The best Video i habe ever and I have always looked for someone to explain to me why my pizza always become thin and as a result, IT stucks in the oven thank you very much
There's a reason why your channel is growing so well, you provide really good and practical information. I really appreciate all that you do and teach, I've learned a lot from you so far and will continue to watch for more tips. One additional note about sticking, a lot of pizzaiolos on UA-cam promote really high water content doughs. In my first learnings, I messed up pretty badly when not knowing better and attempting high hydration doughs. Yours at around 60% are much more practical.
Excellent explained. The thinner part in the middle while stretching is a typical beginner mistake. I did it for a long time as well. Think at the physics, then you understand why you have to keep the outer part of the pizza. The closer to the centre, the more the dough is stretched out, even you don't touch it directly. Ciao Massimo
Thank you for this video. Been working on getting my New York style thin pizza down for a couple of months now and last night after watching your video over and over I think I finally have the stretching down. It came out perfect! Grazie!
So simple and logical and yet such a hidden secret. At the restaurant i worked at we taught ourselves how to do neapolitan pizza, and we have always had issues with some pizzas being too thin, probably cause we never really thought about where we place our fingers when stretching. Thanks a lot!
Massimo, you are #1 maestro. Your techniques are why i make the best pizzas in my town. Thank you. By the way, the word "fine" you are using, is actually "thin", maestro. I know english is a crazy language!
Another cracking video. I always notice if i've stretched wrong when i have weird stretch marks around the edges. Need to work on my technique a bit more. My main issue is keeping a good temperature in my oven on the floor and from the fire. Unsure if you have a vid on how to control yours, when to add new logs, how to keep the floor at a good temperature, etc? Obviously every oven will be slightly different but some general tips would be very helpful.
Excellent as always, maestro in action! Are you still at this location and will you be in December. I'm in London 12th Dec and hoping to pop by your stand!
This is exactly my problem! I go through a roller coaster in pizza making some days i'm performing somewhat like a pro other days i'm making mistake. Specifically this one where my base is extremely thin sticking to the screens in my Lincoln conveyer belt oven.
Another great video, Massimo. I always panic when my pizza starts to sticks to the peel. Then try to hurry and get it in the oven and it looks like an ameba😬.
I recently saw a Malati di Pizza video where Roberto Susta demonstrates how to patch a hole in an already-topped pizza with a basil leaf. I haven't tried it, but it looked like it worked great! I think it was 70% hydration dough...
Need to try your method again! Still struggeling; maybe I press the pizza down to hard while turn-stretching it. The surface is not so smooth as in your clip and there are some "wet cracks" in the surface.
You have helped me a lot loading and unloading my pizzas from home counter to outdoor oven with a very small opening. I was wondering how many inches wide your peel is. I don’t have time for sour dough starter but am working on getting a home made dough without a mixer to be consistent. Thanks!
I think people are struggling with making a good pizza because they are mixing recipes and techniques from different videos and styles of pizza. My mistake is that I place the dough on my knuckles. If you use high hydration then this could mean that your bottom gets super thin if not rip. Saw that in other videos but I actually don't know the recipes from the top of my mind.
My pizza always turns out in the shape of an oval. I get it formed pretty good going middle to edge but next stepnis where it goes wonky for me. There also seems tobe a lot more air in my dough so maybe thats an issue as well
@@massimonocerino wow! My pizzas are 250-280 and I have a hard time stretching sometimes. Do you think it’s bc I put 24 balls in a box vs 15 or ten? I was afraid of them getting too flat so I put more but I noticed they were tense and wouldn’t stretch
The best Video i habe ever and I have always looked for someone to explain to me why my pizza always become thin and as a result, IT stucks in the oven thank you very much
I have never seen anyone "fix" a pizza by flipping it and using semolina to patch up the wet spots , genius idea, thanks...
It’s interesting the tricks you can do with these tiny pizzas. I doubt you could flip a 16-18” pie that easily.
