I've got 4 dough balls of your recipe sitting on my counter for pizza tomorrow. I have a local store that has all of the ingredients to make your mozzarella cheese recipe as well. Seeing that melted stretch of your cheese sold me. I've been making homemade pizzas for a few years now, always trying different recipes and never completely satisfied with any of them. This time I followed yours in hopes that I get a similar stretch like you demonstrate in several of your videos. I'm so looking forward to dinner tomorrow! My home oven is capable of reaching 550 degrees Fahrenheit, plus I use a ¼" baking steel, which I think works better than the stones because it gives me that leopard spotted bottom on the crust. Thank you for all of your videos chef. I'm looking forward to learning more from the Master Pizzaiolo Massimo. I forgot to mention that I have your sourdough recipe brewing on my counter as well. It still has a few more days of feeding to go and I couldn't wait, so this batch of dough is with active dry yeast. Sourdough next week :)
Great demonstration! With winter setting in where I live, I'm forced to cook inside now, and looks like I can make a great pizza at home too! You're the best there is.
Dear Massimo 1. How long I can keep the 🍕 dough prepared, already fermented in the fridge for future baking?? 2. When ready to bake, and taking the dough from the fridge. How long neex to leave at room temperature to be ready to stretch, fill and cook! Will be much appreciated your proper advises. Awaiting for your Profesional responses. Greetings from Singapore🇸🇬🌹🌹 Edith, a happy Subcriber!
What is the least amount of time you recommend for letting the dough rest after dividing? A lot of times I don't have 6 hours after work when I make pizzas and usually proof my dough in a warm oven with a pot of water I boiled to keep the dough from drying out.
@@massimonocerino Thank you so much for your reply. I live in Texas here in the states. I made some dough and let it rest on the counter for 6 hours covered, but it ended up over leavened to the point of collapse. Was sad but still made it work. Not 100% sure what I did wrong. The humidity in the house is s usually around 68-70% with the a/c on at 72F (22.2C). The next batch I made I put in the fridge for 6 hours and it wasn't as bad. I suppose I should invest in a pizza dough container. Would you happen to know why my dough collapsed after the 6 hours?
Great Tutorial! Sime questions!! Preheated oven is recommended, if it is is Yes, for how long! What temperature approx is suitable for home oven! Much appreciated your professional responses! Greetings from Singapore!🇸🇬🌹🌹 Edith, a happy Subcriber!!
Thanks for the video Massimo! If I get my oven up to 287C do you think I can put fresh mozzarella on at the beginning of the bake or wait until half-way done?
Hello Massimo! A question?? Can I extend the dough rest, fermentation in the fridge, min 16 to up to 24 hours without affecting the positive result of the dough! If it is yes, how long the dough need to rest at room temperature after taking out of the fridge to be ready to bake! Will be appreciative your professional response! Greetings from Singapore!🌹🇸🇬 Edith, a happy Subscriber!
@@massimonocerino Dear Massino, I live in Singapore, here we have only 1 season,... Tropical Climate! My room temperature is approx 25°C. And the humidity is appox 63%! Is it 6 hours room temperature to much rest for the dough in this climate? Do I need to reduce the rest time or will be ok to ready bake the pizza ! Your response will be much appreciated. 🙏 Edith 🤔🤔
I’m following this recipe using caputo Red. The dough hasn’t risen at all after 3 hours, did I use the wrong flour or should I wait longer for rise to begin?
@@massimonocerino ? I don't understand. Your dough is only resting 6 hours, what problem will you have with more hydration - I assume you use your normal flour?
@@massimonocerino Ah, I see. Definately will pass by when I am in London next time - which will be a while due to Brexit I mustn't go there that often any more. But yes, definately looking forward to it :)
I really appreciate this video it will be my go-to recipe from now on!
I've got 4 dough balls of your recipe sitting on my counter for pizza tomorrow. I have a local store that has all of the ingredients to make your mozzarella cheese recipe as well. Seeing that melted stretch of your cheese sold me. I've been making homemade pizzas for a few years now, always trying different recipes and never completely satisfied with any of them. This time I followed yours in hopes that I get a similar stretch like you demonstrate in several of your videos. I'm so looking forward to dinner tomorrow! My home oven is capable of reaching 550 degrees Fahrenheit, plus I use a ¼" baking steel, which I think works better than the stones because it gives me that leopard spotted bottom on the crust. Thank you for all of your videos chef. I'm looking forward to learning more from the Master Pizzaiolo Massimo. I forgot to mention that I have your sourdough recipe brewing on my counter as well. It still has a few more days of feeding to go and I couldn't wait, so this batch of dough is with active dry yeast. Sourdough next week :)
Thank you for sharing .from Oregon
Thank you Chef, as a new follower and long time home pizza maker I am enjoying all of your detailed explanations on each step to making a great pizza.
Great demonstration! With winter setting in where I live, I'm forced to cook inside now, and looks like I can make a great pizza at home too! You're the best there is.
Today I followed these steps. Lets see results tomorrow ! Thank you for all your videos.
Thanks for your latest Pearls of Knowledge Chef.
Another fantastic video.
Thumbs up to this guy !
Very nice tutorial. Ill really adopt all in my kitchen..
Salute. Ciao.
Awsome.
Thank you for this video!
So great
Hello dear Massimo, thanks a lot, you are best
Thank you for this vid! I might attempt this tomorrow.
Just keep posting your videos, your channel already growing and god bless you👍
I love you and especially the ricotta cheese making. Wonderful
Pizza Master! I will finnally try to make my own pizza!!! Thanks for the video
I love making the pizza!!! Me want 🍕🍕🍕🍕🍕...
Delicious
You make it look so easy !!!! xoxxoxoxoxo
your are a beast for this lol thank you!
