Beautiful, I been making home pizza for like 3 years but wanted to brush up on my skills. You directions are simple non complicated, beautiful dough, sauce and no one can spin pizzas like you :-)
Ciao Massimo, saluti da Johannesburg! Just discovered your channel, and it's absolutely brilliant! Sei un vero Maestro con gli avvisi ed consigli! Grazie!
Ciao Massimo! Love this channel mate. One of the, if not the best pizza channels on UA-cam. I have a question - I live in Dubai and my wood fired oven arrives in around six weeks (fingers crossed!). I’m concerned that the ambient temperature here (hot!) will affect the dough when I come to stretch it. Anything I can do to mitigate that? Is there an ideal temperature the dough should be at when making the pizza? Cheers mate and keep up the great work!
Hi Matt thanks for the comments 😊. Regarding you oven what you need to do it's curenig for couple days check your oven instructions before light up.about the dough you need keep refrigerated and take out before service.
NICE MAN! Keep up the good work! I run an office cafeteria, looking to get pizza done for them. Problem is too many people come all at once… how to handle them? I have a gas top oven. 1 pizza at a time.
Which is the best water temperature for pizza dough? Because, everybody say, well its shoud be warm water, room temperature water... but there is a quite big diference beetwen warm water and room temperature water. When a make pizza dough with room temperature water( about 23, 24 degrees) and when i make with warm wather( about 35 degrees) the pizza dough balls are very different after 2 hours rest on the table.
Ciao Massimo, please can you teach me\us your method of making Pozza using The Biga method, thank U4all your great VDOs. SaWad'D from Ayutthaya, Thailand
ottimo grande Massimo! you always do 60% hydration? i do 70% and use Manitoba flour but it's very hard for me to streach the pizza. i love doing 70%, pizza is very unique this way but streaching is a problem
Great video! I’m also using 70% hydration, with Caputo 00 blue bag flour. Have a pizza steel and 550 deg. F. oven and a 6 minute bake time. I’ve read in Ken Forkish’s book to use more hydration for home oven temperatures. Do you adjust hydration with oven temperatures? Thanks again for your great instructional videos!
Hi Massimo, after following another pizzaiola for 6 months I started following your channel. Love the simplicity and your sincere personality. Did my first Massimo recipe and it worked out well. One thing; is 50ml oil correct? It seems a lot.
Hi Massimo, What a difference cutting down on the EVOO! One question; to freeze extras do I do it when taking out of the fridge or after bringing to room temp before baking?
Hi Massimo, thank you for the video, much appreciated. Just one question: can I make this dough and let it rest in the fridge for 8-16 hours before making my pizzas? Thank you!
Hello sir, may i ask if the yeast you use is fast-action dried yeast like the one I would use for making bread? Or do I need to simply find dried yeast? Never made a Pizza before in my life but will try this recipe tomorrow. Thanks for taking the time to make and share this video.
Dear Chef, what's the good oven ( Gas oven) temperature for your dry yeast pizza dough? I use gas oven and one more thing do I have to add sugar for the dough? for my dough I add sugar, and I use dry yeast. I saw you not add sugar for your dough. Is there any advantage adding sugar for the dough? after mix the dough how many hours have to rest out and inside chiller? great session enjoyed watching and learn too. Thank you
Hi Daya. thanks for the comment, adding sugar in your dough make more powerfull your yeast normally you can use only for normal kitchen oven to help raise, i raccomend to not use. if you. have good pizza oven
@@massimonocerino Thank you Chef, I'm planning to open pizzeria, I have one more clue to verify. after mix the dough how many hours have to rest outside and inside the chiller ? Thank you and stay safe
Thank you for the recipe, we will be using it this weekend. Refrigerated for 16 hours and room temperature for 2 hours so If I make it Friday morning I can use it Saturday night?
Hey Mass - I subscribed :) are you sure about 1gr of yeast and 50g of olive oil? I had to add 2g more of yeast to 3g total and only used 25g of oil but had to add a little flour to avoid too wet dough before the first hour prove. I'm a beginner not an expert like you. what did I do wrong? - edit. OK found the answers in the comments. it was 15g oil and 1g yeast. so there IS a typo in the video.
@Massimo Nocerino Pizza Massimo...Why don't you use any honey (or sugar) with the yeast in order to feed the yeast? That's how I've always been taught to do it.
