Amazing video. Most videos are too simple and assume things will be perfect. But you showed perfectly everything that can go wrong. I lost so many pizzas because of getting sauce outside or because of a hole in the pizza. It was a disaster in my small pizza oven. Thank you so much
He is a master until he puts the pizza in the oven. But, he's running the oven too hot. The crust is great, but he's not cooking the cheese well. He's all about turning around a maximum number of pizzas in a few minutes, but not about the quality of the cook.
I've seen a lot of pizza pros videos and no one ever show how to use the paddle right. Thanks a lot, from now on my pizzas wont be stuck in the oven...
Wow! Simple clear examples with demonstrations. This demo blew my mind with it's common sense approach to real world pizza making problems. Super awesome!!
I bought a new Ooni Karu 12 and have been struggling with my dough sticking. This was super helpful and gives me confidence to go back in the kitchen and try again! Grazie Massimo!
I'm in an identical boat. Going to try tonight. :) Also getting a perforated peel, seems to work much better. Mine is solid + second hand and dull anyway haha. How did it go for you? Thanks Massimo! :)
I had issues with the second pizza I launched (I have the Karu 12 as well) - my issue I think was my dough was still too cold - with the stretch it rebounded too much and I wanted also to avoid too much flour - finally got it in the oven but lost a bit of cheese and a peperoni ;-) Still tasted great!
@@StMediaNL I have progressed now to an intermediate Pizza master. I now have 3 peels. 1 wooden one to "Launch" the pizza. I use semolina flour on the wooden launch peel and it slides right off! I use a small metal peel to turn the pizza in the oven and then a metal perforated one to retrieve the pie. Key point: Let your dough sit out 3-6 hours minimum. Its way easier to work with room temp dough. Cold dough won't work!
Fantastic video again. I have shared the other scooping pizza over 100 times but still there are so many people asking the same question about sticking to the peel it is never ending.. so much bad information being shared and you are the light at the end of the tunnel.
every time you made a hole in the pizza i was like... oh noooo! that pizza is lost forever (its happened to me over and over) and thanksfully you proved me wrong, nice channel you've got here!
thanks for this video, it will help me a lot, I have a lot of problems with stucking pizza dough on peel while puting to the oven. If I will travel to London for sure I will visit You!
Massimo, this was a great video. It solved a number of problems that i was having. I make a much better pizzas now. Thank you. Will stop by the next time I am in London.
@@codeblue2532 when you already stretched the pizza and prep it onto the peel, but there's a hole on your pizza. the sauce will cause your pizza not to slide nicely into the oven. can be disastrous if you force it causing your oven to be splattered with sauce, dough, and cheese all over. hole trick ensures you can patch it so the pizza can slide nicely into the oven.
@@anaszulkifli3838 ::: but why make the hole in the first place ? If you patch it? I’m not to bright on this and will watch again after your explanation.
@@codeblue2532, you don’t purposely make a hole. He just showed what to do if your pizza happens to have a hole in it. His didn’t, so he had to make a hole in it for demonstration purposes.
He does something I've always been reluctant to do when I started out, just lard on the semolina. I was always too frugal. But he has a business and can reuse all that flour so not quite the same for home cooks. None the less when I finally doubled up on what I use to, I've never had stuck pizzas. Three more tricks, make it right on the peel (wooden is best), keep shaking it, and work fast. If I were in Italy I'd love to try one of his.
Hello, I thought the noise was a soundtrack you added to your video. I didn't know it was a school close to you. Apologies. Thank you very much for this information. I just deformed 2 pizzas with a sticky peel. I shall practice this new skill next weekend. The best to you sir.
And the result was great ! I had a little hole for the first one and as you said it was the reason why it was stuck. Used your tricks and it went perfectly. Made 4 pizzas tonight thank you so much ! Next step for me : homemade sourdough starter. Baci dalla Francia
I watch every viedos of yours ans i do really like your work can you give somme advices to start my own project like you mr massimo thanks for your vidéos
Hi Massimo, grazie for you lesson on not making the pizza stick… it helped me so much but in the process of learning i have had several pizzas stick to my peel and then torn apart when i launched so my pizza oven (Ooni karu 16 wood) is now very black from burned cheese and sauce. I scaped off all the lumps but how i clean the black off??? Francesco
Awesome advice as usual. I am going to ask for one of these perforated peels for my birthday as I have a solid peel at moment. What make is the one you use ? Thanks.
Great video! I have a question - How do you get a stretched pizza on to a wooden peel … the ones that are quite thick? I don’t have a thin metal peel sadly
these are great tips! I once had one stick super bad, and ended up just having to flip it into the fire.... Your experience helps the rest of us successful, thanks for the info
Massimo thanks for the content you provide, I'm from Brazil and I really enjoy your tips, a suggestion for content and a question are also about your fermentation boxes. thanks.
