How to Stretching, scooping, and cooking Pizza . 5 Great. Pizza Tips(Massimo Nocerino)
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- Опубліковано 3 жов 2024
- 1) How to stretching the Pizza (Napoli style, Roman Style)
2)How to Scoop your Pizza on the Pizza Peel
3)How to Put the Sauce on the Pizza
4)How to Clean Your Wood Fire Oven
5)How to Flip Your Pizza in the Oven
I had to mess up my first pizza using my wood-fired oven to discover this guy. No nonsense, cuts to the case, saucy Italian accent, this guy does and has it all.
Why on earth have you only got 50,000 subscribers?
This channel is ESSENTIAL for anyone wanting to make exceptional pizza.
Thank you sir.
Excellent best pizza 🍕 I ever seen the video bravo 🙌🙏❤️👍
I want to commend you on your generosity sharing your extensive knowledge,expertise with the public.Personally I think you are by far no 1 on youtube.
My PIzzaGods... that Peel Technique was a Masterclass!👑✨👌
Last night I watched your videos till 1 in the morning.
Now I'm drinking my coffee and starting again 😁
I ordered ooni koda 16 oven, and I will start selling pizzas from my apartment.
Thank you for all videos and hello from Mexico 🤘🇲🇽
I wish very good luck brother 🙏
Thank you! I have been making Neapolitan pizza dough every week for over a year now. I have had many hits and a lot of misses. I watched many videos from many chefs. Until your videos, I have been making a few mistakes now and then but had no idea what I was doing wrong. You not only explain WHAT to do but WHY you need to do it and what may happen if you make mistakes. The best part is that you explain HOW to correct those mistakes. Thank you! You're the best! ...Salvatore
When i will visit London, you will be the first man that will feed me
You are Welcome :)
Amazing
Brilliant! Great, simple-to-follow masterclass. Thank you
It seems to me that the oven is too hot and cooks the dough, but the cheese is barely melted and not browned when avoids a lot of the flavor of the cheese. Great for cranking out a lot of pizzas really fast in a commercial oven, but not for creating the best quality pizzas.
Love you videos, thank you 🙏🥰💕
Masterclass! Thank you so much. I'm going into my first try with confidence.
Thank for all your videos.u are a good teacher
Thanks for the lesson. My only issue is stretching the dough. Now I know how to do it.
Many thanks for your effort and for sharing all these tips. God bless your job, bless you a lot and keeps you healthy 🙏🏼 Saludos desde México
Grazie Juan 🙏🍕👍
Grazie mille massimo. Very generous of you to give all your tips away.
Paul
I can see you have been doing this for a long time. I really appreciate your expertise. Your video does help..thanks
excellent video. you are a true professional
Thank you
Thanks !!!
Excellent video! Thanks a lot! You are the best!
AMAZING!
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Singapore!
Edith, a happy Subscriber!
Belissimo! Grazie Massimo, Mike from California
🙏🍕👍
Thank you a million for your tips sir 👍👍👍👍👍👍
Cieszę się, że trafiłem na twój kanał. Bardzo mi się podoba jak to robisz i świetnie tłumaczysz, dlatego od niedawna subskrybuję twój kanał. Super, bravo! Sorry, że piszę po polsku, ale wiem, że przetłumaczysz. 😀
Sorry I don't understand you language
The more I watch videos like yours, by professional pizza makers, the more I realise pizza making is a science! Love your videos, they capture a lot of subtle points that others don't.
I also have much respect for this scientist
Lovely
Thanks 👍
My pizzas look like the country of Africa
Best pizza stretching video.
Thank you.
Very helpful.
Old school. Thanks Massimo for this video. Greetings from Serbia...
Thanks Karlo!!!
Once again your methods are perfecto! I thoroughly enjoyed watching this video. I’m saving it for watching again. Thank you!
What kind of semolina do you use? Is it fine semolina or coarse one? Thanks
Rimacinata
Ciao! Thanks Massimo for all the tips!
Thank you so much Sir.
Hi Massimo,How sharp shouldy launching peel edge be
Mine is quite blunt.Maybe use sandpaper to make a little sharper.
Hola Massimo estoy viendo tus vídeos y realmente enteresante.soy de Granda sur de España y te agradezco tus consejos que me van ayudar a ganar más experiencia en mi nueva pizzería.
Muchas gracias
♥️🙏🍕👍
How much hydration you use For your dough ..master??
60%
can you make a mushroom pizza on a video or othe condiment plz
Yes I did make one.mushrooms and mascarpone pizza check out
You are the Best Expert! No You Are A Doctor For Dough And Pizza! Bravo Massimo !!! Tell Me Which Dough Is Better Than These Two? Greetings from Aleksandar of Germany
Thanks Nikola🍕👍🙏both dough are good quality .48 hours its little bit more light but more fragile and difficult to work to compare at 24 hours
Tnx Maestro!!!
Great job bro keep do it
I am your fan from india
I liked your video, just I have a question. What kind of flour are you using.
Thank you
Thanks!
Glad I finally watched your video. I'm grilling my pizza. But my mistake is not waiting till dough is at room temperature. Still a bit chilled. I'm also not putting enough flour on the table. But hopefully I'll.do better after watching your video. Thank you!
Excellent instruction! Many thanks! Are you using semolina flour (not the grainy semolina) and if so why not the same flour for the dough?
Your awsome
Great job! Maestro!👍🏼👍🏼👍🏼
With thanks from Germany ❤️❤️❤️
Legend 😎🔥🍕😎
Thank you
and what about a HEAVY pizza with all te the toppins, i find my self having to use sheets of parchment paper for heav loads
Thank you I was able to make some good pizza with your instructions
Eccellente.... La pizza è bellissima... Thanks again from Ireland 👍
Bravo
Great video. Thanks alot.
