I love your pizza style and you've changed my pizza game! You are the only guy that's similar to Vito Iacopelli, but you're more rustic with the mother yeast. Probably from similar regions of Italy. I like to use my sourdough starter and you helped me. Thank you, sir. You and Vito need to Collaborate! Vito needs to pay it forward to help you build subscribers. 😁
Just what I needed to know. I had the same issues last week with my dough bouncing back. Now I know I didn’t let it rest long enough and didn’t wait for it to double in size. Thanks
My first Neopolitan Pizza came out OK. Some bounce back, one small bubble and the color could have been better. The crust was crunchy and light the sauce and cheese above average. A definite work in progress. Thanks for all your tips, Chef. I will keep working.
I let my dough proof overnight in the fridge and let it rest and come back to room temperature before stretching and it still stretched back over and over again 😭 I make my own bread flour using unbleached all purpose flour and vital wheat gluten so I’m wondering if maybe I used too much of the gluten.
Thanks! I'm having a battle with my dough springing back. I use a stand mixer to mix and knead. Now I think I'm overdoing it. Maybe just use it to incorporate the ingredients then finish by hand?
Many restaurant offer pizza doesn’t know anything about it；not sufficient time to rest, spinning or stretch the cold dough, some of them offer 12” of pizza but make 200g of dough ball, I don’t know why those restaurants are even bother of make pizza if they are too busy to take care of it and call themselves “authentic” or “fine dining “🧐
Great to hear you are moving to London, hope it all goes well. I have 1 question about dough, I want my pizza to have more of a crunch (I have Pizza Oven). I only use Flour/Water/Salt/Yeast. 65% Hydration. Do I need to add oil to make the crust a bit more crunchy and soft in the middle, or do you have any tips?
@@massimonocerino I use semolina and make very good pizza dough! It's just a small extra crunch on the outside I want. What % oil should I use? I really want to perfect this
I'm using a spiral mixer with three speeds my mix time is about 25 minutes.. 62% hydration my flour is Caputo cuoco my dough balls are about 220g.. no matter what I do it is very difficult for me to stretch my dough and always pulls back.. any tips chef?
Your Kitchen is too cold. Dough does not warm up enough to be stretched. Try put dough into metal bowl and then put it in a bowl that has hot water in the base.
Didn’t know about the over mixing…many thanks 👍🏻
I love your pizza style and you've changed my pizza game! You are the only guy that's similar to Vito Iacopelli, but you're more rustic with the mother yeast. Probably from similar regions of Italy. I like to use my sourdough starter and you helped me. Thank you, sir. You and Vito need to Collaborate! Vito needs to pay it forward to help you build subscribers. 😁
Vito clowns around too much. It drives me nuts.😂
@@bitburg40 Yeah, but he's trying to entertain his viewers, so it gives me a chuckle. 😁
@@xmas4203 I know but it still drives me nuts.😂
Thank You for informative videos!
Just what I needed to know. I had the same issues last week with my dough bouncing back. Now I know I didn’t let it rest long enough and didn’t wait for it to double in size. Thanks
Ciao Massimo, you are a true Pizza Master... what you share with us is truly awesome. Grazie mille
My first Neopolitan Pizza came out OK. Some bounce back, one small bubble and the color could have been better. The crust was crunchy and light the sauce and cheese above average. A definite work in progress. Thanks for all your tips, Chef. I will keep working.
Muito obrigado Mestre Massimo! Seus vídeos são de muita utilidade!
This helped me a ton. Thank You!!
You started using sprouted grains? For looks mainly?
Grande massimo pizze straordinarie 🔝👍🥳🍺
shouldn't you put the pizza toppings in the front part of the dough not in the back? thanks for your videos massimo
What protein content we should be aiming for making pizza? My flour has 13.5% protein content.
It's absolutely fine
I let my dough proof overnight in the fridge and let it rest and come back to room temperature before stretching and it still stretched back over and over again 😭 I make my own bread flour using unbleached all purpose flour and vital wheat gluten so I’m wondering if maybe I used too much of the gluten.
Excellent info again! 🇮🇹💪...how is the new oven?
It's great
Thanks! I'm having a battle with my dough springing back. I use a stand mixer to mix and knead. Now I think I'm overdoing it. Maybe just use it to incorporate the ingredients then finish by hand?
Yes correct also very important give enough time to rest
Sei IL migliore
Many restaurant offer pizza doesn’t know anything about it；not sufficient time to rest, spinning or stretch the cold dough, some of them offer 12” of pizza but make 200g of dough ball, I don’t know why those restaurants are even bother of make pizza if they are too busy to take care of it and call themselves “authentic” or “fine dining “🧐
Great to hear you are moving to London, hope it all goes well. I have 1 question about dough, I want my pizza to have more of a crunch (I have Pizza Oven). I only use Flour/Water/Salt/Yeast. 65% Hydration. Do I need to add oil to make the crust a bit more crunchy and soft in the middle, or do you have any tips?
Thanks for the comments. Yes add olive oil if you like crispy pizza also semolina rimacinata for straching
@@massimonocerino I use semolina and make very good pizza dough! It's just a small extra crunch on the outside I want. What % oil should I use? I really want to perfect this
@@Zursen 10 %
@@massimonocerino Do you use Oil in your main dough recipe for the Pizza's you sell?
@@Zursen yes
What cheese do you use Maestro and what's the hydration of the cheese.
Mozzarella . 60% hydro
Where are you based? I'd love to see you work it.
Regards, Andrew. Wales.
Every wendays Swiss cottages Saturday parliament hill hamsted heath Sunday Queens Park London Farmers markets
@@massimonocerino I’m a long way from you but I will get there!
I’m just starting a mobile wood fired pizza business so have so much to learn 🙈🏴
How long is too long when I mix the dough in a kitchen aid? I usually go for 10-15 minutes. Last time when I made pizzas I experienced this.
Depending of the amount of the dough. I give you as exempla for 10 kg flour mixing take around 20/25 minutes
How to tell if you have too much flour or water in your dough? What kind of flour do you use on your table when stretching the dough? Thanks
If your dough it's sticky you need to add some flour. For straching pizzas I use semolina rimacinata
Bravissimo !!! You hab a new oven? What ist the name of the oven ?
By from Germany
Amobox Griffin oven
Massimo you Are great master 👍
What is the weight of the dough balls and what size pizza does it make?
200 gr
10 inches
@@massimonocerino thank you
How many grams of your pizza dough
I'm using a spiral mixer with three speeds my mix time is about 25 minutes.. 62% hydration my flour is Caputo cuoco my dough balls are about 220g.. no matter what I do it is very difficult for me to stretch my dough and always pulls back.. any tips chef?
Yes or spin the mixer to much or not enough rest the dough
Your Kitchen is too cold. Dough does not warm up enough to be stretched. Try put dough into metal bowl and then put it in a bowl that has hot water in the base.
Ciao massimo!!!
What's the weigh on that dough? 280 gram ?
200 gr
I couldn’t stretch my pizza. What happened? Was it because of the my dry yeast was old?
Possible or not enough rest
Or not enough hydration can cause tight dough
Hire? Or here? 2 seconds to fix the title. Edit