Crunchy Pizza? all the tips you need to know

[@waterluvr]

Great video! I just made two Panuozzo for supper using 48 hour dough balls and some coarse meal they were so good have to try pizza tomorrow this way.

[@PicSta]

Hey Massiomo, happy to see you back, I know you might have preferred to stay longer in Thailand. Sometimes I like crunchy pizza, but then I also go for high hydration plus bake them in a tray or baking pan. I love the crunch plus the puffy, slightly chewy dough sometimes. I think texture also matters. Take good care and see you in the next one.

[@emmanuelp.8730]

Thank you Maestro!

[@alge3399]

Thanks Massimo! Pizza always looks amazing when you make and cook. 60% hydration with olive oil... 🤌Buon Appetito! 🇮🇹

[@massimonocerino]

60 water plus olive oil

[@andresacunaroldan]

Thank you Massimo

[@Yuvalvvv]

Hi Massimo. Great video but you have a huge mistake there. Oil (or any fat for that matter) is a dough conditioner and makes the crust SOFTER, not crispier. Just make two identical doughs with 0% and 5% oil and see for yourself (the 5% will be MUCH softer). So your advice to add olive oil to get a crispier pizza is counterproductive.

[@massimonocerino]

Dear friend I respect your comments. But you are completely wrong

[@massimonocerino]

The oil in the dough is used for: make the pizza crispier, crumblier and tastier. improve the leavening phase making the final result not only tastier but also more easily digestible. give greater elasticity to the compound.

[@Yuvalvvv]

@@massimonocerino Massimo my friend, it is a well known fact that oil acts as a dough softener/tenderizer, it’s not even debatable - ask any baker and he will tell you this. For some reason, for pizza, there is a misconception that oil in the dough produces a crispier crust - this is not true, the opposite is true. Oil “lubricates” the gluten strands which makes the dough retain more water during baking (producing a softer, more “moist” crust; It also makes the dough more extensible (not elastic) which produces better oven spring (more oven spring can create a crispier outer shell due to better bake-out, but this is not to say that oil makes a crispier crust because the softening of the crust will be much more pronounced). Oil in the PAN will make a crispier crust, but not in the dough. I have had this discussion so many times with so many pizzaiolos and always proved them wrong. I have no idea where the concept of oil makes a crispier pizza came from, a simple baking test is all that is needed to refute this. Take brioche bread for example, the softest bread there is - it contains 30-50% fat, and fat (butter) is what makes it so soft. And there are many more examples. Just make two identical doughs with 0% and 5% oil, and you’ll see the huge difference first hand 🙂 Actually I just remembered I have a video of such a test: kzbin.infoxSnj1a5snWg This was with oil % of 0% (first pizza), 3% (second pizza) and 6% (last pizza). As you can see clearly, the 3% pizza is softer than the 0%, and the 6% is much softer than both. Btw, You cooked the pizza for precisely 2 minutes - you can’t really get a crispy pizza with such a short bake time; It might be “crispy” for the first few seconds out of the oven (like in your video), but take a bite 90 seconds later and there is no trace of any crispiness

[@jselectronics8215]

Mass, have you ever par baked the dough to make it rise in the center and give it more structure? I've never had Neoploitan but it looks very thin and floppy. Please do a par baked one for me.

[@joetruglia9917]

Hi Massimo. Thx for another great tutorial. I was wondering for your 48 hour doughballs how long before cook time do you take them out of the fridge?

[@massimonocerino]

Just one before should be enough

[@itastal01]

Ciao massimo una domanda, come mantieni le palline a temperatura ambiente quando lavori fuori con questo freddo. Grazie cristian

[@massimonocerino]

Le tengo dentro casa tutta la notte

[@jeffk2503]

Always Great Videos!. Do you use double ground Semolina flour for mixing? Would you say your oven temperature is around 700 degrees f?

[@massimonocerino]

I use semolina only for stretching.oven temperature 400 degrees

[@jeffk2503]

Your pizza cooked in about 2 minutes so I thought your oven temperature would have been much hotter?

[@keithlogan3212]

Hi Massimo great video. When you say 10% wholewheat / semolina and 5% olive oil, do you simply remove 10% or 5% of the flour? Cheers

[@massimonocerino]

Yes correct

[@Lui8111]

Great videos man thank you for all the tips! Do you ever reball your dough balls? Mine tend to go flat your look great and hold shape extremely well!

[@massimonocerino]

Yes I reball some times if go over proof

[@Lui8111]

@@massimonocerino Mr Massi seriously man thank you all the way from Texas 🫡

[@joeputtnam952]

What temperature is the oven at here. I’m so close to getting where I need to be but sometimes my crust is not fully cooked

[@massimonocerino]

400 degrees

[@jazbasic]

Where do you usually set up mate?

[@jazbasic]

Torrington Sq?

[@massimonocerino]

wendsday swiss cottage, saturday hamsted heath, sunday queens park all london farmers market

[@steveparadox1]

​@@massimonocerino Are you no longer at Imperial college Kensington campus?

[@joeputtnam952]

Also are you balling the the dough first then fermenting for 48 hours?

[@massimonocerino]

Yes correct

[@joeputtnam952]

Thank you 👍🏾👍🏾👍🏾

[@guyeshel9316]

Thank you, I'm gonna try olive oil next time

[@hasan1980hb]

Soft and croonchii

[@freddysart4005]

How many grams is the pizza dough?

[@massimonocerino]

220 gr

[@tengmayor]

Hello brother

[@bartscave]

Is your 48 hour dough refrigerated or was it left at room temperature?

[@massimonocerino]

Always rroom temperature

[@jselectronics8215]

@@massimonocerino Really? Very little or no yeast?

[@itastal01]

@jselectronics8215 he uses sourdough starter

[@TahsanAhmed-tj3gh]

Hlw sir😢

[@D.D.T.123]

I know I have asked before but how many inches was that stretched to? And I like you eat like my wife ..bite the crust first👌

[@massimonocerino]

11 inch s

[@calanhorsman6817]

That's not a crunchy pizza. ;-) Oven likely way too hot to get anywhere near a NY style base.

[@NElectronicSoul]

Bore off you $eppo, this is an actual pizza not some dogsh# USian knock off

[@jselectronics8215]

I would like to see a Neopolitan that is par baked a bit first. Otherwise, the dough and topping in the center is paper thin and still not cooked through.