Very impressive. Keeping that oven at proper temperature seems an art in itself. I'm a newcsubscriber, and love how open and sharing you are. I can't believe you don't a million subscribers yet. I'm just a simple home pizza guy. Cheers, and thanj you.
I’ve been a pizza maker since a teenager and I’m now in my forties. I love watching your videos because I am constantly learning things from you. Thank you as always ✨🍕
Hello Massimo! Thank you for the video! I'm from Croatia but live in Mexico and sell pizzas on the market. I only sell around 70 pizzas in 3 days , Friday Saturday and Sunday, with my little Ooni Koda 16. It is nice to see what is possible and how other people in the world do it. Ciao!
Greetings Massimo, great video like always. I have a little business lake you in Puerto Rico. I like to know, what is the perfect amount of starter for 5kg of flour to make a dough for 24 hrs a room temperature for my service.
awesome - thank you for the insights! Just made your recipe with the 30g EVO Oil on 1kg flour. Why weren't you using EVO Oil on this recipe? Thanks for your help, keep up the videos!
Very organized and labeled! I like it. Very great pizza instructor. What is a good percentage of whole wheat flour that i can mix with 00 flour to make a great pizza Massimo?
Another great vid Thankyou , so interesting to see the behind the scenes. I see your using Nuvola Super 0 flour for the bulk of your dough, how do you like it?
Thank you for another fascinating video. We really appreciate this. I do have a question, you mentioned temperature but do you find humidity in the air ever affects the dough. I ask because I live on the ocean and when I try to go high hydration my dough is just too soft and wet and sticky I usually have to add some flour if I try to go over 62% hydration. I'm including the water and flower from the starter of sourdough. Thank you. Cheers!
I live your videos Massimo. It has inspired a new passion in me. What is the sauce that you use? Is it just blended tomatoes or does it have any seasoning in? Brilliant video and amazing pizzas as always.
Thanks for this video. Great start to finish explanation of the work that goes into this business! 🍕
Very impressive. Keeping that oven at proper temperature seems an art in itself. I'm a newcsubscriber, and love how open and sharing you are. I can't believe you don't a million subscribers yet. I'm just a simple home pizza guy. Cheers, and thanj you.
I’ve been a pizza maker since a teenager and I’m now in my forties. I love watching your videos because I am constantly learning things from you. Thank you as always ✨🍕
👍🍕🔥❤️🙏🏻
Hello Massimo! Thank you for the video! I'm from Croatia but live in Mexico and sell pizzas on the market. I only sell around 70 pizzas in 3 days , Friday Saturday and Sunday, with my little Ooni Koda 16. It is nice to see what is possible and how other people in the world do it. Ciao!
👍🍕🔥🙏🏻💥🙋♂️
Fantastic! Great to see a true artist at work. Thank you Massimo.
Many thanks!
Bravo Massimo.
All the Best
👍👍🔥🍕
Love your work Massimo
Much appreciated
Loved this ! Thanks Massimo. Please share the W of the 00 you use. THANK YOU!
W 340
Greetings Massimo, great video like always. I have a little business lake you in Puerto Rico. I like to know, what is the perfect amount of starter for 5kg of flour to make a dough for 24 hrs a room temperature for my service.
Incredible guy, Massimo 💪
awesome - thank you for the insights! Just made your recipe with the 30g EVO Oil on 1kg flour. Why weren't you using EVO Oil on this recipe?
Thanks for your help, keep up the videos!
Very organized and labeled! I like it. Very great pizza instructor. What is a good percentage of whole wheat flour that i can mix with 00 flour to make a great pizza Massimo?
20%
Another great vid Thankyou , so interesting to see the behind the scenes. I see your using Nuvola Super 0 flour for the bulk of your dough, how do you like it?
Amazing! Great 👍👍
Top level work
Thanks a lot!
Thank you for another fascinating video. We really appreciate this. I do have a question, you mentioned temperature but do you find humidity in the air ever affects the dough. I ask because I live on the ocean and when I try to go high hydration my dough is just too soft and wet and sticky I usually have to add some flour if I try to go over 62% hydration. I'm including the water and flower from the starter of sourdough. Thank you. Cheers!
Thanks for the comment are you using sourdough starter or normal yeast?
@massimonocerino sourdough starter but have the same with yeast. Thank you for responding.
I live your videos Massimo. It has inspired a new passion in me.
What is the sauce that you use? Is it just blended tomatoes or does it have any seasoning in?
Brilliant video and amazing pizzas as always.
Correct
Salt
Educational❤
Consistency and hard work for sure!!
Best wishes with your business, health and all around your life
Hard worker deserve the best!
🙏
🌹🌹🌹🌹
Many thanks 🙏🏻
Hi, what is the make of your oven, please? Love your work.
Amobox
A real art how you spin that pizza
🔥🍕⚽️
Grande Massimo! Mi potresti dire la durazione estimata per un forno come il tuo, sempre a uso comerciale per favore?
10k
Hi Massimo.
What do you do with your leftover dough balls of the day?
Thanks,
Juan
I use next day
@@massimonocerino So you keep them in the fridge for another night?
@ yes
@massimonocerino Thank you for your quick answer, all the best!
@ 🙏🏻🍕🔥🍕👍👍
How do you collect payment when you are hustling alone?
I have a staff in the market
👳♀🍕🍕🍕😋👍 😊
Malto bene🤘🤘
Is that nuvola super or nuvola flour?
Super
How much for one pizza please?
10
Mattews Cotswold Churchill ha una farina per pizze ha l"ingrediente che tu hai suggerito per le farine debole.
bravo