I have been doing it upside down from the beginning. 1 less chance for the pizza to stick to the peel. 2 if the sticky side is down the bottom of the pizza has more of a chance to burn because its more wet 3 having the sticky side up gives you some steam and that is why the crust rises higher and is crispier. Great demonstration :)
Very interesting! Your upside-down crust version definitely had a puffier crust. I see in the comments, as you mentioned in your video, folks have been taught both ways. I was taught topside-up. I think I'll do the same as you and try an experiment to see what kind of results I get.
You are the MÁXXIMO. This experiment will make pizza history. May many see and understand it. Bottom side up = bigger crust and less sticky on the blade. Thank you very much
Thank You Massimo. Love watching your videos. In the past i used all purpose wheat flour & cornmeal when stretching. After watching you I have switched to stretching using semolina & its been a game changer. Please keep the videos coming.
Interesting that the result of this test is opposite to what Vito says. Nice one Massimo, love your style of trying stuff out for yourself. Where is the market? Want to come try your pizza, looks great!
Dear Vito Iacopelli In the video I watched, he just added more dough, obviously increasing the corniccione. I believe he should take the test like Maestro Mássimo did to be valid.
Upside down helped me for consistency in not sticking. Looks like yours has a more airy crust when upside down so win win. Still can’t stretch all the way just turning on table like you do but keep practicing.
This is why I love your channel, Massimo. You do live un-edited videos. No secrets. Vito says top on top and he has no secrets. But you both live in different clients and you're both Italian an passionate. I really want you two to do a collaboration! 😉
Dear Vito Iacopelli In the video I watched, he just added more dough, obviously increasing the corniccione. I believe he should take the test like Maestro Mássimo did to be valid.
The bottom must cook much better as well being there's less humidity on your technique. Life is about learning and if we aren't learning we are dying. Thanks for the video brother.
I have always wanted to know if there is a difference and wondering what will happen if i turned it upside-down , Thank you again and I will definitely follow your method.
Maximum i am learning a lot thanks to your videos!! Thanks!! What kind of cheese are you using in this vídeo? Is it fresh mozzarella? 🙏 Today i will start using the dough I have create followign your video with 65% hidratantion here in Thailand, will see the results 😂🎉
Greetings massimo. Thanks for this tips. Can you made a video how to make a sourdough batch for cold fermentation for 2 or 3 days. I have a 17g protein flour but I don’t know how many W are. It’s possible to make?
Very interesting to see the difference, but most commonly I see top stays top, not upside down. I am sure it changes hydration also the side where you put the sauce will be automatically more hydrated. To me, both pizza looked great, like if you get this on a plate in a restaurant, you wouldn't complain about any of these. Complete different subject, but do you ever tried citric acid in your dough?
Hello Massimo, your new oven is beutifull, I wonder what zize it is?, I also make pizza napoletana on the streets of my neighborhood, and soon i plan to change my old oven for one like yours. Greetins for Tijuana México.
I have been doing it upside down from the beginning.
1 less chance for the pizza to stick to the peel.
2 if the sticky side is down the bottom of the pizza has more of a chance to burn because its more wet
3 having the sticky side up gives you some steam and that is why the crust rises higher and is crispier.
Great demonstration :)
Very interesting! Your upside-down crust version definitely had a puffier crust. I see in the comments, as you mentioned in your video, folks have been taught both ways. I was taught topside-up. I think I'll do the same as you and try an experiment to see what kind of results I get.
You are the MÁXXIMO. This experiment will make pizza history. May many see and understand it.
Bottom side up = bigger crust and less sticky on the blade.
Thank you very much
Thank You Massimo. Love watching your videos. In the past i used all purpose wheat flour & cornmeal when stretching. After watching you I have switched to stretching using semolina & its been a game changer. Please keep the videos coming.
Thanks Massimo, I will follow your advice. It was fun meeting you. Pete
was nice to meet you to Pete
Interesting that the result of this test is opposite to what Vito says. Nice one Massimo, love your style of trying stuff out for yourself.