@@KWagle Tiny pizzas lol u must be from the US
That always happens to me in my early pizza journey, thank you for the rescue tips
There's a reason why your channel is growing so well, you provide really good and practical information. I really appreciate all that you do and teach, I've learned a lot from you so far and will continue to watch for more tips. One additional note about sticking, a lot of pizzaiolos on UA-cam promote really high water content doughs. In my first learnings, I messed up pretty badly when not knowing better and attempting high hydration doughs. Yours at around 60% are much more practical.
thank you for mentioning the hydration
Excellent explained. The thinner part in the middle while stretching is a typical beginner mistake. I did it for a long time as well. Think at the physics, then you understand why you have to keep the outer part of the pizza. The closer to the centre, the more the dough is stretched out, even you don't touch it directly. Ciao Massimo
This man is a genius😊
I can't believe it took me 8 years to find this video. Now it all makes sense why my pizza gets too thin in the middle
Just beginning my pizza making journey, will have to learn this stretching technique thankyou
Thank you for this video. Been working on getting my New York style thin pizza down for a couple of months now and last night after watching your video over and over I think I finally have the stretching down. It came out perfect! Grazie!
❤️🔥🙏🍕
Very informative and helpful. Thank you.
With big ❤ from me and my family Mr Massimo Gracie have a good day God bless you 🙏
Great practical tips. The save trick was really smart. I usually just panic. Now I have another option 😂 Thanks!
Thank you so much for this video Massimo! I was one of those eho wrotr in your last video about thin pizza base in the middle! :) very good vide!
Always learning new details from videos. Thank you Maestro
Love the video my friend. This will help me out next time I create my family’s crusts.
So simple and logical and yet such a hidden secret. At the restaurant i worked at we taught ourselves how to do neapolitan pizza, and we have always had issues with some pizzas being too thin, probably cause we never really thought about where we place our fingers when stretching.
Thanks a lot!
Invaluable information. Thanks Massimo
thank you Massimo you just changed my pizza game !
Massimo, you are #1 maestro. Your techniques are why i make the best pizzas in my town. Thank you.
By the way, the word "fine" you are using, is actually "thin", maestro. I know english is a crazy language!
is there a fine when using the word in a wrong way? 😏
very helpful videos though, in which country / city is he baking pizzas actually?
Very helpful video. Many thanks.
Great helpful tips--TY Massimo!
Best pizza maestro on youtube
Thank You, love you videos🙏 You are a true master🙏🥰💕
❤️🙏
Wow, thank you so much for this valuable information❤
Great video. Thanks for sharing
Good Teacher
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹🌹
Edith, a happy Subcriber
Another cracking video. I always notice if i've stretched wrong when i have weird stretch marks around the edges. Need to work on my technique a bit more.
My main issue is keeping a good temperature in my oven on the floor and from the fire. Unsure if you have a vid on how to control yours, when to add new logs, how to keep the floor at a good temperature, etc? Obviously every oven will be slightly different but some general tips would be very helpful.
Awesome instructions 👍❤️
You are a master of pizza art🤩🤩🤩love ya!!!
Great video! Thank You very much.
Fantastic videos!!
Hi Massimo, thank you for your Video, so helpful❤
Great tips thank you so much
Excellent as always, maestro in action! Are you still at this location and will you be in December. I'm in London 12th Dec and hoping to pop by your stand!
Grazie Professore, spiegato molto bene
My Friend, thanks for this video it helps so much, hopefully you can show us how u make your lovely tomato sauce 👍
I do have 3 videos about how to make tomatoes sauce
@@massimonocerino ok I’ll check them out, appreciate it 🙏
This is exactly my problem! I go through a roller coaster in pizza making some days i'm performing somewhat like a pro other days i'm making mistake. Specifically this one where my base is extremely thin sticking to the screens in my Lincoln conveyer belt oven.
Another great video, Massimo. I always panic when my pizza starts to sticks to the peel. Then try to hurry and get it in the oven and it looks like an ameba😬.
