I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
@@Iby00 600ml water, 1kg tipo 00 farina, 15g salt, 2-3g fresh yeast. Let grow 2h, portion to about 200-250g pizza balls, let mature for 24h. that's it. Show me the hard part.
Welp, unfortunately that is true for my generation, I’m 13 years old. If it makes you feel better, I just finished making myself a beautiful pizza that I handmade made myself from scratch. I even made the dough. Unfortunately, your comment is very true, this generation doesn’t know how to fetch for themselves but I know I don’t wanna be like that.
I just made a really good dough. But stretching the pizza was my problem its like youtube wanted me to watch your video it was the first one when i opened the app. Thank you for the great tutorial
@@borhenbensassi6028 absolutely. Just worked on forming my dough balls a bit better and that ended up being a crucial part. Made it so I didn’t have to use as much flower so no burnt bottoms.
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️ Your subscriber from Philippines 😊.
If I’m using a conventional oven, would putting the pizza directly on a metal tray help it crisp better than if I used foil? Would putting parchment paper on top of a trap be good for that as well?
I made pizza yesterday, and the doe rose nice nice. Like three or four times the original size. It stretched out fine. But the pizza still came out a little too dense……why why why ? Can anyone help me here?
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
Thanks so much for this technique, I’d been really struggling to stretch my dough resulting in my bases simply being wrong. I’ve just tried this and boom! First time… perfect. It’s transformed my bases and was really easy to do.
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
I miss being in a commercial kitchen when the chef is as great a teacher as this man! Thank you for your videos..so many young people are just eating fast food and frozen junk now. They dont know how to make for themselves.
Young(ish) person here. I avoid fast food and prefer cooking. It's a skill not alot of people have anymore.
tbf once u have dough that streches as well as this, this is the easy part. getting the dough to stretch like this and not rip is the hard bit
@@Iby00 600ml water, 1kg tipo 00 farina, 15g salt, 2-3g fresh yeast. Let grow 2h, portion to about 200-250g pizza balls, let mature for 24h.
that's it. Show me the hard part.
@@Iby00if dough is tearing gluten is not built enough just let it rest a little more and dont over knead
Welp, unfortunately that is true for my generation, I’m 13 years old. If it makes you feel better, I just finished making myself a beautiful pizza that I handmade made myself from scratch. I even made the dough. Unfortunately, your comment is very true, this generation doesn’t know how to fetch for themselves but I know I don’t wanna be like that.
I just made a really good dough. But stretching the pizza was my problem its like youtube wanted me to watch your video it was the first one when i opened the app. Thank you for the great tutorial
Same here. I ended up with an abomination on Sunday with my first attempt 😂
Sometimes I think they can read our minds through vibrations and frequencies that we give off 😀🤯
@@thejman23 practice does make perfect my 7 attempt at doing napolitan pizza ana man the last one was just incredible compared to the last 6 ofc haha
How did it go!?
@@borhenbensassi6028 absolutely. Just worked on forming my dough balls a bit better and that ended up being a crucial part. Made it so I didn’t have to use as much flower so no burnt bottoms.
Just what I needed for my first time pizza from scratch today!
Best pizza stretching I have ever seen. Thanks.😊
Massimo made it look easy because stretching like this is! Massimo gives the best pizza making instruction on the internet.
Great tutorial sir! I’m getting a dough mixer and I think I’m crazy about making my own pizza dough now. Better than dominoes fosho!
God bless you, Sir. You took my pizza game one step higher. Great advice! Thank you
You seem like a great teacher, I would love the opportunity to learn from you.
I made pizza today but aw man saw this late so made a square one, anyhow next time ⏲️
The simplest and most understandable stretching tutorial on UA-cam.
Thank you sir.
He did it actually wrong 😅 the top side off the pizza dough needs to always to stay at the end off the stretching on top. Not like here 🥲
?
Like si viste el escudo del Cagliari
Gracias Gracias! You're so wonderful n so patient! Bless you! "Isa"
Sir this is very helpful! I’ve been learning to make my own pizza dough for the past year. And this is the part that trips me up the most. Thank u for showing this. ❤ I’m making pizza actually this weekend and I will try this out.❤
your experience might help me. I am planning to make my own pizza. my question is, how do I make my dough elasticy like this this one?
I didn't know i needed this tutorial because i always failed to shape the pizza dough. Thank you 🙌
I have a hard time shaping all times of bread, I'm going to try this one next time I do pizza. Thanks!
Grandeee Sardo, forza Cagliari
Very nice bro
Thanks
A great pizza every time.
FORZQ CAGLIARI ❤️💙
Just installed a new pizza fire brick wood oven. Thanks for the video
Grazie!😊
Thank u ❤
Hello Mr. Massimo Sir, I wish u can share video on how to make pizza dough please as a beginner like me I really love trying to make pizza like yours. Been watching you since pandemic. Now I got my own Oven and would like to try making it. Thank you so much ☺️
Your subscriber from Philippines 😊.
Don't worry I will make for you
very nice video..
used corn meal to stretch?
Semolina
@@massimonocerino thanks !!
