Thank you again Massimo, I love your work! Makes 8 pizza's, 200gr balls. 1kg OO flour, 600 mi cold water, 25gr sea salt, 30 mi EVO, 50-70gr sourdough starter (or 2g dry yeast) Method: In a big bowl. Melt sourdough starter in water.Start adding flour slowly to water and mix.After most of the flour is added, add EVO.Mix well, then add salt. Remove from bowl and hand combine on bench, fold and stretch. Ensure all flour is taken up from the bench. Massage the dough till it is nice and tight, not sticky. Rest covered at room temperature for 1hr. Cut into 200gr balls, then shape into balls. Rest at room temp for up to 24hrs. Shape and ready to bake...
One video shows Massimo making 2 - 3 pizza's a minute!!! for this one shop, He's truly a Master at making pizza.. love the way he throws the dough in handfuls of semolina, then stretches the dough.. all other video's remove every speck of flour before stretching lol
I just made your dough and my three dough balls are final proofing overnight. Can't wait. I LOVE your videos and explanation in your other video about how to avoid thin centers with forming the crust on the table. Thank you.
I've just found your channel in the last little while, and have really enjoyed them all. This video is very interesting to use a little sourdough as your yeast agent, i bet that really gives you a great taste. If I'm ever your way, I'll have to stop by for sure (I'm in western US, so it'll be a trip to get to your place). I made my own wood fired oven in my backyard, and all your advice is really helpful. thanks so much.
Excellent video, i am however a bit confused. you have an other video on your channel with the same volume of ingredients EXCEPT for the starter. there you are using 180g but here you are using 50 grams. So my question is why the difference in volume?
Oh Massimo I made comment on you Sourdough starter video about this. No problem now I have found this video and when my starter is ready I will do your secret dough mixture. haha Thank you all the way from New Zealand.
Thanks for the video! What temperature is room temperature in your video? Room temperature can differ greatly depending on location. What is the ideal room temperature to leave the balls for 24 hours? Thanks
Hi CK thanks for the comment. its very easy starter in the summer its about 50 gr for kilo and summer 100 gr for kilo. if you are in very hot place like 25/30 degree o more you may add less starter or give your dough only 12 hours, .
Morning, thanks for all the videos!!! You mentioned 100g of starter in summer in your starter video for 1kg of flour, is your current receipt 100g or 50g? Cheers
Thank you so much Massimo, great video! The hydration in your poolish video is 70% but this one is only 60%. Is it important for sourdough pizza to have less water? Thank you.
If you are only an occasional baker like me, you can give my method a try. I've had my starter for six years now. I feed my starter at night before bed and leave it on the counter overnight. In the morning, it's nice and healthy, full of bubbles. I feed it again, cover it and put it in the fridge for a week. After a week, I get a clean container and add about 1.5 oz of flour and 1.5 oz of water. Add a spoonful of the old starter, and leave it overnight like before. Repeat. This keeps the starter alive, without wasting too much flour and I don't need to worry about it for a week. Hope this helps.
Thank you, Massimo! I cooked your sourdough recipie for my daughter's birthday party - it was a big hit! Only issue was my dough balls were a little flat after 24 hours. The starter was all rye and in good health. Any ideas?
Hi Massimo, your channel and your recipes are great. I enjoy your informative and entertaining way of presenting immensely! Thanks. One question, what about proofing your sourdough pizza dough in the fridge? Cheers Jan
Massimo, I make sourdough pizza more of a NY style with American bread flour but I like to try your recipe using Caputo 00. Tell me, doesn't the olive oil make the crust too soft, not crunchy at all? I have added olive oil to my sourdough for NY and it's too soft. Have you make your recipe without olive oil? Would you adjust any ingredients if you no use olive oil? Thanks I love your videos!
@@massimonocerino awesome, thanks. I see you have a recipe from 2020 where you used 800 gr 00 flour , 100 gr semolina flour, 100 whole grain Flour, 25 gr sea salt, 200 gr starter, 650 ml cold water. Do you still use this with semolina added or no?
