How to Stretching a Pizza with the Master Pizzaiolo ( Massimo Nocerino)

[@jelly.1899]

Love your authentic, not-overboard, friendly attitude!

[@maddoctor99]

When it looks this easy, you know it’s a long-learned skill.

[@boykaunlimitted4514]

That is a very accurate way to say it. I fully agree to you.

[@joebenson528]

Only way to develop this skill to a minimum standard level is 50+ pounds of flour and 10x mediocre crusts.. Fortunately everyone can afford flour, water and yeast if they are available.

[@chefhelion]

oh, it looks easy👍 but I'm only an amateur pizza chef, so it's very difficult for me 🤔

[@DrGaryGreen]

Yep. Despite an almost solid semolina underside, my dough only slides about half way onto my peel. Practice, practice, practice.......

[@paullaroche8088]

Love the simplicity and demonstration along with the outdoor street setting. Well done...and enjoyable to watch!

[@massimonocerino]

Thanks so much for the great support

[@winty2721]

I’ve watched two videos now. I think these are brilliant. The guys not big headed or showing off. Very rare to see someone pass the knowledge on so freely. Thank you as this came at the right time. Why does mine shrink back when I try this please can someone help. 🙏

[@Via8310]

You are probably messing up with the dough before stretching it! Let the dough rest at room temperature well covered before stretching! For a couple of hours! And do NOT knead it again or anything! Stretch it as is! The same would happen to me! The dough can’t get air and the more you touch it the more it will resist! Hope it helps! 😉

[@inocenciotensygarcia1012]

Thank you for showing us how to stretch the dough.It’s very helpful.

[@srle6156]

Massimo ty for all u do. I wish you many blessings and abundance of prosperity.

[@MLovesacoffee]

This is by far the best video on stretching a pizza.

[@MsLindy57]

Thank you, Massimo for the tutorial. I watched your video on making the dough too. I’m going to try your recipe and technique 🙂 but I know it will take lots of practice to just get it to a decent stage for the family. Great videos!

[@errick4421]

I feel so relaxed watching you stretch the pizza pie dough! So inspiring!❤👍🏼🇺🇸

[@DaveCSX]

An invaluable skill for generations. Thank you for making this video.

[@balance9402]

Amazing video , it helped me a lot ❤ I just started as a pizza cook and I'm having a bit of problems with the speed , this way I can just get faster and faster . Amazing demonstration

[@msc3990]

how is it going?

[@gregoryroberts8506]

Best demonstration I’ve seen yet… thank you

[@twisterwiper]

What a beautiful little pizza shop. Looks really cozy! As a hobbyist pizza chef, I wish I had known about this before visiting London.

[@robertross8565]

This technique is so simple and it works. Made the best pizza ever. No more rolling pin.

[@delz3501]

Thank you, very nice method. I've come close but have never been satisfied. I will incorporate your style and report back asap.!! thanks a lot

[@tgrantpusch]

Such a nice and gentle guy. It has been a long time since I first saw your videos. The channel is much bigger now, congrats buddy, I´m happy and cheering for you! I just came to find some recipes and tips. It has been a long time that I wish to get into the pizza business, a small one, and I think that this time it's gonna happen. Viva Napoli!!! Viva bravíssimo Massimo!!!

[@suhaildababneh2354]

I think that you gave us your experience . that was great from your side he other side must practice to improve his skills . thank you .

[@blancheazaula6415]

I really learn a lot about your video. Thank you so much for sharing your talent. God bless you

[@dirtworshiper2800]

You make it look easy. I'm learning patience while stretching it out. I'll just keep making pizza till I get it right. Thank god I love za. Thanks.

[@mantiearjoon5474]

åt14.

[@GaleGummola]

Try learning to do it Neapolitan way, its much faster when you master it. I did.

[@debbielukezic4895]

Thank you for your help! After visiting Italy and enjoying most delicious pizza ever I knew I must learn this skill..

[@adeelrana5860]

Man! You're a legend! Take a bow! ❤️

[@fmrtprjmac7126]

Just started to make pizza at home and this is very helpful.

[@GRINGOf10]

I have watched probably 15 videos today. This is for sure the best one yet for this beginner! Thank you Massimo!

[@unmonstered64]

At the Start i really thought the stretching lookes really simple and than he just spins the dough in the air and perfectly slaps it against the table. Nice Video.

[@mariakulasa3077]

You look like a very hardworking man. Thanks 🙏

[@Akki871]

Excellent sir your technique is superb

[@Kosovari37]

Greetings from Kosovo to you MAESTRO MASSIMO , thanks for your videos . I appreciate it so much. I bow my hat to you

[@cadizwilmo9687]

Excellent sir! Thanks for the video!

