Hi gran Maestro Could you make a video with the theme: IS THE PIZZA DOUGH READY TO BAKE ? Showing underproofed, ready and overproofed. And about the poke test. Congratulations
Does the dough stay the next day? How many pieces are being sold? If it's not a secret, I built my oven myself, and the oven and the trailer, all with my own hands, watched your videos and decided to take such a step. I recently saw a video where you described the history of the very beginning of your business. I do it the same way, everything is small, all the money goes to development. in 1 month, it turned out to get customers, and it's great!
Massimo hello! What percentage of water do you use in the dough? It is elastic and smooth! Do you use the refrigerator for work? The temperature outside is increasing, my dough is too soft in the afternoon, how do you deal with it? I add more salt and oil to increase the fermentation time.
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Wow! I was expecting to see a super hot oven cook it in 28 seconds, I had no idea you could make a pie in so little time. Bravo!
Exactly what I thought haha
Exactly, I thought the oven is super hot, and it only takes this time for baking.
Every master work seems easy.
The benefits of having a proper pizza oven
And the pizza still looks amazing
Hi gran Maestro
Could you make a video with the theme:
IS THE PIZZA DOUGH READY TO BAKE ?
Showing underproofed, ready and overproofed.
And about the poke test.
Congratulations
Does the dough stay the next day? How many pieces are being sold? If it's not a secret, I built my oven myself, and the oven and the trailer, all with my own hands, watched your videos and decided to take such a step. I recently saw a video where you described the history of the very beginning of your business. I do it the same way, everything is small, all the money goes to development. in 1 month, it turned out to get customers, and it's great!
The dough you can use next day
Hi, Where are you located in London? Thank you
Wendsday Swiss Cottage Saturday parliament hill Sunday queen park
Massimo hello! What percentage of water do you use in the dough? It is elastic and smooth! Do you use the refrigerator for work? The temperature outside is increasing, my dough is too soft in the afternoon, how do you deal with it? I add more salt and oil to increase the fermentation time.
60%
If you do room temperature dough make sure to make the dough slightly harder
highly impressive!
Spectacular video sooo clear nice Camera.
Spectacular!!! 🎉😮
I think you can do faster 😅
2 mins or it's free 😅
Hehe. I want a free one cos he lied about the 28seconds.
@@adburn1066 28 sec to put in oven
I wish I was quick as you
💪💪
Bravo
🏎️💨
Good job but you shaved a couple of seconds by not stretching it on the peel before putting it in the oven.
Its no rules about anyone has different techniques
Boss, I want to share some things of my life with you😢😢


More basil please....
🪴🪴🪴🪴🪴🪴🪴🪴