Only way to develop this skill to a minimum standard level is 50+ pounds of flour and 10x mediocre crusts.. Fortunately everyone can afford flour, water and yeast if they are available.
I’ve watched two videos now. I think these are brilliant. The guys not big headed or showing off. Very rare to see someone pass the knowledge on so freely. Thank you as this came at the right time. Why does mine shrink back when I try this please can someone help. 🙏
You are probably messing up with the dough before stretching it! Let the dough rest at room temperature well covered before stretching! For a couple of hours! And do NOT knead it again or anything! Stretch it as is! The same would happen to me! The dough can’t get air and the more you touch it the more it will resist! Hope it helps! 😉
Amazing video , it helped me a lot ❤ I just started as a pizza cook and I'm having a bit of problems with the speed , this way I can just get faster and faster . Amazing demonstration
hmm, similar to the way i was taught at a pizza school, but simpler overall for the stretch. That slap is a tough step from my personal experience though, I just need more practice. Thanks for taking the time to make this great video.
Thank you, Massimo for the tutorial. I watched your video on making the dough too. I’m going to try your recipe and technique 🙂 but I know it will take lots of practice to just get it to a decent stage for the family. Great videos!
Hello mr massimo finally i found your youtube channel. I like your style on how to make pizza and also your oven 😊 it looks good 👍. Keep making videos. Thanks and God Bless😊😊😊
Hi Massimo, thanks for taking the time to demonstrate this for us. I will definitely try to learn your technique as I love making doughs. Been a while since I've made pizza dough. Also where are you situated? I would love to try one of your pizzas. Thanks and stay blessed :)
I Enjoy enormously seeing your Tutorials! Simple, and encouraging ! BEST ways to learn the science of making Pizza. To a healthy flavoursome Pizza is a process. Time and the rest are the essential factors to healthy fermented dough! No buts! With your professional Tutorials we can learn and apply best! Thank you for sharing! Greetings from Singapore!🇸🇬🌷 Edith, a happy subscriber!
At the Start i really thought the stretching lookes really simple and than he just spins the dough in the air and perfectly slaps it against the table. Nice Video.
Hola Massimo ,como estás!... sigo tus vídeos y estoy impresionado con la facilidad con que manejas el boyo para armar la pizza.. por ahora no puedo viajar para probar tus pizzas.. pero me conformaría con saber cuál es tu receta para preparar la masa.. gracias desde Argentina. ( Norberto)
Hey massimo - Just started following your channel and love it! I have a question about stretching Neapolitan style dough - what is the ideal temperature of the dough to stretch? Should it be 55F or closer to 68 F room temp? Thanks!
Hello Massimo! I try your Poolish dough using Caputo 00 flour and it turned out pretty good but I would like the dough to have a little more strength and be a little thicker on the bottom as this first was very thin on the bottom. Do you recommend to use more dough to keep the bottom thicker, or change the hydration level to a little lower? Thank you so much for videos!
Thanks for the video. Looking forward to applying this technique making my dough. Can you let me know how much / weight of each dough ball for different size pizzas? I have subscribed and will watch your other videos. Would like to learn how you make your dough.
Thanks for this awesome video. When you stretch using semolina flour it must leave some flour on the dough. Does this semolina taste odd after the cook?
When it looks this easy, you know it’s a long-learned skill.
That is a very accurate way to say it. I fully agree to you.
Only way to develop this skill to a minimum standard level is 50+ pounds of flour and 10x mediocre crusts.. Fortunately everyone can afford flour, water and yeast if they are available.
oh, it looks easy👍 but I'm only an amateur pizza chef, so it's very difficult for me 🤔
Yep. Despite an almost solid semolina underside, my dough only slides about half way onto my peel. Practice, practice, practice.......
Love your authentic, not-overboard, friendly attitude!
Love the simplicity and demonstration along with the outdoor street setting. Well done...and enjoyable to watch!
Thanks so much for the great support
Thank you for showing us how to stretch the dough.It’s very helpful.
