Massimo, appreciate all of your tips for dealing with the high temps for proofing dough.
@derrekvanee45672 жыл бұрын
Granda Biden causes global warming. He opened his coal furnace
@braddixon33382 жыл бұрын
Great tips there, as we can't always control the environment and many of us don't have walk in fridges to store our pizzas in. This is what I like about your channel, practical advice that works for the home pizzaioli.
@anastasiosleou71392 жыл бұрын
Perfect for Dubai!!! Gracias maestro!!!
@timeout9851 Жыл бұрын
Thankyou, some great info. “To sexy for me “ 😂
@ritapampanin2 жыл бұрын
Caro, un disastro. OK, ho fatto la tua meravigliosa ricetta per il lievito naturale e l'abbiamo usata dopo 28 ore. Faceva caldo in casa e l'impasto era appiccicoso. Il sapore era ottimo ma non era gonfio e meraviglioso. Aiuto!
@tamaspapp3302 Жыл бұрын
Very informative and amazing pizza channel.
@josegomezgil19242 жыл бұрын
Thanks Massimo for this great tip! All th best!
@JReuland Жыл бұрын
Massimo I would love a very short video about how adding pure protein flour in order to increase my flour of 13% here in Indonesia up to 15 or even 16%. They do not indicate the W value on packages here and I have never had any answer from the factories!!! I can get pure protein flour here. Thank you Massimo.
@massimonocerino Жыл бұрын
Sure
@JReuland Жыл бұрын
@@massimonocerino Grazie! Take your time!
@ncfishingspots20222 жыл бұрын
Hello I check the link but didn’t see anything on the details of how you make the dough. Like measurements etc… thanks.
@odens22 жыл бұрын
Gracias Massimo. Me gustaría viajar a Londres para que me des clases de pizzaiolo. Saludos Amigo.
@hdri3dvideo2 жыл бұрын
Great tips thank Assimo
@filideleАй бұрын
Mi a Massimeddhu mi. Saludu e trigu
@massimonocerinoАй бұрын
👍👍👍🔥🍕
@buildbackbetter49672 жыл бұрын
Good job Massimo
@iainwallington4742 жыл бұрын
You are awesome 😎 thanks
@Bevieevans82 жыл бұрын
Top tips again. Thank you 🙏
@carchef12 жыл бұрын
Ciao Massimo, Bravo you give always good and practical advice about the pizza world. can I ask you what kind /type of wood are you using? thank you and Buon Lavoro. By the way I'm from Cagliari.
@andylees26652 жыл бұрын
Hi Massimo - great video as always. However, I have a pizza event coming up that I’ll be doing pizzas from 12 midday all the way through to around 10 or 11 pm on the night. What’s the best way to prepare the dough given that I’ll probably ball up around 9.00am? By tea time the balls will be just overproofed. Help please. Many thanks, Andy
@MrJoseanez Жыл бұрын
Did you find a way ?
@emilkolev7102 жыл бұрын
Thank you Massimo for all of your advice. Here is my question - Once you said always check the forecast the day after - what is the temperature number with which i can use right proportions of yeast / leaven and etc.When temperature goes up or down with, let say 2, 4, 6 or 10C how much should i decrease the amount of yeast/ leaven? Best regards.
@MrJoseanez Жыл бұрын
Hi Massimo - great video as always. However, I have a pizza event coming up that l'Il be doing pizzas from 12 midday all the way through to around 10 or 11 pm on the night. What's the best way to prepare the dough given that I'll probably ball up around 9.00am? By tea time the balls will be just overproofed. Help please. Many thanks,
@kenilguerriero20942 жыл бұрын
Grande massimo il pizzaiolo numero uno ciaooo grande buon inizio di settimana
@massimonocerino2 жыл бұрын
Ciao Grazie anche a te 🍕
@michelelasta7341 Жыл бұрын
Grazie massimo del bel video! Quanto dalle metti in percentuale? Grazie!
@sailorjohnboy23252 жыл бұрын
Grazie Massimo, your heatwave is our everyday in Florida. Today's high was 32.
@massimonocerino2 жыл бұрын
😅😅😅
@kimboiago46732 жыл бұрын
Massimo, Thanks for your videos. On this you said you used starter. No poolish or biga. What’s the starter?
@massimonocerino2 жыл бұрын
sourdough yeast
@kimboiago46732 жыл бұрын
Professional
@Catracho8ballpool2 жыл бұрын
I’m a little confused about the sourdough starter. Is it a yeast ? Or like biga and let the dough ferment?
@greglee15852 жыл бұрын
I can’t wait to try it out Massimo. I am in Italy for 10 days! Rome for 5 and the coast for 5. This Rome pizza tastes a lot different than traditional Margarita. Do you have any insight into what the difference between Rome and Margarita pizza is?
@massimonocerino2 жыл бұрын
Enjoy your holiday Greg 🍕🌶🍅
@massimonocerino2 жыл бұрын
Rome pizza it's very Fin crispy
@greglee15852 жыл бұрын
Massimo, have you ever done a video on how to make Roman pizza, or is this forbidden for a Neapolitan pizza chef? Like you said it’s Very thin and crispy!
@johelcruz8466 Жыл бұрын
Greetings Massimo. I make 3 service in a week. Friday at 5:00 pm, Saturday at 2:00pm and Saturday at 12:00 pm. I make a 30 dough ball batch each day before. It’s possible make the 3 batch in one day changing the amount of starter for each one and store separately and fallow your method for makes the balls?
@dropcheekelbow91102 жыл бұрын
Quick question. Are you using fresh mozzarella or low moisture mozzarella? It looks like the block of pollio they sell here in the states, for like lasagna. I actually use the block for my scicilian pizza, so I do like it. Amazing skills though.
