Only way to develop this skill to a minimum standard level is 50+ pounds of flour and 10x mediocre crusts.. Fortunately everyone can afford flour, water and yeast if they are available.
I’ve watched two videos now. I think these are brilliant. The guys not big headed or showing off. Very rare to see someone pass the knowledge on so freely. Thank you as this came at the right time. Why does mine shrink back when I try this please can someone help. 🙏
You are probably messing up with the dough before stretching it! Let the dough rest at room temperature well covered before stretching! For a couple of hours! And do NOT knead it again or anything! Stretch it as is! The same would happen to me! The dough can’t get air and the more you touch it the more it will resist! Hope it helps! 😉
1:53 removing the flour is super important. Otherwise the loose flour will burn on the stone and turn your pizza bitter. Took me a while to figure that out. The slapping technique does more than stretch the dough; it gets rid of any loose flour.
Amazing video , it helped me a lot ❤ I just started as a pizza cook and I'm having a bit of problems with the speed , this way I can just get faster and faster . Amazing demonstration
Thank you, Massimo for the tutorial. I watched your video on making the dough too. I’m going to try your recipe and technique 🙂 but I know it will take lots of practice to just get it to a decent stage for the family. Great videos!
At the Start i really thought the stretching lookes really simple and than he just spins the dough in the air and perfectly slaps it against the table. Nice Video.
Such a nice and gentle guy. It has been a long time since I first saw your videos. The channel is much bigger now, congrats buddy, I´m happy and cheering for you! I just came to find some recipes and tips. It has been a long time that I wish to get into the pizza business, a small one, and I think that this time it's gonna happen. Viva Napoli!!! Viva bravíssimo Massimo!!!
hmm, similar to the way i was taught at a pizza school, but simpler overall for the stretch. That slap is a tough step from my personal experience though, I just need more practice. Thanks for taking the time to make this great video.
Thank you for this video! I have watched quite a few videos ... this is the clearest. How many grams is the pizza dough? The counter-clockwise ... is that to stretch it more or is that just a preference? Thank you again!
I Enjoy enormously seeing your Tutorials! Simple, and encouraging ! BEST ways to learn the science of making Pizza. To a healthy flavoursome Pizza is a process. Time and the rest are the essential factors to healthy fermented dough! No buts! With your professional Tutorials we can learn and apply best! Thank you for sharing! Greetings from Singapore!🇸🇬🌷 Edith, a happy subscriber!
This video good from beginners students 👍👍👍👏👏👏good chef.then i am Subash I'm India tamilnadu and I'm also worked Italian pizza restaurant for toscano in India... I like more then your pizza recipes . Thank you chef . And one more thing i want your landmark so where are you from chef? And you have any pizza shop? Thank you chef
Hi Massimo, thanks for taking the time to demonstrate this for us. I will definitely try to learn your technique as I love making doughs. Been a while since I've made pizza dough. Also where are you situated? I would love to try one of your pizzas. Thanks and stay blessed :)
Hola Massimo ,como estás!... sigo tus vídeos y estoy impresionado con la facilidad con que manejas el boyo para armar la pizza.. por ahora no puedo viajar para probar tus pizzas.. pero me conformaría con saber cuál es tu receta para preparar la masa.. gracias desde Argentina. ( Norberto)
Hello mr massimo finally i found your youtube channel. I like your style on how to make pizza and also your oven 😊 it looks good 👍. Keep making videos. Thanks and God Bless😊😊😊
Nice flag of Sardinia on the background! I know it's not the most relevant comment, but it was the first thing that caught my attention! And of course masterful cooking and demonstration as always!
Thanks for the video. Looking forward to applying this technique making my dough. Can you let me know how much / weight of each dough ball for different size pizzas? I have subscribed and will watch your other videos. Would like to learn how you make your dough.
Thanks for this awesome video. When you stretch using semolina flour it must leave some flour on the dough. Does this semolina taste odd after the cook?