Hi Sir, after the dough sits for 24 hours (before creating the pie round), can we freeze the ball dough to use later? If we freeze our ball doughs, when we want to use it and bake, do we take out of freezer and let it come to room temperature for how long before shaping the pie, adding sauce, toppings and baking?
I love your videos, you and your videos are real and not a drama scene like so many other. I was wondering which of your Sourdough recipes is the best, with oil, without oil, with semolina flour or without? Thank you very much for all you help.
I found that I can only get the Caputo Pizzeria Blue label flour. My question is, is there any adjustments I need to make to your recipe in using this flour.
Hi Massimo, great sourdough pizza recipe, thanks for sharing 🙏, I got all measurements and techniques and getting ready to try this out, just one imp question, what's your oven temperature and how long does it take to bake this pizza? thanks!!
Would I use the same ratio for a bigger batch? Also, if I do a cold ferment for 72hrs would the taste be different if done for 24hrs at room temp? Thanks.
is the 5-8 minutes of mixing / kneading you did in the video the only one you did or was there some off video? if so which flour did you use for this recipe? it seems like a very strong one
I love your videos! if I make this recipe but will not use the dough balls for 48 hours (make saturday cook monday) should I put the balls in the fridge after 24 hours (on Sunday) and then take them out 3-4 hours before cook time on Monday?
Hey Massimo. On a hot summerday with a temperatur that say 25° digrees, have much sourdough for 1 kg flour ? And will you go with 24 hours of rest for the doug? Cheers from the danish baker..😊🌾
Ciao Massimo I just watched your Biga Pizza VDO, can I make Biga with SOURDOUGH ? Thanks4all your great VDOs, please keep up the great work you're doing.
Massimo, thank you for the video and your recipe. Can you tell us at what temperature did your dough ferment overnight? You didn't say if it was refrigerated or at room temperature,> For the 24 hr ferment. in one of your other videos, you mentioned room temp, but said your room temp was very cold . My winter room temperature is 21.57 degrees Celcius, (71 F). My refrigerator is 2.2 - 2.76C - 2.78Celcius which is (36F - 37F). Thank you for any help! 💕💕👍👍💕💕
When I make pizzas on Saturday evening and I'm using poolish or biga I make those on the Wednesday and then make my dough on the Thursday. I leave this until Saturday morning in the fridge in a container where I will take it out and make into my dough balls and leave in a tray for around 6 to 8 hours before use. So basically a slow fermentation process. Is there any value to this, if you have time to do this process? You leave for just 24 hours in the tray before use.
@@massimonocerino yeah this is what I thought it was for and why I did it really as I'm not good with white bread. But will give the 24 hour method ago as per the video. Why use the oil by the way? I thought this was only necessary if using a home oven and not a woodfired oven
@@massimonocerino brilliant. Will give that a try as well. Thanks for the quick and helpful responses. Trying your sourdough bread today now I've got my bread proofing basket through
I love this recipe and have made it several times. My last batch I wanted to let it proof for 48 hours to see if the flavors developed. Unfortunately the dough over proofed. I thought this recipe would last up to 3 days at room temperature. Am I doing something wrong?
Ciao Massimo, please tell me what is the protein content or W of the flour you are using? Promise myself and 5 more guys in our small pizza club will keep your secret! .... ;-)
So 60gram of starter to the 1kilo is only like 10% Levain. I will try this. I usually like to bake my sourdough pizza at 25% levain for super puffy crust. But 24hr room temp at 25c was far to much. After 8 hrs I put in fridge and used next day came out great.
@@massimonocerino Thanks for the reply. I make quite a bit of sourdough bread with high hydration. When I tried making pizza dough I was surprised that it has such low hydration levels. Low hydration makes it much easier to stretch.