I wanted to say I hope to someday eat your pizza and talk to you in person. Thank you for sharing your craft and love for pizza. Just got a ooni propane pizza oven koda 12 for christmas. Had good success but not made my own dough yet. Please make some dough for us all. Wishing you all the best and following your every move. Where are you at. Keeping sharing with the world. Donmiguel North Texas DFW area
Tell me, please, what wood is the table on which you spread the pizza? In Romania, where I'm from, legislation don't give permission to use wood in this field of activity. I like your videos verry much.
get jiggly with it eh, sounds like a good plan,. But his dough is much less sticky looking then mine today, got store dough dough. The main trick is not to have the dough to sticky from the start and if you buy from store, it may be to wet and sticks to metal more then wood peels too , even after adding flower and all. Got to get back to making my own I guess.
Nice tips, thank you Massimo. It happened a few times to me, pizza stuck in oven. I have the cheaper pizza peel you showed first. I can never slide the peel under the pizza, it would destroy the pizza. I always put the peel under my table and slide the pizza with my two left and right fingers on the peel. Your second peel is very expensive, I think like 150£ thanks
Sure wish I had seen this video yesterday - before 5 o'clock. My pizza (I'm an amateur) stuck to my peel and was tortured in the Roccbox. What a mess. I'll take this to heart next time. Thanks for posting.
What is the weight of the dough and for how many inches you use ? 12 inch or more ? Great job i started a new job and thanks of your videos i did a great job by now watching you, so i must say Thank you very much for uploading these videos
That stretching technique is pretty damn awesome. Fast and clean.
Amazing video. Most videos are too simple and assume things will be perfect. But you showed perfectly everything that can go wrong. I lost so many pizzas because of getting sauce outside or because of a hole in the pizza. It was a disaster in my small pizza oven. Thank you so much
Having seen many, this is THE best video on the subject. Clear, precise, and to the point, it covers everything you need to know. Thank you very much.
Massimo, you cover all the problems I am having and then provide a simple solution. You're the Best!
He is a master until he puts the pizza in the oven. But, he's running the oven too hot. The crust is great, but he's not cooking the cheese well. He's all about turning around a maximum number of pizzas in a few minutes, but not about the quality of the cook.
@@samwdavis hater
I've seen a lot of pizza pros videos and no one ever show how to use the paddle right. Thanks a lot, from now on my pizzas wont be stuck in the oven...
Wow! Simple clear examples with demonstrations. This demo blew my mind with it's common sense approach to real world pizza making problems. Super awesome!!
I bought a new Ooni Karu 12 and have been struggling with my dough sticking. This was super helpful and gives me confidence to go back in the kitchen and try again! Grazie Massimo!
I'm in an identical boat. Going to try tonight. :) Also getting a perforated peel, seems to work much better. Mine is solid + second hand and dull anyway haha. How did it go for you?
Thanks Massimo! :)
I had issues with the second pizza I launched (I have the Karu 12 as well) - my issue I think was my dough was still too cold - with the stretch it rebounded too much and I wanted also to avoid too much flour - finally got it in the oven but lost a bit of cheese and a peperoni ;-) Still tasted great!
Great tips! Thank you very much!
@@StMediaNL I have progressed now to an intermediate Pizza master. I now have 3 peels. 1 wooden one to "Launch" the pizza. I use semolina flour on the wooden launch peel and it slides right off! I use a small metal peel to turn the pizza in the oven and then a metal perforated one to retrieve the pie.
Key point: Let your dough sit out 3-6 hours minimum. Its way easier to work with room temp dough. Cold dough won't work!
Jel ima neke veze kad se pica napravi bogata-teška, sa stavljanjem na lopaticu?
great information, I have been docking my pizza when using my outdoor oven, and this explains why it is sticking.
thank you
Bravo! Thank you for yet another outstanding educational video about how to take care of pizza problems. You are the best!
Fantastic video again. I have shared the other scooping pizza over 100 times but still there are so many people asking the same question about sticking to the peel it is never ending.. so much bad information being shared and you are the light at the end of the tunnel.
Excellent video. Thanks very much for doing it. You have saved me from frustration when making pizzas.
These are really valuable hints . Thank you so much for sharing❤
every time you made a hole in the pizza i was like... oh noooo! that pizza is lost forever (its happened to me over and over) and thanksfully you proved me wrong, nice channel you've got here!
Oh wow, very informative, clear and easy instructions. Thanks!
