How to Improve Your Pizza Stretching and scooping with some Little Tips

[@Christinecooking451]

Thanks Maestro Massimo,this is very good teaching.

[@roccosdough]

Maestro ! Thank you for this clear explanation. It makes all the better and really appreciate your expertise!

[@tobys9444]

Always quality sir! 👌

[@ucrainadascoprireecucinait4187]

Bravo Massimo

[@Bevieevans8]

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 😀

[@massimonocerino]

sure

[@PicSta]

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.

[@edithharmer1326]

Educational! Great Tutorial! Thank younfor sharing your knowledge and talent! Greetings from Singapore🌹🌹🌹 Edith, a happy Subcriber

[@emha8608]

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?

[@massimonocerino]

Yes in the winter I keep raining indoors at temperature between 10 t0 14 degrees

[@iturtlehd]

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?

[@TAICHI1SCO]

Great video as usual, please what product of semolina and do you have half semolina and half flour ?

[@massimonocerino]

2 type of semolina

[@RT-xq3df]

Thanks for the video. My pizza's are alot better now! What are your thoughts about pineapple on a pizza?

[@massimonocerino]

I never try but I not judge nobody if someone like. But it's not for me.

[@RustyDogProduction]

Do you use coarse semolina or does this not matter? Thanks for your videos.

[@massimonocerino]

i use both

[@dieterbuchner1214]

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.

[@massimonocerino]

That flour it's not designed for long raising time

[@dieterbuchner1214]

Thank you very much.

[@jyotibaliga2638]

Which flour do you sprinkle on the table before you put the pizza dough to shape?

[@massimonocerino]

Semolina

[@rodrigovazquez2538]

nice i will apply everything to my pizza shop you want to come to america to my shop that would be nice!!

[@massimonocerino]

🍕👍👍🙏❤️🔥

[@wilddough8859]

Hi, do you do in person training?

[@massimonocerino]

Yes only Monday and Tuesday

[@wilddough8859]

@@massimonocerino how can I get in touch with you to book a session?

[@LastDissidents]

Are you adding the toppings at the top or at the bottom of the dough?

[@massimonocerino]

At the top

[@jurisveratti4494]

Salve! La pala è da 33 o 35 cm?

[@massimonocerino]

33 cm

[@alef218]

Don’t cry, dear baby! Come to eat pizza and you will be be happy!

[@LastDissidents]

the dough seem to be a bit old

[@massimonocerino]

???????24 hours it's too old for you?

[@LastDissidents]

@@massimonocerino :) probably the temperature got higher and then is rising faster.