Thank you for your video 😊
Thanks for this video!
Hi massimo this is rim happy to see you
Hey brother long time!!!!!
You’re the Best!
thanks, learned a lot!
What would you actually recommend if you have limited mobility on one hand and cannot stretch the dough like you do Mr.Mossimo?
2 option or rolling pin or try to use the hand as no problem and make slow you should be able to make the stretching I will make a video for you
8:20 I always thought that this was how the Calzone was born. Hole in pizza on the peel? Flip the holed half over and voila, Calzone is born.
Thank you !
This is ace. I love your videos. What kind of flour do you use for dusting on the table? Is it just normal plain flour?
Semolina rimacinata
Great content, Gotta love that Italian pizza 🤤🤤🤤
I recently saw a Malati di Pizza video where Roberto Susta demonstrates how to patch a hole in an already-topped pizza with a basil leaf. I haven't tried it, but it looked like it worked great! I think it was 70% hydration dough...
Need to try your method again! Still struggeling; maybe I press the pizza down to hard while turn-stretching it. The surface is not so smooth as in your clip and there are some "wet cracks" in the surface.
Bravo Compá, numero uno. Viva la bella gente la voglia di vivere e la sardegna. Saludu e Trigu!
Grazie S amigu🍕🙏👍
You have helped me a lot loading and unloading my pizzas from home counter to outdoor oven with a very small opening. I was wondering how many inches wide your peel is.
I don’t have time for sour dough starter but am working on getting a home made dough without a mixer to be consistent. Thanks!
My pizza pell its 33 cm
Grazie per il video! Da che parte dell’Italia sei?
Sardegna
Ciao caro! What type of semolina do you use??
Grazie mille!
Rimacinata
What do you think caused my dough ball to be very elastic? How to avoid that? And the elasticity caused the pizza to break when stretching.
Let’s rest for longer time
@@massimonocerino Thanks! I think I had let it rest too long. Because I think it overproofed?
What is your dough hydration?
60%
Barbaro!! Gracias
8:30 Man, this move here is a world class fix.
Grazie
How to know if the pizza is Cookedin the oven?
I think people are struggling with making a good pizza because they are mixing recipes and techniques from different videos and styles of pizza. My mistake is that I place the dough on my knuckles. If you use high hydration then this could mean that your bottom gets super thin if not rip. Saw that in other videos but I actually don't know the recipes from the top of my mind.
Massimo...i'm from México... May i have a pizza dougth recipe?😅, please...?
I have many hire on my channel 🔥❤️🍕
th Masssimo amazing
our dough was overnight so everytime we used it just breaks off even if we try to stretch like that
Brasil like🇧🇷
How many grams is the perfect weight for 1 dough ball
Depending of several factors size and crust normally from 200 to 250 gr
My pizza always turns out in the shape of an oval. I get it formed pretty good going middle to edge but next stepnis where it goes wonky for me. There also seems tobe a lot more air in my dough so maybe thats an issue as well
Maybe wrong stretching
@@massimonocerino most definitely
How many grams are those dough balls? They look like250-300?
Also what is it like a 12inch or 14inch or 16in with the grams those dough balls are
200/220 gr
@@massimonocerino wow! My pizzas are 250-280 and I have a hard time stretching sometimes. Do you think it’s bc I put 24 balls in a box vs 15 or ten? I was afraid of them getting too flat so I put more but I noticed they were tense and wouldn’t stretch
A bit difficult in understsnding due to accent.... But he is the best in explaining the solution by example.
Thank you sir!!
My fingers on my right side are actually not as functional .
How big is your dough ball?
200 gr
A master
Why on Earth isn't there a queue of 50 people in front of this stall by now wanting a pizza??
We always filming at early morning to avoid people stopping the filming
👍👏👏👏👏👏👏✌
Ｐｒⓞм𝕠𝕤𝐌 😍
Need some bacon.