It would be helpful for me if you showed ingredients and directions so I could cut/paste and refer to it frequently from my recipe box. I've learned a lot from you. Thanks.
@exili10 ай бұрын
@MassimoNocerino love the channel! I wrote up the recipe so everyone can reference it, please let me know if any corrections are needed. Flour (Type 0) 1000 grams Water (Cold) 650 grams Sea Salt 20 grams *Active Dry Yeast 2 grams (1.5 g if using IDY) *note the yeast Massimo uses here seems to be Caputo Levito, which I believe is an active dry yeast, if you are using Instant Dry Yeast reduce by 25%, so 1.5 grams IDY To scale this recipe up or down use these bakers percentages: Flour 100 % Water 65 % Salt 2 % ADY .002 % (IDY .0015%) To make this work with your schedule, keep in mind this is approximately a 24 hour dough; after mixing, there's an 18 hour cold ferment + a few hours at room temp after balling, for dough balls to rise 1. Add all the water to a mixing bowl. 2. Add yeast to the water, stir and dissolve 3. In gradual stages add approximately half flour, incorporate into a creamy paste. 4. Rest uncovered 2 hours room temp. 5. In gradual stages incorporate the remaining flour. 6. Add Salt, continue to combine till no dry ingredients. 7. Rest 20 Minutes. 8. Perform stretch and folds in the bowl, move to table for some kneading or slap and folds 9. Cover and Place fridge for 18 hours 10. Remove from fridge, let rest room temp for an hour, then make the balls 11. Rest dough balls covered for 4/5 hours room temp (or however long it takes for them to double in size) 12. MAKE PIZZA!
@TheArgiteo2 ай бұрын
Can this work in a dough mixer as well? What should be done differently?
@DarkAngelEUАй бұрын
Thanks for writing this down. This looks exactly like the pizza we had in Naples, so will definitely try it!
@alge33995 ай бұрын
Great video Massimo! This is how i start making my pizza dough with a 48 hour fermentation. I combine ingredients in bowl like you and finish it in a K.A planetary mixer. Reason is because K.A can't mix water and flour from the bottom of the bowl, it just spins it around. I do not like my K.A mixer for making bread. It gets hot to fast from friction which kills the gluten structure. So i will be investing in a spiral mixer soon. Grazie! 🇮🇹
@christiansandberg961211 ай бұрын
Very good and educational, no fuss just the most important parts.
@mr.berrani10 ай бұрын
Great job Massimo, you’re Pizza style is so unique compared with other Italian/Napolitana I’ve ever seen ❤
@omnipotentzeus27504 ай бұрын
Excellent my friend. I tried your recipe and is great. No problem for stretching and great results. Thank you again for your tutorials.👍
@gcingia11 ай бұрын
Magnificent Maestro. In #NZ we have two types of dry yeast: a) "Active Dry Yeast" and b) "Instant yeast". I am no expert, but when I use the active one, I add it to warmish water, naybe with a bit of honey, and let it bubble and smeel nicely like "beer". Then, I start adding the flour, to mKe a sort of polish, resting this a bit... I then 🎉rub the salt in the rest of the flour, and add it to the polish. Works nicely. I do add Olive Oil. And then pre- bake the base with only tomato sauce, since I am using a home electric oven which hardly reaches 270C and grilling... Then place cheese etc etc etc... And finish it in a final quick grill.. Comes out aceptable.
@EricJorgensen11 ай бұрын
Yes, Instant yeast - which is often also packaged as "Rapid Rise Yeast" or "bread machine yeast" does not need to be dissolved in water or "proofed" before use. But "active" dry yeast should be. Also, instant dry yeast has more viable cells per gram, so when converting a recipe that was written for active yeast to use instant yeast, reduce the yeast amount by about 25%.
@peterrat10011 ай бұрын
Very helpful. Most pizza videos are done at Californian or Italian room temperatures. Thank you for doing one at English temperature.