Anche nel forno di casa la pizza e bellissima complimenti
Dear Massimo
1. How long I can keep the 🍕 dough prepared, already fermented in the fridge for future baking??
2. When ready to bake, and taking the dough from the fridge.
How long neex to leave at room temperature to be ready to stretch, fill and cook!
Will be much appreciated your proper advises.
Awaiting for your Profesional responses.
Greetings from Singapore🇸🇬🌹🌹
Edith, a happy Subcriber!
This is wonderful , by the way , is 370 temperature is good for making Napolitano style pizza or should i put more wood to get it up to 450 ?
Thanks for the comments for wood fire oven 400 /450 would be good
I really love your videos. May I know what is temperature of oven for pizza?
many thanks for the comments, the oven its max temperature 250
Ciao Maestro.
how long you preheat the oven before add the pizza?
grazie...
1.5 hours
What is the least amount of time you recommend for letting the dough rest after dividing? A lot of times I don't have 6 hours after work when I make pizzas and usually proof my dough in a warm oven with a pot of water I boiled to keep the dough from drying out.
Normally 1 hours rest it's enough
@@massimonocerino Thank you so much for your reply. I live in Texas here in the states. I made some dough and let it rest on the counter for 6 hours covered, but it ended up over leavened to the point of collapse. Was sad but still made it work. Not 100% sure what I did wrong. The humidity in the house is s usually around 68-70% with the a/c on at 72F (22.2C). The next batch I made I put in the fridge for 6 hours and it wasn't as bad. I suppose I should invest in a pizza dough container. Would you happen to know why my dough collapsed after the 6 hours?
@@williambarrett9187 reduce the yeast or check the flour are you use
Great demonstration, what's the final size of your pizza after you stretched your 250 gram dough ball?
Thanks for the comments. Only 200 gr each balls
Great Tutorial!
Sime questions!!
Preheated oven is recommended, if it is is Yes, for how long!
What temperature approx is suitable for home oven!
Much appreciated your professional responses!
Greetings from Singapore!🇸🇬🌹🌹
Edith, a happy Subcriber!!
Many Thanks :) Preheat. the oven 1 hour before at the max temperature
@@massimonocerino Dear Massimo
Thank you for your prompt response.
Much appreciated!
Greetings from Singapore!🇸🇬🌷
Edith, a happy Subscriber !!
Strong oven or not I prefer the dough and source first technique.
If the oven it's no powerful the mozzarella burn and the pizza it's uncooked. That it the reason
Great video chef, do you have to use 00 flour as I struggle to find it where I live. Thanks.
I use 00 flour sometimes 0 flour or type 1
Where you live?
@@massimonocerino New Zealand
@@jimmyreuben6919 ok what about manitoba flour
Or last option it's strong flour
Thanks for the video Massimo! If I get my oven up to 287C do you think I can put fresh mozzarella on at the beginning of the bake or wait until half-way done?
possible ok to put the mozzarella at the beginning
Hi dear
Hello Massimo!
A question??
Can I extend the dough rest, fermentation in the fridge, min 16 to up to 24 hours without affecting the positive result of the dough!
If it is yes, how long the dough need to rest at room temperature after taking out of the fridge to be ready to bake!
Will be appreciative your professional response!
Greetings from Singapore!🌹🇸🇬
Edith, a happy Subscriber!
Yes sure you can do it
@@massimonocerino Dear Massino,
I live in Singapore, here we have only 1 season,... Tropical Climate!
My room temperature is approx 25°C. And the humidity is appox 63%!
Is it 6 hours room temperature to much rest for the dough in this climate?
Do I need to reduce the rest time or will be ok to ready bake the pizza !
Your response will be much appreciated. 🙏
Edith
🤔🤔
@@edithharmer1326 keep refrigerated
I’m following this recipe using caputo Red. The dough hasn’t risen at all after 3 hours, did I use the wrong flour or should I wait longer for rise to begin?
Definitely may take longer what yest did you use?
Can you use this in a wood-fired oven?
You can use the same recipe for wood fire oven
Instant or active dry yeast? Thanks
Instant
any particular reason for using only 60% hydration? my understanding is that with higher hydration less temperature is needed? thanks
Yes because I do room temperature dough if a do higher hydro I will in trouble
@@massimonocerino ? I don't understand. Your dough is only resting 6 hours, what problem will you have with more hydration - I assume you use your normal flour?
@@jelly8594 my pizzas rest for 24 hours and I use only particular flour design for long raising periods
@@massimonocerino yes, I thought you use you flour in this video. Okay
Hi is 2 grams of yeast enough i have a recipt 8 grans of yeast for 500 grams of flour
Definitely
Definitely
Will using a poolish make a better pizza?
Poolish can help to make good pizzas but it's no only the way
How many minutes in the oven with mozzarella ?
2 minutes when the mozzarella its melt you take out
About the sauce what do you put in it?
Salt
What temperature should the oven be at?
At the maximum temperature of your oven for best result
@@massimonocerino Thanks!!
2 g of yeast in tsp?
Yes
I allways tried to figure out: You live in italy or america?
UK:)
@@massimonocerino Ah, I see. Definately will pass by when I am in London next time - which will be a while due to Brexit I mustn't go there that often any more. But yes, definately looking forward to it :)
how much gr has thats balls??
250 gr
What do you think of this oven: ua-cam.com/video/SOAndQjpspM/v-deo.html
Not so good
What about this one? ua-cam.com/video/wz7CCItUHtg/v-deo.html
Seems OK
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Chef you are an awesome human being , love your videos, i watch them all , great information , simple setups. 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙌🙌🙌🙌🙌🙌🙌🌹🌹🌹🌹🌹🌹🌹🌹🌹👍👍👍👍👍👍👍👍👍👍
🍕😀🙏🙏🙏🙏🍅