I saw this techniques once on UA-cam. Some old italian was teaching it to young pizzaiolos. He did only 3 at once, but was super fast, I am glad I find this technique again. I could not find that video again, but since you did it with 6 at once it is even better. Thanks!!!
Massimo, Thank You for sharing your techniques with all of us. By far, your method of stretching dough is the best for beginners, intermediates and pros like yourself!!!!!
In the past month, I made 8 mini 7" pizzas twice n 4 medium 12" pizzas once. This method would help speed things up alot but i'm scared that mine will stick together. And that's so much flour too, I'm afraid that my pizza dough will dry out n resist stretching. I think I'll put a piece of wax paper in between them.
Hi Massimo - I love your channel. I have a question. Let’s say it is a very busy day, and customers are lined up down the street. 1) How far in advance can you stretch the pizza before you put toppings on? 2) How far in advance can you have the pizza stretched and covered in toppings before you cook it?
thanks for the comment Rich, personally i do all by order strech, toppings ecc ecc, but for someone with less experience i will raccomend streching the pizza just before order come up than you put the topping on and you bake
massimo just a question and it might be a stupid one but can you pre streach pizza dough before the orders come in and if you can how long in advance can you do this Glad you did slow lol way way way faster than me
@Massimo - can you please share what kind of flour do you use and a bit more information on kind of flour would work as everyone may not have access to 00/0 flour, love your channel and your videos. Thanks.
What's your opinion on docking the dough and brushing the whole base with oil before baking, to create a barrier to stop moisture getting into the bottom?
Great video thank you! How is it that they don’t end up sticking to the table after stretching them out? How long can you leave them like that without sticking? Is the hydration of the dough less than 60%? Thanks.
Hi Ck, thanks for the comment, , First they dont sticking each other because i add Semolina between, Second you can leave the pizzas at the table not long for few minutes 4/5.Third the Hydro of my Pizzas are 57% due to stay 24 hours. leaven at room temperature at all the time. No Problem
@@massimonocerino. That’s great information!, thank you. I usually use 65% hydration and semolina which helps but the higher hydration means I can only stretch 1-2 pizzas max at one time.
@@massimonocerino I forgot to ask you. You prefer lower % hydration for Neapolitan style pizza cooked at high temp oven? If so why? Others out there on UA-cam that are ‘experts’ prefer 65% and more. Many thanks again for your time.
Ciao Massimo, complimenti, come fanno le tue pizze a non attaccarsi al tavolo senza farina? Io al lavoro faccio un impasto al 68% idro, e non le posso lasciare stese sul banco per più di un paio di minuti o si attaccano (spolverando un mix di farima e semolina) Grazie Giacomo
When I cooking I do use gazebo and food it's storage inside cool box and I never been across any insects or any other problems like this. Most important keep your business clean
@@massimonocerino 😭😭 I currently do 270 and it is difficult for me to stretch. I use 40% flour with 320w and 60% Italian flour 260W. I will keep trying.
I saw this techniques once on UA-cam. Some old italian was teaching it to young pizzaiolos. He did only 3 at once, but was super fast, I am glad I find this technique again. I could not find that video again, but since you did it with 6 at once it is even better. Thanks!!!
World's number one pizza chef massimo. I always watch your Pizza stretching.
Thanks for sharing your techniques Massimo! Best pizza channel. Would love to see more videos on pizza toppings and styles.
Massimo, Thank You for sharing your techniques with all of us. By far, your method of stretching dough is the best for beginners, intermediates and pros like yourself!!!!!
One hundred %
Thank you!! You are a great teacher!!🍕
You are a wizard Harry! Amazing skill!
Amazing! I could watch this the whole day :-) Subscribed
You’re the best!!! Amazing!!! 🙌🏼👏👏👏
Thanks Yohalex :))))
Master nocerino
Amazing talent.
Wow!
Ingenious!
Thank you for sharing!
Greetings from Singapore!
Edith
Thank you so much for the idea.. I'm recently doing pizza business at home..
great technic !! thank you for sharing the tips Maestro
Thanks Johan for The Great Comment !!!:)))
Thankyu chef sharing youe techniques
Massimo!!!! Number one!!!!
Bravo!
Wow, fantastic 👍👍👍🥰
Wow! Thank you very much, this is so useful :D
Waw!!!!!!! ,that is wonderful, you are best dear Massimo
Cheers Daniel ;))))
Beautiful❤❤❤ outstanding
Grazie mille, Maestro.... I am a beginner Italian style pizza maker, love and respect from Indonesia
Amazing
Amazing Skills!!!
Many thanks ;)
Supper cool.
It's great, awesome my friend.
Amazing! You are great to watch and thank you for sharing your techniques 😊
many thanks for the comment!!!:)
In the past month, I made 8 mini 7" pizzas twice n 4 medium 12" pizzas once. This method would help speed things up alot but i'm scared that mine will stick together. And that's so much flour too, I'm afraid that my pizza dough will dry out n resist stretching. I think I'll put a piece of wax paper in between them.