@DarkAngelEUАй бұрын
This looks so much better than Gennaro's recipes online. And I can do it the day before, so no stress about getting everything ready on time. I'll let you know how it tasted. Thanks so much!
@DarkAngelEU29 күн бұрын
Made the pizza yesterday and they were AMAZING! Such a good crust, I wish I had an oven so I could see it live up to its true potential! (we sadly only have room for our microwave with oven function)
@BG3_WRYGOR10 ай бұрын
Thank you. Will try it soon. Appreciate the efforts in making these videos!
@stephenwilde34966 ай бұрын
A master of the craft, thank you for sharing your knowledge
@emmanuelp.873011 ай бұрын
Bravo !! You are the best Simple and easy steps for perfect result.
@gregorykarimian381311 ай бұрын
I asked you to make a comprehensive video using dry yeast a few days ago and you did it! Thank you and hello from from California. The dough is pre fermenting as I am writing this comment, as per your instructions. Grazie! Just one question? Why 0 flour and not 00? Thanks
@massimonocerino11 ай бұрын
Type 0 better quality flour more fiber more healthy
@massimonocerino11 ай бұрын
0 flour - It is the best for making fresh pasta and leavened products in general. Inside there is a significant quantity of gluten which makes the dough elastic and consistent. 00 Flour - 00 Flour is even more sifted, with a pure white color and fine consistency and totally free of bran.
@gregorykarimian381311 ай бұрын
@@massimonocerino thank you!
@123Magnoman8 ай бұрын
Currently trying out the recipe just waiting for the balls to finish proving Looks good so far
@123Magnoman8 ай бұрын
Just cooked them and even in a domestic oven they turned out great
@pluto-world10 ай бұрын
Beautiful Massimo! Thank You! 🏆👍👌❤️🙂🍷🍾
@b1s3b111 ай бұрын
Warm like as usual for your video my friend
@juanpanesso852211 ай бұрын
Thank you!!!!! GOD BLESS YOU
@jackdarby60806 ай бұрын
mama mia! Looks great. I'm trying to figure out how to make a good neapolitan dough. Every video is different. Also don't have a pizza oven. Slowly getting there! Thanks for the tips!
@bilaltintas69765 ай бұрын
Great video ... i am gonna try this recipe
@ashman435711 ай бұрын
Fantastic 👍
@tribalconcrete7 ай бұрын
Beautiful!
@steelic111 ай бұрын
Fantastic guy - Mamma Mia you’re the best pizza guy in Britain !
@chrisevans71194 ай бұрын
Might try this for a change, I thought I was following the classic Neapolitan recipe but this is slightly different. Mainly being I read it’s 30g salt and 600 water, the rest being the same.
@HolisticChefAcademy8 ай бұрын
Thanks!
@massimonocerino8 ай бұрын
❤️🙏👍🍕🔥
@yippeeboii596611 ай бұрын
Thank you
@frederickkinnell11 ай бұрын
Fantastic as always! Can I ask, should the dough be upside down or face up when stretching?
@ginojc7311 ай бұрын
Nice video Massimo. How much EVO would you add if you want more crunchy? Grazia
@massimonocerino11 ай бұрын
For 1 kilo 15 gr
@motimamomotimamo398111 ай бұрын
Thank you for the professional information you convey in the videos. Is the temperature of the water important in manual kneading? Do you prime the dry yeast with a little lukewarm water
@massimonocerino11 ай бұрын
No I use cold water
@motimamomotimamo398111 ай бұрын
I would appreciate it if you upload more videos about pizza with high cornichona, what causes this? amount of water? and to determine the amount of yeast or fresh yeast for any time, temperature and desired result
@massimonocerino11 ай бұрын
Very easy increases your pizzas balls at 270 gr
@applewoody2 ай бұрын
Great videos, I assume the yeast is Active dry not instant?
