These small culinary tips make huge differences, thank you Chef.
@arasheskandari Жыл бұрын
Once I started leaving my dough out to rest longer it made all the difference. So easy to stretch, nice soft dough and cooks perfectly
@normandchampigny5207 ай бұрын
If you live in a cold climate during winter season, you can let get to room temperature effectively if you place in oven with the oven light on. Sometimes a cold climate takes longer to rest.
@edwardpnts Жыл бұрын
Chef thank you for your Masterful instructions. Honestly I love the bubbles, especially if its covered with the baked on tomato sauce! I could have a whole pizza with bubbles ! 🤣 With all respect, thank you!❤️
@dr.martonzsuzsanna8012 жыл бұрын
Another great video. My pizza always turns out good when I follow your instructions. ❤
@normandchampigny5207 ай бұрын
Wonderful! I just built an outdoor oven. Made my first pizza and came close to yours. At first, I thought a bubbly crust was desirable....your video helped clarified the guessing. THANK YOU!
@desperatefortuneproduction32962 жыл бұрын
Pretty cool. I learned something useful there. I've seen those bubbled pizzas quite a few times, but didn't realise they were badly made. Thanks!
@joanng26 Жыл бұрын
Thank you for all the expert advise. I’m learning more with each video to make the perfect pizza.
@Bevieevans82 жыл бұрын
Another great demo chef thank you.
@everythingsawesome2 жыл бұрын
I enjoy and learn from your videos, and I admire your style of demonstration. Very well done. Greetings from California.
@harrischaralambous58732 жыл бұрын
Great video as usual Massimo ! Thank you
@bbkuck2172 Жыл бұрын
Yum! Thanks for the tips!!!❤
@chrisdeadman9504 Жыл бұрын
Well done Massimo ! Thanks for sharing your tip !! 👌🏻
@viperocco2 жыл бұрын
Great advice chef. 👍 Thanks
@djalilodjalilo23382 жыл бұрын
A Good teacher.. Thank you Massimo 🍕👑
@sheldonadderley38193 ай бұрын
Thank you so much for all your help
@fredkombus9157 Жыл бұрын
Thank you so much, a very good tip!
@rimwpnizer2 жыл бұрын
Thanks Massimo your awesome 👏🏼🤩
@firmansyahgunadi75512 жыл бұрын
Thank you so much master pizza. Your video very inspiring my small pizza business, even not yet build an outlet so just order from online, but it grows well. And even still using ordinary oven, next when i can build outlet i'll use wood oven like you did master... 😊🙏🙏🙏 Greeting from Indonesia 🇮🇩, master...
@Reziac2 жыл бұрын
That's really useful, thanks. I expect it works the same with other breads.
@massimonocerino2 жыл бұрын
Definitely
@D4n0w4r2 жыл бұрын
Great advice
@johandenizot33192 жыл бұрын
right on sir!
@rosariacarlostella91052 жыл бұрын
Grazie Massimo!! Good learning happening ❤️ Buona Pasqua 🐣
@massimonocerino2 жыл бұрын
Grazie anche a te !!!!!
@undokat2 жыл бұрын
mmm, now I'm gonna make me some pizza bubbles, thank you
@GregCurtin452 жыл бұрын
Thank you Chef - great advice as always. I've notice that sellers of "utility pizza" always pull the dough out of cold storage and then run spiked roller over the dough. This must be their solution to stop the bubbling, however, the dough will still not have a chance to cook properly right? Good to see you back home and I hope you have a great visit with family.
@massimonocerino2 жыл бұрын
Yes correct 👌
@cjaquilino Жыл бұрын
Docking the dough.
@Stiffler2k42 жыл бұрын
One more secret unfolded. It happened to me sometimes but I wasn't aware that the strechting issue is just because of too less raising time. Thank you so much Massi. One day I will visit you from germany and try your Pizza :-)
@massimonocerino2 жыл бұрын
thanks for your comment, defenetly i would love visit germany :))))
@Madasafish23 ай бұрын
This was exactly the problem I was having. Ferment time (Rest time) and ambient temp is crucial to get those two variables to meet exactly on your baking time.
