - and for me a timely - video from Massimo. Had this issue just this weekend. Thank you and keep up the great work 👍 By the way, what tomato base do you use for your sauce? I have been using italian chopped tomatoes with a hint of italian herbs added, but haven't yet seen one of your videos where you share what you use (possibly I haven't got to that video yet).
Great Master I have a question about managing the fermentation of pizza dough. When we open the dough, after 8 hours of fermentation at room temperature, using a flour with low W, we have, for example, a “time window” of approximately 1 to 2 hours so that the dough does not start to degrade. Using a flour with a higher W, what would be the “time window” to use the dough? I await your guidance. Thank you.
@slamurai8080 That's a little bit over, my friend. Nearly all aspects of cooking involving any use of plastics, whether it's a plastic spatula or a pizza tray, can cause tiny amounts of plastic. This is the world we live in
Massimo thank you for coming up with the answers to our pizza problems.
As a former business owner I really appreciate & understand this video. Grazie Massimo.
Grazie mille Massimo❤ Sono Filippine e ho imparato molto da te e ho fatto la mia prima pizza seguendo il tuo video tutorial. I am one of your new subscribers. Greetings here from Italy. Grazie ancora, you deserved a lot of views and subscribers. Sei molto bravo! 😊👏🏻👏🏻👏🏻
🍕👍❤️🙏🏻
You always give great and useful information. Thank you for teaching!
Another fantastic video Massimo, appreciate gou making them when so busy at market. Top man ✌️
Very much appreciate your videos. Many thanks.
Really good advice! I had this issue a few weeks ago at an event. I didn’t think about using a roller. I just had to reball and wait a couple of hours for them to relax enough to use. Nice vid!
For me, everything was beautiful! ☺
Great advice as always sir! Thank you!
I realise its probably no good for commercial, but reballing works very well for me.
Welcome to the world of dough management.
Many variables are involved in determining dough management, such as: weather temperature, humidity, amount of yeast or sourdough used, expected amount of sales, etc.
Add on to this: Are you looking to have one, two, or three day fermentation.
All of these factors have to be considered before making dough.
It's not easy but as Massimo shows, with experience, the results are one that your customers will enjoy
Hello bro nice to see you again
I'm watching your video per day
I love your pizza baking❤
wow...learned what a roman style pizza is. Thank you!
Grazie dei consigli! Mi ci trovo spesso in questa situazione 😅
Yet another great - and for me a timely - video from Massimo. Had this issue just this weekend. Thank you and keep up the great work 👍
By the way, what tomato base do you use for your sauce? I have been using italian chopped tomatoes with a hint of italian herbs added, but haven't yet seen one of your videos where you share what you use (possibly I haven't got to that video yet).
The boss 👏👏
Great Master
I have a question about managing the fermentation of pizza dough.
When we open the dough, after 8 hours of fermentation at room temperature, using a flour with low W, we have, for example, a “time window” of approximately 1 to 2 hours so that the dough does not start to degrade.
Using a flour with a higher W, what would be the “time window” to use the dough?
I await your guidance.
Thank you.
Yes correct ideally Higher W it’s better for up 48 hours
@@massimonocerino Muito obrigado
Ah, the focaccia bread is always another tasty option
❤Excellent ❤
Grazie Massimo ❣️🍕❣️
hello master massimo thanks for the help! can you also make a new york style pizza? thanks master! appreciate
Could you save the overproofed pizzas and use them the next day as a type of preferment for the next batch?Possibile o no?
No really avoid that you may end up in very difficult situations
I want to ask one question wich categery of your chennel cooking or people and vlogs?
Please answer 🙏
Sorry i don’t understand very well your comment 🙏🏻
@@massimonocerino your youtube chennel categery? Vloging or cooking?
Thanks for the info! .... but that metal scraper against the plastic container puts microplastic in your dough.
He puts flour to slide better,it don't scrape nothing.
@slamurai8080 That's a little bit over, my friend. Nearly all aspects of cooking involving any use of plastics, whether it's a plastic spatula or a pizza tray, can cause tiny amounts of plastic. This is the world we live in
@@DavidTaylorGo.Go.Go. 🤡
@@andreibarbu6385 🤡
@DeppenradarAnd, your comment is unnecessary isn't it ?
Hi what type and brand of flour you use?
Caputo Nuvola super
@@massimonocerino that's exactly what I've used!😄 Great quality of flour for pizza👍🏻😃👍🏻🍕
Hw much gram is each dough ball?
220 gr
@@massimonocerino what recipe do you follow and how long to rest?
Isn't an overproved pizzadough also very sour in taste?
Not really
did you ever have to resort to roman style dough and did any customers ever complain
My customer actually likes not really big crust