Dear Massimo, I made this yesterday but found the dough to be very sticky I had to knead it for a long time. I made the balls and put them in the fridge for 24hrs removed them from the fridge and left them on the side for 2hrs. The dough was elastic so the pizzas were small and had bubbles lol but tasted OK. How can I improve for next time please sir?
@@massimonocerino Io vivo a Darlington e qui io non lo trovo. Compro on line la farina Caputo, ho il tavoliere comprato dalla Germania on line e la cassetta per la lavorazione. Grazie
Sometimes you use olive oil, sometimes you don’t. What’s the difference in the final product? What about honey? Some people use honey. What’s the true Neapolitan way?
Beautiful, I been making home pizza for like 3 years but wanted to brush up on my skills. You directions are simple non complicated, beautiful dough, sauce and no one can spin pizzas like you :-)
You are the best teacher! Thank you very much!
VERY GOOD TEACHER EXCELLENT PRESENTATION THANK U
You are truly a Master of the Pie. Thank you for all your great videos!
Thank you very much, for the step by step how to make pizza dough.
Excellent advice. Thank you 🍕🍕🍕
Great Video!! Thank you!
Thanks for the video, it's great!
As always wonderful video.
Amazing.
Another great video
Certainly going to make my own sour dough.
nice work, and also i like your abbreviated explanations massimo👍
Great recipe and video Cher..
Ciao
Very helpfull video! Tnnx!
Thank you so much, 4 pizzas is the perfect amount for the house !
You make look so easy , i want to do it!
Everything you make always good 👍👍👍
grazie mille maestro!
Grazie Massimo!
Thank you! Really kind, humble, and great teacher. Love the clear measurements and instructions.
God bless you greatly, Sir.
Love from Indonesia. 💜
Even kids can follow, I think this is great
Very helpful
Thank you dear Massimo, you are wonderful
😀🙏🍕
Wow, Nice.
Yor are osm Senior chef sir 👨🍳 amazing ur pizza 🍕❤😘
Bless ❤
Incredible dough recipe! We love it! Even though it’s not technically Neapolitan dough 😜
Bravo
Ciao Massimo da California. sei un maestro.
Grazie 🍕🙏
Thank you
🙏🏻🍕🍕🍕🥰ขอบคุณคะ
Hi massimo. Do I just double all the quantities if I want to do 8 dough balls? Mostly the yeast im worried about. Thanks for an amazing channel
Ciao Massimo, saluti da Johannesburg! Just discovered your channel, and it's absolutely brilliant! Sei un vero Maestro con gli avvisi ed consigli! Grazie!
Grazie tanto !!!:)))
Ciao Massimo! Love this channel mate. One of the, if not the best pizza channels on UA-cam. I have a question - I live in Dubai and my wood fired oven arrives in around six weeks (fingers crossed!). I’m concerned that the ambient temperature here (hot!) will affect the dough when I come to stretch it. Anything I can do to mitigate that? Is there an ideal temperature the dough should be at when making the pizza? Cheers mate and keep up the great work!
Hi Matt thanks for the comments 😊. Regarding you oven what you need to do it's curenig for couple days check your oven instructions before light up.about the dough you need keep refrigerated and take out before service.
Ideally temperature of the dough around 24 degrees. Do 60% hydro
Ideally temperature of oven 350/400 degrees
Thanks for the tips Massino !
What’s the main benefit of using sourdough over dry yeast? Why do you prefer sourdough?
Sourdough pizzas are very light high digestible and. Crunchy.
NICE MAN! Keep up the good work! I run an office cafeteria, looking to get pizza done for them. Problem is too many people come all at once… how to handle them? I have a gas top oven. 1 pizza at a time.
Should try 2 pizzas at the time. Own you improved 2 or 4 you will manage
This is great!
Do you have a dry yeast dough reciepe that can be room temp fermented?
Thanks
14.2 subscribers, well done 👏. If I use sour dough I don't refrigerate ?
Which is the best water temperature for pizza dough? Because, everybody say, well its shoud be warm water, room temperature water... but there is a quite big diference beetwen warm water and room temperature water. When a make pizza dough with room temperature water( about 23, 24 degrees) and when i make with warm wather( about 35 degrees) the pizza dough balls are very different after 2 hours rest on the table.
Delicious! Sourdough sounds like the way to go for me.
what is the purpose of adding oil in the preparation of the dough and in what quantities ??? Thanks in advance!!!
What type of mozzarella cheese do you suggest? I’m thinking maybe about 60% whole milk and 40% part skim?
