If you live in a cold climate during winter season, you can let get to room temperature effectively if you place in oven with the oven light on. Sometimes a cold climate takes longer to rest.
Chef thank you for your Masterful instructions. Honestly I love the bubbles, especially if its covered with the baked on tomato sauce! I could have a whole pizza with bubbles ! 🤣 With all respect, thank you!❤️
Wonderful! I just built an outdoor oven. Made my first pizza and came close to yours. At first, I thought a bubbly crust was desirable....your video helped clarified the guessing. THANK YOU!
Thank you Chef - great advice as always. I've notice that sellers of "utility pizza" always pull the dough out of cold storage and then run spiked roller over the dough. This must be their solution to stop the bubbling, however, the dough will still not have a chance to cook properly right? Good to see you back home and I hope you have a great visit with family.
One more secret unfolded. It happened to me sometimes but I wasn't aware that the strechting issue is just because of too less raising time. Thank you so much Massi. One day I will visit you from germany and try your Pizza :-)
Thank you so much master pizza. Your video very inspiring my small pizza business, even not yet build an outlet so just order from online, but it grows well. And even still using ordinary oven, next when i can build outlet i'll use wood oven like you did master... 😊🙏🙏🙏 Greeting from Indonesia 🇮🇩, master...
This was exactly the problem I was having. Ferment time (Rest time) and ambient temp is crucial to get those two variables to meet exactly on your baking time.
Great lesson here, thanks for the info. Did you also say not enough yeast could cause the same bubbling problem? Maybe from not rising enough before trying to cook it? I've had pizzas come from our local pizza parlors with bubbles like that, guess they should watch your video to know how to cure their problems!
Hallo Massimo, very nice Video, thank you. I have a question, in the summer we will have an event and no fridge for the dough. Whitch tip can you give us for the hydration and so on? We ll use Caputo Pizzeria, direkt dought with hydration of 62%, do we have any problems if the temperature will be 38 C? The event will be about 10 hours. Kind regards from greece! Nice Chanel.
Ty,ty,ty man thats been driving me crazy. I just make pizza at home but this has been driving me crazy. I'm retired now but have 47 yrs in restaurant industry from dishwasher to cook/owner. Steak's,BBQ,BURGER'S and such, Never did pizza because of this issue. Now I can enjoy retirement stress free and enjoy my pizza 3 times a day, yes I'm addicted to pizza (must have a robust tomato flavored sauce) and i do eat it at least once a day 6 days a week. I believe the world would be a better place if every day was National Pizza Day. Ty so much. By the way what temperature do you cook at to get that crispy crust? Also I'm not fond of streaching on corn meal (grit,weird flavor) can i use something besides flout also? Again thank you. Tim in Omaha Nebraska
Great information! If I were to make dough today to use tomorrow, at what point would I put it in the fridge? After it's proofed or before? If after, then do you re roll the dough so it doesn't over proof once you take it our If the refrigerator?
The reading to keep in the fridge it's to keep 5he dough for longer time before overproving.so for example make your dough today for tomorrow give a rest after balling 1/2 hours. Than keep in the fridge. Next day remove 1 hefore baking if the balls looking perfect size
@@Tyler_Thailand I understand what you mean but I still disagree - he talks about these bubbles as if it would not cook inside the bubbles. That's impossible. We all know that the bubbles are especially prone to burning, because of the hot air inside. It is not undercooked in my opinion. These bubbles form, if you don't stretch all the air of the pizza to the crust and are not a sign of a bad dough.
@@jelly8594 I agree the bubbles are definitely cooked, and the dough isn't bad if it has bubbles. What I gathered from this was that the dough IS good, but hasn't warmed up enough to cook at its best and become the best version. Also I believe the amount of bubbles is caused from it being cold and not warmed up properly. My dough is amazing, but it bubbles when I cook it right after taking it out of the fridge. When I leave it out to warm, boom, amazing super tasty and fluffy dough.
Grazie Massimo! Ti ho scritto una mail, volevo sapere se potresti insegnarmi di persona. Sono in Austria, volevo fare il mio pizza food Truck qui. Grazie
These small culinary tips make huge differences, thank you Chef.
