Why my Pizza its not elastic and makes holes, Full Answer , tips and Remedy
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- Опубликовано: 23 май 2023
- What is the "W" (double v) of a flour? The W of a flour is the parameter that determines the strength and elasticity of a flour; more precisely, it measures the ability of flour to create elastic doughs that allow it to retain more air.
The cause lies in the lack of gluten present in the dough. If the gluten mesh is weak, the mixture will tend to shrink and break, making it difficult to spread. Therefore, it will not be possible to obtain a dough that is elastic enough and easy to work with.
How to make the dough more elastic?
How to make dough more elastic? Keep adding the flour and incorporating air. This operation is what is called "mechanical leavening": little by little, by continuing both to knead and to sprinkle with flour, the dough will take on consistency, becoming elastic, resistant but soft. 
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Your bad dough is still better than my best dough.
Massima is so good he can't mess up even when he tries to.
Love the video. I just started making dough at home a couple days ago and i didn't let the dough get to room temperature and also I'm using all purpose flour. Can't wait to get some real pizza flour to make some good pizza.
Streaming dal vivo mentre si lavora un maestro di un giorno per favore
And your t-shirt... memories of Thailand. I'm a Indonesian kinda guy myself, my wife being Indonesian. I miss it so much and looking forward to getting back later this year.
Peccato che parli in inglese. Comunque ti seguo sempre . Bravo
I wish that I could make a bad dough as good as you. Your very helpful thanks
Same situation with older dough, it fell apart when peeling it into my oven. Will never use old dough again! What a mess that made ohhhhhhh! Love your nosy neighbor lol
Perfect. It's exactly what I wanted to know.
Thank you so much chef 😊
You helping a lot! Bravo !
Thanks very much for sharing that information.
Extremely helpful my friend. 🍕🍕🍕
Very good movie, respect for you.
Thanks!
thanks so much!!!!:))))
BTW I appreciate the time and material you used In your videos. ❤
Exelente massimo saludos desde Costa Rica
gracias Amigos!!!!!!!!!!!
God bless you massimo absolute legend the original way making pizza bravo
🙏🙏🙏🙏
Thank you, maestro.
I made my first pizza using 20% whole meal flour in my dough. I also used my home made starter for the first time but I think the mistake I made was over 48 hours and the gluten collapse like you said. There is a lot to learn here ❤❤❤
Very nice instructions. I was wondering do use use cold fermentation or room temp? 24 hrs thank you for all your help!
Only room temperature
@@massimonocerino thank you!!
Bravo Massimo Forza casteddu
Sempre 😀🖐👍🍕
Serie A
Grazie. How long do you recommend to ferment the dough? I give 24 hrs. How long do you give? Thanks
24 hours
What is your recommended hydration for 24hr fermentation?
If its room temperature 60% refrigerated 65%
Which flour do you use? I've been using Caputo Blue, with a direct dough maybe 8 or 9 hours old. I've seen some clowns who are pizaiolos on youtube saying you can use any flour.... I fell into that trap the first time I tried making dough at home. After learning more, I now use the right flour and my results are great.
I use nuvola caputo or pizzuti flour
@@massimonocerino yeah ive found nuvola caputo to be the best out of the several ive tried, great videos, keep them coming. I would love to open a pizza stall of some sort in the future.
Very interesting thanks, I have a question. If I keep the dough in the fridge (because I am in Thailand 😆), how many days I could keep it there before start having problem/issues during stretching? Thanks 🙏
No more than 48 hours ideally it's best result it's at 24 hours. Love Thailand where you live?
@@massimonocerino We are in Hua Hin, Prachuap Khiri Khan province.
@@dontysk I come to visit next year 🙏🍕
Please read and help me. I live in Lithuania. my dough is not like yours. When I want to make dough with 10 kilograms of flour, how much salt, olive oil, yeast and water do I need to add. Please help me. Thank you very much.
What flour are you use brother?
FarPizza - S ROSSA
Soft wheat flour type 00*
W 390 P/L 0.60
Ideal for processing up to 16 hours of leavening at room temperature and 72 hours in the refrigerator. I use classic fresh yeast as yeast. Thank you very much.
@@giantas ruclips.net/video/FGomiIlwgbA/видео.html&ab_channel=MassimoNocerinoPizzaMassimo
I am in the US and I keep looking for flour with high W, but cannot find it.
Check Canadian manitoba flour
What brand and type of flour do you recommend?
not very matter the Brand, many flours are good depending of specs of flour, i use Caputo, Pizzuti and many more
Any 00 12%+ protein is a good start. Test locally available flours. They vary slightly by region and you can adjust your recipe as needed.
You pinched that hole shut so quick. I had a hole in the dough last night giving me problems.
May I ask your pizza massimo address? I would love to come and try! that looks so tasty!
I do different locations wendays Swiss cottages Saturday parliament hill Sunday Queens Park Farmers market all of them
Insegni a distanza? O non vieni in Italia? Voglio imparare questo mestiere
Faccio I corsi a londra
massimo, your videos have helped me more with making pizza than ANY other pizza channel no matter whom it may be. however. HOW do you do the twirl with the pizza? i can not do it! or let alone let it keep spinning. much harder than twirling a baskettball on the finger.
ruclips.net/video/GuYOOfUxeT0/видео.html&ab_channel=MassimoNocerinoPizzaMassimo