Massimo's Sourdough Pizza Dough Recipe | A Sourdough Master Class

This video record by Travel in India,London & UK
/ @mr07623445678

[@Planestation1]

Hard work = Hard results. Grazie Massimo.

[@rogerpugoy3042]

Honest and sincere person. Thank you. All the best with your business.

[@GregoryMooreMD]

Thank you you are the best. I appreciate all you do!!!

[@josha1536]

Love Massimo! Such a good dude. Doesn’t hide a thing… just wants to help people. 💪👍

[@andycorb]

Brilliant stuff Massimo. Thank you for sharing your passion and livelihood with us. I love your videos which inspire me as an English man to make my own pizzas 😅

[@Poltergits-Lampost]

Fantastic, superb! Really enjoyed watching. Starting my home pizza journey 👌

[@ellie212688]

you're the best and very humble pizzaiolo in the world !!!

[@mimmociaccio5470]

In gamba come sempre buon lavoro!!

[@braddixon3338]

Great video, it's fun to see full size batches being made. For my pizzas at home in my wood fired oven, I only have a few guests over so no need for such a large batch, although it'd be fun to have a mixer like yours.

[@massimonocerino]

You can do by hand if you want to do small batches like 1 or 2 kilos of flour

[@AN-ks2ep]

THANK YOU MASSIMO 😃😃😃 LOVE YOUR VIDEOS

[@MitaRajeshTolia]

Thankyou so much Massimo 🙏

[@alge3399]

Massimo, what brand olive oil do you use in this video? It's so green! Que bella! Grazie! 🇮🇹

[@massimonocerino]

I can’t remember but it’s Italian extra vergin olives oi

[@Lorenzo69]

My exact thought

[@LaTAHONaFOodTruck]

thank you master 💪💪💪💪💪💪

[@michaeltue3176]

Thank you for sharing your recipes. What is the dough weight to pizza size in inches ratio? I know the usual dough is 200g what size does it make? What is the weight for the mini pizza. Thanks

[@massimonocerino]

Mini pizza 120 gr regular pizza 11 inch

[@michaeltue3176]

I have been using 200g for my 12" electric stone oven which sometimes burn the crust as it pop up too close to the heater. I guess I used too much dough, will try using less like you suggested. Thanks

[@diogowerneck5936]

where i work its 200grms small pizza 300grms medium 400grms large 500 extra large

[@alexanderdonald4709]

@@massimonocerino

[@GregoryMooreMD]

Hey Massimo thank you for this recipe! How long would you say you spin total? I don't want to over mix.

[@massimonocerino]

Around 30 minutes for 10/ 15 kg flour mix ing

[@skaf4etata]

Thank You .

[@simaogoncalves3793]

Hello my friend. Thank you for sharing your recipe. But what about if you use a convenior pizza oven like you see in many pizza shops, do you have any special recipe for that kind of pizza cooking at about 260 degrees. Thanks again

[@massimonocerino]

The recipe it’s the same for small batches 1 kg floor 600 ml water 25 gr salt 100 gr sea salt 30 ml evo oil and for conventional oven add some sugar and raccomend buy a stone baking for your oven

[@GregoryMooreMD]

@@massimonocerino you mean 100 gr sourdough starter I think

[@massimonocerino]

@ yes for one kilo flour

[@uwuweewee]

Massimo is the best

[@Randel1966]

Fantastic video. A what point did you add the salt?

[@massimonocerino]

Nearly at the end

[@Randel1966]

Perfect! Thank you so much!

[@ShaggtyDoo]

What is the function of the oil in the dough?

[@noahbetschki358]

Hey Massimo, for how long do you let the dough balls proof? I've got around 18°C in my cellar and was thinking about 100-130 of starter and around 24hrs proof.

[@massimonocerino]

Normally around 24 hours

[@aserbuhle1783]

Looking at your videos Sir, I really appreciate it. Can you take me sir as your student or helper. 😊

[@FlyingSnoopy]

Massimo can you give a recipe for your starter in a smaller portion home recipe?

[@massimonocerino]

I do have a video about how to make sourdough starter

[@kwestflooringservicesinc4038]

Cheeres Maistro Massimo from California.

[@dejandejan903]

Where did you buy the hoodie you're wearing? It looks great."

[@massimonocerino]

G star Row

[@Lorenzo69]

I would love to work with you, even if it's free, the experience is priceless 👌

[@AnOtterCoffee]

What flour do you use in your sourdough starter?

[@massimonocerino]

Whole wheat flour and 00 flour and water

[@bartscave]

What happens if you add honey to your recipe? Would it make it any crispier or would it burn?

[@massimonocerino]

Honey and sugar don’t makes any crunchy pizza only helps to ferment

[@dzmalekvali1110]

Can I mix sourdough with strong flour?

[@massimonocerino]

Yes

[@eliassabatFX603]

After 24 room temperature can i store in the fridge ?

[@massimonocerino]

Yes you can or even before if want make as 48 hours

[@eliassabatFX603]

Can you help me, i have a trouble with my dough proofing, room temperature is 14c how much sourdough should i use for 24hr

[@massimonocerino]

@ for 1 kilogram of flour 200 grams

[@johndeleon9910]

How much yeast and how much flour for the strarter

[@massimonocerino]

I don’t use yeast ok sourdough starter 200 gr for one kilo flour

[@sonicboom2000]

Do you do 50/50% on the 00/0 flour?

[@massimonocerino]

Yes

[@wesleym235]

​@@massimonocerino Why do you combine tipo 0 and tipo 00? Can you also use only tipo 0 or why can't it be used alone?

[@restauranthelpdesk7862]

Hi I have been trying to make your recipe using only the classico 00 flour from Restaurant depot in America and the starter is thin and dough the dough is to sticky to handle and roll. Can I use All Trumps as a strong flour at 30% it has malt in it. Or will it burn to easy?

[@massimonocerino]

Probably it’s better option

[@skaf4etata]

Hello again, I have a question if it is convenient of course. My question is the following, why is the pizza dough rubbery after baking the dough, why does it happen like this and how can we avoid this state of the dough. Thanks in advance to everyone who answered and took an attitude on the question asked .Thanks !

[@massimonocerino]

Maybe wrong flour or not enough fermentation

[@Nozthedon1]

How many dough balls did you make with all that dough?

[@massimonocerino]

Around 100 pizzas

[@guyeshel9316]

Do you manage to sell them all in one day?

[@massimonocerino]

Most of the time

[@r.llynch4124]

What causes bubbles in my dough balls when I set them out and let them come to room temp before opening?

[@massimonocerino]

Probably not enough rest the dough or to cold

[@r.llynch4124]

@@massimonocerino IDK I rested it 48hrs and let it get to room temp @70 degrees before opening. Would too much yeast do that? Thanks

[@massimonocerino]

@@r.llynch4124 maybe less yeast

[@bhargavreguchintala3023]

Hi chef how much weight for is 7 inch pizza and 10 inch ,12 inch pizza weight

[@massimonocerino]

7 inch 120 gr 10 inch 210 gr 12 inch 250 gr

[@barneybilello7606]

What mixer are you using? Brand? Size?

[@massimonocerino]

Prisma 20kg flour

[@barneybilello7606]

Thank you! Made in Italy? Not sure if they sell in US?

[@dionissiosg2962]

Hi Massino, no sugar?

[@massimonocerino]

No at all

[@Joerideabike]

Next time show a cut end view to show cell structure. That’s one of the main things we all look for.