@kantonerd6305 Жыл бұрын
Very Awesome!!!
@edithharmer13262 жыл бұрын
Great Tutorial! Educational! Thank you for sharing your Professional, Amazing Skills. Greetings from Singapore 🌹🌹🌹 Edith, a happy Subscriber. ,
@christofferraby47123 ай бұрын
I love the bubbles.
@lsb99332 жыл бұрын
Well explained
@nobbymorph2 жыл бұрын
Grazie mille Massimo, sempre ottimi consigli e maestria per quanto riguarda la pizza. Ciao ciao!
@massimonocerino2 жыл бұрын
Grazie tanto 🍕🙏👍
@braddixon33382 жыл бұрын
Great lesson here, thanks for the info. Did you also say not enough yeast could cause the same bubbling problem? Maybe from not rising enough before trying to cook it? I've had pizzas come from our local pizza parlors with bubbles like that, guess they should watch your video to know how to cure their problems!
@massimonocerino2 жыл бұрын
Please don't eat bubbles pizzas 🙏
@greglee15852 жыл бұрын
Thanks Massimo for more great advice! I am hoping to fire up my wood oven in a few weeks as the weather finally starts to warm up. How was Italy?
@massimonocerino2 жыл бұрын
Thanks Greg enjoy your Pizza making. Holiday was great thanks 👍👍🍕
@dannyboyz42002 жыл бұрын
pizza looks great .where do you set up so i can visit and try a pizza
@massimonocerino2 жыл бұрын
London Farmers market
@jcm93562 жыл бұрын
Great tips as usual. What pizza cutter do you use? I've seen those coloured handle cutters on other street vendors too.
@alge3399 Жыл бұрын
Dexter- Russell
@marco99412 жыл бұрын
Great video and thank you for sharing your knowledge. Where can I buy a pizza oven like yours? Graci mil
@massimonocerino2 жыл бұрын
You can check Di Fiore forni
@timlewis2211 Жыл бұрын
Ty,ty,ty man thats been driving me crazy. I just make pizza at home but this has been driving me crazy. I'm retired now but have 47 yrs in restaurant industry from dishwasher to cook/owner. Steak's,BBQ,BURGER'S and such, Never did pizza because of this issue. Now I can enjoy retirement stress free and enjoy my pizza 3 times a day, yes I'm addicted to pizza (must have a robust tomato flavored sauce) and i do eat it at least once a day 6 days a week. I believe the world would be a better place if every day was National Pizza Day. Ty so much. By the way what temperature do you cook at to get that crispy crust? Also I'm not fond of streaching on corn meal (grit,weird flavor) can i use something besides flout also? Again thank you. Tim in Omaha Nebraska
@massimonocerino Жыл бұрын
I do have some videos helpful hire on my channel for you. Thanks
@lainemelrose22302 жыл бұрын
Love your videos just wondering how big the internal space of this oven is
@massimonocerino2 жыл бұрын
70x80 cm
@lainemelrose22302 жыл бұрын
Thanks
@filidele Жыл бұрын
grande Mastru Panetteri/Pizzaiolu. saludu e trigu!
@mvzv3913 Жыл бұрын
I ask for bubbles . It’s the best
@milkshake82522 жыл бұрын
Great information! If I were to make dough today to use tomorrow, at what point would I put it in the fridge? After it's proofed or before? If after, then do you re roll the dough so it doesn't over proof once you take it our If the refrigerator?
@massimonocerino2 жыл бұрын
The reading to keep in the fridge it's to keep 5he dough for longer time before overproving.so for example make your dough today for tomorrow give a rest after balling 1/2 hours. Than keep in the fridge. Next day remove 1 hefore baking if the balls looking perfect size
@milkshake82522 жыл бұрын
@@massimonocerino thank you so much!