Excellent video. I wish my stretching worked like this....This is like the pet videos online where the Vet gives the pet a shot and it's no problem......then it goes horribly wrong when you try to do it
Hi Massimo .... Thank you very much for taking time to teach us such awesome skills, i was trying to learn this method but none explains it your useful and simple way. thanks a lot.
It’s not so much the stretching,but the right type of flour and mix,not all flour will be this manageable. For the perfect pizza dough,there’s the right formula,consisting of flour,water temperature,mix time,double rising,pre-stretch time. Master the dough,and the stretching will be easy.
Well, I'm kind of winging it. Used .5 cup Semolina, 1.5 cup Semola, and 1 cup AP flour. Yeast, a touch of EVOO, about 1.2 cups lukewarm water, some salt, and sugar...fingers crossed!
Hey massimo - Just started following your channel and love it! I have a question about stretching Neapolitan style dough - what is the ideal temperature of the dough to stretch? Should it be 55F or closer to 68 F room temp? Thanks!
When it looks this easy, you know it’s a long-learned skill.
That is a very accurate way to say it. I fully agree to you.
Only way to develop this skill to a minimum standard level is 50+ pounds of flour and 10x mediocre crusts.. Fortunately everyone can afford flour, water and yeast if they are available.
oh, it looks easy👍 but I'm only an amateur pizza chef, so it's very difficult for me 🤔
Yep. Despite an almost solid semolina underside, my dough only slides about half way onto my peel. Practice, practice, practice.......
Love your authentic, not-overboard, friendly attitude!
Love the simplicity and demonstration along with the outdoor street setting. Well done...and enjoyable to watch!
Thanks so much for the great support
I’ve watched two videos now. I think these are brilliant. The guys not big headed or showing off. Very rare to see someone pass the knowledge on so freely.
Thank you as this came at the right time. Why does mine shrink back when I try this please can someone help. 🙏
You are probably messing up with the dough before stretching it! Let the dough rest at room temperature well covered before stretching! For a couple of hours! And do NOT knead it again or anything! Stretch it as is! The same would happen to me! The dough can’t get air and the more you touch it the more it will resist! Hope it helps! 😉
Thank you for showing us how to stretch the dough.It’s very helpful.
1:53 removing the flour is super important. Otherwise the loose flour will burn on the stone and turn your pizza bitter. Took me a while to figure that out. The slapping technique does more than stretch the dough; it gets rid of any loose flour.
This is by far the best video on stretching a pizza.
Amazing video , it helped me a lot ❤
I just started as a pizza cook and I'm having a bit of problems with the speed , this way I can just get faster and faster . Amazing demonstration
how is it going?
I feel so relaxed watching you stretch the pizza pie dough! So inspiring!❤👍🏼🇺🇸
An invaluable skill for generations. Thank you for making this video.
This technique is so simple and it works. Made the best pizza ever. No more rolling pin.
Thank you, Massimo for the tutorial. I watched your video on making the dough too. I’m going to try your recipe and technique 🙂 but I know it will take lots of practice to just get it to a decent stage for the family. Great videos!
Massimo ty for all u do. I wish you many blessings and abundance of prosperity.
What a beautiful little pizza shop. Looks really cozy! As a hobbyist pizza chef, I wish I had known about this before visiting London.
You make it look easy. I'm learning patience while stretching it out. I'll just keep making pizza till I get it right. Thank god I love za. Thanks.
åt14.
Try learning to do it Neapolitan way, its much faster when you master it. I did.
Best demonstration I’ve seen yet… thank you
At the Start i really thought the stretching lookes really simple and than he just spins the dough in the air and perfectly slaps it against the table. Nice Video.
Greetings from Kosovo to you MAESTRO MASSIMO , thanks for your videos . I appreciate it so much. I bow my hat to you
You look like a very hardworking man. Thanks 🙏
Man! You're a legend! Take a bow! ❤️
Such a nice and gentle guy. It has been a long time since I first saw your videos. The channel is much bigger now, congrats buddy, I´m happy and cheering for you! I just came to find some recipes and tips. It has been a long time that I wish to get into the pizza business, a small one, and I think that this time it's gonna happen. Viva Napoli!!! Viva bravíssimo Massimo!!!
