How to Make Sourdough Pizza with Dough Mixer. with Master Massimo Nocerino

[@waltzb7548]

Thank you for this video. Wonderful to see you creating this beautiful pizza dough.

[@CiroErez]

new video from Massimo, the day is much better!

[@massimonocerino]

Thanks. Bro!!!!:)))

[@jackpast]

Nice mixer, Massimo!

[@waleedzemami915]

Massimo what about making the dough balls and fermentation period we love to see you do a video on that also.

[@joachimlagerstrom8958]

It is like making risotto.

[@milantr5754]

Thank you for this beautiful video

[@robbrocklehurst3957]

Hi Massimo - very helpful video. Are you planning on creating a video showing Fermentation timings from when you create the dough balls. I mix my large batch of dough and then put it in the fridge for 24hrs, then remove and leave for 2 hrs, then i ball the dough and leave for a further 3 to 4 hrs. How do you prove your dough once mixed. Thanks

[@kierancarberry7601]

wow that machine is a beast they are expensive but I think its worth it Great video massimo

[@massimonocerino]

Yes cost around 1000 pounds. It's prisma dough mixer

[@bartsantamaria8228]

Great video mate, I bought a spiral mixer recently and the portions and techniques in this one are so helpful 😃 Would be awesome to see one about fermentation time / temperature

[@allonaquatics]

Hi Massimo, great videos, amazing to watch someone who really knows his craft! I have worked the percentages. Let me know if the look right... Flour 100% Water 60% Starter 5% Salt 2.5% Olive Oil 2%

[@massimonocerino]

For example 1 kg flour 100 or 150 if you keep refrigerated 25 gr salt 600 gr water 25 ml evo oil

[@allonaquatics]

@@massimonocerino ok, so 10% starter if fermenting at room temp or 15% cold fermentation and 2.5% Olive oil. I have listed out the % and qty and your process... PERCENTAGES: Flour 100% Water 60% Starter 10% (or 15% cold 24hr fermentation) Salt 2.5% Olive Oil 2.5% EXAMPLE COLD FERMENT: 1000g flour 600g water 150g starter 25g salt 25g olive oil Mix water and starter till dissolved. Slow spin (15-20 min in total). First add 1/3 of total flour. Keep adding flour till fully mixed through. When combined add salt and continue to mix. Add olive oil and mix through. Rest dough in mixing bowl for 40 min. Spin for another 10min. Rest for another hour in bowl at room temp. Ball dough and ferment for 24 hours.

[@allonaquatics]

also, love your spiral mixer but I'm using the Kitchen Aid 6.9L Pro Line Stand Mixer - I think a planetary mixer cuts the mix time required by half. Will try out 20 and 10 min and check the difference. Thank you again! Your videos are fantastic!

[@hankhm1]

Watching your mixer. Would it be better with 2 speed. Mixer. I use spiral but yeast pizza 54% hyd I will try sourdough next mix thanks I’m in the Philippines.

[@benjamin2602]

Hi Massimo, first of all thank you for all the wonderfull insights you give us in the pizza business. After mixing everything, you wait 10 minutes or 40 minutes to give the last spin? I wish you all the best, greetings from Belgium.

[@rickferns1392]

Thanks Massimo for this video, was helpful. I used to run it on high speed after the incorporation, but I noticed that you only use 1 speed consistently.

[@massimonocerino]

yes my mixer machine has only one speed

[@preciousglimpsesroundhay8060]

@@massimonocerino let me know what you think about my wholemeal flour veggie sourdough pizza kzbin.info/www/bejne/r33Gn4ymnJmlesk

[@massimonocerino]

@@preciousglimpsesroundhay8060 Man. your Pizza Looks Amazing well done!!!!

[@brendanhose1065]

thanks mate, great video, love your system. Im looking foIr a prisma dough mixer now. We get Mecnosud here in Australia commonly. I think there are dealers who sell Prisma but not many. im happy to get a recomendation for Prisma, they are not to expensive and if the quality is still good might be the way to go.

[@massimonocerino]

Thanks for the comment. My one also it's prisma

[@SpartanHG]

You should make a video feeding your starter too!! Awesome video Massimo!! Hugs from Brazil 💚💚💚

[@massimonocerino]

kzbin.info/www/bejne/Y5jYkmR8pJaigsU

[@usgtronic]

Great Video, I purchased a similar mixer and wondering, would I be able to do a 70% hydration?

[@massimonocerino]

Yes Ofcourse

[@AllanSKN]

Hey, have you ever try to mix all the flour in one time, and what is your experiens of that, sorry I cant see any problem to do that . Cheers from a danish baker..😊

[@massimonocerino]

Defenetly bad idea the machine struggling very quickly never add the flour in one go.maybe with big industrial machine may be different

[@massimonocerino]

Or only the way in can if you start to add the flour first and the water after

[@AllanSKN]

@@massimonocerino Okay, thank you very much for your answer..👍

[@badr8b8t]

We got the same spiral mixer... Bellisimo, how reassuring! Where can I get one of those clear buckets in UK please?

