And also, the higher the hydration is, the faster it gets stuck on the table. Most often when you used not enough flour/semolina while forming & stretching. Great tips, Massimo! Thanks for sharing them with us.
Recently discovered with high hydration keep the dough “cold/cool” NOT room temp… takes a little more to work with.. but it helps a little with sticking
Amazing Massimo, I thought I was stretching correctly after following your last video. However, this video has really made it clear. I suffer from thin bases so can't wait to try this. Thanks marra
Thk u Massimo , I did the measurements ( 500gr of flour and 300 gr of water ) and after 6 hours rest it stuck in the container and my hands should I put oil in my hands and thk u master .
Educational! Great useful information, as usual with all your Tutorials! Thank you for sharing your Professional Talent. Greetings from Edith , Singapore 🌹🌹🌹
The other element to point out, is if folks aren't using your recipe, they may have too high of a hydration, resulting in a sticky dough. Keep the hydration at 65% or below, and your pizza making will work a lot better.
I did a comparison between Caputo Navola at 59% & Caputo Pizzeria at 62% hydration. The Nuvola was still very sticky at 59 % hydration , compared to Pizzeria at 62%. Each flour absorbes water differently depending on the mill and the grain used... Very correct!
@@alge3399 that's interesting because typically the higher protein flours require more water, and the Nuvola is higher than the Pizzeria. Pizzeria (Caputo Blue) is typically what I use.
Good idea, maybe going for “show off” pizza toppings. The basic ones we're all know already. Maybe to impress your family, next date or enjoy with good friends.
Maestro,grandes videos y gusto en saludarle…consulta ¿Para estirar la masa cuando hace frío ,cómo lo hace ? …Ya que la masa tiende a resistirse con el frío,ojalá pueda responder…saludos desde Chile 🇨🇱🙋🏻♂️
Ciao Massimo, I don't have the problem with a sticky dough, but what I have (sometimes) is a way too fragile and elastic dough. Like when I lift it up from the counter top, the dough stretches itself until it gets a hole almost. Any idea what is the reason this happens to my dough? Is it over proofing?
@@massimonocerino My hydration is about 63%. It's not too high, isn't it? I know it's little more sticky but gives good puffy crust, what I like so much.
And also, the higher the hydration is, the faster it gets stuck on the table. Most often when you used not enough flour/semolina while forming & stretching.
Great tips, Massimo! Thanks for sharing them with us.
Recently discovered with high hydration keep the dough “cold/cool” NOT room temp… takes a little more to work with.. but it helps a little with sticking
Amazing Massimo, I thought I was stretching correctly after following your last video. However, this video has really made it clear.
I suffer from thin bases so can't wait to try this.
Thanks marra
I have also “overstretched” having the middle paper thin.. sometimes causing it to open.. I believe I was no “pressing” the center firm enough
Thk u Massimo , I did the measurements ( 500gr of flour and 300 gr of water ) and after 6 hours rest it stuck in the container and my hands should I put oil in my hands and thk u master .
Super maestro!
Educational!
Great useful information, as usual with all your Tutorials!
Thank you for sharing your Professional Talent.
Greetings from Edith , Singapore 🌹🌹🌹
Thank you so much for the recap. Very informative and helpful 🍕🍕🍕
Awesome Tips Chef. Thanks for the great video.
Very good instruction...thank you!
Massimo, you are grat man, thank you. Your advice helps me with my pizza business. Top Man
🙏🙏🙏🍕👍
👑✨👍 Nice solid advice as always.
The other element to point out, is if folks aren't using your recipe, they may have too high of a hydration, resulting in a sticky dough. Keep the hydration at 65% or below, and your pizza making will work a lot better.
I did a comparison between Caputo Navola at 59% & Caputo Pizzeria at 62% hydration. The Nuvola was still very sticky at 59 % hydration , compared to Pizzeria at 62%. Each flour absorbes water differently depending on the mill and the grain used...
Very correct!
@@alge3399 that's interesting because typically the higher protein flours require more water, and the Nuvola is higher than the Pizzeria. Pizzeria (Caputo Blue) is typically what I use.
@braddixon3338 exactly that's what I thought. Must be the wheat combination they use. The Nuvola dough
Expanded more than the pizzarea dough did also.
👍
Can you make a video about pizza toppings?
Good idea, maybe going for “show off” pizza toppings. The basic ones we're all know already. Maybe to impress your family, next date or enjoy with good friends.
Maestro,grandes videos y gusto en saludarle…consulta ¿Para estirar la masa cuando hace frío ,cómo lo hace ? …Ya que la masa tiende a resistirse con el frío,ojalá pueda responder…saludos desde Chile 🇨🇱🙋🏻♂️
Thanks Massimo
I feel like coming from Australia just to try your pizzas
I always enjoy your videos
Ciao
Ivan
You more than welcome
What hydration are you using for the wood fired oven? What hydration would you recommend for the home oven?
I do 60% all depends how you prefer your pizzas
Hey Massimo, greetings from Germany!
🙏🍕🍕👍
Hi Massimo, what kind of wood do you use on your stretch table ? Is It MDF? Tks
Beechwood and hash
Teacher Massimo
Does pizza dough have a baking side?
Not necessarily
Ciao Massimo, I don't have the problem with a sticky dough, but what I have (sometimes) is a way too fragile and elastic dough. Like when I lift it up from the counter top, the dough stretches itself until it gets a hole almost. Any idea what is the reason this happens to my dough? Is it over proofing?
Could be overwhelming dough and get so fragile
@@massimonocerino My hydration is about 63%. It's not too high, isn't it? I know it's little more sticky but gives good puffy crust, what I like so much.
Thank u, what software do you use to manage the business
I don't use any software
@@massimonocerino how u keep track of the sales and ingredients used?
@JRChavesZA I do have only card reader
@@massimonocerino thank you, it you can, please make a video to teach how to price and Market
What do you add to the tomato sauce? Thanks
Salt
Mass could you help me understand what pizza hydration correspond to please. I'm still learning. Many thanks
Give example. 60% hydro
1kg flour =600ml water
@@massimonocerino oh I see. Many thanks
So 80% will be 1kg flour and 800ml water?
@@jahdalennie9908 correct
Maestro Massimo
L'impasto della pizza ha un lato di cottura ?
No
What weight are your pizza balls Massimo?
209/210 grams
How many grams are one of your pizzas if you don’t mind me asking
200 grams
you have mention your dough balls are 200 grams what diameter are you stretching too
10 inches