My mrs is the manager of a neopolitain pizza shop and i help ij the shop with delivery.... thanks to your vids i make my own dough and pizzas in the shop for myself... the owner is family and he loves me doing it.... the chefs absolutely hate it... i can make better pizzas then some of them and they are ment to be italian trained... thanks for all the content mate!
Been watching your tutorials for a while now as a beginner Pizza Chef in Pizza Pilgrims and happened to see you in Queen’s Park today! Thanks for your helpful videos as always!
I've made both types, but the high hydration and extra poolish step of the contemporary isn't something I like. I have settled on the traditional Neapolitan style for all my pizzas now. Thanks for showing the difference, I didn't actually know there were different names, I thought it was just different methods.
Always learning from you!! 😮 Maximo the dough in the video for Napolitan is 280Gr? I was trying to make 250Gr balls for 12'' pizza' but many times I broke the base 😂. Thanks
Thanks for the nice Video. One question, i saw you stretch and bake the dough upside down, some others use upside up, why? Personal preference or maybe you can compare both methods?
Good morning Massimo! Is there a way I could send you astonishing pictures of my 48 hours sourdough following your method? Here it razed 5 times high in lesser than 40 hours starting from scratch! I am now making my first dough with sourdough in Indonesia. Thank you very much Massimo.👍👍👍
Massimo makes making pizza look simple and easy. It is NOT (for me anyway). It takes a lot of practice to get it right. I have been watching some interesting videos of pizzerias in Rome, Italy. Italians like their pizzas in many many ways with various different ingredients!! They all make you want t get on a plane, just for the pizza, and try one!
My mrs is the manager of a neopolitain pizza shop and i help ij the shop with delivery.... thanks to your vids i make my own dough and pizzas in the shop for myself... the owner is family and he loves me doing it.... the chefs absolutely hate it... i can make better pizzas then some of them and they are ment to be italian trained... thanks for all the content mate!
Been watching your tutorials for a while now as a beginner Pizza Chef in Pizza Pilgrims and happened to see you in Queen’s Park today!
Thanks for your helpful videos as always!
Another great video, must not watch before lunch, as i'm starving now!
I've made both types, but the high hydration and extra poolish step of the contemporary isn't something I like. I have settled on the traditional Neapolitan style for all my pizzas now. Thanks for showing the difference, I didn't actually know there were different names, I thought it was just different methods.
Always learning from you!! 😮 Maximo the dough in the video for Napolitan is 280Gr? I was trying to make 250Gr balls for 12'' pizza' but many times I broke the base 😂. Thanks
Thanks for the nice Video. One question, i saw you stretch and bake the dough upside down, some others use upside up, why? Personal preference or maybe you can compare both methods?
All your videos i watched them.. Greatings from palestine ❤
🙏🙏🙏
Thanks Massimo, always interesting
Please tell us what flour you use and which one you recommend. Best regards, Piotr from Warsaw!!!
Type 0 and type 00
Good pizzas! ❤❤ i wonder what hydration you must be using, i would guess around 65%. i was wondering if you could try out one with 80% 👍👍
Molto interessante come sempre
Hi Massimo, i would like to get a pizza oven the same size as that one. is it 1000mm wide inside ?
1 meter
thanks Massimo
Good morning Massimo! Is there a way I could send you astonishing pictures of my 48 hours sourdough following your method? Here it razed 5 times high in lesser than 40 hours starting from scratch! I am now making my first dough with sourdough in Indonesia. Thank you very much Massimo.👍👍👍
Hi Massino. Do you do pizza classes by any chance?
Yes
Do a thin crust pizza!? Thanks
Massimo makes making pizza look simple and easy. It is NOT (for me anyway). It takes a lot of practice to get it right.
I have been watching some interesting videos of pizzerias in Rome, Italy. Italians like their pizzas in many many ways
with various different ingredients!! They all make you want t get on a plane, just for the pizza, and try one!
The crust for the second pizza is too small and there is too much pizza sauce at the middle to both of them.
Yes , you are completely right ,he put to much souse which is not so good , and he know it )
I'm an extra sauce guy. I like it that way.
@@xmas4203 Me too, I'm just joking. I learned a lot from Max, i won't criticize him for real.
❤❤❤❤❤❤ hi chef
Queste pizze con la mozzarella fiordilatte sono più belle. 👍
Hello, how many grams are your balls? Best regards, Piotr from Warsaw!!!
200/ 210 gr
@@massimonocerino Great, thank you😀
After Giorgia Meloni I want you to become popular person from Italy 👍 why to give fame to american pizzas 😂