@massimonocerino2 ай бұрын
Active
@piotrparzychowski482711 ай бұрын
Dzięki, pozdrawiam serdecznie!!!!!!!
@timeout985111 ай бұрын
Nice looking pizza! I noticed you used type 0 flour instead of 00, any particular reason for this? I have Caputo Manitoba type 0 is that the same sort of thing?
@massimonocerino11 ай бұрын
Yes you can use manitoba type 0
@brunobruno57638 ай бұрын
Great work Massimo what % hydration is the recipe in this video you dont put any sugar in the recipe thanks
@massimonocerino8 ай бұрын
60% no sugar at all
@sakubonsai11 ай бұрын
Nice pizza, Massimo👍
@dontysk10 ай бұрын
Massimo thanks a lot for your videos, I hope you will come soon to Thailand to teach the Thais (and me :) ) how to bake a good Neapolitan pizza!!. We just opened a small restaurant, and started backing pizzas, I followed your advises and I saw most of your videos, but I still have a problem when after 24hs I take the dough from the fridge, I do not know how many hours or minutes I should take them from the fridge before open and baking them? If I leave outside for a long time, more than 30 minutes, sometimes the balls are sticky, I am not sure if it is because the weather, what do you suggest me? Thanks
@massimonocerino10 ай бұрын
Guys hopefully I will come to training with all of you.
@massimonocerino10 ай бұрын
You are in very hot country so if you take the pizzas out of fridge maybe after 10 minutes you need to bake
@dontysk10 ай бұрын
@@massimonocerino Thanks maximo, is it possible to know how much grams you make the balls for a 12" pizza? This is something that I am still not sure about (currently I am making 270/80 balls, maybe too big?). Thanks 🙏
@massimonocerino10 ай бұрын
@dontysk 250 it's perfect
@dontysk10 ай бұрын
@@massimonocerino Thanks!
@muzharudin565711 ай бұрын
Hallo master how to keep the dough if we use rolling pin for the pizza we keep on the frizer or out side coz beafor i keep the dough on the prizer and use room temperatur and i use rolling pin and the result is not good coz i see is some gas on the dough and if we alredy make dough till how long or how many Days we keep the dough if our dough alot
@ricos530110 ай бұрын
Ciao Massimo Bello Video Domanda Quando fai la cremina il primo step per riposare 2 ore il impasto viene coperto o si lascia Libero
@massimonocerino10 ай бұрын
Non coperto ha bisogno aria
@ricos530110 ай бұрын
Grazie Massimo alla fina anche dopo che il impasto va nel frigowdi un ora, per 24 ore
@roopney11 ай бұрын
thanks for this super video. I am thinking of getting a mixer - probably sunmix or famag. What criteria would you use to help choose between the mixers. I do want to try and do biga and I have heard you need a mixer that does different speeds (not sure why?)
@massimonocerino11 ай бұрын
Famag are very expensive and small mixer
@mnrkepeters536610 ай бұрын
Been a longtime lurker here. Thought I’d make a comment for the ever optimistic and joyfull Massimo! Thanks for sharing the ins and outs of pizza making art! We’re only two in the family, so I’d like to store dough balls in the freezer. Although not optimal, but at what stage in the process would you do this!?
@Name-g908 ай бұрын
I plan to do the same and freeze after the 18 hour refrigeration. Then I will probably thaw the morning I want to use the dough. Shaped when soft, and then let rise for 4 hours or until double. That's just my plan don't know if it's right.
@mnrkepeters53668 ай бұрын
Thanks for the reply. With non-sourdough, I’ve put the dough straight in the freezer after 40min rise and kneeding out the air. I wrap it in cling foil and paper tape around it. Out the freezer and in the refrigirator evening before use. 4hr before use, out the fridge, work and shape lighty and let rest (covered) on the kitchen top (semolilna underneath) Prepare in the evening. This method got my wife’s approval. Got to gather some courage to try the sourdough…
@konraddancer44918 ай бұрын
Where can we find you in London and what days ? Need to taste
@massimonocerino8 ай бұрын
Wendays Swiss cottages Saturday parliament hill hamsted heath Sunday Queens Park
@mimmociaccio547011 ай бұрын
Ciao non hai messo olio e" perche tu hai il forno adatto??? Dove sei a londra quale market!
