Didn't realize you don't need to flour the peel, many other videos stress the importance of flouring the peel. Now that I'm not flouring my peel it no longer burns in the oven, additionally, the bitterness from the flour went away AND the bottom cooks better. Thanks a lot!
Thanks for this video. I was told to use flour on the pizza peel to help launch the pizza. Also, you are right the extra flour changes the flavor of the pizza.
Massimo GRAZZIE MILLE for doing this video after I asked you.It helps a lot to see you in action and explaining. You are the MAN! god bless you Maestro!
I'm learning something new about Pizza day by day everyday by watching your all videos... And please make a video of teaching , how to make pizza dance on fingers...
Hi Massimo Thanks for some more tips. I really enjoy your pleasant demeanour. I have two questions: 1- what is a hydration of your pizza dough in this video? 2-was that a simple direct dough? Thank You.
Thanks Massimo for the tips! I just discovered your channel. I'm waiting to receive my new pizza oven. Zio Ciro subito cotto 80. Looking forward to try your tips
Thanks Massimo for this video! This is one of the areas I hope to improve on this year. I love having friends coming over to my home to build their own pizza. Stretching and sticking is always where they go so wrong. We won’t talk about their over saucing 🤦🏼♂️. I am sure this video will help us all🍕
Stretching and sticking is where I go wrong when I have people over to make their own pizzas. I spend 2 days preparing the dough and then come to stretch it out (after resting it covered, at room temp for a couple of hours) and it’s like stretching a piece of rubber: it constantly springs back and refuses to stretch. Not to mention my technique isn’t good enough to end up with a circle. The second problem is that my stretched bases seem to stick to the counter or the peel very quickly which makes launching them difficult or impossible. Lost count of the number of times that I’ve launched a pizza only to see the centre of the base disintegrate and spill the sauce and cheese all over the stone resulting in an instant gluey fire… Recon I need a professional hands on day-course to help me with these things.
Massimo fantastico video e La pizza è bellissima - dovresti fare un video sulla velocità di fare una pizza - un sacco di miei amici si “imaballano “ a parlare e fanno delle Pizza pesantissime piene di ingredienti- quindi si impregna e s’attacca - grazie del video ❤
Hi, Massimo. Another great video! I've just started on my pizza journey after getting an Ooni Koda 12 for Christmas and am experimenting with a few dough recipes, trying to get the hydration level right. Do you have a particular hydration level that works best?
Hi. Do you have any video how to set fire to the wooden oven and how to keep the temperature high? I have a portable one ( 100 x100 cm in my garden Still made with thick bricks on the floor ) and it cost me to keep the temperature high.
Sure I can tell you straight away that bubbles are from bad no fermentation pizzas or to cold or no ready yet to cook. Give long raising time or add more yeast
Chef Massimo, I need your help. I am searching for a recipe in your RUclips video collection for a white pizza sauce recipe and I can't seem to find it. Could you post a link for me of which video might have it or include it in one of your upcoming videos from home if you haven't made a video of it yet? Thank you in advance.
hi, can you give me a pizza dough recipe for 4-5 people? I just want your prescription. Dry or wet yeast does not matter. grams are very important. I want to make it to the household in one tray. By the way, unrelated to the topic, but I will make mascarpone for tiramisu. How much mascarpone comes out of 400 grams of cream? Is 400 grams enough?
Didn't realize you don't need to flour the peel, many other videos stress the importance of flouring the peel. Now that I'm not flouring my peel it no longer burns in the oven, additionally, the bitterness from the flour went away AND the bottom cooks better. Thanks a lot!
It’s amazing how easy a pro can make it look 🤣
Thank you for this video because all my pizzas have flour burn and the stone is black and the smell of burnt is awful. I need to practice more.
Best advice. This fixed my issues and my pizza does not stick or burn now.
I like that you showed the inside of the crust because people skip that part usually!
Thanks for this video. I was told to use flour on the pizza peel to help launch the pizza. Also, you are right the extra flour changes the flavor of the pizza.
Massimo GRAZZIE MILLE for doing this video after I asked you.It helps a lot to see you in action and explaining.
You are the MAN! god bless you Maestro!
No ce problema Johan !!!:)
Thank you! I’ve been struggling with this
Great tips. I had issues when I first started cooking in my woodfired oven so thanks. Pizza looks amazing!
Very helpful. Many thanks Massimo
Great video! Keep on sharing your tips. I'm will be now looking for your recipes and other tips.
Thanx, for the great tips..
WoW! Beautiful pizza pie. I"m new to making pizza's . Urs are perfect.
Thanks for your tips
Good work Massimo🙏
Grazie maestro!
I'm learning something new about Pizza day by day everyday by watching your all videos...
And please make a video of teaching , how to make pizza dance on fingers...
Perfect
Pro learning, thanks
thank you nice video
Great tips chef. I will try not to dust the peale this Friday and see how it goes.