Once I started leaving my dough out to rest longer it made all the difference. So easy to stretch, nice soft dough and cooks perfectly
If you live in a cold climate during winter season, you can let get to room temperature effectively if you place in oven with the oven light on. Sometimes a cold climate takes longer to rest.
Chef thank you for your Masterful instructions.
Honestly I love the bubbles, especially if its covered with the baked on tomato sauce!
I could have a whole pizza with bubbles ! 🤣
With all respect, thank you!❤️
Another great video. My pizza always turns out good when I follow your instructions. ❤
Wonderful! I just built an outdoor oven. Made my first pizza and came close to yours. At first, I thought a bubbly crust was desirable....your video helped clarified the guessing. THANK YOU!
I enjoy and learn from your videos, and I admire your style of demonstration. Very well done. Greetings from California.
Thank you Chef - great advice as always. I've notice that sellers of "utility pizza" always pull the dough out of cold storage and then run spiked roller over the dough. This must be their solution to stop the bubbling, however, the dough will still not have a chance to cook properly right? Good to see you back home and I hope you have a great visit with family.
Yes correct 👌
Docking the dough.
Pretty cool. I learned something useful there. I've seen those bubbled pizzas quite a few times, but didn't realise they were badly made. Thanks!
Thank you for all the expert advise. I’m learning more with each video to make the perfect pizza.
Another great demo chef thank you.
One more secret unfolded.
It happened to me sometimes but I wasn't aware that the strechting issue is just because of too less raising time.
Thank you so much Massi. One day I will visit you from germany and try your Pizza :-)
thanks for your comment, defenetly i would love visit germany :))))
I love the bubbles.
mmm, now I'm gonna make me some pizza bubbles, thank you
A Good teacher.. Thank you Massimo 🍕👑
Thank you so much master pizza. Your video very inspiring my small pizza business, even not yet build an outlet so just order from online, but it grows well. And even still using ordinary oven, next when i can build outlet i'll use wood oven like you did master... 😊🙏🙏🙏
Greeting from Indonesia 🇮🇩, master...
Well done Massimo ! Thanks for sharing your tip !! 👌🏻
That's really useful, thanks. I expect it works the same with other breads.
Definitely
This was exactly the problem I was having. Ferment time (Rest time) and ambient temp is crucial to get those two variables to meet exactly on your baking time.
Great advice chef. 👍 Thanks
Great video as usual Massimo ! Thank you
Thank you so much for all your help
Yum! Thanks for the tips!!!❤
Thanks Massimo your awesome 👏🏼🤩
Thank you so much, a very good tip!
right on sir!
Great Tutorial!
Educational!
Thank you for sharing your Professional, Amazing Skills.
Greetings from Singapore 🌹🌹🌹
Edith, a happy Subscriber.
,
Great advice
Grazie Massimo!! Good learning happening ❤️
Buona Pasqua 🐣
Grazie anche a te !!!!!
Grazie mille Massimo, sempre ottimi consigli e maestria per quanto riguarda la pizza. Ciao ciao!
Grazie tanto 🍕🙏👍
Very Awesome!!!
Thanks Massimo for more great advice! I am hoping to fire up my wood oven in a few weeks as the weather finally starts to warm up. How was Italy?
Thanks Greg enjoy your Pizza making. Holiday was great thanks 👍👍🍕
Well explained
Great lesson here, thanks for the info. Did you also say not enough yeast could cause the same bubbling problem? Maybe from not rising enough before trying to cook it? I've had pizzas come from our local pizza parlors with bubbles like that, guess they should watch your video to know how to cure their problems!
Please don't eat bubbles pizzas 🙏
Great tips as usual. What pizza cutter do you use? I've seen those coloured handle cutters on other street vendors too.
Dexter- Russell
Great video and thank you for sharing your knowledge. Where can I buy a pizza oven like yours? Graci mil
You can check Di Fiore forni
pizza looks great .where do you set up so i can visit and try a pizza
London Farmers market
Hallo Massimo, very nice Video, thank you. I have a question, in the summer we will have an event and no fridge for the dough.
Whitch tip can you give us for the hydration and so on?
We ll use Caputo Pizzeria, direkt dought with hydration of 62%, do we have any problems if the temperature will be 38 C?
