Tnx, Great simple instruction! Greetings from The Netherlands.
@RadoseizovАй бұрын
Thank u Massimo. Always clear guidance no sugarcoating u the best🎉
@braddixon33382 жыл бұрын
Ahhh, the perfect video. Everybody sort of just assumes you know how to do this, but when you're new, it is tricky. I have the pizza paddle working ok, but the rotator is still a struggle, I just can't get it to rotate in place like you do. I'll review your lesson here next time before running my oven (in 2 days) and then practice with my pizzas. Thanks for putting out a great instructional video that the others have missed!
@jackpast2 жыл бұрын
Nice one, Maestro! You make it look so easy.
@PatrickSinder2 жыл бұрын
i just saw your post on facebook chef ❤️🍕 thank you for sharing
@bstreetbistro2 жыл бұрын
Another useful video. Thanks. I like the way the video is done "live". One take except for the cut when the customer showed up -- and the interactions with the public are natural and real. I feel like I'm an apprentice learning from the master. I think it is time for me to finally get a turning peel. I've been making do with "spinners" which are like claws that grab and rotate the pizza, but they leave holes in the cornicione sometimes and cause the dough to bunch up if the pizza is not set before trying to turn it. The way I'd summarize the technique in the video is: slide under the pizza at the eight o' clock position on the pizza (twelve o'clock being the point nearest the fire), and the goal is to get the two o'clock edge of the peel under the center of the pizza. Then move the peel counter-clockwise following an imaginary circle. That's not an exact description but it is a starting point for me to think about how to do it.
@Bevieevans82 жыл бұрын
The master at work! Great demonstration thank you. I especially appreciated you showing the turn of the pizza outside of the oven. I’ve been putting my turning peel under the pizza from the front, not the side. Again, thank you for this valuable tip. 😊
@Reziac2 жыл бұрын
Ah, now I see how the rotator works. Very good!
@gazzasbees9377 Жыл бұрын
Thank you very much from Australia from a horticulturist and beekeeper. I just want to thank you for the effort and time you have put into these vids, you inspire many people explore to explore this craft, a good pizza presented with kindness and knowledge is a beautiful thing. To share food is one of the most important and rewarding things in life.
@theslicer222 жыл бұрын
Thank you for your time and advice
@Kittens_Cats_Karma2 жыл бұрын
Perfect technique. Thanks!
@rob518602 жыл бұрын
Maestro ... thank you, exellent instruction
@Tyler_Thailand2 жыл бұрын
Hello from America 👋🤠🇺🇲 Tyler Anzalone here and I've got a question I own a wood-fired brick-oven food truck. When I make my dough at night, I let it sit for 2 hours covered with a damp towel. I cut it, ball it, and put it into my fridge. Many times I check my dough in the morning and see water inside my dough tray. I'm wondering why my dough is sweating, and if that is normal? Thank you very much Maestro 😎👍🍕
@massimonocerino2 жыл бұрын
Hi yes it's normal condescension of the dough specially in the winter times .No worries it's normal .try to dry the moisture if you can
@Tyler_Thailand2 жыл бұрын
@@massimonocerino Thank you for the response. 🤠🙏
@asithaprabathabeysinghe751 Жыл бұрын
its happy to see you master❤
@feynman982 жыл бұрын
Thank you for the video!
@startone0072 жыл бұрын
Perfect tips ,thank you 🔥🔥🔥
@meltzman2 жыл бұрын
So great to meet you and get to try your Margherita today!!
@massimonocerino2 жыл бұрын
Was great to meet you today 🍕
@cuocsong7ngay552 жыл бұрын
My Teacher good day ! I from Vietnam
@robertfarrell3175 Жыл бұрын
Excellent
@Skye.Luu3422 жыл бұрын
People if you guys want to make pizza, there will be instructions and he will show you how to do it! And also with dough, it really comes with practice so anyone can do it! Don't give up and stay strong! And keep fighting! 💯
@saulius517 Жыл бұрын
Th Massimo agen amazing ❤
@harrischaralambous58732 жыл бұрын
Massimo, another great video. Thank you! I've been looking at the GI Metal pizza peels and rotators. I believe your dough balls are 250grams. If I wanted to go up to 270 grams, Neapolitan style which size pizza peel would you recommend? 12x12 or 13x13? Azzura line, do you think there is any benefit stepping up to evoluzione? Appreciate your help as always!.
@massimonocerino2 жыл бұрын
Thanks for the comments. My pizzas are 200 gr each. I the size I reccomend 33 cm.azzura
@odens22 жыл бұрын
Hello Massimo. Where are you from? I want to learn to make pizza like you, how much does it cost? Regards. Cristian.
@massimonocerino2 жыл бұрын
Hoxton N16NP
@odens22 жыл бұрын
@@massimonocerino I don't live in England, do you have some online courses? Where you explain, fermentation, how do you make the dough, etc? Cristian.
@massimonocerino2 жыл бұрын
@@odens2 sorry not at the moment, :(
@lainemelrose22302 жыл бұрын
How long can I leave unrefrigerated dough out in temperature not hoter then 23 deg cel your answer much appreciated
@massimonocerino2 жыл бұрын
No more than 24 hours
@wilddough88592 жыл бұрын
Hi Massimo, Where do you buy your MOLINI PIZZUTI - Farina Pizza VESUVIO flour in London, as I only see 25KG bags online and I only want like a 5KG bag?