@@Wodagazowana5000 The starter is the pre-fermented dough before the final dough is made. A Poolish is a Polish name for a pre-fermented dough technique that migrated to France through Vienna in the 19th Century. Biga is an Italian term for a pre-ferment that is usually much lower hydration than a Poolish. Both use some kind of additional yeast. A sourdough bread uses a "starter" that is often 100% hydration that uses natural airborne yeasts to leaven bread. The "hydration" I was referring to in my original question was the ratio of water to flour in the the pre-fermented starter. I was curious because the hydration level of the starter can change the hydration of the final dough. If the starter is 100% hydration, it will neither raise or lower the hydration of the final dough. If the hydration of the starter is 50% and the hydration of the final dough is 65%, the starter will have the net effect of lowering the hydration of the final dough. All of these are examples of pre-fermented doughs or "starters" used to give added flavor and to make bread products more digestible.
@@pauljames7259 so strater is a poolish ok. Im using poolish and its great. But his dough is very low hydration if you compare it to Vito Lacopelli for example. Im not saying its bad tho.
So after you let the dough ferment for 24 hours at room temp and cook the pizza's, lets say you have balls left over how do you save then for the next day. I sell pizzas and some times have to prep the dough a day or two before? Struggling with dough management.
@@massimonocerino So I understand ferment 24 hour room temp ,make pizza any left over dough put in the fridge the next day let dough get to room temp and use. the dough can stay in refer for no more than two days.. at that piont throw it out?? Do you have the recipe for the dough on grams?? Thank so much ....
Hello Massimo and thanks for taking your time to make these nice videos 😁I can see that you use caputo flour, but do you use pizzaria or Couco flour for your own pizzadough. And also in the video you say that you can use 1 gr. fresh yeast or 2 gr. dry yeast. But dry yeast is more concentrated than fresh yeast, so should you not only use 1/3 of the fresh yeast amount?
Hi Massimo I normally use Caputo red for my pizza dough also Caputo cuoco it's ok to both flour are similar W 300/350.Regard the yeast 1 gr of fresh its ideally and 2 gr of dry yest works also well.
I think you're right - For fresh yeast you would normally use twice the weight of dried yeast in the recipe. But I think Massimo uses a long proving time of 24 hours here because he uses sourdough starter. Maybe that makes a difference. He also has a home cook recipe which uses 2g dried yeast to 500g of flour and for that I would use 4g of fresh yeast. But that only has a proving time of six hours. ruclips.net/video/fC98q-K-v8A/видео.html
My starter lòok beatiful but it taste to sour. My dough is not developing gluetin. I use 50 % whole wheat, 50 % 00 supremo italiano flour and equal water. My first try my recipe for dough use 30% whole wheat 70 % 00, 65g starter 2 % salt 2% oil. I tried recipe with 30 Percent whole wheat and a recipe without whole wheat still terrible glutin cannot streach rising at room temp 18 hours. Tears easy . What am i doing wrong
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Thank you again Massimo, I love your work!
Makes 8 pizza's, 200gr balls.
1kg OO flour, 600 mi cold water, 25gr sea salt, 30 mi EVO, 50-70gr sourdough starter (or 2g dry yeast)
Method:
In a big bowl. Melt sourdough starter in water.Start adding flour slowly to water and mix.After most of the flour is added, add EVO.Mix well, then add salt.
Remove from bowl and hand combine on bench, fold and stretch. Ensure all flour is taken up from the bench. Massage the dough till it is nice and tight, not sticky.
Rest covered at room temperature for 1hr.
Cut into 200gr balls, then shape into balls.
Rest at room temp for up to 24hrs.
Shape and ready to bake...
I believe you ment, 2 gram of fresh yeast or 1 gram of dry yeast). Thnx for sharing
One video shows Massimo making 2 - 3 pizza's a minute!!! for this one shop, He's truly a Master at making pizza.. love the way he throws the dough in handfuls of semolina, then stretches the dough.. all other video's remove every speck of flour before stretching lol
I just made your dough and my three dough balls are final proofing overnight. Can't wait. I LOVE your videos and explanation in your other video about how to avoid thin centers with forming the crust on the table. Thank you.
We’ve made pizza every day this week. My grandson is delighted with the results. Thank you.