[@norbertoezeiza]

Hola Massimo ,como estás!... sigo tus vídeos y estoy impresionado con la facilidad con que manejas el boyo para armar la pizza.. por ahora no puedo viajar para probar tus pizzas.. pero me conformaría con saber cuál es tu receta para preparar la masa.. gracias desde Argentina. ( Norberto)

[@massimonocerino]

😊👍🙏🍕

[@deandubinsky]

Excellent instructions! Thank you!

[@stewheart]

Great video! I'm guessing dough consistency is really important, sometimes its a bit wet and it sticks when I do it.

[@joypadb]

I’ve been watching your videos and I’m getting better but you make it all seem very easy 😂

[@awesomeworld9015]

You teaching is very understand full thank you so much go ahead good luck sir ❤️❤️❤️ from sri lanka 🇱🇰

[@bullterrier4]

Thank you so very much for your videos. Very good techniques and tips.

[@tonydowling5136]

Thanks for sharing you knowledge, your very kind .

[@tdb5318]

Great instruction, grazie mille amico mio! What's the hydration of this dough?

[@massimonocerino]

60%

[@r.llynch4124]

very nice video. how do you make your dough, and what is the avg weight of each ball,specifics?

[@erinsanidad2218]

Amazing. This is a master of pizza dough.

[@braddixon3338]

hmm, similar to the way i was taught at a pizza school, but simpler overall for the stretch. That slap is a tough step from my personal experience though, I just need more practice. Thanks for taking the time to make this great video.

[@wd8557]

The best I have seen so far

[@MS-ee3cp]

Helped me get better at it.

[@mariadejesus5247]

Extremamente fantástico este método de abrir a massa. Saudações do Brasil 🇧🇷 ❤🎉!!!! Parabéns!!!!

[@robertfarrell3175]

Thank you so much for sharing your tips and techniques. They are really helpful 🍕🍕🍕

[@MrMick9991]

Thankyou , you make it look so easy

[@Sm00thCriminaal]

Good stuff. Every pizza chef/pizzeria I've worked in has you doing it a different way. Hand position is quite common.

[@alaincrevier1305]

Very fun and easy to understand thank you from quebec

[@nataschanatusa3349]

Wow, i love to watch how you do this . Thank you very much for this Video

[@tomtom8829]

THANK U FOR UR KNOWLEGE MASSIMO VERY GOOD TEACHER STAY WELL PISANO

[@Interventional_Pulmonology]

You are a master, thank you for teaching!

[@meronabebe5082]

Thanks for kind explanation.

[@sallyhu5028]

Thank you for this video! I have watched quite a few videos ... this is the clearest. How many grams is the pizza dough? The counter-clockwise ... is that to stretch it more or is that just a preference? Thank you again!

[@massimonocerino]

220 gr

[@i957corvette]

Thanks for the video. Looking forward to applying this technique making my dough. Can you let me know how much / weight of each dough ball for different size pizzas? I have subscribed and will watch your other videos. Would like to learn how you make your dough.

[@massimonocerino]

Thanks for the comments. Any pizzas balls are 200 gr

[@Bluenose81MCFC]

Thanks, Will keep practicing. Great demo and thanks for sharing.

[@bimmarvinlim3804]

Superb technique maestro

[@robertwhitehead5946]

Thanks for this awesome video. When you stretch using semolina flour it must leave some flour on the dough. Does this semolina taste odd after the cook?

[@massimonocerino]

Semolina makes more crunchy taste on the pizza

[@maysasaeed7964]

Relaxing to watch

[@sulemanchohan8437]

Hi Massimo, thanks for taking the time to demonstrate this for us. I will definitely try to learn your technique as I love making doughs. Been a while since I've made pizza dough. Also where are you situated? I would love to try one of your pizzas. Thanks and stay blessed :)

[@massimonocerino]

Thanks im in hoxton London

[@xmechanicin2326]

I specially wanna visit only to meet you sir, thx 😊

[@edithharmer1326]

I Enjoy enormously seeing your Tutorials! Simple, and encouraging ! BEST ways to learn the science of making Pizza. To a healthy flavoursome Pizza is a process. Time and the rest are the essential factors to healthy fermented dough! No buts! With your professional Tutorials we can learn and apply best! Thank you for sharing! Greetings from Singapore!🇸🇬🌷 Edith, a happy subscriber!

[@massimonocerino]

🙏🙏🙏🍕

[@DrGaryGreen]

As always, thank you.

[@razkhan3550]

Very nice and so helpful for beginners

[@sayantansanyal1121]

Thanks, Its helping me to shape

[@lela8405]

Thank you bro

[@zemimsky]

thank you for this ! i am a junior baker hired as the pizzaman (woman) and this is really helpful :D ♥

[@massimonocerino]

🍕👍🙏❤

[@joep65ck]

Great work...you explained this very well.