Sure let me know
Muitos parabéns bom trabalho
Hi Massimo
Thanks for some more tips. I really enjoy your pleasant demeanour.
I have two questions:
1- what is a hydration of your pizza dough in this video?
2-was that a simple direct dough?
Thank You.
1) 60 % 2) sourdough method
Thanks Massimo for the tips! I just discovered your channel. I'm waiting to receive my new pizza oven. Zio Ciro subito cotto 80. Looking forward to try your tips
Zio Ciro come from Sardinia great oven
@@massimonocerino Io che vengo dalla prov di Oristano neancheo sapevo, buono a sapersi!
Another great video 👍🏻. Any chance of a video on starting/maintining the oven fire & Temp ?
thanks Dan for the comment, i will. try !!!:)
Thanks Massimo for this video! This is one of the areas I hope to improve on this year. I love having friends coming over to my home to build their own pizza. Stretching and sticking is always where they go so wrong. We won’t talk about their over saucing 🤦🏼♂️. I am sure this video will help us all🍕
Thanks so much Greg 🙏 🍕🍕🍕👍
Stretching and sticking is where I go wrong when I have people over to make their own pizzas. I spend 2 days preparing the dough and then come to stretch it out (after resting it covered, at room temp for a couple of hours) and it’s like stretching a piece of rubber: it constantly springs back and refuses to stretch. Not to mention my technique isn’t good enough to end up with a circle.
The second problem is that my stretched bases seem to stick to the counter or the peel very quickly which makes launching them difficult or impossible. Lost count of the number of times that I’ve launched a pizza only to see the centre of the base disintegrate and spill the sauce and cheese all over the stone resulting in an instant gluey fire…
Recon I need a professional hands on day-course to help me with these things.
@@maddoctor99 you are welcome to spend at day with me to improve your skills
@@massimonocerino when are you gonna visit the states? Would love a hands on class from the master
@@tttarms1970 I would love to. I will keep you informed
Massimo fantastico video e
La pizza è bellissima - dovresti fare un video sulla velocità di fare una pizza - un sacco di miei amici si “imaballano “ a parlare e fanno delle
Pizza pesantissime piene di ingredienti- quindi si impregna e s’attacca - grazie del video ❤
Grazie ho piu di un video riguardo
Hi, Massimo. Another great video! I've just started on my pizza journey after getting an Ooni Koda 12 for Christmas and am experimenting with a few dough recipes, trying to get the hydration level right. Do you have a particular hydration level that works best?
thanks for the comments, for me 60 % hydro work well
@@massimonocerino that was my exact question too. it seems the higher hydration doughs (~70%) are really sticky and can get stuck easy on the table.
Will follow your advice, thanks for it ! Does the type of peel make a difference, not steel, not perforated, wooden ? Thank you
Defenetly better perforated pizza pell than wood
Hi. Do you have any video how to set fire to the wooden oven and how to keep the temperature high? I have a portable one ( 100 x100 cm in my garden Still made with thick bricks on the floor ) and it cost me to keep the temperature high.
Hi Massimo, can you make a video on how to prevent the pizza from making big bubbles while being cooked in the oven? Thanks.
Sure I can tell you straight away that bubbles are from bad no fermentation pizzas or to cold or no ready yet to cook. Give long raising time or add more yeast
Chef Massimo, I need your help.
I am searching for a recipe in your RUclips video collection for a white pizza sauce recipe and I can't seem to find it. Could you post a link for me of which video might have it or include it in one of your upcoming videos from home if you haven't made a video of it yet? Thank you in advance.
bro swallowed that bite whole xD
Chef it is possible to add a bit of semolina to the dough? Will that make it more crunchy? Thanks
yes you can, make pizza more rustic and crunchy taste
I forgot to ask you why you use 60% hydration? I always thought 70% was best for the woodfired oven. Thanks
It's perfect for what I do.for wood fire oven it's no necessary 70 % hydro
Recipe????
Please what if you are using a pizza pan?
Gimetal
hi, can you give me a pizza dough recipe for 4-5 people? I just want your prescription. Dry or wet yeast does not matter. grams are very important. I want to make it to the household in one tray. By the way, unrelated to the topic, but I will make mascarpone for tiramisu. How much mascarpone comes out of 400 grams of cream? Is 400 grams enough?
2 kg flour
50 gr Sea salt
10 gr dry yest
1200 kg water
20 gr evo oil.
Mascarpone need 500 gr
Massimo,co le pale che abbiamo in casa noi comuni mortali ,un po di spolvero ci vuole . Altrimenti la pizza si incolla,dai....
Where r u located ? How many pizzas do u sell a day?
Hoxton weekdays Saturday hamsted heath. Sunday Queens Park
@@massimonocerino so your in UK. I’m in Canada nice to meet you