Thank you, very nice method. I've come close but have never been satisfied. I will incorporate your style and report back asap.!! thanks a lot
I have watched probably 15 videos today. This is for sure the best one yet for this beginner! Thank you Massimo!
Thank you for your help! After visiting Italy and enjoying most delicious pizza ever I knew I must learn this skill..
Just started to make pizza at home and this is very helpful.
You teaching is very understand full thank you so much go ahead good luck sir ❤️❤️❤️ from sri lanka 🇱🇰
Great instruction, grazie mille amico mio!
What's the hydration of this dough?
60%
I think that you gave us your experience . that was great from your side he other side must practice to improve his skills . thank you .
Amazing. This is a master of pizza dough.
Excellent sir your technique is superb
hmm, similar to the way i was taught at a pizza school, but simpler overall for the stretch. That slap is a tough step from my personal experience though, I just need more practice. Thanks for taking the time to make this great video.
Thanks, Will keep practicing. Great demo and thanks for sharing.
I really learn a lot about your video. Thank you so much for sharing your talent. God bless you
Good stuff.
Every pizza chef/pizzeria I've worked in has you doing it a different way. Hand position is quite common.
Verramente bravissimo, e anche a spiegare molto calmo e sopratutto ,,Modesto" un grande salluto a te Maestro :)
❤️🍕
Master you are the best 👍👍👍❤️
thank you for this ! i am a junior baker hired as the pizzaman (woman) and this is really helpful :D ♥
🍕👍🙏❤
Thank you so much for sharing your tips and techniques. They are really helpful 🍕🍕🍕
Thank you so very much for your videos. Very good techniques and tips.
Excellent instructions! Thank you!
Excellent sir! Thanks for the video!
Thank you for this video!
I have watched quite a few videos ... this is the clearest.
How many grams is the pizza dough?
The counter-clockwise ... is that to stretch it more or is that just a preference?
Thank you again!
220 gr
I’ve been watching your videos and I’m getting better but you make it all seem very easy 😂
The best I have seen so far
This to me is the hardest part of making a pizza.
He makes it look so easy.
Very fun and easy to understand thank you from quebec
Thanks for sharing you knowledge, your very kind .
Superb technique maestro
Helped me get better at it.
Thankyou , you make it look so easy
I Enjoy enormously seeing your Tutorials!
Simple, and encouraging !
BEST ways to learn the science of making Pizza.
To a healthy flavoursome Pizza is a process.
Time and the rest are the essential factors to healthy fermented dough!
No buts!
With your professional Tutorials we can learn and apply best!
Thank you for sharing!
Greetings from Singapore!🇸🇬🌷
Edith, a happy subscriber!
🙏🙏🙏🍕
You are a master, thank you for teaching!
THANK U FOR UR KNOWLEGE MASSIMO VERY GOOD TEACHER STAY WELL PISANO
Wow, i love to watch how you do this . Thank you very much for this Video
This video good from beginners students 👍👍👍👏👏👏good chef.then i am Subash I'm India tamilnadu and I'm also worked Italian pizza restaurant for toscano in India... I like more then your pizza recipes . Thank you chef . And one more thing i want your landmark so where are you from chef? And you have any pizza shop? Thank you chef
Oh lala new subscribers hare.thank you for sharing your skills master❤️❤️🇵🇭🇵🇭🇵🇭greetings from Philippines
🖐👍🙏🍕
Extremamente fantástico este método de abrir a massa. Saudações do Brasil 🇧🇷 ❤🎉!!!! Parabéns!!!!
