I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
@@Iby00 600ml water, 1kg tipo 00 farina, 15g salt, 2-3g fresh yeast. Let grow 2h, portion to about 200-250g pizza balls, let mature for 24h. that's it. Show me the hard part.
Welp, unfortunately that is true for my generation, I’m 13 years old. If it makes you feel better, I just finished making myself a beautiful pizza that I handmade made myself from scratch. I even made the dough. Unfortunately, your comment is very true, this generation doesn’t know how to fetch for themselves but I know I don’t wanna be like that.
I just made a really good dough. But stretching the pizza was my problem its like youtube wanted me to watch your video it was the first one when i opened the app. Thank you for the great tutorial
@@borhenbensassi6028 absolutely. Just worked on forming my dough balls a bit better and that ended up being a crucial part. Made it so I didn’t have to use as much flower so no burnt bottoms.
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
@@imahmudYou basically have to try different hydration ratios on your flour. Some flours work better with more water and some with less. You have to make a tiny amount of dough and basically troubleshoot it, make different samples with different water ratios and see which one stretches and which one tears as you attempt to stretch it. Ethan Chlebowski has an EXCELLENT video on this in his RUclips channel. His channel is named after him and the video title is “What type of flour makes the best pizza?”….it will take your pizza game to the next level and you’ll never eat fast food pizza again.
Thanks so much for this technique, I’d been really struggling to stretch my dough resulting in my bases simply being wrong. I’ve just tried this and boom! First time… perfect. It’s transformed my bases and was really easy to do.
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️ Your subscriber from Philippines 😊.
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
If I’m using a conventional oven, would putting the pizza directly on a metal tray help it crisp better than if I used foil? Would putting parchment paper on top of a trap be good for that as well?
One thing a lot of home cooks get wrong with pizza dough - do not fight your dough. If it won't stretch any more and springs back, just walk away for a few minutes. Dough needs time to relax. You cannot win a fight with a tight dough, because science. Just like in this video restaurants have stacks and stacks of very relaxed dough ready to stretch
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
I made pizza yesterday, and the doe rose nice nice. Like three or four times the original size. It stretched out fine. But the pizza still came out a little too dense……why why why ? Can anyone help me here?
I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
Young(ish) person here. I avoid fast food and prefer cooking. It's a skill not alot of people have anymore.
tbf once u have dough that streches as well as this, this is the easy part. getting the dough to stretch like this and not rip is the hard bit
@@Iby00 600ml water, 1kg tipo 00 farina, 15g salt, 2-3g fresh yeast. Let grow 2h, portion to about 200-250g pizza balls, let mature for 24h.
that's it. Show me the hard part.
@@Iby00if dough is tearing gluten is not built enough just let it rest a little more and dont over knead
Welp, unfortunately that is true for my generation, I’m 13 years old. If it makes you feel better, I just finished making myself a beautiful pizza that I handmade made myself from scratch. I even made the dough. Unfortunately, your comment is very true, this generation doesn’t know how to fetch for themselves but I know I don’t wanna be like that.
Just what I needed for my first time pizza from scratch today!
God bless you, Sir. You took my pizza game one step higher. Great advice! Thank you
I just made a really good dough. But stretching the pizza was my problem its like youtube wanted me to watch your video it was the first one when i opened the app. Thank you for the great tutorial
Same here. I ended up with an abomination on Sunday with my first attempt 😂
Sometimes I think they can read our minds through vibrations and frequencies that we give off 😀🤯
@@thejman23 practice does make perfect my 7 attempt at doing napolitan pizza ana man the last one was just incredible compared to the last 6 ofc haha
How did it go!?
@@borhenbensassi6028 absolutely. Just worked on forming my dough balls a bit better and that ended up being a crucial part. Made it so I didn’t have to use as much flower so no burnt bottoms.
I didn't know i needed this tutorial because i always failed to shape the pizza dough. Thank you 🙌
Best pizza stretching I have ever seen. Thanks.😊
Great teacher, thank you sir. 👍🏾💯🔥 I'm learning today.
The simplest and most understandable stretching tutorial on RUclips.
Thank you sir.
He did it actually wrong 😅 the top side off the pizza dough needs to always to stay at the end off the stretching on top. Not like here 🥲
?
You seem like a great teacher, I would love the opportunity to learn from you.
Thanks for the tip, sir. This stretch technique worked very well. Great share!
THANK YOU MY FRIEND, YOU'VE EDUCATED THE MASSES!!🇺🇲❤️✌️
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
your experience might help me. I am planning to make my own pizza. my question is, how do I make my dough elasticy like this this one?
@@imahmudYou basically have to try different hydration ratios on your flour. Some flours work better with more water and some with less. You have to make a tiny amount of dough and basically troubleshoot it, make different samples with different water ratios and see which one stretches and which one tears as you attempt to stretch it. Ethan Chlebowski has an EXCELLENT video on this in his RUclips channel. His channel is named after him and the video title is “What type of flour makes the best pizza?”….it will take your pizza game to the next level and you’ll never eat fast food pizza again.
Great tutorial sir! I’m getting a dough mixer and I think I’m crazy about making my own pizza dough now. Better than dominoes fosho!
Thanks for showing your great technique 😊
Massimo made it look easy because stretching like this is! Massimo gives the best pizza making instruction on the internet.
Bravo Massimo!!! Thank you for sharing! It worked!
Thanks so much for this technique, I’d been really struggling to stretch my dough resulting in my bases simply being wrong. I’ve just tried this and boom! First time… perfect. It’s transformed my bases and was really easy to do.
