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.
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.❤
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 😊.
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 😊🍕🍕🍕
@@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.
In this video it was hard to keep track of how the 'top' of the dough will end up before going into the oven. Would it be possible to redo this video to show this? Thanks.
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
The trick to stretching pizza dough is to act as if your not stretching it apart but moving it away from itself. And i cannot stress this enough semolina, you don’t need much just enough to coat the base of your dough as it is stretched to avoid it sticking to your bench or paddle, if it does stick and you are unable to get any semolina underneath speed is the key to lifting it and placing it in the oven and im talking aggressive and intentful speed.
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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.
Thanks chef amazing
Just what I needed for my first time pizza from scratch today!
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!
Best pizza stretching I have ever seen. Thanks.😊
You seem like a great teacher, I would love the opportunity to learn from you.
Massimo made it look easy because stretching like this is! Massimo gives the best pizza making instruction on the internet.
God bless you, Sir. You took my pizza game one step higher. Great advice! Thank you
I didn't know i needed this tutorial because i always failed to shape the pizza dough. Thank you 🙌
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?
Bravo Massimo!!! Thank you for sharing! It worked!
Awesome tip! 🤯
Thank you for sharing!
Thanks for the tip, sir. This stretch technique worked very well. Great share!
Just installed a new pizza fire brick wood oven. Thanks for the video
I have a hard time shaping all times of bread, I'm going to try this one next time I do pizza. Thanks!
Bless your very spirit for the video.
Thank you so much❤ chef❤
nice advice
❤❤❤nice👏👏
I finally got it. Thank you sir.
Thanks! I have never been able to figure out how to stretch like that
Great easy method! Thanks!
A great pizza every time.
Massimo, you make it look so easy! What is the hydration of your daily pizza dough?
60/63
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
Very much clear..thank u so much❤
What kind of flour is this? Thank you so much.
I made pizza today but aw man saw this late so made a square one, anyhow next time ⏲️
Perfection. Thankyou
love it
I love pizza station at my job its fun asf
I needed this yesterday when I made pizza and tore my dough trying to stretch it
Too easy you are the king.
I may be able to do this technique
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 😊🍕🍕🍕
How long do you let it proof? Low hydration dough gives me trouble as its harder to stretch.
Ty!!
Excellent
Making pizza with the kids, I will try this.
Thanks
Bravooo,you are no.1👃🙂tnx
A good teacher
I like it’s Job
The voice in my head got more Italian as I read the caption
Garize miller ❤❤❤❤
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.
Sardegna ❤
Depends what flour u use and how long it has fermented or it will just contract.
thank u
can I do this with store bought dough?
Exellent😊
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
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
Hi! Do you use poolish or biga? How long you let rest? Always outside of fridge?
Sourdough only and room temperature
Great
Beautiful
Am interested and i wish to come and learn it
Why does mine shrink back each time I stretch it? Seems too elastic
W 350 flour
Very nice! How heavy are your pizza balls?
220
You have to have good fermented Pizza dough to stretch it like this , otherwise you would not be able to do it
Thank you kindly! How thick should the dough be?
Around half cm
In this video it was hard to keep track of how the 'top' of the dough will end up before going into the oven. Would it be possible to redo this video to show this? Thanks.
Check the original video on my channel
❤❤❤❤❤❤❤❤❤👌👌👌👌🙏🙏🙏
Like si viste el escudo del Cagliari
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
My dough doesnt do that 😂
maestro
FORZQ CAGLIARI ❤️💙
Bravo🎉🎉🎉
Sardinian flag on the can ❤️❤️❤️
Is the dough warm or cold?
bit warm
"But hes not wearing gloveessss" waaaah
I not a doctor
Sometimes,when I tried get back to home,I just put a pizza into my microwave
😊
Any recipe???@@massimonocerino
My internet dyi wing chung skill applied... 😮... destroyed dough.. I have the domino number ready😢😢
Why is my pizza dough tearing when I try to shape it like you did here?
2 reasons can be. Wrong flour or not enough rest
@@massimonocerino thank you for your response 👍. I will try with a different flour.
🥰🥰
About how many grams of dough is that?
200 gr
I need your help?
0:0
My pizza never streaches so easily. I use bread flour and i follow a nepolitana dough recipe.
Wrong flour
@@massimonocerino what flour? Don't say 00. I know most pizzas aren't made with 00 and they stretch just fine..
This not flour. It’s semola. 😉
Semolina or semola it's all inclusive all family flours
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
Joe Rogan?
The brother 😁
The trick to stretching pizza dough is to act as if your not stretching it apart but moving it away from itself. And i cannot stress this enough semolina, you don’t need much just enough to coat the base of your dough as it is stretched to avoid it sticking to your bench or paddle, if it does stick and you are unable to get any semolina underneath speed is the key to lifting it and placing it in the oven and im talking aggressive and intentful speed.
Thank you.
I want to work job
Lascia perdere come si stende la pizza non è quello il modo di stendere una pizza
Si certo Lo sai tu
@@massimonocerino ruclips.net/video/Mdq0eUhnUHI/видео.htmlsi=Dy7vPVj1vokGDify
E FORZA CAGLIARI SEMPRE ❤️💙
🏋🏋🏋👍👍🇬🇪
Çek.cevir,çek çevir teşekkürler 🎉❤