Süpersin usta 🤙istanbuldan saygılar
Keep them coming.
Thanks chef amazing
Instructions unclear, i now have four small pizzas
Bravo Massimo!!! Thank you for sharing! It worked!
Massimo, you make it look so easy! What is the hydration of your daily pizza dough?
60/63
Yeah, mine always resembles the shape of different countries
Stretching is the easy part. The hard part is making a dough that wont tear when you stretch it.
Thanks for the tip, sir. This stretch technique worked very well. Great share!
Bless your very spirit for the video.
What percentage of poolish would you recommend in the dough? 30%, 40% ,50%
I don’t use poolish I do sourdough
What kind of flour is this? Thank you so much.
Masters always hide some tricks. Is not flour alone i have seen semolina mix with flour which makes a huge difference without that you f***cked😂
You are completely wrong mate
nice advice
If I’m using a conventional oven, would putting the pizza directly on a metal tray help it crisp better than if I used foil? Would putting parchment paper on top of a trap be good for that as well?
Parchment paper is ideal
What type of Flour do you use ? Because here in Mexico we have just the regular wheat flour high strength with 12 % protein
Type 0 flour or Manitoba
When I get to the stage two stretch the dough in the middle starts developing holes. Where am I going wrong with my dough? Thank you!
Defenetly not the right stretching or very high idro or ovenproof most likely not right stretching
@@massimonocerino Thank you, I was thinking I didn't have the dough mix right
Sardinian flag on the can ❤️❤️❤️
Thanks! I have never been able to figure out how to stretch like that
Thanks, I will try it,
i just get holes no matter what i do
My dough doesnt do that 😂
What flour is he using?
It can't be that simple
Bravooo,you are no.1👃🙂tnx
I don't see any flower
Bravissimo
My internet dyi wing chung skill applied... 😮... destroyed dough.. I have the domino number ready😢😢
when i do this i get holes
What is the stuff on the table. Corn meal ? Or flour?
Semolina
I finally got it. Thank you sir.
Why does mine shrink back each time I stretch it? Seems too elastic
W 350 flour
Garize miller ❤❤❤❤
Thank you for sharing!
Very good.
I love pizza station at my job its fun asf
Sardegna ❤
can I do this with store bought dough?
I made pizza yesterday, and the doe rose nice nice. Like three or four times the original size.
It stretched out fine.
But the pizza still came out a little too dense……why why why ?
Can anyone help me here?
Reduce the temperature
@@massimonocerino :
Grazie della risposta.
reduce the temperature of the oven?
It was at 400 Fahrenheit.
@@ginoasci2876 degree
Gracias!❤
Great you have to be carefull with the pulling if you are using a dough with a higher hydration though mine has 70% it tears very quick if you are really pulling :)
With 70% hydro it's more soft and need to be more gentle also the stretching it's much easier
@@massimonocerinooh yes absolutely right thanks for the answer I like both 70% and 60% hydration 70% makes a very light and fluffy dough 60% might have a little more taste though 😊🍕🍕🍕
❤❤❤❤❤❤❤❤❤👌👌👌👌🙏🙏🙏
Nice👍but when i try this its just gonna tear apart
Try slow
I like it’s Job
Thank you so much❤ chef❤
Fantástico
I want to work job
Thanks chef
❤❤❤nice👏👏
How much gramm 1 pizza "ball"?
220 gr
This video needs to be another 10 seconds longer
I have the full version on my channel
Joe Rogan
What Flour when stretching
Semolina
thank you
Bravo🎉🎉🎉
Veri nice tehnik
Super
thank u
Thanks so much for this technique, I’d been really struggling to stretch my dough resulting in my bases simply being wrong. I’ve just tried this and boom! First time… perfect. It’s transformed my bases and was really easy to do.
Very much clear..thank u so much❤
Wow
"But hes not wearing gloveessss" waaaah
I not a doctor
This not flour. It’s semola. 😉
Semolina or semola it's all inclusive all family flours
@@massimonocerino beginners will use „flour“and burn it due to not properly pat excessive flour. Therefore explaining that semola has been used would have been much better.
Mr. Massimo if I may ask, what kind of flour must be use to achieve that kind of pizza dough Sir? Your reply is highly appreciated. Thank you 🙏
00 flour ot type 0 flour
@@massimonocerino is it a Bread flour or all purpose flour? What brand too?
@@cruisebreezeCaputo 00 or King Arthur 00. For home ovens mix about 60/40, 60 percent 00 and 40 percent all purpose or bread flour. Also, for home ovens that max out at 550, they need more moisture. A little extra water in the mixture helps.
Great easy method! Thanks!
Depends what flour u use and how long it has fermented or it will just contract.
Too easy you are the king.
Extremely professional stretching
You have to have good fermented Pizza dough to stretch it like this , otherwise you would not be able to do it
How long do you let it proof? Low hydration dough gives me trouble as its harder to stretch.
0:0
maestro
I may be able to do this technique
What flour is this ?
00 flour
What flour is this ?
Type 00
Making pizza with the kids, I will try this.
Thanks