How to Stretching Pizza with 60 % hydration VS 70 % hydration, with Pizza Master Massimo Nocerino

[@FlyingSnoopy]

You are the master Massimo!👍🏻

[@GastronomyAndFitness]

Technique is insane!!!!! much respect

[@billybastar4022]

Thank you for the video. I noticed you stretched the dough upside down. Others stretch the upside up. Do you flip to add ingredients, or leave the dough as is?

[@dontysk]

All your videos explain exactly what i need, thanks 🙏, i woukd like to ask you what are tge differences between a 60% and a 70% pizza, more digestive? Tastes better a 70%? What is the reason to bake a.70% ? 🤔 What hidratation normally you use for your bussines? THANKS

[@massimonocerino]

The hydration between 60 or 70 the difference are more water makes more air pockets

[@massimonocerino]

I do 60%

[@dontysk]

@@massimonocerino thanks 🙏

[@juande4262]

How is it going Massimo? it's good to watching you. What are the differences between 60 and 70% hydration? Which one is tastier and better quality? I always use 70%, but it is too sticky. Many thanks and I hope you're well 🙏🏼

[@massimonocerino]

I really prefer 60 % hydro easy to work and the result it similar maybe 70% has bigger bubble

[@Spookyaki1]

65-67% is a great range, you get characteristics of both without the extremes of either

[@tobiastommerup1732]

What flour do you use in this video? Do you find that a spiral mixer makes a big different vs hand kneading in a 24 hour dough? Love your channel and all your tips!

[@massimonocerino]

Mixer dough machine not make a very big difference

[@massimonocerino]

Obviously machine mixer makes better dough strong the by hand

[@Bracebarian]

Many thanks, great explanation as always.

[@mikeslittlebitofeverything3256]

Can you do a video showing how to figer out the different hydration with the water and the amount of yeasts?

[@dazattwood]

Thank you so much for this video Ive finally managed to make something that resembles a pizza ☺

[@mimmociaccio5470]

Thank you chef!Quanto sono i panetti di peso di solito ???

[@massimonocerino]

220 gr

[@r.llynch4124]

60% the mixer is clean after mixing 70% needs much more clean up after mixing and time is money.

[@BeYou4You]

This is so beautiful. How do we calculate the hydration percentages?

[@massimonocerino]

Depending water and flour for example 1 kg flour 600 gr water. 60%

[@skumarsuman61]

Hello Massimo,Dove risiedi a Londra. Grazie

[@massimonocerino]

Hoxton

[@khanhaoang907]

How much weight per pizza Dough , luv your video so muchh

[@massimonocerino]

200 gr

[@Youssef-1911]

Hi massimo , does using semolina instead of flower while stretching will change he flavour of pizza ?

[@massimonocerino]

Semolina does your pizza more crunchy

[@Youssef-1911]

@@massimonocerino thanks massimo for ur usual advices 😍😍

[@muzharudin5657]

When you streching the dough like that..in the middle your dough you touch or not??i mean you streching as well???

[@massimonocerino]

i touch the middle of the pizza only at the first part of the stretching

[@muzharudin5657]

@@massimonocerino thanks Massimo you are the best 👍👍

[@muzharudin5657]

@@massimonocerino and can i know what size your oven...coz look nice❤️❤️

[@massimonocerino]

@@muzharudin5657 inside 80x 70 cm. Di Fiore. Forni

[@muzharudin5657]

@@massimonocerino ❤️❤️👍

[@franciscol.4128]

Whith what hydration can you manipulate the dough better for show off?

[@massimonocerino]

55%

[@Love4pizza.]

Why semolina...???

[@massimonocerino]

semolina its great for stretching give nice crispy taste at the pizza

[@Love4pizza.]

@@massimonocerino Thank you! 24 hr. fermentation but it must be colder than room temperature right?