HOW I STRETCHING, SCOOPING AND COOKING MY PIZZAS, ALL TIPS AND ANSWER TO MY SUBSCRIBERS

[@beebees4680]

Brilliant Massimo. Thank you for educating all of us with your expert pizza making skills. All your hard work is much appreciated. ❤️🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@xmas4203]

Great tutorial, Massimo! Broth great looking pizzas. 💯

[@massimonocerino]

🍕😊👍🙏

[@bartscave]

Thanks for sharing your knowledge!

[@user-hm5gg8cn6x]

Dios t bendiga Massimo , aprendo mucho en tus vidios saludos dsd Ecuador👍👍🙋‍♂️🙋‍♂️🙋‍♂️🙃🙃🙃😁😁

[@emmanuelp.8730]

Best pizzaiolo instructor in youtube . Great content

[@wikihoffman]

Thanks for you passion and knowledge sharing.

[@garyjohnson9196]

Wonderful video Massimo, what was the size of each ball after you stretched it, thanks!

[@massimonocerino]

220 and 280 gr

[@massimonocerino]

11 inches

[@PoeticTea_]

Thank you for posting these amazing videos. You taught me how to make amazing pizzas. My family loves them

[@hdri3dvideo]

👏👏👏

[@rob51860]

Beautiful !!!

[@joselopez-ru2zi]

Let's spin the dough for those who say why you don't do it with real dough 💪😎

[@roccosdough]

Awesome Maestro! On the cheese..do you get it already cubed ? Or you have to slice it ? Wonder what brand you use on the mozzarella? Thanks !

[@massimonocerino]

yes already slice mozzarella i receive 40 kg a week, that would be to much work for me :) where you base in uk?

[@roccosdough]

Ah thanks Maestro.. I am in the States, Miami Beach :) @@massimonocerino

[@D.D.T.123]

Perfect color on the crusts for me! Crunchy is the best. Kind of a cross between Neapolitan and NY style. I have problems sometimes with the dough sticking to the counter when I first start the DJ stretch even with a lot of semolina. I think because the dough is room temp and the counter is cooler. I am in a home kitchen so it is not a wood counter. You make it look so easy. My brother is a 40 year butcher and same thing when he handle meat.

[@timeout9851]

Great vid Massimo, your dough is 60% hydration ? Does it make it more difficult to stretch dough ball that’s 70% hydration?

[@massimonocerino]

yes correct, but when you able to stretching 60% after you can do any hydro

[@nicoruski420]

Hi Massimo, I just started my pizza pop up this year, I haven’t been able to find a good piece of equipment to hold my toppings. The one you have looks very nice, what is it called?

[@massimonocerino]

Adexa Catering equipment

[@timeout9851]

Your dough always looks strong, what W rating is the flour your using ?

[@massimonocerino]

W 350

[@dejandejan903]

Which flour do you use? Great video!! What affordable pizza dough mixers do you recommend up to 15-20kg?

[@ToddHiller]

Massimo, could you please spell the type of cheese you use? Thank you! Great video!

[@massimonocerino]

Mozzarella dice 10 mm cube simply dice

[@keithpayne8943]

I could wstch you make and cook your pizzas all day. You said about 400 dgrees for the oven temp. Is that cel or far. Is that the temp of the stone or the oven? Thanks again for your great entertaining videos.

[@massimonocerino]

Celsius

[@keithpayne8943]

@@massimonocerino Thank you

[@Markus-os8uv]

Maestro, I kindly ask you for your advice. Thank you very much for all the great videos and detailed explanations. The pizza becomes outstanding. But, there is sometime the problem that the bottom creates a large bubble in the centre when baking, which pops (like a balloon). The cheese flows out on the stone and the disaster is perfect. How can this happen and how can I avoid it? Thank you in advance!

[@massimonocerino]

I think you’re dough need more time before baking

[@stevedavidson8802]

I think what would make a good video is for you to go to all the vendors at your food, Mart there an interview them and show off where you’re at and the different types of foods that are down there

[@r.llynch4124]

What is a " normal "deck temp for you 700 or 800 degrees or is it lower?

[@r.llynch4124]

ah I missed the 400 c temp in video so around 750 degrees f

[@massimonocerino]

350 /400 degrees

[@nicoruski420]

I also noticed little black specs in your dough, what flour are you using ? I use Caputo Nuvola, fresh yeast , salt (2%), oil (1%), honey (1%), but i am looking for a more complex flavor , any tips?

[@massimonocerino]

I use Polselli flour and that black specs are from my starter wholegrain flour

[@dejandejan903]

​@@massimonocerinoWhat exact Polselli 00 flour do you use, what is the color of the packaging, and the precise name? Thank you.

[@timtim3070]

Здравствуйте! Спасибо за ваш ценный опыт. А вы пробовали итальянского производителя соусов Mutti? Вам понравилось?

[@massimonocerino]

I don't understand brother

[@pillowzzzbox3466]

Question what if you don’t have that kind of oven? Home oven how many degrees u have the temp? 500?

[@massimonocerino]

Normally normal home put at max temperature ideally with stone baking surfaces

[@willmercado3817]

Hello 👋 What hydration do you use?

[@massimonocerino]

60%

[@viktorpetkov2061]

Hello massimo i have question I am making pizzas for delivery How to avoide them to become so wet because they stay 25-30 minutes in the pizza box The hidratations is 70% now Should i drop it to 60-62 is it better for delivery ? Or the hidratation is not the problem

[@massimonocerino]

Yes for delivery definitely better low hydro

[@zakyesmail4531]

What is the black dots in the daugh?

[@massimonocerino]

Whole wheat flour from my sourdough starter

[@stealthbomba]

my dough is thin. I don't knead. I just stretch and fold. Should I knead to get stronger dough? Thanks Chef

[@massimonocerino]

Depending also what type of flour you use

[@pillowzzzbox3466]

That “Karen” just had to interrupt the video. The entitlement. 🤦🏽‍♀️