Hi Massimo, thanks for taking the time to demonstrate this for us. I will definitely try to learn your technique as I love making doughs. Been a while since I've made pizza dough. Also where are you situated? I would love to try one of your pizzas. Thanks and stay blessed :)
Thanks im in hoxton London
I specially wanna visit only to meet you sir, thx 😊
Hola Massimo ,como estás!... sigo tus vídeos y estoy impresionado con la facilidad con que manejas el boyo para armar la pizza.. por ahora no puedo viajar para probar tus pizzas.. pero me conformaría con saber cuál es tu receta para preparar la masa.. gracias desde Argentina. ( Norberto)
😊👍🙏🍕
Hello mr massimo finally i found your youtube channel. I like your style on how to make pizza and also your oven 😊 it looks good 👍. Keep making videos. Thanks and God Bless😊😊😊
Many thanks Joseph 💥👍🙏🍕
Great video! I'm guessing dough consistency is really important, sometimes its a bit wet and it sticks when I do it.
Nice flag of Sardinia on the background! I know it's not the most relevant comment, but it was the first thing that caught my attention! And of course masterful cooking and demonstration as always!
Very nice and so helpful for beginners
Thanks for the video. Looking forward to applying this technique making my dough. Can you let me know how much / weight of each dough ball for different size pizzas? I have subscribed and will watch your other videos. Would like to learn how you make your dough.
Thanks for the comments. Any pizzas balls are 200 gr
Very helpful ,thank you Sir 🙌🙌🙌🙌
Great skill 😊😊
Great work...you explained this very well.
Thanks for this awesome video. When you stretch using semolina flour it must leave some flour on the dough. Does this semolina taste odd after the cook?
Semolina makes more crunchy taste on the pizza
Excellent video. I wish my stretching worked like this....This is like the pet videos online where the Vet gives the pet a shot and it's no problem......then it goes horribly wrong when you try to do it
Relaxing to watch
very nice video. how do you make your dough, and what is the avg weight of each ball,specifics?
You are an artist of pizza my friend 👍 & now I'm hungry
Great video and demonstration.... just subscribed...... thumbs up man👍
😀🙏🍕
Thanks for kind explanation.
Sir you have done a very good pizza ,,,,, From Kampala Uganda 🇺🇬🙏👍
As always, thank you.
You the best Massimo
Thank you Chef loved the video
Bravo!! Thank you for the amazing tutorial!!
Very informative, thanks for sharing.
Hi Massimo .... Thank you very much for taking time to teach us such awesome skills, i was trying to learn this method but none explains it your useful and simple way. thanks a lot.
Such a perfect video
Great video. Found it really helpful
Thanks so much 🙏
Maestro Massimo👑Grazie!🙏
That was so simple and idiot-proof! Can't wait to make Pizzas👑now!
It’s not so much the stretching,but the right type of flour and mix,not all flour will be this manageable.
For the perfect pizza dough,there’s the right formula,consisting of flour,water temperature,mix time,double rising,pre-stretch time.
Master the dough,and the stretching will be easy.
you're right, thx
You should make a video on it Quercus.
Well, I'm kind of winging it. Used .5 cup Semolina, 1.5 cup Semola, and 1 cup AP flour. Yeast, a touch of EVOO, about 1.2 cups lukewarm water, some salt, and sugar...fingers crossed!
You really amazing bro❤😊
great work ... smart person ... good luck .. go on 👍💪
very nice ... very useful ...
Complimenti.. bel video piacevole
Great video, really well explained, and demonstrated. many thanks ..
Wonderful thanks chef👨🍳👍
Hey massimo - Just started following your channel and love it! I have a question about stretching Neapolitan style dough - what is the ideal temperature of the dough to stretch? Should it be 55F or closer to 68 F room temp? Thanks!
22 / 24 degrees
Thanks, Its helping me to shape
Hi, just watched your video I'm learning how to do this any tips?
New video coming soon about it
Use a good flour and practice a lot
This is the simplest and easiest way yo stretch dough. very well explained and demonstrated.
Thank you Massimo No. 1.
nice, do you share your dough recipe? thank you
God bless you .. and well done . Thanks
Many thanks Hazim :)))
Currently learning how to beat the dough