You guys really annoy me. You make it look so easy. You are a master, love your work 🤟
thanks for this video, it will help me a lot, I have a lot of problems with stucking pizza dough on peel while puting to the oven. If I will travel to London for sure I will visit You!
You are welcome 👍
I have been over flouring my peel, I am now going to get some Semolina Flour and follow your techniques, Enjoyed your video.
Thank You!
You area true professional! That plate trick was awesome! Thank You.
Thank you I didn't know the peel edge should be sharpened to keep a nice flat edge.
First time I was able to use my pizza peel with no issues. Thank you!
Very well explained, to avoid big mistakes. Perhaps this is the best street pizza. Looks perfect for me, because not to dark. Regards from Germany.
Good demonstration. Very educational for the beginners Massimo 👍
Massimo, this was a great video. It solved a number of problems that i was having. I make a much better pizzas now. Thank you. Will stop by the next time I am in London.
Amazing video on how to use Pizza Peel , great tips and thank you Maestro!!!
That hole fix trick is such a pro tip! Thank you sir, you just save people from tons of wasted pizzas
What does the ‘hole~trick’ accomplish ?. I didn’t get it.
@@codeblue2532 when you already stretched the pizza and prep it onto the peel, but there's a hole on your pizza. the sauce will cause your pizza not to slide nicely into the oven. can be disastrous if you force it causing your oven to be splattered with sauce, dough, and cheese all over. hole trick ensures you can patch it so the pizza can slide nicely into the oven.
@@anaszulkifli3838 ::: but why make the hole in the first place ? If you patch it? I’m not to bright on this and will watch again after your explanation.
@@codeblue2532, you don’t purposely make a hole. He just showed what to do if your pizza happens to have a hole in it. His didn’t, so he had to make a hole in it for demonstration purposes.
Brilliant information subscribed. Great presentation 🙏
This is best freakin video for pizza maker beginners! This helped me so much thanks man!
Master craftsman at work.
This video was beautiful I learned more in five minutes than i can believe
Thank you so much for all your tricks... Your pizzas look so good!
1st video of yours I have seen Massimo.
You are super likeable and I enjoyed the tips.
Subscribed.
Thank you for sharing to the point 🙏
The man is a genius! Thanks!
If I ever make it to London I’m coming to your shop great video
He does something I've always been reluctant to do when I started out, just lard on the semolina. I was always too frugal. But he has a business and can reuse all that flour so not quite the same for home cooks. None the less when I finally doubled up on what I use to, I've never had stuck pizzas. Three more tricks, make it right on the peel (wooden is best), keep shaking it, and work fast. If I were in Italy I'd love to try one of his.
Exceptional explanation - you are a pro! Thanks
Excellent video!
Thank you for the tip of getting a pizza plate in case something goes wrong❤
Bravo Massimo! Muchas gracias muy bueno el video 👍
👍🙏🍕
Excellent video!!! Thank you so much for helping. I've had to trash a couple of pies in the Gozney, but this definitely helps a lot.
This guy is a master 👍🏽
Maestro, i tuoi video sono delle perle da vedere e rivedere 👍👍👍
😁🙏🙏🍕
Really helpful chef. thank you
Great video full of tips. Thanks!!
Wow great video
Extremely helpful. Thank you 🍕🍕🍕
Hello, I thought the noise was a soundtrack you added to your video. I didn't know it was a school close to you. Apologies.
Thank you very much for this information. I just deformed 2 pizzas with a sticky peel. I shall practice this new skill next weekend. The best to you sir.
Really good video. Thanks
Really great tips!
Thank you so much Massimo, you just answered my questions ! Now let's try that tomorrow. :)
And the result was great ! I had a little hole for the first one and as you said it was the reason why it was stuck. Used your tricks and it went perfectly. Made 4 pizzas tonight thank you so much !
Next step for me : homemade sourdough starter.
Baci dalla Francia
Thank you so much. I needed this video!
Hello Massimo love your videos keep up that great work i have a question where did you buy your dough balls box ???
Prestige Italian food
@@massimonocerino Thank you very mutch
Your crust looks beautiful. May I ask what flour you prefer?
Gimetal
I watch every viedos of yours ans i do really like your work can you give somme advices to start my own project like you mr massimo thanks for your vidéos
thanks so much for the great comment. My advice its to get enough experience before start your own project.best of Luck
Hi Massimo, grazie for you lesson on not making the pizza stick… it helped me so much but in the process of learning i have had several pizzas stick to my peel and then torn apart when i launched so my pizza oven (Ooni karu 16 wood) is now very black from burned cheese and sauce. I scaped off all the lumps but how i clean the black off??? Francesco
What you mine of black? The cheese or the pizza?
I mean my pizza stone now is all black from burned cheese. How do i clean the stone?
