The 3 most popular pizzas in Italy ( with. Master Pizzaiolo Massimo Nocerino)

[@braddixon3338]

Love the fact you are so busy all the time, it means folks really like your pizza and you are doing well! For pizzas, I target 65% hydration, which I guess is the classic, except I also add 1.5% oil. The oil just seems to help things out and make a better forming dough and crust.

[@OneLastMidnight]

Love the kids at the end yelling "PIZZA!" Thank you for the video!

[@jeffk2503]

You should video yourself making pizzas for the customers. No need to explain anything. Just fun to watch 😂

[@massimonocerino]

Ok good idea

[@hansruediglaser]

Yes! Just you making pizze. Thanks for the video!

[@Ecohen52784]

Always wonderful, love your channel 👍🙏💕🇮🇹🍷

[@Mic_the_great]

Gia Sou Massimo with your good videos! Go so on! every video is special good! greatings!

[@tarassonofposeidon1216]

Love watching I’ve been a student of the Pizza for 20 years And the learning never stops. I’m a big fan of Chicago Style thin 60% I use honey for fermentation and I use powdered butter for favor

[@Christinecooking451]

Massimo always so beautiful with his customers,🤩🤣, Thank you for this video ,i learn allot from your pizzas.

[@Bevieevans8]

Roman thin crust for me! I look forward to seeing how you make the pizza a taglio. I’ve had a go myself and it turned out ok in my home oven 😊

[@faisalitani8114]

Welcome back , hope u enjoyed your trip

[@Christinecooking451]

Master Massimo i love your videos,you are the best of the best.

[@emmanuelp.8730]

Bravo master! Greetings from kos , miss you friend

[@SamAkl-j4w]

Hello Massimo, always interesting and always informative, I will try the La Romana soon. I like to know if you have a video done using the wholemeal flour, if not, may be comment back here whether wholemeal flour makes a nice airy and crispy pizza cornicione

[@nebojsa5414]

Bravo Massimo, welcome back 👏

[@Christinecooking451]

all 3 Pizzas looks delicious,i wll choose the 2 one came from oven.

[@igonnaloveyou]

love your channel

[@EricJorgensen]

The style of pizza I've been making, just based on figuring out what i like, might be arguably romanesque? I hand stretch a 205-210g ball to about 33cm and bake for about 3 minutes at 380-400c

[@Ecohen52784]

Roma my very favorite 👍💕🇮🇹🍷

[@zemekiel]

I like roman style the best, and it has to be Diavolo. I love my salame piccante!

[@alejandroolivas3476]

Another great video Massimo, thank you! Question, how much does your average neopolitan pizza dough ball weigh and how much in centimeters do they stretch?

[@massimonocerino]

220 gr 11 inch

[@gerardbordeleau9205]

Hi Massimo, the thin one, I will try it tonight, you are welcome to Thailand, let do live maestro Massimo class live from Thailand Any time you are welcome ciao

[@massimonocerino]

Thanks amico I coming back in January 🙏🍕👍

[@gerardbordeleau9205]

@@massimonocerino see you then !!!;

[@ucrainadascoprireecucinait4187]

Sempre bravissimo

[@dodadodo25]

Where can we find out what markets you are at? I WANT TO TRY YOUR PIZZA

[@massimonocerino]

Wendays Swiss cottages Thursday Bloomsbury Square Saturday parliament hill hamsted heath Sunday Queens Park Farmers market

[@massimonocerino]

Every 2 weeks at imperial college University South Kensington

[@iamtheyoungwolf]

Bravo, massimo

[@derrenroberts777]

Hello Massimo, could I just ask what is the powder you stretch your pizzas in please? Keep up your fantastic videos 👏👏👏🍕

[@massimonocerino]

Semolina rimacinata

[@greglee1585]

Glad business is booming Massimo! All three pizzas look delicious! I would love to try that Roman one however! Is this true or false, the higher the hydration, the crisper the crust will be?

[@massimonocerino]

False

[@chefbrigstv3754]

For me neapolitan style pizza is the best pizza.

[@vitocracchiolo180]

Massimo intanto tenevo a fari complimenti per i contenuti esaustivi, volevo chiederti se possibile la marca di questo forno, il modello è la scheda tecnica, sai dirmi qualcosa a riguardo?

[@massimonocerino]

Amobox oven il nome e Griffin 1 metro interno

[@Pia-til.]

Forza Roma. Great channel.

[@Pia-til.]

Ciao Massimo. All the same dough for the pizza?

[@Pia-til.]

Sorry Massimo. Missed the first part of the video. Different dough. Great looking oven

[@nobbymorph]

Ciao Massimo, would you please make a Canotto style pizza? Grazie mille!

[@massimonocerino]

It's canotto pizza or contemporary not my style

[@massimonocerino]

I have a video about canotto pizza I will send the link

[@nobbymorph]

No need to send the link, I found it on the channel, thank you. Any pizza is my style, I love to eat them all 😁@@massimonocerino

[@milanbodnar609]

Hello Massimo is Milan from Manchester. Please can i ask you where did you find this paper plates?? I have been looking for plates like this everywhere. Thank you bro

[@massimonocerino]

Bio green gate

[@nonenoneonenonenone]

I believe using a rolling pin makes the crust tough, the pressure is too hard.

[@shansra11]

The bottom of your pizzas look great. Sometimes the bottom gets a burnt ring underneath the crust, do you know what causes that?

[@massimonocerino]

Yes to hot the base of your oven

[@eezyclsmooth9035]

Is Roman also known as "Bari" style?

[@massimonocerino]

No it's different

[@michelenocerino9306]

👍

[@dieterbo]

Nice video! Do you have a recipe for the roman style?

[@massimonocerino]

1kg flour 560 water 25 gr salt 20 ml olive oil 2gr fresh yeast

[@dieterbo]

Thank you maestro!

[@dieterbo]

I tried it this weekend. I love your recipe. The pizza was delicious.

[@nonenoneonenonenone]

I have a friend who has been to Italy and did not like the pizza there. New York pizza is the best.

[@nonenoneonenonenone]

Not enough cheese on these, not enough sauce, except the smaller one.

[@massimonocerino]

This are Italian pizzas no American

[@stevedavidson8802]

Love your vidios always your camera person made me dizzy and not really following u well