Special Thank for teaching Massimo
Hi MR. Massimo I love your videos big fan of your pizza channel thanks alot for all your help making me a better pizza maker.Ilove pizza period.
Hey Massimo, thank you very much! I tried the recipe yesterday and everybody loved it! Its so easy, yet sooooo good! 🙏🏼
❤👍🙏🙏🙏🍕🍕
Thank you chef Massimo. You are the master of the pizza!
Nice job buddy. You are a pizza artist. God bless you.
You make it look so easy and uncomplicated !
Hi
You have just inspired me to rehydrate my sourdough starter to use in my pizza - thank you!
Friday night is pizza night at our place and always get motivated from your videos Chef!
🙏🍷🍕🍕👍🍺
Published on my birthday I’ll think this is a birthday gift from you sir
I am just amazed !
I've just found your channel in the last little while, and have really enjoyed them all. This video is very interesting to use a little sourdough as your yeast agent, i bet that really gives you a great taste. If I'm ever your way, I'll have to stop by for sure (I'm in western US, so it'll be a trip to get to your place). I made my own wood fired oven in my backyard, and all your advice is really helpful. thanks so much.
many thanks
Mr Massimo, please please do a video on how you make your starter and how you manage it.Thank you.🙏🏻
I have video about how to make the starter
Excellent video, i am however a bit confused. you have an other video on your channel with the same volume of ingredients EXCEPT for the starter. there you are using 180g but here you are using 50 grams. So my question is why the difference in volume?
Depending of whether summer land winter the misure are complete different. For example summer 50% less starter
I like your cannel..I will try to make it..thanks👍👍
Thank you from Canada!
Oh Massimo I made comment on you Sourdough starter video about this. No problem now I have found this video and when my starter is ready I will do your secret dough mixture. haha Thank you all the way from New Zealand.
A peace of art!! thank you Massimo, it looks delicious *-*
Thank you Maestro ! Sincerely appreciated ! :) The secret revealed ! :)
🙏🙏🍕👍
amazing and simple, great video !
This is great stuff!
Thank you brother so mutch god bless you and thanks for the great recipe
Massimo thank you so much for this video and recipe
I’m wondering what’s in that jar? is it Chili crisp or chili oil?
Chilli oil
It is an amazing video
24 h in the fridge or in TA
Thanks
¡Excelente! Estimado Massimo. God bless you!🍕
Thanks for the video! What temperature is room temperature in your video? Room temperature can differ greatly depending on location. What is the ideal room temperature to leave the balls for 24 hours? Thanks
Hi CK thanks for the comment. its very easy starter in the summer its about 50 gr for kilo and summer 100 gr for kilo. if you are in very hot place like 25/30 degree o more you may add less starter or give your dough only 12 hours, .
Looks amazing Massimo😍 are you based in England?
London
Morning, thanks for all the videos!!! You mentioned 100g of starter in summer in your starter video for 1kg of flour, is your current receipt 100g or 50g? Cheers
Yes correct 100 gr starter for kilos of flour
@@massimonocerino Perfect, thank you, waiting for my 00 flour to arrive and try out your recipe 👍🏼
Thank you so much Massimo, great video! The hydration in your poolish video is 70% but this one is only 60%. Is it important for sourdough pizza to have less water? Thank you.
Thanks for the comments. 60% it's more practical ways for baking and specially for sourdough
Cheers Massimo, thank you for your excellent videos about pizza making. How long before making pizza dough do you feed your starter?
every few days
If you are only an occasional baker like me, you can give my method a try. I've had my starter for six years now. I feed my starter at night before bed and leave it on the counter overnight. In the morning, it's nice and healthy, full of bubbles. I feed it again, cover it and put it in the fridge for a week. After a week, I get a clean container and add about 1.5 oz of flour and 1.5 oz of water. Add a spoonful of the old starter, and leave it overnight like before. Repeat.
This keeps the starter alive, without wasting too much flour and I don't need to worry about it for a week. Hope this helps.
Thank you very much!!! You have the best Videos!!!