@@frank5angels308 you need metal brush
Thank you so much Massimo.
Great tips, thanks for posting!
Fantastic. Many thanks.
Capo!! Saludos desde 🇨🇱
Thank you very much sir tomorrow i will buya peel just like yours
Awesome advice as usual. I am going to ask for one of these perforated peels for my birthday as I have a solid peel at moment. What make is the one you use ? Thanks.
Gimetal
Hello. Thank you for the video. Can you please tell me how many ounces (or grams) of dough should I use for a 14 inch (35 cm) pizza? Thank you.
270 gr depends how you like the crust
Massimo, great video! Where can I buy the disposable plates like you use in this video?
Green Gate bio
Great video, I wanted to ask is that Gi metal peel 16 inch?
Thanks
33 cm
Lovely video. Thank you. What is the pizza peel brand and model?
G.metal azurrA
Great video!
I have a question - How do you get a stretched pizza on to a wooden peel … the ones that are quite thick? I don’t have a thin metal peel sadly
For wood pizza pell you need pull the pizza by hand on top your pizza pell.that the best option
@@massimonocerino - Thanks. I just got a pizza stone, that came with a bamboo pizza peel.
these are great tips! I once had one stick super bad, and ended up just having to flip it into the fire.... Your experience helps the rest of us successful, thanks for the info
Massimo thanks for the content you provide, I'm from Brazil and I really enjoy your tips, a suggestion for content and a question are also about your fermentation boxes. thanks.
48 hours, thanks for the comment!!
Wow thats a genius tip haha. Thanks will try this if i mess up
I wanted to say I hope to someday eat your pizza and talk to you in person. Thank you for sharing your craft and love for pizza. Just got a ooni propane pizza oven koda 12 for christmas. Had good success but not made my own dough yet. Please make some dough for us all. Wishing you all the best and following your every move. Where are you at. Keeping sharing with the world. Donmiguel North Texas DFW area
Maestro 👍 I used to watch Vito iocappelli, and the ooni oven mob, but you're more in the real world I reckon 👌
Thanks so much Bill !!!:)))))
Tell me, please, what wood is the table on which you spread the pizza? In Romania, where I'm from, legislation don't give permission to use wood in this field of activity. I like your videos verry much.
I use few different top table pine.bamboo all working ok
@@massimonocerino Thank you, Massimo !
I wish you a nice holiday in Phuket !!!
Excellent!
Beautiful good job
get jiggly with it eh, sounds like a good plan,. But his dough is much less sticky looking then mine today, got store dough dough. The main trick is not to have the dough to sticky from the start and if you buy from store, it may be to wet and sticks to metal more then wood peels too , even after adding flower and all. Got to get back to making my own I guess.
Thank you so much 🙏🏼
Nice tips, thank you Massimo. It happened a few times to me, pizza stuck in oven. I have the cheaper pizza peel you showed first. I can never slide the peel under the pizza, it would destroy the pizza. I always put the peel under my table and slide the pizza with my two left and right fingers on the peel. Your second peel is very expensive, I think like 150£ thanks
Appreciate this video it was really helpful
Thank you so much. You are the best ❤
🙏❤️😊🍕🔥
Grazie Massimo 🙏🏼👍🏽
Good tricks..thanks
❤❤❤❤❤ very useful
Muito obrigado Mestre Massimo! Ganhou um inscrito!
Sure wish I had seen this video yesterday - before 5 o'clock. My pizza (I'm an amateur) stuck to my peel and was tortured in the Roccbox. What a mess.
I'll take this to heart next time. Thanks for posting.
Should have millions of views.
Thank you, really helpful
What is the weight of the dough and for how many inches you use ? 12 inch or more ?
Great job i started a new job and thanks of your videos i did a great job by now watching you, so i must say Thank you very much for uploading these videos
22o/250 gr
That's a good tip. And it still looks so good!
good tip with the plate. will save some pizzas
Great info... thank you very much
Thanks great tips🙂
Massimo I looked up the pizza peel from GI and was wondering why it’s so expensive?
Are expensive but high quality
Awesome
Remember if you have problems with the launch or sticking in the oven you can always make a "recovery calzone" ;-)
🍕👍👍👍
Complimenti e un bellissimo video ci piace molto
One question. Is it ok to prepare your pizza on a granite counter or does it have to be on wood like in your video.
No matter
@@massimonocerino Thanks for the answer. Keep the videos coming.
👍❤️
Is it a must to have a peel with holes?
It’s better if you can
@@massimonocerino Thanks. Sorry but do you think a metal peel is better than a wooden one?
Is homemade cheese tastes like commercial cheese?plz answer
i dont think so
thanks you,very nice!