Man! You're a legend! Take a bow! ❤️
I feel so relaxed watching you stretch the pizza pie dough! So inspiring!❤👍🏼🇺🇸
I’ve watched two videos now. I think these are brilliant. The guys not big headed or showing off. Very rare to see someone pass the knowledge on so freely.
Thank you as this came at the right time. Why does mine shrink back when I try this please can someone help. 🙏
You are probably messing up with the dough before stretching it! Let the dough rest at room temperature well covered before stretching! For a couple of hours! And do NOT knead it again or anything! Stretch it as is! The same would happen to me! The dough can’t get air and the more you touch it the more it will resist! Hope it helps! 😉
This is by far the best video on stretching a pizza.
Amazing video , it helped me a lot ❤
I just started as a pizza cook and I'm having a bit of problems with the speed , this way I can just get faster and faster . Amazing demonstration
how is it going?
Best demonstration I’ve seen yet… thank you
Excellent instructions! Thank you!
Thanks, Will keep practicing. Great demo and thanks for sharing.
Massimo ty for all u do. I wish you many blessings and abundance of prosperity.
Thank you for your help! After visiting Italy and enjoying most delicious pizza ever I knew I must learn this skill..
Excellent sir! Thanks for the video!
Great video, really well explained, and demonstrated. many thanks ..
Thank you so much for sharing your tips and techniques. They are really helpful 🍕🍕🍕
I’ve been watching your videos and I’m getting better but you make it all seem very easy 😂
Great work...you explained this very well.
hmm, similar to the way i was taught at a pizza school, but simpler overall for the stretch. That slap is a tough step from my personal experience though, I just need more practice. Thanks for taking the time to make this great video.
Thank you, Massimo for the tutorial. I watched your video on making the dough too. I’m going to try your recipe and technique 🙂 but I know it will take lots of practice to just get it to a decent stage for the family. Great videos!
Thank you so very much for your videos. Very good techniques and tips.
very nice video. how do you make your dough, and what is the avg weight of each ball,specifics?
What a beautiful little pizza shop. Looks really cozy! As a hobbyist pizza chef, I wish I had known about this before visiting London.
Just started to make pizza at home and this is very helpful.
Awesome! Thank you! Good lesson!
You make it look easy. I'm learning patience while stretching it out. I'll just keep making pizza till I get it right. Thank god I love za. Thanks.
åt14.
Try learning to do it Neapolitan way, its much faster when you master it. I did.
You are a master, thank you for teaching!
I really learn a lot about your video. Thank you so much for sharing your talent. God bless you
I have watched probably 15 videos today. This is for sure the best one yet for this beginner! Thank you Massimo!
This technique is so simple and it works. Made the best pizza ever. No more rolling pin.
Wow, i love to watch how you do this . Thank you very much for this Video
You teaching is very understand full thank you so much go ahead good luck sir ❤️❤️❤️ from sri lanka 🇱🇰
Bravo!! Thank you for the amazing tutorial!!
Amazing. This is a master of pizza dough.
An invaluable skill for generations. Thank you for making this video.
Very helpful ,thank you Sir 🙌🙌🙌🙌
Thankyou , you make it look so easy
Very informative, thanks for sharing.
Excellent sir your technique is superb
Thanks for kind explanation.
Very fun and easy to understand thank you from quebec
Great video and demonstration.... just subscribed...... thumbs up man👍
😀🙏🍕
Thank you Chef loved the video
As always, thank you.
Thanks for sharing you knowledge, your very kind .
Helped me get better at it.
The best I have seen so far
Very nice and so helpful for beginners
Hello mr massimo finally i found your youtube channel. I like your style on how to make pizza and also your oven 😊 it looks good 👍. Keep making videos. Thanks and God Bless😊😊😊
Many thanks Joseph 💥👍🙏🍕
Awesome!
Thank you, very nice method. I've come close but have never been satisfied. I will incorporate your style and report back asap.!! thanks a lot
Hi Massimo, thanks for taking the time to demonstrate this for us. I will definitely try to learn your technique as I love making doughs. Been a while since I've made pizza dough. Also where are you situated? I would love to try one of your pizzas. Thanks and stay blessed :)
Thanks im in hoxton London
I specially wanna visit only to meet you sir, thx 😊
Wonderful thanks chef👨🍳👍
Superb technique maestro
I Enjoy enormously seeing your Tutorials!
