Thank you so much I am a pastry chef I used to work at the Ritz Carlton and I don’t anymore. I was thinking about opening something I’m not sure my brother-in-law does pizzas but I don’t trust him but thank you.
Great video and solid advice Massimo, thanks! How do you plan your dough? When I make pizza at home I always try to plan the timings for when I want to cook. How do you keep the dough balls from overfermenting? DO you keep a fridge with your setup to slow down the yeast?
Hey Massimo! Thanks for your informative videos I have been implenting alot of your knowledge into my business. Ive been running into a different problem . So now when I get ready to make my dough ball into a pizza 1 . It gets really sticky 2. After I put in semolina bowl or flour and put into somerset dough sheeter my dough tears . And to make clear this isnt always the case it only happens sometimes but its been happening a lot lately .
Mitico.. sai che l idea forno tirato da una bicicletta è figo 🤔 però serve un posto (si può in casa?). dove preparare impasto ecc.. se si sta.in un posto caldo a lavorare è uno sbattimento controllare gli impasti. Serve frigo e spazio per gli ingredienti 🤔
Great video! Been thinking of starting my own Pizza Business in Yorkshire. Would you recommend any Pizza courses? Is this something you offer yourself?
Hi Massimo, maybe You could help me with advice? With my Wife we are running pizza business for third year,everything was fine,until my Wife got ill and everything changed. As normaly i was making pizzas and she took orders and was dealing with a customer. Do You thing i can run alone? What the system could be?
I. Sorry to hear that. Hopefully things will get better. Unfortunately you can running business by yourself if you're busy. A list you need person at the till like I do
I want to get out of NYC and open up my familys pizza shop since 1976 in a location out of new york... I'm just wondering what state/city is gonna be best...I was thinking... Texas, Tennessee, ... anybody got any suggestions?
Golden advices, thank you chef 🙌🏽
Excellent common sense advice! Applicable for any business really...
Thank you so much. This was very informative and helpful. Good luck to you.
Thanks for the advice brother,great advice🎉
Excellent video!!! Thank you :)
Just started working at a pizza shop 3 weeks ago no experience and now I am a cook local pizza shops are awesome great video man
How’s it goin man!
Thank you for video, its cery helpful!
Thank you Massimo!
Thank you so much I am a pastry chef I used to work at the Ritz Carlton and I don’t anymore. I was thinking about opening something I’m not sure my brother-in-law does pizzas but I don’t trust him but thank you.
You are 100% right Maestro 👍👍 Thanks
Awesome! Where can I find out more information please?
I remember a family owned pizzeria with only 4 people. It's a hard job. You must have passion and love doing it.
Supper awesome thanks
thank you for every think and wish you the best massimo
Many thanks 🙏🍕👍
Paesaaanuu complimenti
Nicely said
Thanks a lots 🙏
Thank you so much
Thanks 🍁🌺
Excellent advise seen few of you vlogs .I am in fast food business in skegness. In process of building trailer. Wish me luck.
Good luck 👍
Great video and solid advice Massimo, thanks! How do you plan your dough? When I make pizza at home I always try to plan the timings for when I want to cook. How do you keep the dough balls from overfermenting? DO you keep a fridge with your setup to slow down the yeast?
Hi thanks for your comment 👍🍕🙏my dough are 24 to 48 hours rest room temperature. Only my starteri keep on the fridge
@@massimonocerino Thanks. I watched your sourdough starter video and I'm trying it myself :) I appreciate your advice, making me hungry!
Hey Massimo! Thanks for your informative videos I have been implenting alot of your knowledge into my business. Ive been running into a different problem . So now when I get ready to make my dough ball into a pizza 1 . It gets really sticky 2. After I put in semolina bowl or flour and put into somerset dough sheeter my dough tears . And to make clear this isnt always the case it only happens sometimes but its been happening a lot lately .
Reduce the hydro and make sure you are using the right flour
Thank you Massimo!
Muy buenos sus videos maestro , me gustaría si puede ser poner subtítulos en español..se agradece.
Ok Jessica 🍕🙏⚘
Lo mismo iba a escribir
Pizza place near me sells 75 pizzas a day and shut down. Open for 4-6 hrs a day $23.65 per pizza
Very expensive pizzas
Mass could I come and snd work alongside you for some days to practice 😅😅😅 i would love to learn as id like to open a business in France
You can if you like
Mitico.. sai che l idea forno tirato da una bicicletta è figo 🤔 però serve un posto (si può in casa?). dove preparare impasto ecc.. se si sta.in un posto caldo a lavorare è uno sbattimento controllare gli impasti. Serve frigo e spazio per gli ingredienti 🤔
Si certo also preparo tutto in casa.per I frigo uso le borse frigo cool boxs
Great video! Been thinking of starting my own Pizza Business in Yorkshire. Would you recommend any Pizza courses? Is this something you offer yourself?
Hi. Craig yes i do all pizza training
@@massimonocerino Great news, where can I find more information on your training?
@@shibby328 drop email at maxinocerino@hotmail.com
Hii chef
In terms of money, how much roughly?? An estimation
15 k including food. Insurance. Certificate and other documents
Any idea of whats causing that to dough?
Give me more information about it thanks
Hi Massimo, maybe You could help me with advice? With my Wife we are running pizza business for third year,everything was fine,until my Wife got ill and everything changed. As normaly i was making pizzas and she took orders and was dealing with a customer. Do You thing i can run alone? What the system could be?
I. Sorry to hear that. Hopefully things will get better. Unfortunately you can running business by yourself if you're busy. A list you need person at the till like I do
I want to get out of NYC and open up my familys pizza shop since 1976 in a location out of new york... I'm just wondering what state/city is gonna be best...I was thinking... Texas, Tennessee, ... anybody got any suggestions?
Hi I'm based in London so I don't really know any states of US
@@massimonocerino thanks for replying anyways!
Hello everyone much money need to have to start a a Pizzeria business in NY, I need help please, thank you!
I have my own wood fire pizza trailer , Im trying to find a good pizza dough recipes can suggest one for me?
I will post new video this week for you. But in the mine times you can check hire on my Chennai they are few
Thank you I will be looking to see the new video you will make for me..I live in American but I am from Malta@@massimonocerino
@@massimonocerino I look forward to see the video that you will make for me......Thank you
@@mikeslittlebitofeverything3256 yes sure it's out this Friday
Is it better to purchase a pizza business or start from scratch
Better start from scratch to create your own style of setup
Hello sir is it possible to learn personally from you and how long will it take to learn?
Maxinocerino@gmail.com