Where is the market? Want to come try your pizza, looks great!
You can't compare massimo to vito they make different pizza, different dough, different hydration different results
Dear
Vito Iacopelli In the video I watched, he just added more dough, obviously increasing the corniccione.
I believe he should take the test like Maestro Mássimo did to be valid.
Upside down helped me for consistency in not sticking. Looks like yours has a more airy crust when upside down so win win. Still can’t stretch all the way just turning on table like you do but keep practicing.
Thanks! Great job, so nice that you tested that so fast out. And I also would say, your upside down looks better! Definitely will try that, too.
THANKYOU, I found topside down (upsidedown) has helped me “launching” / not sticking to peel. (Semolina also).. I’m gonna try both with my dough..
This is why I love your channel, Massimo. You do live un-edited videos. No secrets. Vito says top on top and he has no secrets. But you both live in different clients and you're both Italian an passionate. I really want you two to do a collaboration! 😉
Dear
Vito Iacopelli In the video I watched, he just added more dough, obviously increasing the corniccione.
I believe he should take the test like Maestro Mássimo did to be valid.
@@marcosleal648 Vito uses 280g dough balls. So that's true. I think Massimo said he uses 250g balls.
Perfect timing for me! I do it your way--don't want sticky on bottom--safer on top.
The bottom must cook much better as well being there's less humidity on your technique. Life is about learning and if we aren't learning we are dying.
Thanks for the video brother.
You are a Master at your craft. One day I pray to get here.
Your'e videos are very helpful. It would be cool to see a video on making pizza in home oven. Thanks Missamo!
I do have a video how to make pizzas at home
I have always wanted to know if there is a difference and wondering what will happen if i turned it upside-down , Thank you again and I will definitely follow your method.
Bravo! Un bel video informativo.
Maximum i am learning a lot thanks to your videos!! Thanks!! What kind of cheese are you using in this vídeo? Is it fresh mozzarella? 🙏 Today i will start using the dough I have create followign your video with 65% hidratantion here in Thailand, will see the results 😂🎉
I use mozzarella cheese
Thanks Massimo you are great i like very much watching your video i learn a lot can i ask what kind of wood you use
Beechwood
Greetings massimo. Thanks for this tips. Can you made a video how to make a sourdough batch for cold fermentation for 2 or 3 days. I have a 17g protein flour but I don’t know how many W are. It’s possible to make?
Very interesting to see the difference, but most commonly I see top stays top, not upside down. I am sure it changes hydration also the side where you put the sauce will be automatically more hydrated. To me, both pizza looked great, like if you get this on a plate in a restaurant, you wouldn't complain about any of these. Complete different subject, but do you ever tried citric acid in your dough?
Interesting, I've always tried to keep it right side up but will try the upside down pizzas now and see how things turn out.
Massimo wanted to throw a Pizza at Hammer Guy. 😂
I don’t know hammer guy
Very interesting idea and experiment . I'll try !!
Very interesting video. There is definitely a difference there 👍.
Do you use olive oil before putting balls to container? cheers
No
Good day Massimo your videos are good,although there is noises my dear,brilliant ideas thank you. Super.😇
Thank ýou Maestro Nocerino.
Very interesting. I need to try this myself and see what happens.🍕
I've always stretch my dough upside down.
I can’t do that way….I fall.
Topside down top of the pops muchos grazias ❤❤
Top tips 🍕🍕🍕
salve volevo sapere se possibile quanto costa un forno del genere ? grazie mille
10 k
Hello Massimo, your new oven is beutifull, I wonder what zize it is?, I also make pizza napoletana on the streets of my neighborhood, and soon i plan to change my old oven for one like yours. Greetins for Tijuana México.
The oven it's one meter inside
Bravo Massimo
O imparato dinuvo qualcosa per le mi pizze Hobbisti
Love from India.
Iam chef gayadhar . I am interested work pizza section can you chanse me.
Massimo i come to late today , tell me were you be next Friday 🍕
Friday I not working at the market
When I cook it the bottom side down, it's stickier and stays more on the peel.