Omar Alaniz
Ciao Massimo, please can you teach me\us your method of making Pozza using The Biga method, thank U4all your great VDOs. SaWad'D from Ayutthaya, Thailand
is that semolina flour you use to stretch? Does it get mixed in to the dough and impact the taste?
Yes make taste of crunchy
ottimo grande Massimo! you always do 60% hydration? i do 70% and use Manitoba flour
but it's very hard for me to streach the pizza. i love doing 70%, pizza is very unique this way but streaching is a problem
Great video! I’m also using 70% hydration, with Caputo 00 blue bag flour. Have a pizza steel and 550 deg. F. oven and a 6 minute bake time. I’ve read in Ken Forkish’s book to use more hydration for home oven temperatures. Do you adjust hydration with oven temperatures? Thanks again for your great instructional videos!
@@robertjacobs5233@Massimo great questions here Massimo
Hi Massimo, after following another pizzaiola for 6 months I started following your channel. Love the simplicity and your sincere personality. Did my first Massimo recipe and it worked out well. One thing; is 50ml oil correct? It seems a lot.
Thanks mate yes was mistaken I put on the comments it's 15 gr olive oil
Haha, I will start another batch tomorrow ready for the South Africa v Ireland RWC game! ❤
Hi Massimo, What a difference cutting down on the EVOO! One question; to freeze extras do I do it when taking out of the fridge or after bringing to room temp before baking?
@roymenzies1 you can cut in EVo oil maybe you pizzas are more soft. You can freeze and leave at room temperature for at list 12 hours minimum
Hi Massimo, thank you for the video, much appreciated. Just one question: can I make this dough and let it rest in the fridge for 8-16 hours before making my pizzas? Thank you!
Thanks 😊. Sure you can
@@massimonocerino Thanks :) I look forward to trying this!
Ciao Massimo, Is it okay to make this dough in a stand mixer or better by hand?
Sure it's all much kwicher with machine. But if don't have machine it's still working OK with extra effort 🙃
Hi Massimo!!! One question, it is 50gr of olive oil or 15gr?
15 gr
Please can you confirm that it is only 1 gram of dry yeast...seems so little! And to dissolve in COLD water? Thank you for the great videos.
Yes it's 1 gr the dry yest it's so lightweight
Hi Massimo! Can you tell me if that is 5gr or 50gr of olive oil? Love your video's!!
5 gr
Thank you sir! The video said 50g which i thought was a little extreme lol.@@massimonocerino
@@toddhiller2348 sorry I will correct the amount
Maestro, what Yeast do you use for your Starter/Poolish?, do You Use Fresh yeast or Dry yeast?.
Dry yeast
Hello sir, may i ask if the yeast you use is fast-action dried yeast like the one I would use for making bread? Or do I need to simply find dried yeast? Never made a Pizza before in my life but will try this recipe tomorrow. Thanks for taking the time to make and share this video.
I use normal dry yeast
Dear Chef, what's the good oven ( Gas oven) temperature for your dry yeast pizza dough? I use gas oven and one more thing do I have to add sugar for the dough? for my dough I add sugar, and I use dry yeast. I saw you not add sugar for your dough. Is there any advantage adding sugar for the dough? after mix the dough how many hours have to rest out and inside chiller? great session enjoyed watching and learn too. Thank you
Hi Daya. thanks for the comment, adding sugar in your dough make more powerfull your yeast normally you can use only for normal kitchen oven to help raise, i raccomend to not use. if you. have good pizza oven
@@massimonocerino Thank you Chef, I'm planning to open pizzeria, I have one more clue to verify. after mix the dough how many hours have to rest outside and inside the chiller ? Thank you and stay safe
This is my go-to recipe.. Could I leave the dough in the fridge for 2 days before using ?
Yes
Can you please tell about sour dough and how to keep it at all
I got videos hire for the sourdough starter
Hello, is that active dry yeast, or instant dry yeast. Thanks
Hi active yeast or instant they work pretty much the same
@@massimonocerino can I mix instant yeast in water like in your video
@@maxwellhouseranch1004 yes absolutely
I have a question. How long can I keep the puzza dough on the fridge?
Max 2/3 days
What flour should you use for recipe with dry yeast? 0 or 00?
Both are ok
Ciao. Can we leave the dough in the fridge without making balls? Don't have a big fridge. Grazie mille
Yes sure you can
Thank you for the recipe, we will be using it this weekend. Refrigerated for 16 hours and room temperature for 2 hours so If I make it Friday morning I can use it Saturday night?