@andrewryan203711 ай бұрын
Do you keep the same % of yeast to flour for larger doughs, eg 10kg flour = 10g of yeast?
@massimonocerino11 ай бұрын
yES, I NORMALLY USE ONLY SOURDOGH STARTER, BUT YOU CAN DO FOR 10 KG 20 GR YEAST
@Madasafish210 ай бұрын
Could you use a kitchen mixer to do this dough?
@massimonocerino10 ай бұрын
Sure
@michaeloconnor424711 ай бұрын
What do you mean by London Underground with the crust?
@massimonocerino11 ай бұрын
Tunnels
@guyeshel93166 ай бұрын
So you prefer fresh yeast or sourdough over dry yeast?
@massimonocerino6 ай бұрын
Sourdough
@kaptainstevethunders856310 ай бұрын
What temperature is the water? Cold, warm, room temp?
@massimonocerino10 ай бұрын
Cold
@whoeva213 ай бұрын
Ciao Massimo, what is the name of the cheese you are using?
@massimonocerino3 ай бұрын
Mozzarella
@whoeva213 ай бұрын
@@massimonocerino Thx, sure but is it normal wet mozzarella?
@massimonocerino3 ай бұрын
@@whoeva21 mozzarella cubes low moisture
@whoeva213 ай бұрын
@@massimonocerino Grazie e saluti dalla Svizzera! 🙏🏼
@MartinaCrestini-p6f9 ай бұрын
I followed step by step this video to do pizza dough, put the dough in the fridge last night at 9pm, I checked now the dough and still same size, it did not double yet (after 13 hours). I will wait 5 more hours, but it should have been grown already 😢. Massimo, any suggestion.??
@massimonocerino9 ай бұрын
Keep outside at rooms temperature
@massimonocerino9 ай бұрын
What yest your use?
@aaronsarinana165411 ай бұрын
How about a video using a home oven? Just a few people have a oven like yours!
@massimonocerino11 ай бұрын
I have a video about using home oven
@mrsg78658 ай бұрын
What kind of flour are you using??
@massimonocerino8 ай бұрын
Type 00 w. W 300
@FlyingSnoopy2 ай бұрын
What is the difference between 00 flour and 0 flour?
@massimonocerino2 ай бұрын
00 very grinders not much fiber type 0 less grind more fiber
@FlyingSnoopy2 ай бұрын
@@massimonocerino Thank you Massimo!
@cathymoore62465 ай бұрын
If I made too much can I freeze it?
@massimonocerino5 ай бұрын
Yes you can
@D.D.T.12311 ай бұрын
So what % hydration was this dough? Looks very wet.
@D.D.T.12311 ай бұрын
Sorry I heard you before stretching…sure looks like more than 65%
@massimonocerino11 ай бұрын
65%
@also42586 ай бұрын
Where do you sell your Pizza?
@massimonocerino5 ай бұрын
Central London
@hugh569911 ай бұрын
Brilliant, why not visit private houses who have made ovens and give private lessons like Americans do! You’re welcome to visit me and my oven in 🏴 😊
@massimonocerino11 ай бұрын
🔥😄🔥🍕😁❤️
@piotrparzychowski482711 ай бұрын
Mniam, mniam❤❤❤
@grandpachas126711 ай бұрын
Oops.....wrong clip!
@grandpachas126711 ай бұрын
Here is an example of MSNBC's b.s. reporting, and, misrepresenting you Michael. I told them they were "weak-sauce"!
@denisprieur79449 ай бұрын
I would like you to give us your pizza sauce recipie!