[@ovidiudanielilies3269]

Verramente bravissimo, e anche a spiegare molto calmo e sopratutto ,,Modesto" un grande salluto a te Maestro :)

[@massimonocerino]

❤️🍕

[@islambary2menkom]

Very helpful ,thank you Sir 🙌🙌🙌🙌

[@kizunamatcha5138]

Hey massimo - Just started following your channel and love it! I have a question about stretching Neapolitan style dough - what is the ideal temperature of the dough to stretch? Should it be 55F or closer to 68 F room temp? Thanks!

[@massimonocerino]

22 / 24 degrees

[@matehaerehenry4909]

Thank you Chef loved the video

[@subashbjinfo7527]

This video good from beginners students 👍👍👍👏👏👏good chef.then i am Subash I'm India tamilnadu and I'm also worked Italian pizza restaurant for toscano in India... I like more then your pizza recipes . Thank you chef . And one more thing i want your landmark so where are you from chef? And you have any pizza shop? Thank you chef

[@josephcastro444]

Hello mr massimo finally i found your youtube channel. I like your style on how to make pizza and also your oven 😊 it looks good 👍. Keep making videos. Thanks and God Bless😊😊😊

[@massimonocerino]

Many thanks Joseph 💥👍🙏🍕

[@highlanderscafeofficial6872]

Oh lala new subscribers hare.thank you for sharing your skills master❤️❤️🇵🇭🇵🇭🇵🇭greetings from Philippines

[@massimonocerino]

🖐👍🙏🍕

[@jetcarddude]

Very informative, thanks for sharing.

[@MathuraiveeranMaruthamuthu]

Great skill 😊😊

[@guyeshel9316]

Such a perfect video

[@TheTripolian]

Hi Massimo .... Thank you very much for taking time to teach us such awesome skills, i was trying to learn this method but none explains it your useful and simple way. thanks a lot.

[@MrJRattlesnake]

Great video and demonstration.... just subscribed...... thumbs up man👍

[@massimonocerino]

😀🙏🍕

[@katewac4069]

Hi, just watched your video I'm learning how to do this any tips?

[@massimonocerino]

New video coming soon about it

[@massimonocerino]

Use a good flour and practice a lot

[@memtranslation]

very nice ... very useful ...

[@monkabuda]

Bravo!! Thank you for the amazing tutorial!!

[@willywonka521]

You are an artist of pizza my friend 👍 & now I'm hungry

[@mohammedhenaway5439]

great work ... smart person ... good luck .. go on 👍💪

[@FaridAly-n4w]

You the best Massimo

[@sebastijangombac5249]

Great video! What hidration is dough?

[@massimonocerino]

60%

[@laffatlife]

Such a great video...What size dough ball are those ??

[@massimonocerino]

220 gr

[@mattmugridge8839]

Great video. Found it really helpful

[@massimonocerino]

Thanks so much 🙏

[@noelphares9666]

Hello Massimo! I try your Poolish dough using Caputo 00 flour and it turned out pretty good but I would like the dough to have a little more strength and be a little thicker on the bottom as this first was very thin on the bottom. Do you recommend to use more dough to keep the bottom thicker, or change the hydration level to a little lower? Thank you so much for videos!

[@massimonocerino]

Probably just more stretching technique may be improved to avoid thin basein the middle

[@hazimmohammed1162]

God bless you .. and well done . Thanks

[@massimonocerino]

Many thanks Hazim :)))

[@fabioviscomi1269]

Complimenti.. bel video piacevole

[@andyinthewatford7025]

This to me is the hardest part of making a pizza. He makes it look so easy.

[@tuggers1000]

Great video, really well explained, and demonstrated. many thanks ..

[@jagdishchawla8489]

This is the simplest and easiest way yo stretch dough. very well explained and demonstrated.

[@Sokail87]

Nice flag of Sardinia on the background! I know it's not the most relevant comment, but it was the first thing that caught my attention! And of course masterful cooking and demonstration as always!

[@johnque3784]

nice, do you share your dough recipe? thank you

[@jasercasimiro]

Thankyou

[@pizzababbo]

Great to see it in slow motion (for you). Is your bench flour just 00 or is it a semolina duro mix? Grazie!

[@massimonocerino]

Semolina rimacinata only for stretching

[@MathuraiveeranMaruthamuthu]

You really amazing bro❤😊

[@markthompson3449]

Very impressive!

[@tykellerman6384]

Wonderful thanks chef👨‍🍳👍

[@barkatali7979]

Sir you have done a very good pizza ,,,,, From Kampala Uganda 🇺🇬🙏👍

[@BillBene67]

Excellent video. I wish my stretching worked like this....This is like the pet videos online where the Vet gives the pet a shot and it's no problem......then it goes horribly wrong when you try to do it