How to use Pizza Peel and Rotating Pizza Peel with Master Massimo Nocerino

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  • Опубліковано 30 січ 2025

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  • @Tightlines010
    @Tightlines010 2 роки тому +3

    Tnx, Great simple instruction! Greetings from The Netherlands.

  • @braddixon3338
    @braddixon3338 2 роки тому +5

    Ahhh, the perfect video. Everybody sort of just assumes you know how to do this, but when you're new, it is tricky. I have the pizza paddle working ok, but the rotator is still a struggle, I just can't get it to rotate in place like you do. I'll review your lesson here next time before running my oven (in 2 days) and then practice with my pizzas. Thanks for putting out a great instructional video that the others have missed!

  • @PatrickSinder
    @PatrickSinder 2 роки тому +2

    i just saw your post on facebook chef ❤️🍕
    thank you for sharing

  • @jackpast
    @jackpast 2 роки тому +3

    Nice one, Maestro! You make it look so easy.

  • @Radoseizov
    @Radoseizov 5 місяців тому

    Thank u Massimo. Always clear guidance no sugarcoating u the best🎉

  • @Tyler_Thailand
    @Tyler_Thailand 2 роки тому +2

    Hello from America 👋🤠🇺🇲 Tyler Anzalone here and I've got a question
    I own a wood-fired brick-oven food truck. When I make my dough at night, I let it sit for 2 hours covered with a damp towel. I cut it, ball it, and put it into my fridge.
    Many times I check my dough in the morning and see water inside my dough tray. I'm wondering why my dough is sweating, and if that is normal?
    Thank you very much Maestro 😎👍🍕

    • @massimonocerino
      @massimonocerino  2 роки тому +1

      Hi yes it's normal condescension of the dough specially in the winter times .No worries it's normal .try to dry the moisture if you can

    • @Tyler_Thailand
      @Tyler_Thailand 2 роки тому +1

      @@massimonocerino Thank you for the response. 🤠🙏

  • @theslicer22
    @theslicer22 2 роки тому +2

    Thank you for your time and advice

  • @Bevieevans8
    @Bevieevans8 2 роки тому +1

    The master at work! Great demonstration thank you. I especially appreciated you showing the turn of the pizza outside of the oven. I’ve been putting my turning peel under the pizza from the front, not the side. Again, thank you for this valuable tip. 😊

  • @Reziac
    @Reziac 2 роки тому +1

    Ah, now I see how the rotator works. Very good!

  • @Kittens_Cats_Karma
    @Kittens_Cats_Karma 2 роки тому +2

    Perfect technique. Thanks!

  • @bstreetbistro
    @bstreetbistro 2 роки тому +2

    Another useful video. Thanks.
    I like the way the video is done "live". One take except for the cut when the customer showed up -- and the interactions with the public are natural and real. I feel like I'm an apprentice learning from the master.
    I think it is time for me to finally get a turning peel. I've been making do with "spinners" which are like claws that grab and rotate the pizza, but they leave holes in the cornicione sometimes and cause the dough to bunch up if the pizza is not set before trying to turn it.
    The way I'd summarize the technique in the video is: slide under the pizza at the eight o' clock position on the pizza (twelve o'clock being the point nearest the fire), and the goal is to get the two o'clock edge of the peel under the center of the pizza. Then move the peel counter-clockwise following an imaginary circle.
    That's not an exact description but it is a starting point for me to think about how to do it.

  • @gazzasbees9377
    @gazzasbees9377 2 роки тому +1

    Thank you very much from Australia from a horticulturist and beekeeper. I just want to thank you for the effort and time you have put into these vids, you inspire many people explore to explore this craft, a good pizza presented with kindness and knowledge is a beautiful thing. To share food is one of the most important and rewarding things in life.

  • @asithaprabathabeysinghe751
    @asithaprabathabeysinghe751 Рік тому +1

    its happy to see you master❤

  • @robertfarrell3175
    @robertfarrell3175 Рік тому +1

    Excellent

  • @startone007
    @startone007 2 роки тому +2

    Perfect tips ,thank you 🔥🔥🔥

  • @rob51860
    @rob51860 2 роки тому +2

    Maestro ... thank you, exellent instruction

  • @feynman98
    @feynman98 2 роки тому +2

    Thank you for the video!

  • @meltzman
    @meltzman 2 роки тому +1

    So great to meet you and get to try your Margherita today!!

  • @saulius517
    @saulius517 Рік тому +1

    Th Massimo agen amazing ❤

  • @cuocsong7ngay55
    @cuocsong7ngay55 2 роки тому +2

    My Teacher good day ! I from Vietnam

  • @tonyrobert62
    @tonyrobert62 Місяць тому

    3:29 pizza transfer to peel
    4:06 pizza transfer from peel to stone
    4:42 rotate pizza for even cooking

  • @harrischaralambous5873
    @harrischaralambous5873 2 роки тому +1

    Massimo, another great video. Thank you! I've been looking at the GI Metal pizza peels and rotators. I believe your dough balls are 250grams. If I wanted to go up to 270 grams, Neapolitan style which size pizza peel would you recommend? 12x12 or 13x13? Azzura line, do you think there is any benefit stepping up to evoluzione? Appreciate your help as always!.

    • @massimonocerino
      @massimonocerino  2 роки тому +2

      Thanks for the comments. My pizzas are 200 gr each. I the size I reccomend 33 cm.azzura

  • @lainemelrose2230
    @lainemelrose2230 2 роки тому

    How long can I leave unrefrigerated dough out in temperature not hoter then 23 deg cel your answer much appreciated

  • @Skye.Luu342
    @Skye.Luu342 2 роки тому

    People if you guys want to make pizza, there will be instructions and he will show you how to do it! And also with dough, it really comes with practice so anyone can do it! Don't give up and stay strong! And keep fighting! 💯

  • @wilddough8859
    @wilddough8859 2 роки тому

    Hi Massimo, Where do you buy your MOLINI PIZZUTI - Farina Pizza VESUVIO flour in London, as I only see 25KG bags online and I only want like a 5KG bag?

  • @jimmyp6443
    @jimmyp6443 2 роки тому

    Who eats pizza used for videos ?

  • @odens2
    @odens2 2 роки тому

    Hello Massimo.
    Where are you from?
    I want to learn to make pizza like you, how much does it cost?
    Regards.
    Cristian.

    • @massimonocerino
      @massimonocerino  2 роки тому +1

      Hoxton N16NP

    • @odens2
      @odens2 2 роки тому

      @@massimonocerino I don't live in England, do you have some online courses? Where you explain, fermentation, how do you make the dough, etc?
      Cristian.

    • @massimonocerino
      @massimonocerino  2 роки тому +1

      @@odens2 sorry not at the moment, :(