@massimonocerino2 жыл бұрын
Block mozzarella sometimes. Or fior di latte
@milkshake82522 жыл бұрын
Great advice, we are at 115 degrees F here in Las Vegas NV USA! My pizza game has taken a big step up but one problem I'm having is the pizza comes out crunchy outside and soft inside but after a couple minutes, the entire pizza becomes soft and no longer crunchy, any idea why?
@massimonocerino2 жыл бұрын
Normally pizzas after 10 minutes own get cold becomes more soft that when it's hot
@milkshake82522 жыл бұрын
@@massimonocerino ok, thank you for your reply, I thought maybe I was doing something wrong
@MrJusmobile2 жыл бұрын
Go to Naples and you will be shocked to find the verace pizza Napoletana is quite soft and not crunchy at all. One famous place was literally like burrito ! This crispy pizza idea is not Napoletana! It is very wet and floppy.
@Grease_and_Grub2 жыл бұрын
Bravo Massimo
@ecoautowas6363 Жыл бұрын
Hi Massimo, thank you for your great video’s🎉 Could you please make a video with tips or recipe how to handle dough in the winter? I just started in the Netherlands with my mobile business, but right now it is like 4-5 degrees Celsius. Do I just raise the amount of yeast in the recipe?
@massimonocerino Жыл бұрын
Yes winter like summer could be difficult for our job normally winter it's double amount of yest that you use in summer. Best way keep your dough overnight in warm place at the night before your service
@massimonocerino Жыл бұрын
Also you may need to use for winter flour like caputo blu fermentation 12 hours so low W
@markbryant74112 жыл бұрын
Hi Massimo, I like your new oven. How are you finding it, ok?
@massimonocerino2 жыл бұрын
Thanks it's great
@Youssef-19112 жыл бұрын
TX for ur great tips as usual , how about amount of salt in summer do u increase it ? And how much ?
@massimonocerino2 жыл бұрын
Salt I do put 25 gr for kilo all the year same quantity
@Youssef-19112 жыл бұрын
@@massimonocerino thanks massimo for ur usual help
@AmandasKitchen-ek3sfАй бұрын
To 10 kg mix isit 6500ml x
@immortanjoe6432 Жыл бұрын
What is the name of the flour you are using
@massimonocerino Жыл бұрын
Pizzuti flour
@Zutuna Жыл бұрын
Gracias Massimo! Que Forno usas ?
@massimonocerino Жыл бұрын
Amobox oven uk
@shaunkiely53402 жыл бұрын
Hi Massimo. Which flour do you use which is 16% protein?
@kaisarkaisar32422 жыл бұрын
10% when the weather is hot And 20% when it s cold ? Is not it Tks
@massimonocerino2 жыл бұрын
Yes correct
@benjamin2602 Жыл бұрын
Isn't it 5 % starter in the summer and 10 % starter in the winter? Thank you for a clarification, because after you confirmed the initial response, I don't know what to think anymore :p
@benjamin2602 Жыл бұрын
Please let me know something 😅
@benjamin2602 Жыл бұрын
HI Massimo, do you always bulk ferment and ball the dough just 4 hrs before service? Or is this just somethng you do when it's hot outside? I ask this, because in other videos you seemed to make dough balls 1 hour after mixing the dough...
@massimonocerino Жыл бұрын
Only when it's very hot
@mikevo35292 жыл бұрын
Aloha massimo! What size of the dough do you put the sauce on…the dry side or the wet side? I’ve seen a lot of pizza masters put the sauce on the dry/smooth side and a few put it on the wet/rough side of the dough. Does it makes a different when it comes to cooking ? Thanks!
@massimonocerino2 жыл бұрын
It's no a different. Both sides it's the same
@sonicboom2000 Жыл бұрын
You got a new oven!! What brand?
@massimonocerino Жыл бұрын
Amobox
@emilioazevedo2 жыл бұрын
ciao Massimo! Did you say 60% protein content on the flour?
@massimonocerino2 жыл бұрын
16%
@emilioazevedo2 жыл бұрын
@@massimonocerino thanks for the clarification!
@shaunkiely53402 жыл бұрын
Hi Massimo. In the video you said 500g of starter per 1kg of flour. You mean 50g, right?
@massimonocerino2 жыл бұрын
500 gr of starter for 10 kg flour
@shaunkiely53402 жыл бұрын
@@massimonocerino Ah sorry, you did say 10kg. So 5% starter. Thank you.
@AmandasKitchen-ek3sfАй бұрын
How much water please x
@massimonocerinoАй бұрын
6.5 liter
@AmandasKitchen-ek3sf28 күн бұрын
Thank you I have been following your recipes and procedures and my customers say best pizza ever..thank you for sharing x
@benjamindiaz65232 жыл бұрын
Could you please say the brand of the flour? Thanks
@massimonocerino2 жыл бұрын
Pizzuti
@benjamindiaz65232 жыл бұрын
@@massimonocerino Thanks but the pizza flour made by pizzuti has a very low w. Around 250. Could you be more precise?
@massimonocerino2 жыл бұрын
@@benjamindiaz6523 pizzuti vesuvio manitoba
@envt2 жыл бұрын
How is the new oven?
@massimonocerino2 жыл бұрын
It's great
@palomasgaming2 жыл бұрын
7:03 - Isn't that a bit raw in the base? I'm not trying to troll here, it's just that I have been making a lot of pizzas but there seems to be a very thin raw section right below the sauce layer...is this normal??
@massimonocerino2 жыл бұрын
That pizza it's perfectly cook. Trust me 🍕
@peetsnort2 жыл бұрын
Zoupa is the neapolitan requirement
@peetsnort2 жыл бұрын
The genuine neopolitan sits in the restaurant with a knife and fork and the famous da Michel restaurant makes the middle soupy.