The event will be about 10 hours.
Kind regards from greece!
Nice Chanel.
Use long raising flour w 300/ 350 also sourdough would be good
grande Mastru Panetteri/Pizzaiolu. saludu e trigu!
I wouldn’t say that this 100% applies to Sourdough, Long fermentation (above 50 hrs) and High hydration. Airy crust is not always bad. 👊🏻🍕
He did say the dough is not cooked.
Ty,ty,ty man thats been driving me crazy. I just make pizza at home but this has been driving me crazy. I'm retired now but have 47 yrs in restaurant industry from dishwasher to cook/owner. Steak's,BBQ,BURGER'S and such, Never did pizza because of this issue. Now I can enjoy retirement stress free and enjoy my pizza 3 times a day, yes I'm addicted to pizza (must have a robust tomato flavored sauce) and i do eat it at least once a day 6 days a week. I believe the world would be a better place if every day was National Pizza Day. Ty so much. By the way what temperature do you cook at to get that crispy crust? Also I'm not fond of streaching on corn meal (grit,weird flavor) can i use something besides flout also? Again thank you. Tim in Omaha Nebraska
I do have some videos helpful hire on my channel for you. Thanks
Senolina
Great information! If I were to make dough today to use tomorrow, at what point would I put it in the fridge? After it's proofed or before? If after, then do you re roll the dough so it doesn't over proof once you take it our If the refrigerator?
The reading to keep in the fridge it's to keep 5he dough for longer time before overproving.so for example make your dough today for tomorrow give a rest after balling 1/2 hours. Than keep in the fridge. Next day remove 1 hefore baking if the balls looking perfect size
@@massimonocerino thank you so much!
Love your videos just wondering how big the internal space of this oven is
70x80 cm
Thanks
Great video very informative thanks. Where did you buy the dough boxes from thanks 👍
Jj food
@@massimonocerino thanks very much
@@massimonocerino the plastic dough proofing boxes
@@iainwallington474 Prestige Italian food
Hi maximo, if we are in a hot country maybe could be only 1 h? Many times my pizas are too much cooked up, but not enough at the bottom. Thanks 🙏
That reason it's your pizza oven base it's not hot enough
@@massimonocerino thanks 🙏
oven wasn't too hot also I guess. At more than 2 minutes..
I ask for bubbles . It’s the best
im looking for my crust to do this while the rest of the pizza stays normal any ideas how i can do this
Id still eat the first one. Looks fine to me.
looking fine but you may not digest properly after eat.
I love the big bubbles. Wish t hey wouldn't dock the dough.
what is your hydration percentage in your Dough
60 %
How can the first pizza be undercooked at 400+° and 2 minutes in the oven. It's physically impossible.
What he means is the dough inside is uncooked. It cooked the top, bottom and crust all around, but leaves a gum like later inside of the dough.
@@Tyler_Thailand I understand what you mean but I still disagree - he talks about these bubbles as if it would not cook inside the bubbles. That's impossible. We all know that the bubbles are especially prone to burning, because of the hot air inside. It is not undercooked in my opinion. These bubbles form, if you don't stretch all the air of the pizza to the crust and are not a sign of a bad dough.
@@jelly8594 I agree the bubbles are definitely cooked, and the dough isn't bad if it has bubbles. What I gathered from this was that the dough IS good, but hasn't warmed up enough to cook at its best and become the best version. Also I believe the amount of bubbles is caused from it being cold and not warmed up properly.
My dough is amazing, but it bubbles when I cook it right after taking it out of the fridge. When I leave it out to warm, boom, amazing super tasty and fluffy dough.
@@Tyler_Thailand So we can agree that we agree ☺️☺️👍👍 thanks for your insights! Happy cooking
@@jelly8594 absolutely 😂🙏🤠🤙😎
I wanna meet sir for the pizza
Grazie Massimo! Ti ho scritto una mail, volevo sapere se potresti insegnarmi di persona. Sono in Austria, volevo fare il mio pizza food Truck qui. Grazie
Non ho ricevuto la tua mail scrivimi su instagram
ty
Sottotitoli no ? 🤔
Ci sono anche in italiano nei setting
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Hi Lawrence. this is sardinian flag