👏 awesome and fantastic vids thanks for sharing, do you do sourdough pizza as well 🍕
Yes I do only sourdough
You are amazing 🍕
Hi Massimo - I love your channel. I have a question.
Let’s say it is a very busy day, and customers are lined up down the street.
1) How far in advance can you stretch the pizza before you put toppings on?
2) How far in advance can you have the pizza stretched and covered in toppings before you cook it?
thanks for the comment Rich, personally i do all by order strech, toppings ecc ecc, but for someone with less experience i will raccomend streching the pizza just before order come up than you put the topping on and you bake
Very nice chef pizza
You’re pizza hero💪🏼
Thanks Bro!!:)
massimo just a question and it might be a stupid one but can you pre streach pizza dough before the orders come in and if you can how long in advance can you do this
Glad you did slow lol way way way faster than me
best ever, bro...
@Massimo - can you please share what kind of flour do you use and a bit more information on kind of flour would work as everyone may not have access to 00/0 flour, love your channel and your videos. Thanks.
I use w 300/ 350 flour but you can use alternative strong flour or manitoba in case
Hydration?
What's your opinion on docking the dough and brushing the whole base with oil before baking, to create a barrier to stop moisture getting into the bottom?
Bad idea makes the crust and makes the dough dry after a while
Great video thank you! How is it that they don’t end up sticking to the table after stretching them out? How long can you leave them like that without sticking? Is the hydration of the dough less than 60%? Thanks.
Hi Ck, thanks for the comment, , First they dont sticking each other because i add Semolina between, Second you can leave the pizzas at the table not long for few minutes 4/5.Third the Hydro of my Pizzas are 57% due to stay 24 hours. leaven at room temperature at all the time. No Problem
@@massimonocerino. That’s great information!, thank you. I usually use 65% hydration and semolina which helps but the higher hydration means I can only stretch 1-2 pizzas max at one time.
@@massimonocerino I forgot to ask you. You prefer lower % hydration for Neapolitan style pizza cooked at high temp oven? If so why? Others out there on UA-cam that are ‘experts’ prefer 65% and more. Many thanks again for your time.
@@CK-ct4lg the reason its they like big crust call cannoto pizza which it's not my style.
@@massimonocerino makes sense. Thank you. I will experiment more I think then with hydration. Keep up the great videos!
You're amazing!, could you share techniques on spinning a pizza
I got videos hire about pizzas spinning
@@massimonocerino thank you Massimo
You make stretching look so easy. How much semolina do you use in a day?
I use 1/ 2 kilos a day depending how busy.im
Thank you for tips, what hydration was the dough?😊
50 percentage?
Mind blowing high level skill
Unbelievable
Massimo, Can this method of stretching and piling up the pizzas be used for storing the pizza doughs in freezer for future baking??
Yes
Chef please can I know your dough recipe?, and how I cam make my pizza crust fluffy and uniform
Friends hire on my channel I have many pizzas recipe
Ciao Massimo, complimenti, come fanno le tue pizze a non attaccarsi al tavolo senza farina? Io al lavoro faccio un impasto al 68% idro, e non le posso lasciare stese sul banco per più di un paio di minuti o si attaccano (spolverando un mix di farima e semolina)
Grazie
Giacomo
Forse hai un tavolo in granito o forse per alta idratazione
Il mio banco é in acciaio, forse provo con lo spolvero di pura semolina invece del mix (di farina e semolina) grazie!
What makes the dough stretchable? What is the main reason?
The flour
Q: How do you keep ants and other insects away cooking outside?
When I cooking I do use gazebo and food it's storage inside cool box and I never been across any insects or any other problems like this. Most important keep your business clean
Amazing! What %hydration are they ? Mine seem too delicate to do this
60%
Hi 🙋🏽♂️. How much do your buns weigh before stretching? How much do you recommend that they weigh for a 33cm diameter pizza? Thank you
Hi Felipe.my buns are 200 gr each.for 33 pizza 220 /230 gr its ok
@@massimonocerino 😭😭 I currently do 270 and it is difficult for me to stretch. I use 40% flour with 320w and 60% Italian flour 260W. I will keep trying.
@@felipecaceres_g 270 its quite a lot.but keep trying you Will get it👍🍕
I need your merch, i would have your Massimo Cap 🍕😂
i will make the Cap on selll soon :))))))
I will buy it, your style is on fire 🔥🍕
What hidratation are you using?
60%
eccellente
Can You show stretching a pizza with olive oil?
Sorry I don't really understand your question
you are a savage
is this a yeasted or sourdough pizza?
Sourdough
By this time, in that sun, those doughs are already brittle...
This video it's only for demonstration. Normally when I make my pizzas I do use a gazebo
‘Slow’