Thank you! Your videos have gotten me over the learning curve of stretching and working with the peel. My first few pizza's were a disaster! Now, I'm feeling like a pro.
Lately when I cook the pizzas it gets air trapped under the middle and it pushing it upwards, any idea why that's happening? stretching it too thin in the middle? I use 275g for a 12" and started using less toppings. cheers
Thanks for another fantastic lesson. Does it truly matter when we flip the dough that we remember which side is up? Most of the times I can tell by the way it looks, but there have been times I've confused myself. I haven't notice much difference after the bake but I've not done a side by side comparison.
can you show in the video which fior di late mozzarella you use, which flours are good for sourdough pizzas without using the fridge, which tomato sauce do you use?
Next time I visit UK I want to find you and shake your hand!
AH Welcome back Maestro, we missed you !
👍👍🙏🏻🍕
@@massimonocerino We are glad to hear you are busy and that is always good and super glad you are still able to do videos too , we thank you !
great Video yet again....
Fantastic lesson
Great tutorial, thanks Massimo 💪
Not busy for them...Iam waiting my answer...but I forgot
Hello bro.. Any suggestion of my pizza in my video
You could do some much more... England is saturated
Fantastic video! Thanks for sharing the knowledge.
Hooray, Massimo’s back! Your videos make me want to light up the pizza oven. Then I see the weather forecast.🙁
Can you saw how to prevent all this oil with pepperoni?
how many pizza on average do you sell per day? and its possible you can review the 'Effeuno' pizza oven?
Normally around 100 pizzas for days average
I have an Effeuno, it's absolutely brilliant.
Makes real Napolitana style pizza.
Definitely worth the investment.
Educational for all !❤
Thank you! Your videos have gotten me over the learning curve of stretching and working with the peel. My first few pizza's were a disaster! Now, I'm feeling like a pro.
Where can we taste your pizzas?
London farmers market
@@massimonocerino Which one? There are several :)
Looks super!
Very helpful video. You use a lot of semolina flour - can you suggest a good cheap source to buy it?
Where are you located?
@@massimonocerino London
Lately when I cook the pizzas it gets air trapped under the middle and it pushing it upwards, any idea why that's happening? stretching it too thin in the middle? I use 275g for a 12" and started using less toppings. cheers
Thanks for another fantastic lesson. Does it truly matter when we flip the dough that we remember which side is up? Most of the times I can tell by the way it looks, but there have been times I've confused myself. I haven't notice much difference after the bake but I've not done a side by side comparison.
can you show in the video which fior di late mozzarella you use, which flours are good for sourdough pizzas without using the fridge, which tomato sauce do you use?
Another great video Massimo. You make, making pizza look so easy. Thank you and welcome back!
My goodness that pizza at the end looks magnificent well done cheers and take care...
Thanks for sharing. How long do you generally let the dough rest after taking out of the refrigerator?
Business first, and all good to us who wait :)
Thank you boss!
Do you know any good websites for customised pizza boxes and buying tables etc thanks!
The pizza box shop
Welcome back!
Do you want to open your none-mobile pizza-place sometime?
maybe yes
How high is the hydration in your pizzas for service?
He mentioned 62%
what temperature is the deck of the oven
380
I learned a lot from your video. Thank you for your video.