Massimo can I mix this in a mixer or would that damage the gluten? If I do use the mixer how long do I mix it for?
Thank you Massimo.
Thank you, Massimo! I cooked your sourdough recipie for my daughter's birthday party - it was a big hit! Only issue was my dough balls were a little flat after 24 hours. The starter was all rye and in good health. Any ideas?
With sourdough starter it's normal if is a bit flat but if you leave at 48 hours normally come perfect
@@massimonocerino thank you! I'll give it a shot
Hi Massimo, can i ask what the big jar of reddish liquid is o n the left of this video? Just curious?? Fantastic videos..been watchi ng them all! 👍
Thanks for the comments. I need rewacth the video but I possible it's chilli oil
Hi Massimo, your channel and your recipes are great. I enjoy your informative and entertaining way of presenting immensely! Thanks. One question, what about proofing your sourdough pizza dough in the fridge? Cheers Jan
Hi Jan thanks for the comments. Yes you can keep in the fridge it's absolutely fine.
Bravo Massimo ,Forza sardegna
Massimo excellent video on how to make your dough. What is the hydration % ?. Looks to be between 60-65? Ciao grazie. 🇮🇹
62%
Massimo, I make sourdough pizza more of a NY style with American bread flour but I like to try your recipe using Caputo 00. Tell me, doesn't the olive oil make the crust too soft, not crunchy at all? I have added olive oil to my sourdough for NY and it's too soft. Have you make your recipe without olive oil? Would you adjust any ingredients if you no use olive oil? Thanks I love your videos!
If you want more crunchy add 10% of wholemeal flour
Perfect, just what I was looking for, Thanks so very much for this. How do you make your sourdough starter for this?
ruclips.net/video/-gua1Fo1oLc/видео.html
@@massimonocerino awesome, thanks. I see you have a recipe from 2020 where you used 800 gr 00 flour
, 100 gr semolina flour, 100 whole grain Flour, 25 gr sea salt, 200 gr starter, 650 ml cold water. Do you still use this with semolina added or no?
@@r.llynch4124 no I don't add the semolina anymore in to the dough.i use only for stretching now.
So if i understand good, if i use a cold water i do not keep the dough balls in the fridze?
You can keep in the fridge its not a big problem, make sure before cooking you pizzas remove from fridge 1/2 hours before
You're amazing, thank you for your advice, can you please tell me what pizza oven you use?
di fiore oven
Thank you soooooo much. Where are you based?
@@laminemansouri5141 London
When adding dough balls to the tray, do you first flour the tray? Oil the tray? Do nothing to the tray? Thanks Massimo
No nothing under
Can you use a stand mixer? And how long for? Thanks
Yes sure depending of the quantity of the dough 10/ 15 minutes
Hi Sir, after the dough sits for 24 hours (before creating the pie round), can we freeze the ball dough to use later? If we freeze our ball doughs, when we want to use it and bake, do we take out of freezer and let it come to room temperature for how long before shaping the pie, adding sauce, toppings and baking?
Yes you can but the quality results it's mot the same. But still ok
Hey Massimo, what temperature was your oven for this tutorial please
400 degrees
I love your videos, you and your videos are real and not a drama scene like so many other. I was wondering which of your Sourdough recipes is the best, with oil, without oil, with semolina flour or without? Thank you very much for all you help.
Thanks so much 🙏 my latest recipe it's with evo oil.and semolina only for straching
Thanks again, I will try all of them. I am a street vendor too. We sell fried pies from scratch.
Hey Massimo. For sourdough specifically do u prefer red or blue caputo? Thank you.
Red or caputo ricca
@@massimonocerino
Ty for the reply.
Gold? Isn't that semolina.
@@doncressco caputo ricca its type 0 flour
@@massimonocerino
Maestro have u ever tried Anna 00? If so your thoughts?
@@doncressco no i dont know that flour
I found that I can only get the Caputo Pizzeria Blue label flour. My question is, is there any adjustments I need to make to your recipe in using this flour.
you can use caputo blue without any problem
@@massimonocerino Thank you so much! I’ll try it today.
