How to Improve Pizza Stretching Technics and tips to Knowledges

[@roccosdough]

AH Welcome back Maestro, we missed you !

[@massimonocerino]

👍👍🙏🏻🍕

[@roccosdough]

@@massimonocerino We are glad to hear you are busy and that is always good and super glad you are still able to do videos too , we thank you !

[@jrowenjr]

Thank you! Your videos have gotten me over the learning curve of stretching and working with the peel. My first few pizza's were a disaster! Now, I'm feeling like a pro.

[@greglee1585]

Another great video Massimo. You make, making pizza look so easy. Thank you and welcome back!

[@leandrogarcia8699]

Fantastic video! Thanks for sharing the knowledge.

[@nickblack7468]

Sir, thank you for sharing so wonderful videos. You’re the best!!!

[@ScottishT]

Great tutorial, thanks Massimo 💪

[@peterrat100]

Hooray, Massimo’s back! Your videos make me want to light up the pizza oven. Then I see the weather forecast.🙁

[@AskardS1000xr]

Can you saw how to prevent all this oil with pepperoni?

[@Nclght]

Thanks for another fantastic lesson. Does it truly matter when we flip the dough that we remember which side is up? Most of the times I can tell by the way it looks, but there have been times I've confused myself. I haven't notice much difference after the bake but I've not done a side by side comparison.

[@TheIdleButcher]

great Video yet again....

[@xcarierpizzanapolitana]

I learned a lot from your video. Thank you for your video.

[@teaacustardcream2868]

Fantastic lesson

[@LordHog]

Thanks for sharing. How long do you generally let the dough rest after taking out of the refrigerator?

[@peaceful671]

My goodness that pizza at the end looks magnificent well done cheers and take care...

[@edithharmer1326]

Educational for all !❤

[@bartscave]

Welcome back!

[@jazzpezzas]

Looks super!

[@siferuk]

Lately when I cook the pizzas it gets air trapped under the middle and it pushing it upwards, any idea why that's happening? stretching it too thin in the middle? I use 275g for a 12" and started using less toppings. cheers

[@AP-rz7ow]

Very helpful video. You use a lot of semolina flour - can you suggest a good cheap source to buy it?

[@massimonocerino]

Where are you located?

[@AP-rz7ow]

@@massimonocerino London

[@siferuk]

Do you know any good websites for customised pizza boxes and buying tables etc thanks!

[@massimonocerino]

The pizza box shop

[@ANUTD171]

what temperature is the deck of the oven

[@massimonocerino]

380

[@tengmayor]

Hello bro.. Any suggestion of my pizza in my video

[@dejandejan903]

can you show in the video which fior di late mozzarella you use, which flours are good for sourdough pizzas without using the fridge, which tomato sauce do you use?

[@Punkechpatel]

how many pizza on average do you sell per day? and its possible you can review the 'Effeuno' pizza oven?

[@massimonocerino]

Normally around 100 pizzas for days average

[@BabzV]

I have an Effeuno, it's absolutely brilliant. Makes real Napolitana style pizza. Definitely worth the investment.

[@diskopartizan0850]

Thank you boss!

[@Radoseizov]

Next time I visit UK I want to find you and shake your hand!

[@christiansandberg9612]

Business first, and all good to us who wait :)

[@jimbo007777]

How high is the hydration in your pizzas for service?

[@BlackOlive-y7n]

He mentioned 62%

[@dzmalekvali1110]

Not busy for them...Iam waiting my answer...but I forgot

[@LordOfSweden]

Do you want to open your none-mobile pizza-place sometime?

[@massimonocerino]

maybe yes

[@Drumers]

Where can we taste your pizzas?

[@massimonocerino]

London farmers market

[@Drumers]

@@massimonocerino Which one? There are several :)

[@dzmalekvali1110]

You could do some much more... England is saturated