Thanks Maestro Massimo,this is very good teaching.
@roccosdough11 ай бұрын
Maestro ! Thank you for this clear explanation. It makes all the better and really appreciate your expertise!
@tobys944411 ай бұрын
Always quality sir! 👌
@ucrainadascoprireecucinait418711 ай бұрын
Bravo Massimo
@Bevieevans811 ай бұрын
Except if you’re doing thin crust when you don’t want a crust. Massimo please could you do a ‘Thin crust pizza’ video. Stretching, loading and baking 😀
@massimonocerino11 ай бұрын
sure
@PicSta11 ай бұрын
For Roman or Bari style pizza you do the exact opposite, instead of pressing and pushing from the centre, you start by pressing the edge and work your way to the centre. To be honest, you could use a rolling pin as well, as you will definitely lose all the air inside your dough ball.
@emha860811 ай бұрын
Hey Maestro! Thanks for the interesting and helpful content! What do you do on cold days so that the dough stays warm? And what is the minimum dough temperature to work with?
@massimonocerino11 ай бұрын
Yes in the winter I keep raining indoors at temperature between 10 t0 14 degrees
@edithharmer132611 ай бұрын
Educational! Great Tutorial! Thank younfor sharing your knowledge and talent! Greetings from Singapore🌹🌹🌹 Edith, a happy Subcriber
@dieterbuchner12149 ай бұрын
Dear Massimo, stretching looks so easly, but i guess it is so most difficult part. I used caputo saccorosso 65% hydration, flour and water 5° C, kneating until 24° C, time to ripe 40 hours. If i start to stretch, the dough looks like shredded.
@massimonocerino9 ай бұрын
That flour it's not designed for long raising time
@dieterbuchner12149 ай бұрын
Thank you very much.
@RustyDogProduction11 ай бұрын
Do you use coarse semolina or does this not matter? Thanks for your videos.
@massimonocerino11 ай бұрын
i use both
@TAICHI1SCO11 ай бұрын
Great video as usual, please what product of semolina and do you have half semolina and half flour ?
@massimonocerino11 ай бұрын
2 type of semolina
@iturtlehd11 ай бұрын
I struggle with accidently flattening the crust with my fingers when stretching. How do I grip it correctly to stretch without slipping onto the crust?
@RT-xq3df8 ай бұрын
Thanks for the video. My pizza's are alot better now! What are your thoughts about pineapple on a pizza?
@massimonocerino8 ай бұрын
I never try but I not judge nobody if someone like. But it's not for me.
@jyotibaliga26383 ай бұрын
Which flour do you sprinkle on the table before you put the pizza dough to shape?
@massimonocerino3 ай бұрын
Semolina
@rodrigovazquez253811 ай бұрын
nice i will apply everything to my pizza shop you want to come to america to my shop that would be nice!!
@massimonocerino11 ай бұрын
🍕👍👍🙏❤️🔥
@alef21811 ай бұрын
Don’t cry, dear baby! Come to eat pizza and you will be be happy!
@jurisveratti449411 ай бұрын
Salve! La pala è da 33 o 35 cm?
@massimonocerino11 ай бұрын
33 cm
@wilddough885911 ай бұрын
Hi, do you do in person training?
@massimonocerino11 ай бұрын
Yes only Monday and Tuesday
@wilddough885911 ай бұрын
@@massimonocerino how can I get in touch with you to book a session?
@LastDissidents11 ай бұрын
Are you adding the toppings at the top or at the bottom of the dough?
@massimonocerino11 ай бұрын
At the top
@LastDissidents11 ай бұрын
the dough seem to be a bit old
@massimonocerino11 ай бұрын
???????24 hours it's too old for you?
@LastDissidents11 ай бұрын
@@massimonocerino :) probably the temperature got higher and then is rising faster.