Hello mate I follow this recipe to the letter using mcougal 00 extra fine floor. But the dough ends up a lot wetter and stickier than yours?
Try to put less flour some flour absorbs more some less
Hi Massimo, great sourdough pizza recipe, thanks for sharing 🙏, I got all measurements and techniques and getting ready to try this out, just one imp question, what's your oven temperature and how long does it take to bake this pizza? thanks!!
400 degrees 1 minutes to cook
Hello Massimo :) Do you mean 400 degrees stone temperature or oven temperature?
@@adrianmislimi3170 yes
@@massimonocerino stone temperature or oven temperature? sorry but i did not understand your answer :/
Massimo if I was to make 3 pizza balls then how much of the starter do I need? How do you calculate how much starter to use? Thanks!
50 grams
@@massimonocerino Massimo how do you come to number of how many grams of the starter? Thank you.
Would I use the same ratio for a bigger batch? Also, if I do a cold ferment for 72hrs would the taste be different if done for 24hrs at room temp? Thanks.
Yes that right. 72 hours I Don't really reccomend
is the 5-8 minutes of mixing / kneading you did in the video the only one you did or was there some off video? if so which flour did you use for this recipe? it seems like a very strong one
Yes the video it's cut to avoid make to long. Mixing time around 15/20 minutes. Flour W 300
Cheers Master Pizzaiolo please make a video preparing pesto sauce,, thanks in advance ...
I do have a video hire how to make pesto
can i use poolish that was kept at room temp for 24h, then leave the balls for another 24h at room temp?
Do you use sourdough starter that has been fed already, or do you put it in before you feed the starter
Before
@@massimonocerino Thank you so much. I love your videos, and cant wait to visit - are you still open in London?
I love your videos! if I make this recipe but will not use the dough balls for 48 hours (make saturday cook monday) should I put the balls in the fridge after 24 hours (on Sunday) and then take them out 3-4 hours before cook time on Monday?
Yes would be ok
Hey Massimo.
On a hot summerday with a temperatur that say 25° digrees, have much sourdough for 1 kg flour ?
And will you go with 24 hours of rest for the doug?
Cheers from the danish baker..😊🌾
Depending if you keep refrigerated your dough or not .I do normally 24 hours rooms temperature or even less like 12 hours if it's very hot whether
Yes, I where thinking the way you make your dough , no rigfrigerater, so have much sourdough will you use when its 25° digrees?
@@AllanSKN yes all the time
Okay, very impressive..👌
Thank you very much for the answer..😊🙏
And less sourdough I assume..
Is this the correct amount of starter? It seems like it needs more?
Yes also depending of whether temperature
Ciao Massimo
I just watched your Biga Pizza VDO, can I make Biga with SOURDOUGH ?
Thanks4all your great VDOs, please keep up the great work you're doing.
Massimo, thank you for the video and your recipe. Can you tell us at what temperature did your dough ferment overnight? You didn't say if it was refrigerated or at room temperature,> For the 24 hr ferment. in one of your other videos, you mentioned room temp, but said your room temp was very cold . My winter room temperature is 21.57 degrees Celcius, (71 F). My refrigerator is 2.2 - 2.76C - 2.78Celcius which is (36F - 37F). Thank you for any help! 💕💕👍👍💕💕
Around 14 degrees
@@massimonocerinochef if my room temperature is between 18-21 degrees Celsius how much starter should i use for one Kilo?
@@Dlow99884 80/ 100 gr
Hi Chef,
Does the Sourdough starter needs to be cold or room temperature before use ?
Thanks
I keep my starter refrigerated so don't need to room temperature
How many grams dough ball for 12 inch pizza?
240/250 gr
hey just a quick question . Can I mix the flours like 500gr 0 500gr 00.?
Yes you can.i mix 3 flours🍕👍😀
Hello Massimo, should the starter be added at room temperature or straight from the fridge?
straight from fridge
If I prepare the sourdough starter now,for how long must I wait for to make pizza Massimo.
