You work hard and take pride as a chef, thank you for sharing your hard work and experience with people who want to learn to do it right we appreciate you sharing this thank you so much!
Can you make a video on how to prepare an wood-fired oven, how to extinguish the fire in a pizza oven, how to clean it, and how long the whole process takes? What do you do with dough that has overproofed and hasn't been used? Which gas-powered pizza oven is good for a small business? What are better alternatives to the Gozney dome oven with more space for pizzas? Thanks, mate!
So I wanted to size this for my home use. I have a Oonie Koda 16 so usually make 14" pizzas. Based on him getting 125 210g dough balls from his recipe. I downsized to get 4 280 gram dough balls using the same proportions. 596g Flour 340g of water 15g salt 85g starter 19g Olive oil
@@massimonocerino thanks Massimo. I was wondering about the low hydration. Olive oil adds up to hydration, so you're over 60% with your final dough. Thanks for showing your process.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
You work hard and take pride as a chef, thank you for sharing your hard work and experience with people who want to learn to do it right we appreciate you sharing this thank you so much!
Good dough checker, you care about your food, I love that your happy to please your customers.
Great job with the video!
Pure genius . Love it so much . I’m so proud you care sooo much about your craft ? Rare thing these days
Looks like a great dough! And the pizza baked perfectly.
You are amazing I love your work and the way you explain everything
God bless you🙏🏻
Great video thank you so much Massimo
Thanks for this Maestro, awesome! !
perfect as usual. i'm impressed that you get that good result in the cold weather of winter.
invaluable! gods work!
Great video Massimo! Thanks!
Thanks a lot Maestro, So good dough and so nice pizza
I don't like London but I would make an exception for you and your pizza. Despite the ulez charge
Beautiful dough 😋
Can you make a video on how to prepare an wood-fired oven, how to extinguish the fire in a pizza oven, how to clean it, and how long the whole process takes? What do you do with dough that has overproofed and hasn't been used?
Which gas-powered pizza oven is good for a small business? What are better alternatives to the Gozney dome oven with more space for pizzas?
Thanks, mate!
i try!
So I wanted to size this for my home use. I have a Oonie Koda 16 so usually make 14" pizzas. Based on him getting 125 210g dough balls from his recipe. I downsized to get 4 280 gram dough balls using the same proportions.
596g Flour
340g of water
15g salt
85g starter
19g Olive oil
Super z Ciebie facet. Pozdrawiam!!!
Thank you! You are the best
great again !
Saludos maximo!!
Love it !! Thank you my friend, if I use fresh yeast how much should I add to replace the starter? Thank you!!!!
2 gr for kilo
Ciao Massimo,
could you please explain why you dont bulkferment your dough? Love your videos ! Big UP
Because I do room temperature
Please, what is the make and model of your dough machine? I see is good to use at home and is large..
The Dough Machine , it sounds quiet too. Thanks..
The music is very loud as it drowns out your voice. Please keep it low so that we can benefit from your information. Thank you
lavori solo con lievito madre? Grande e complimenti!!
Si
What time of the day did you start making the dough?
Depending of my schedule normally afternoon
Why adding oil?
Do you have a home recipe conversion for this recipe?
Yes I do have videos about home pizzas recipe
🍕🍕🍕
Hi Massimo, can you tell me why you add olive oil?
Extra crunchy
You talk about 60% of hydration. Is that 60% with or without EVO counted in?
no oil are include on %
@@massimonocerino thanks Massimo. I was wondering about the low hydration. Olive oil adds up to hydration, so you're over 60% with your final dough. Thanks for showing your process.
🙂
Ciao Massimo ma che aqua e"?? di Napoli😂😂 o ferrarelle!!
Can please how to make 2 kilos of starter
I do have a video how to make a sourdough starter
Scusa massimo veramente non fa freddo almeno dove sono io Deal
I do not have a spiral mixer. Really not a lot of learning for most people.
Still no clue how you manage yo get this volume of starter , great video