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

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

[@mimmociaccio5470]

In gamba come sempre buon lavoro!!

[@user-od1fo3lj4q]

Massimo is the best

[@MitaRajeshTolia]

Thankyou so much Massimo 🙏

[@AN-ks2ep]

THANK YOU MASSIMO 😃😃😃 LOVE YOUR VIDEOS

[@LaTAHONaFOodTruck]

thank you master 💪💪💪💪💪💪

[@skaf4etata]

Thank You .

[@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

[@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

[@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

[@kwestflooringservicesinc4038]

Cheeres Maistro Massimo from California.

[@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

[@Randel1966]

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

[@massimonocerino]

Nearly at the end

[@Randel1966]

Perfect! Thank you so much!

[@aserbuhle1783]

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

[@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 👌

[@Nozthedon1]

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

[@massimonocerino]

Around 100 pizzas

[@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

[@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?

[@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

[@guyeshel9316]

Do you manage to sell them all in one day?

[@massimonocerino]

Most of the time

[@Joerideabike]

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

[@dionissiosg2962]

Hi Massino, no sugar?

[@massimonocerino]

No at all

[@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

[@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

[@stevedavidson8802]

You know, maybe what you should do which would be helpful and I think you would get a lot more views if you came out with your own pizza dough, calculator because you’re making a large amount for like what you do but for people at home they have to break it down and figure it out, so it doesn’t really do any good

[@Randel1966]

Just put his numbers in bakers percentage and adjust.

[@michaeltue3176]

This is not his video, he is just showing how he makes it for his business. He has made some videos with recipes for making at home. Just search his full name + recipe

[@Lui8111]

Ooni already does it.

[@patrickdoherty2718]

Pizza app. It already exists

[@Livingdeadguy78]

If you want measurements for a home batch just divide everything here by 10. He's using 10kg of flour, 6kg of water, 270g of oil, 250g of sea salt, and 1kg of starter. So at home you'd use 1kg of flour, 600g of water, 27g of oil, 25g, of sea salt, and 100g of starter. Pretty simple.