What to do if the dough sticks to the peel due to sauce or other. Could you show how you save one when it is "not loose" on the pizza peel.
Thanks in advance
Stephen from Copenhagen
ua-cam.com/video/4WymWgtgJkY/v-deo.html
@@massimonocerino thanks! Great tips
Top
I hope my dough comes out that soft and stretchy one day😢 lol
😍
Another great and helpful video. Thank you!
Great Video
One question when you put the ball from the box to the table to start to stretch you place it upside down.
But if you follow the flips as you stretch your final product ends up face side down mostly? I thought it was important to ensure top of dough it top? Please advise
Thank you
Not 100%necessarily but if you can manage that way it's make better shape of your crust
Hello Massimo. I like your videos. Do you use the semolina flour to make your pizza dough as well besides using it to stretch your dough?
Semolina only for stretching
This guy is incredible, thank you for alll these videos
So Massimo, A great video, I enjoy watching all your clips and picking up great techniques. One question from the stretching on the bench are you stretching the edge of the dough between the fingertips of both hands,?
Yes correct
Hi Massimo my problem is even when I remove the flour after stretching I still get flour on my stone and I get burning on the underneath pizza and smell up my kitchen.
After you remove the flour after stretching how do you remove excess flour on the dough?
Yes you have to
Thank you for your video. That is one hot oven!
Hi Massimo, thank you very much for your effort and your youtube channel I really fell in to obsession with pizza haha ( I have seen mostly all of your video and not only once). Really thinking go for course with you.
I must go and taste your pizza first Asap....are you open on daily basis at your place from Monday to Sunday?
Regards Mike from Coventry
Hi Mike thanks for your lovely comment. Yes I open weekday a sunday I'm in the market in central London. You are welcome 🍕🙏🤝
to all your dough you put oil in its aleaboración????
Scusa per il mio Italiano ma sto imparando adesso. Uso 00farina e ho realizzato molti metodi. Qqual e la migliore preparazione per la biga e quante ore per la pizza casalinga. Mille Grazie ,Giacommo dalla Grecia che vive negli Stati Uniti.
24 ore
Can anyone tell me the name of the coating (non-stick) he is using?
Omar Alaniz
Thanks for video... Electric oven or wood fire!!What you prefer according to quality?
Wood fire
Hey my pizza wont keep the ball shape in container, even after 2 houres in room temperature it becoms very flat. Too much hydration? 70% btw
Yes definitely
very good video. thanks
Do you knead the dough by hand or with a machine, and which is the better dough? Please Answer, Thank you
I use dough mixer. Normally I do15 kg dough . I prefer to use 24 hours.
Bellissima pizza, complimenti! Usi sempre il lievito madre? Is it a sourdough pizza?
Grazie si solo lievito madre 👍🍕🙏yes only sourdough pizza
Fantastic video and thanks for going slowly so we can follow. What beautiful balls :)
🙏👍many thanks
Wish I'd seen these videos before.
My first attempt wasn't great with the new ooni 12 gas oven.
Thanks for all the tips
🙏🙏🍕👍
Fantastic video 🤩🤩
Thanks Massimo! Looks great. Can you stretch the dough ahead of time?
Yes
love your videos Massimo
Your tips is real simple and no "water" you are the best!! Top top top
Many thanks 😊
How much weights your pizza dough maestro?
200 gr
Very professional !!!
Great master working with you is the best deal i choose
👍🙏🙏
Hello Sir, thank you for the video. Have you ever used rolling pin to stretch the dough?
Hello master Massimo,i'm from Malaysia I like pizza very much so I started learn making pizza a year ago from UA-cam video, recently I bought new pizza gas oven ooni koda 12 ,my question is sometimes I bake pizza with light and chrispy sometime heavy and hard is it due to stretching problem or dough recipe problem ,my oven temperature 500℉.
Defenetly dough recipe
Usually I make Neapolitan pizza with Biga dough recepe ,flour oo -200gr, water-100ml, dry yeast-5 gr ,1 hr at room temperature and keep in refrigerator 24hr to 48hr.
Mixing dough 500gr flour ,400 flour, 15gr sea salt.
@@zacktay5831 normally for a kilo floor 25 gr salt 2 gr yeast 600 ml water
@@massimonocerino thanks again for quick reply any way I learned something from you.
@@zacktay5831 🙏🙏🙏
Grazie Massimo sei bravissimo 🤌🏼
A great video.
Thank you !
Thank you Friend for the Information
No problem at all. I like sharing what I know. Thanks for the comments 👍🙏🍕
Thanks for another great video Massimo 🙏
When you stretch your dough I see you use the edge of the table so the dough hangs off.is there a reason for this?
Also what hydration is the dough it looks great ? Thank you
Hi Dean thanks for the comments. No necessary I need to put half dough outside the table but sometimes it's easy because give some extra stretching. I do when the pizza its bigger. The hydro its 58 %.my dough stay at room temperature at all the time. That the reason.
dough hanging at the edge of the table give yo a "gravity assisted" stretching
58% is that why it is easier to keep handling? Can I make the 6 hour poolish dough at 58%?
Great video as always. Thanks Massimo
Thanks Gavin👋🙏🍕
Could you please share your dough recipe
I do have many hire on my channel
Thank you
Thank you
Thanks 🎉
Какую муку использовали???
Thanks
Hi Maestro! What are these black points in the dough?
Whole grains flour from my sourdough starter
@@massimonocerino Thank you.
The best pizza massimo
Thanks Bro!!!!