Simple, and encouraging !
BEST ways to learn the science of making Pizza.
To a healthy flavoursome Pizza is a process.
Time and the rest are the essential factors to healthy fermented dough!
No buts!
With your professional Tutorials we can learn and apply best!
Thank you for sharing!
Greetings from Singapore!🇸🇬🌷
Edith, a happy subscriber!
🙏🙏🙏🍕
Grazie maestro!!!
At the Start i really thought the stretching lookes really simple and than he just spins the dough in the air and perfectly slaps it against the table. Nice Video.
Great video. Found it really helpful
Thanks so much 🙏
Hola Massimo ,como estás!... sigo tus vídeos y estoy impresionado con la facilidad con que manejas el boyo para armar la pizza.. por ahora no puedo viajar para probar tus pizzas.. pero me conformaría con saber cuál es tu receta para preparar la masa.. gracias desde Argentina. ( Norberto)
😊👍🙏🍕
Excellent!
Outstanding!
Hey massimo - Just started following your channel and love it! I have a question about stretching Neapolitan style dough - what is the ideal temperature of the dough to stretch? Should it be 55F or closer to 68 F room temp? Thanks!
22 / 24 degrees
You the best Massimo
Great to see it in slow motion (for you). Is your bench flour just 00 or is it a semolina duro mix? Grazie!
Semolina rimacinata only for stretching
Great video! I'm guessing dough consistency is really important, sometimes its a bit wet and it sticks when I do it.
Greetings from Kosovo to you MAESTRO MASSIMO , thanks for your videos . I appreciate it so much. I bow my hat to you
Hello Massimo! I try your Poolish dough using Caputo 00 flour and it turned out pretty good but I would like the dough to have a little more strength and be a little thicker on the bottom as this first was very thin on the bottom. Do you recommend to use more dough to keep the bottom thicker, or change the hydration level to a little lower? Thank you so much for videos!
Probably just more stretching technique may be improved to avoid thin basein the middle
This to me is the hardest part of making a pizza.
He makes it look so easy.
Such a perfect video
Excellent
Thank you Massimo No. 1.
great work ... smart person ... good luck .. go on 👍💪
Very impressive!
Fantastic😀👍
I think that you gave us your experience . that was great from your side he other side must practice to improve his skills . thank you .
Relaxing to watch
Thanks for the video. Looking forward to applying this technique making my dough. Can you let me know how much / weight of each dough ball for different size pizzas? I have subscribed and will watch your other videos. Would like to learn how you make your dough.
Thanks for the comments. Any pizzas balls are 200 gr
Great! Thanks. 😎
Thanks, Its helping me to shape
mille grazie per il Suo consiglio Massimo!
Fantastic 👌🏾
Good stuff.
Every pizza chef/pizzeria I've worked in has you doing it a different way. Hand position is quite common.
Thank you bro
blissimo, thank you
You are an artist of pizza my friend 👍 & now I'm hungry
Sei forte bro!
Thanks Chef
thank you for this ! i am a junior baker hired as the pizzaman (woman) and this is really helpful :D ♥
🍕👍🙏❤
Love your way thanks😊
Many thanks 😊🙏
Extremamente fantástico este método de abrir a massa. Saudações do Brasil 🇧🇷 ❤🎉!!!! Parabéns!!!!
Sir you have done a very good pizza ,,,,, From Kampala Uganda 🇺🇬🙏👍
Thank you big helppppppp
God bless you .. and well done . Thanks
Many thanks Hazim :)))
Thankyou
THANK U FOR UR KNOWLEGE MASSIMO VERY GOOD TEACHER STAY WELL PISANO
Thanks for this awesome video. When you stretch using semolina flour it must leave some flour on the dough. Does this semolina taste odd after the cook?
Semolina makes more crunchy taste on the pizza
very nice ... very useful ...
grazie maestro
Gracias Bro