The worst common. mistake when you baking a pizza( Tips& Solutions for Great Pizza)

[@Abc-we4ry]

Thanks bro…good content as always!!!!

[@braddixon3338]

It's great to see your channel growing so much, take that as a compliment that you know what you are doing and are helping others learn too. I found your comment about the bubble funny, as I grew up working in pizza parlors in western united states, and it was routine to have bubbles grow on your pizza crust, enough so that a standard piece of equipment was a "bubble popper", which consisted of a long handle with a bent tip for popping the bubbles. These weren't Neapolitan pizzas, rather an American flat rolled type of crust, but same principle applies. I'll make sure I use enough yeast, or let them grow long enough after learning from you.

[@nebojsa5414]

Great as always, thank you Massimo!👌🍻

[@billy4072]

Thank you Chef .💯

[@edwardross109]

Massimo, you really inspire me to improve my home making pizza skills.Thank you for sharing your expertise.😊

[@craigbeech1902]

Well done as always, Massimo! Such a pleasure watching your channel and learning from your years of experience making pizza 👍🏻👏👏

[@massimonocerino]

❤️👍🙏🍕

[@tttarms1970]

Love the stretching technique

[@dansus99]

I wondered how it was done for years. I watch Massimo a couple of times, practice on a couple of balls, and i can do it well enough to make nice round pizza. Now to practice for a few years.. ;)

[@srkmarine1]

New subscriber here! Thanks for everything you do! You are a master 🍕 🍕

[@juanpanesso8522]

As always great information, thank you my friend

[@William_G85]

Some great tips as always, Massimo! Thank you 🍕

[@jeromem2545]

Ciao Massimo ! I'm waiting for my 72 h pizza dough in the fridge until next saturday. Started tuesday with Poolish for better flavor. Thanks again for your tips, I know that one but it's good to remember essential points. Grazie !

[@xmas4203]

Maybe it's my region (California), but my cold ferment dough from the fridge is very risen in 2 hours at room temp. Thank you for the explanation Massimo. You're the best.

[@robertfarrell3175]

Great advice as always Chef 🍕🍕🍕

[@wilf7042]

Massimo's ruined pizzas are still better than mine 😂

[@massimonocerino]

😆😆😆

[@reddog907]

you are the best, even on the worst day , the worst pizza , I would still eat it .🥰

[@gabrielmendez3741]

Watching a really skilled person at its craft its always very interesting. Can i ask what do you use for stretching? Is it corn flowr or semolina?

[@massimonocerino]

semolina

[@cccool4627]

Thx !! 😅

[@cccool4627]

Hi ! Thx for all those informations on KZbin, it helps a lot 👍👍 A question : Have you made a « fire purpose vid ? »

[@ucrainadascoprireecucinait4187]

Bravo Massimo

[@wr8926]

I have a couple questions. First question after making dough balls i cross stack my containers at room temp for 20 minutes then stack them in walk in covered.should i be cross stacking at all and for a longer period? Second question when i bring dough trays out I put them in prep cooler and get the dough out as orders come in. Should I leave them at room temp instead of using the prep cooler?

[@massimonocerino]

Yes keep room temperature for few hours

[@wr8926]

Thank You Chef.@@massimonocerino

[@jfkadish]

Hey my wife and I would like some instruction on instructing my pizza. We will be in London Sunday afternoon through Tuesday and would love some instructions on stretching the Dell. We will be flying in from Napoli where we have been eating great pizza. Jonathan and Kim

[@massimonocerino]

You are welcome guys!!!🍕🙏👍❤️

[@AJSwart34]

After you ball it you let double in size, than you can either cook it or refrigerate it ?

[@massimonocerino]

Correct

[@wilf7042]

​@@massimonocerinoMassimo, how long does it take to double in size?

[@pastafazool65]

Massimo you didn't make the dough raise, you put the dough directly in the refrigerator after you rolled it without making it raise for at least 2 or 3 hrs, thats why your dough is hard to stretch and have bubbles.

[@angusspence]

What flour do you use when stretching the dough balls

[@massimonocerino]

Semolina

[@PunkrockNoir-ss2pq]

I tried using semolina alone at home in an electric oven and I found it too crunchy but 50/50 semolina/flour was better for me.@@massimonocerino Maybe the kind of semolina I was using was too coarse

[@johnb6792]

Hi Massimo, I have watched many of your videos and have learned a great deal! Many thanks! But do have a question---why is my pizza, after putting in oven, changes shape and shrinks---what am I doing wrong?

[@massimonocerino]

The changing shape its because your scooping and dropping inside the oven you do wrong

[@massimonocerino]

Shrink because the dough needs more resting time

[@patmanley6745]

Thank you Massimo for the great information. I am Italian / Canadian and when I was growing up my late mom, from Abruzzo, would never refrigerate her pizza dough. It was always the best pizza! I haven't been able to replicate it exactly. :( Just wondering how much instant dry yeast you would use in your recipe?

[@massimonocerino]

I don't use yeast I do sourdough pizzas

[@patmanley6745]

@@massimonocerino Oh, OK. I haven't tried that recipe yet. I thought I remembered seeing one of your videos where you used yeast and olive oil in the recipe.

[@mebernal14]

Yes,i have heard him say he uses about 4 or 5 grams of yeast in polish pizza.. However, sourdough pizza use yeast too..live yeast is what i use for my bread.

[@massimonocerino]

@mebernal14 my pizzas are made with sourdough starter that mine only flour plus water no yeast at all. I done many other pizza recipe with dry and fresh yeast just for video demonstration for people don't use sourdough starter. But my own pizzas not contain any fresh or dry yeast.

[@mebernal14]

@@massimonocerino hola Massimo my friend...Thanks foe the clarification. I have levin which i use for my sourdough bread. I will give it a try for pizza next round. 😋 Thanks for all the informacione!

[@LordOfSweden]

I did that mistake myself before baking too cold pizza, and it's impossible. 😂

[@eezyclsmooth9035]

Good info but. I buy ready made pizza dough balls from Aldi's (they are good). I have made about 7 pizza (Failures) thus far. No.1 was a disaster. No.2 looked like a breadstick. All of them stuck to the peel no matter how much flour and semolina was used! I Did NOT let them rest.Too much flour Will Burn in the hot oven!! From now on, I will let the Dough Rest enough time before using. Thank for Lesson!

[@oferedry257]

No sound?

[@massimonocerino]

check now has sound

[@garyjohnson9196]

No sound Massimo 🤷🏽‍♂️

[@massimonocerino]

try again

[@robhabraken8064]

very boring

[@LordOfSweden]

you are