Probably around 10 days
Perfect! I will tell nobody else! 😁
What is the starter? The part from last pizza dough?
Are you using semolina when your stretching the dough or 00 flour
Yes only semolina
When I make pizzas on Saturday evening and I'm using poolish or biga I make those on the Wednesday and then make my dough on the Thursday. I leave this until Saturday morning in the fridge in a container where I will take it out and make into my dough balls and leave in a tray for around 6 to 8 hours before use. So basically a slow fermentation process. Is there any value to this, if you have time to do this process? You leave for just 24 hours in the tray before use.
I will reccomend keep 24 process making your live easy with no complications and you exactly the same result
The reason to that about the fermentation it's to make a lighter digestible pizza
@@massimonocerino yeah this is what I thought it was for and why I did it really as I'm not good with white bread. But will give the 24 hour method ago as per the video. Why use the oil by the way? I thought this was only necessary if using a home oven and not a woodfired oven
@@CarlRoutledge thanks Carl .you can use olive oil if you like more crunchy pizza 🍕. Olive oil gives more crunchy dough
@@massimonocerino brilliant. Will give that a try as well. Thanks for the quick and helpful responses. Trying your sourdough bread today now I've got my bread proofing basket through
I love this recipe and have made it several times. My last batch I wanted to let it proof for 48 hours to see if the flavors developed. Unfortunately the dough over proofed. I thought this recipe would last up to 3 days at room temperature. Am I doing something wrong?
Normally 48 hours room temperature it's max 3 days may need refrigerated
Do you only mix by hand? how large are your daily batches?
I do have big dough mixer for my batches
Massimo for how many pizzas is this sourdough you have make here.
When you take the dough ball out of the box, does the bottom of the dough ball become the top of the pizza where the sauce goes?
Yes .but not really necessary
Thanks brother from algeria ❤🤍💚👏💪
Great video again.Your pizza is 62.5% hydration so do you ever go any higher?
Yes but for me I prefer this hydro for my pizzas easy to work to
❤❤❤
thank you Massimo for sharing your artisan pizza ways
What purpose does the olive oil serve ? (why are you adding it) thank you!!!
Olive oil make some extra crunchy on the pizza
@@massimonocerino thank you for the reply
it was too good I had to share it LOL🙏
Can you use a commercial mixer to make this?
Yes for sure
Hey Massimo can you make new Jersey pizza?
Ciao Massimo, please tell me what is the protein content or W of the flour you are using? Promise myself and 5 more guys in our small pizza club will keep your secret! .... ;-)
W 300/350 🍕🙏👍
@@massimonocerino Thanks Maestro! Our pizza game must improve with your lessons! All the very best: health, humor, wealth! 🍕🍕🍕 🙏
@@josegomezgil1924 thanks brother 👍
Can I use strong flour instead of 00 flour
yes you can its no a problem
So 60gram of starter to the 1kilo is only like 10% Levain. I will try this. I usually like to bake my sourdough pizza at 25% levain for super puffy crust. But 24hr room temp at 25c was far to much. After 8 hrs I put in fridge and used next day came out great.
Not really.
1kg is 1000g. 60g of starter is exactly 6% levain. 10% would be 100g and 250g would be 25%, if I understand the levain correctly
@@3500ton what is the starter exacly?
@@Wodagazowana5000 ruclips.net/user/maxinocerinovideos
Hi Massimo! What a spinning! I will try to do sourdough starter. What is your room temperature around by the way?
I do always keep outside winter and summer so any temperature it's no matter for me. But if you struggle I do reccomend to use refrigerated dough
Is that olive oil or extra virgin on top..
Extra vergin olive oil
I thought love oil was used only for home ovens. In Napoli I did not see them using olive oil for very hot oven????
Yes we do
Is the starter 100% hydration?
50%
@@massimonocerino Thanks for the reply. I make quite a bit of sourdough bread with high hydration. When I tried making pizza dough I was surprised that it has such low hydration levels. Low hydration makes it much easier to stretch.
@@pauljames7259 What is starter?