GRAZIE MAESTRO!!!🙏🙏🙏
What kind of flour is this? Thank you so much.
I finally got it. Thank you sir.
very nice video..
used corn meal to stretch?
Semolina
@@massimonocerino thanks !!
Thank you so much❤ chef❤
En que harina lo estás amasando ya para dar forma? Parece harina de maíz.
Semolina
Perdón por la insistencia, de Molina de trigo o maíz?
@ trigo
Thanks! I have never been able to figure out how to stretch like that
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️
Your subscriber from Philippines 😊.
Don't worry I will make for you
I have a hard time shaping all times of bread, I'm going to try this one next time I do pizza. Thanks!
Gracias Gracias! You're so wonderful n so patient! Bless you! "Isa"
Mr. Massimo if I may ask, what kind of flour must be use to achieve that kind of pizza dough Sir? Your reply is highly appreciated. Thank you 🙏
00 flour ot type 0 flour
@@massimonocerino is it a Bread flour or all purpose flour? What brand too?
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
Jazakallah Khiar..
Thanks chef amazing
Keep them coming.
Great easy method! Thanks!
Bless your very spirit for the video.
When will you do an American Tour ?
Just installed a new pizza fire brick wood oven. Thanks for the video
What percentage of poolish would you recommend in the dough? 30%, 40% ,50%
I don’t use poolish I do sourdough
When I get to the stage two stretch the dough in the middle starts developing holes. Where am I going wrong with my dough? Thank you!
Defenetly not the right stretching or very high idro or ovenproof most likely not right stretching
@@massimonocerino Thank you, I was thinking I didn't have the dough mix right
If I’m using a conventional oven, would putting the pizza directly on a metal tray help it crisp better than if I used foil? Would putting parchment paper on top of a trap be good for that as well?
Parchment paper is ideal
What is the stuff on the table. Corn meal ? Or flour?
Semolina
Awesome tip! 🤯
This is good to know thank you I love pizza omg
Massimo, you make it look so easy! What is the hydration of your daily pizza dough?
60/63
What type of Flour do you use ? Because here in Mexico we have just the regular wheat flour high strength with 12 % protein
Type 0 flour or Manitoba
Thank you for sharing!
Extremely professional stretching
Very nice quick version i approve despite i know you can do this so so so so much nicer. Props to this begginier version
Hi! Do you use poolish or biga? How long you let rest? Always outside of fridge?
Sourdough only and room temperature
Thank you kindly! How thick should the dough be?
Around half cm
Am here for the accent... 😂 😂
Why does mine shrink back each time I stretch it? Seems too elastic
W 350 flour
One thing a lot of home cooks get wrong with pizza dough - do not fight your dough. If it won't stretch any more and springs back, just walk away for a few minutes. Dough needs time to relax. You cannot win a fight with a tight dough, because science. Just like in this video restaurants have stacks and stacks of very relaxed dough ready to stretch
You need give a more time to your dough to make double it
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
With 70% hydro it's more soft and need to be more gentle also the stretching it's much easier
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
hi Massimo, is it possible to shape dough into a disc and freeze it in the fridge for baking few days later?
Yes you can
A great pizza every time.
Depends what flour u use and how long it has fermented or it will just contract.
Instructions unclear, i now have four small pizzas
How long do you let it proof? Low hydration dough gives me trouble as its harder to stretch.
Very nice! How heavy are your pizza balls?
220
Very much clear..thank u so much❤
Very handy video.
Is the dough warm or cold?
bit warm
Too easy you are the king.
nice advice
can I do this with store bought dough?
Very nice bro
Thanks
I love pizza station at my job its fun asf
Thank u ❤
Grazie!😊
Gracias!❤
How much gramm 1 pizza "ball"?
220 gr
Where's this specific dough recipe?
I do have recipes on my channel
What flour is he using?
What flour is this ?
Type 00
Süpersin usta 🤙istanbuldan saygılar
Great 👌🧡
I made pizza yesterday, and the doe rose nice nice. Like three or four times the original size.
It stretched out fine.
But the pizza still came out a little too dense……why why why ?
Can anyone help me here?
Reduce the temperature
@@massimonocerino :
Grazie della risposta.
reduce the temperature of the oven?
It was at 400 Fahrenheit.
@@ginoasci degree
We need the dough recipe!!
Grazie Massimo.
Thanks, I will try it,
Making pizza with the kids, I will try this.
Thanks
Veri nice tehnik
Thanks chef
Perfection. Thankyou
Nah, but i have a question, i press the crust, since it doesn't has cheese and sauce it naturally rises... what do you think about that?
Depending how you like the crust thin or thick if you like super thin crust it's ok
A good teacher
What Flour when stretching
Semolina
I made pizza today but aw man saw this late so made a square one, anyhow next time ⏲️
Bravooo,you are no.1👃🙂tnx
Very good.
Make a video on pizza dough
I do have many videos about making dough
Okk thanks @@massimonocerino
❤❤❤nice👏👏
How do i make the dough
Many recipes on my channel
I may be able to do this technique
About how many grams of dough is that?
200 gr
This video needs to be another 10 seconds longer
I have the full version on my channel
Grandeee Sardo, forza Cagliari
Yeah, mine always resembles the shape of different countries
Nice👍but when i try this its just gonna tear apart
Try slow
the problem is that most ppl never ever gets a dough like that because they dont use the correct flour.
Am interested and i wish to come and learn it