Yes for sure enjoy 😉🍕👍🙏
Massimo did you actually use 50gr olive oil? Looks like 20 or less
Yes it's actually 15 gr
50gr evo? Must be 5gr mebay?
Hey Mass - I subscribed :) are you sure about 1gr of yeast and 50g of olive oil? I had to add 2g more of yeast to 3g total and only used 25g of oil but had to add a little flour to avoid too wet dough before the first hour prove. I'm a beginner not an expert like you. what did I do wrong? - edit. OK found the answers in the comments. it was 15g oil and 1g yeast. so there IS a typo in the video.
Yes that correct 1 gr of yeast and 15 gr olive oil. Sorry for my English
@@massimonocerino english is great Mass, the text on the video said 50g olive oil. Ive ordered sourdough starter thanks to your advice !!
With the scale it's hard to weigh the dry yeast what can I use?
I know for dry yest it's difficult best scale it's call tanita
I followed this recipe and the dough overproofed in less than 12 hours. For 24 hour fermentation would you recommend much less yeast?
Yes absolutely or you can try 12 hours if you getting good results
Hello sir. Are you using Instant Dry Yeast or active yeast? Thank you.
Dry
Is that dry active yeast or just dry yeast?
Dry yeast
Hi, What brand of 00 flour do you use?
Caputo red
Why is my dough like Elastic very hard to stretch just wants to spring back when stretching
Thanks
No rest enough or need more water
Keep up the 😁 good work next time pizza sauce 👌😋😉 don't u need sugar for this recipe
*Pizza* please excuse the typing mistake
Why do u use cold water and not water be 95 degrees to have the yeast activate? I would like to try the cold water method but want to know why?
Hot water can damage your dough
Mr. MASSIMO hi , pls for a 10 inch pizza size , how much flour and water should i add ?
1.5 kg flour
@@massimonocerino 1.5 kg !!!!
What for a 10 inch pi zza size , ain't it 🤔 to much , anyway thk u a lot
@Faisal Itani you mine for one pizza dough it's 200 gr
@@massimonocerino thk u Massimo and sorry for asking to much , u r my teacher. Thk u again.
Ciao Massimo posso chiedere che mozzarella usi qui in UK?
Ciao mozzarella for di latte
@@massimonocerino vabbene, ma volevo dire dove la prendi - e' gia' a cubetti, leggermente secca oppure la compri in tronchetti e la tagli
@Massimo Nocerino Pizza Massimo...Why don't you use any honey (or sugar) with the yeast in order to feed the yeast? That's how I've always been taught to do it.
No I don't add any of those only water and flour
@@massimonocerino Hmm, interesting. I've never heard of that before.
What size pizzas are they? 10”? Thanks.
Yes correct
@@massimonocerino Thanks!
Dear Massimo, I made this yesterday but found the dough to be very sticky I had to knead it for a long time. I made the balls and put them in the fridge for 24hrs removed them from the fridge and left them on the side for 2hrs. The dough was elastic so the pizzas were small and had bubbles lol but tasted OK. How can I improve for next time please sir?
Add less water
Hi 4 kg flour yeast & water recipi pls
4 kg flour 2.4 water 4 gr yeast 100 gr salt
Did anyone understand how many hours in the fridge? 14? 8?
From 8 to 16 hours in the fridge
Massino I need a recipe to make 10 12” pizza dough by hand to start a business on weekends , can you helppppp pls ?
1kg 00 flour 25 gr Sea salt 550 water 20 evo oli 1 gr yeas
@@massimonocerino thankyou 👍🏻👍🏻👍🏻
Could you please advise why the proportion is different from the Video. Should it not be double the Yeast for double the flour?
Should the Olive Oil be double as well ?
I didn't know what 00 flour was so I looked it up. I just learned something new today. 😌
Grazie io vivo in Inghilterra e non riesco a trovare il lievito di birra fresco.
Si trova in qualche grande supermarket o anche on line
@@massimonocerino Io vivo a Darlington e qui io non lo trovo. Compro on line la farina Caputo, ho il tavoliere comprato dalla Germania on line e la cassetta per la lavorazione. Grazie
@@MsAngelica1971 apri un acconto con Prestige italian food
Sometimes you use olive oil, sometimes you don’t. What’s the difference in the final product? What about honey? Some people use honey. What’s the true Neapolitan way?
Neapolitan pizza no have olive oil or honey in the dough. The reason I do add olive oil on my dough just because I do prefer more crunchy pizzas
50g of oil; seems too much
I thinking I wrong to say 50 instead of 15 gr