@@Wodagazowana5000 The starter is the pre-fermented dough before the final dough is made. A Poolish is a Polish name for a pre-fermented dough technique that migrated to France through Vienna in the 19th Century. Biga is an Italian term for a pre-ferment that is usually much lower hydration than a Poolish. Both use some kind of additional yeast. A sourdough bread uses a "starter" that is often 100% hydration that uses natural airborne yeasts to leaven bread. The "hydration" I was referring to in my original question was the ratio of water to flour in the the pre-fermented starter. I was curious because the hydration level of the starter can change the hydration of the final dough. If the starter is 100% hydration, it will neither raise or lower the hydration of the final dough. If the hydration of the starter is 50% and the hydration of the final dough is 65%, the starter will have the net effect of lowering the hydration of the final dough. All of these are examples of pre-fermented doughs or "starters" used to give added flavor and to make bread products more digestible.
@@pauljames7259 so strater is a poolish ok. Im using poolish and its great. But his dough is very low hydration if you compare it to Vito Lacopelli for example. Im not saying its bad tho.
So after you let the dough ferment for 24 hours at room temp and cook the pizza's, lets say you have balls left over how do you save then for the next day. I sell pizzas and some times have to prep the dough a day or two before? Struggling with dough management.
If you have leftover dough on next day keep in the fridge
@@massimonocerino how long could it last in the fridge? should you reball it??
@@williedepascale2897 no more than 2 days.yes you can reboll and give rest till are big again like 6 to 10 hours. But they may be very elastic
@@massimonocerino So I understand ferment 24 hour room temp ,make pizza any left over dough put in the fridge the next day let dough get to room temp and use. the dough can stay in refer for no more than two days.. at that piont throw it out?? Do you have the recipe for the dough on grams?? Thank so much ....
Massimo, ma non usavi anche una piccola percentuale di semola e farina integrale? Comunque, sei troppo bravo!
Si grazie ma la farina integrale la uso solo nel starter
Ho semplificato la ricetta ma con le stesso buon risultato 😀👍🍕🙏
Hey Massimo, are your pizzas all sour dough mate ?
Yes only sourdough
Hello Massimo and thanks for taking your time to make these nice videos 😁I can see that you use caputo flour, but do you use pizzaria or Couco flour for your own pizzadough. And also in the video you say that you can use 1 gr. fresh yeast or 2 gr. dry yeast. But dry yeast is more concentrated than fresh yeast, so should you not only use 1/3 of the fresh yeast amount?
Hi Massimo I normally use Caputo red for my pizza dough also Caputo cuoco it's ok to both flour are similar W 300/350.Regard the yeast 1 gr of fresh its ideally and 2 gr of dry yest works also well.
@@massimonocerino Thanks for your reply. Is this also the recipe you use for your business or do you dont use sourdough for that?
I think you're right - For fresh yeast you would normally use twice the weight of dried yeast in the recipe. But I think Massimo uses a long proving time of 24 hours here because he uses sourdough starter. Maybe that makes a difference. He also has a home cook recipe which uses 2g dried yeast to 500g of flour and for that I would use 4g of fresh yeast. But that only has a proving time of six hours.
ruclips.net/video/fC98q-K-v8A/видео.html
My starter lòok beatiful but it taste to sour. My dough is not developing gluetin. I use 50 % whole wheat, 50 % 00 supremo italiano flour and equal water. My first try my recipe for dough use 30% whole wheat 70 % 00, 65g starter 2 % salt 2% oil. I tried recipe with 30 Percent whole wheat and a recipe without whole wheat still terrible glutin cannot streach rising at room temp 18 hours. Tears easy . What am i doing wrong
Try to give 24 hours room temperature
@@massimonocerino ok thanks
To me 6 hour dought looked better, I think that in household venue, with oven maximum temperature at 500f (260C) its not gonna work...
There is no easy way to do that, is there?
You can use dry or fresh yeast alternatives
booonaaa!
Ciao non sara buona come la tua a me non che hai il forno a Legna !