@iainwallington4742 жыл бұрын
Great video very informative thanks. Where did you buy the dough boxes from thanks 👍
@massimonocerino2 жыл бұрын
Jj food
@iainwallington4742 жыл бұрын
@@massimonocerino thanks very much
@iainwallington4742 жыл бұрын
@@massimonocerino the plastic dough proofing boxes
@massimonocerino2 жыл бұрын
@@iainwallington474 Prestige Italian food
@renestrgar2 жыл бұрын
I wouldn’t say that this 100% applies to Sourdough, Long fermentation (above 50 hrs) and High hydration. Airy crust is not always bad. 👊🏻🍕
@boredengineeringentertainm4938 Жыл бұрын
He did say the dough is not cooked.
@Michails1 Жыл бұрын
Hallo Massimo, very nice Video, thank you. I have a question, in the summer we will have an event and no fridge for the dough. Whitch tip can you give us for the hydration and so on? We ll use Caputo Pizzeria, direkt dought with hydration of 62%, do we have any problems if the temperature will be 38 C? The event will be about 10 hours. Kind regards from greece! Nice Chanel.
@massimonocerino Жыл бұрын
Use long raising flour w 300/ 350 also sourdough would be good
@dernicolas62812 жыл бұрын
oven wasn't too hot also I guess. At more than 2 minutes..
@__MIK-E6 ай бұрын
im looking for my crust to do this while the rest of the pizza stays normal any ideas how i can do this
@lstewart15632 жыл бұрын
what is your hydration percentage in your Dough
@massimonocerino2 жыл бұрын
60 %
@shaunedwards4893 Жыл бұрын
I love the big bubbles. Wish t hey wouldn't dock the dough.
@dontysk6 ай бұрын
Hi maximo, if we are in a hot country maybe could be only 1 h? Many times my pizas are too much cooked up, but not enough at the bottom. Thanks 🙏
@massimonocerino6 ай бұрын
That reason it's your pizza oven base it's not hot enough
@dontysk6 ай бұрын
@@massimonocerino thanks 🙏
@kiwiace6252 жыл бұрын
Id still eat the first one. Looks fine to me.
@massimonocerino2 жыл бұрын
looking fine but you may not digest properly after eat.
@bikkytamangАй бұрын
I wanna meet sir for the pizza
@victorv3077 Жыл бұрын
*
@jelly85942 жыл бұрын
How can the first pizza be undercooked at 400+° and 2 minutes in the oven. It's physically impossible.
@Tyler_Thailand2 жыл бұрын
What he means is the dough inside is uncooked. It cooked the top, bottom and crust all around, but leaves a gum like later inside of the dough.
@jelly85942 жыл бұрын
@@Tyler_Thailand I understand what you mean but I still disagree - he talks about these bubbles as if it would not cook inside the bubbles. That's impossible. We all know that the bubbles are especially prone to burning, because of the hot air inside. It is not undercooked in my opinion. These bubbles form, if you don't stretch all the air of the pizza to the crust and are not a sign of a bad dough.
@Tyler_Thailand2 жыл бұрын
@@jelly8594 I agree the bubbles are definitely cooked, and the dough isn't bad if it has bubbles. What I gathered from this was that the dough IS good, but hasn't warmed up enough to cook at its best and become the best version. Also I believe the amount of bubbles is caused from it being cold and not warmed up properly. My dough is amazing, but it bubbles when I cook it right after taking it out of the fridge. When I leave it out to warm, boom, amazing super tasty and fluffy dough.
@jelly85942 жыл бұрын
@@Tyler_Thailand So we can agree that we agree ☺️☺️👍👍 thanks for your insights! Happy cooking
@Tyler_Thailand2 жыл бұрын
@@jelly8594 absolutely 😂🙏🤠🤙😎
@moneyrules.livinglifetothe41052 жыл бұрын
Grazie Massimo! Ti ho scritto una mail, volevo sapere se potresti insegnarmi di persona. Sono in Austria, volevo fare il mio pizza food Truck qui. Grazie
@massimonocerino2 жыл бұрын
Non ho ricevuto la tua mail scrivimi su instagram
@luigioneroma9042 жыл бұрын
Sottotitoli no ? 🤔
@massimonocerino2 жыл бұрын
Ci sono anche in italiano nei setting
@lawrenceherefordlawrence31752 жыл бұрын
The zealous flag additionally connect because layer peroperativly change modulo a responsible mexico. dependent, black rest