[@HuNorJakab84]

Hi, have you used the Prismafood IMR 20? It's a very serious kneading machine.

[@massimonocerino]

Yes prisma is good dough mixers

[@kasemsat4307]

Thank you very much Teacher. Massimo. I have Question What a W.Value of Flour it best for Sourdough Pizza ?

[@massimonocerino]

w 300/350

[@kasemsat4307]

@@massimonocerino thank you very much

[@kimjeppesen310]

Can you freeze the dough, how to defrost and make pizza, Will it be good bad or the same as fresh dough, how about cold fermenting, how to do that in the best way? Thank you, your are the best🍕

[@massimonocerino]

Yes you can freeze the dough own you make it. And when you defrost give 12/24 hours to defrost. Obviously the quality it's no the same as fresh.

[@CK-ct4lg]

Great video! What flour so you use. Is it tipi 00?

[@massimonocerino]

Thanks CK. , OO FLOUR W 300/350

[@goocherrific]

Massimo, you've inspired me to get a spiral mixer so I purchased a famag im-8s and I was wondering if you could help me know how to pronounce famag.

[@massimonocerino]

Well done great mixer

[@goocherrific]

@@massimonocerino how do Italians say famag?

[@massimonocerino]

@@goocherrific famag exactly the same 😀

[@restauranthelpdesk7862]

I have a Hobart 20 quart mixer how long should the dough mix for all together ?

[@massimonocerino]

Max 30 minutes

[@restauranthelpdesk7862]

Thank you I enjoy your videos

[@ludimarkho6043]

Great job, I love watching dealing with pizza, so you used sourdough starter (like Poolish) with white flour, is that right..? and if so does the dough becomes sourdough dough..?

[@massimonocerino]

Thanks for the comments. For sourdough pizza you need use the starter which it's flour and water to create your sourdough starter 😉

[@alesancoeduard8947]

@@massimonocerino is the sourdough pizza worth the hassle compared with instant yeast?

[@massimonocerino]

@@alesancoeduard8947 100%

[@preciousglimpsesroundhay8060]

I have been practising sourdough pizza long enaugh and found out that when you make your sourdough starter with Rye flour and whole meal flour 50/50 and be patiently 7 to 10 days at the end leave a bit water on the top of your starter with stops the bacteria to get O2 to create acidic acid & CO2 whic gives the dough the sourness taste in this way starter creates more lactic acid which is better flawour like yogurty flavour . Watch my whole meal flour sourdough pizza . kzbin.info/www/bejne/r33Gn4ymnJmlesk

[@johandenizot3319]

nice dough Massimo, how do you start your starter?

[@massimonocerino]

kzbin.info/www/bejne/Y5jYkmR8pJaigsU

[@johandenizot3319]

@@massimonocerino Thank you ! very clear explanation , Gracie

[@naziyanaziya6518]

Perfect sir my 1st comment love from india you now how iam na

[@massimonocerino]

Many thanks sweety

[@williamjoo6343]

Hi new subscriber here. I always use pre-ferments and ferment slow on 52F or 62F depends on bulk or ball fermentation process. I always hesitate to use sourdough, because I feel like it is less consistent than commercial instant dry yeast. Also all the starters that I tried were pretty sour. Do you recommend any specific starter from online that is not distinctively sour? (I know it hugely depends on fermentation temperature but I just feel like sourdough's sourness takes away fresh perfume of simple pizzas such as marinara.._

[@massimonocerino]

you. check my vieos of the sourdough starter. its very easy to make it

[@nedalust]

Ciao Massimo. I have one question my friend. In this video you use 200ml of olive oil on 10kg of flour. In your other video where you use 1gr caputto yist and 500gr of flour you used 50g of olive oil. Please tell me why? It's a big difference. Thanks

[@massimonocerino]

200 ml for 10 kg it's ideal

[@pbservano]

Where can order the parts for this MECNOSUD MIXER. I am from the US, and I could not find a part dealer for this mixer.

[@massimonocerino]

Hi my mixer it's prisma food made in Italy. Maybe the shipping to US

[@rauleezquivelc.7490]

Hola Massimo !!! For how many Qt are this Mixer Machine?

[@massimonocerino]

25 kg flour

[@Delbosco24]

What percentage do you use for olive oil?✌🏽

[@maxwellhouseranch1004]

Hello how are you maintain the dough temperature during the fermentation/ proofing period? Are you using a proofing cabinet?

[@massimonocerino]

Hi Max I d only keep on pizzas trays at room temperature 12 to 16 room temperature. But if you fridge for your own dough it's fine

[@eldadellorto1774]

Where do you buy your lovely dark olive oil please?

[@massimonocerino]

Prestige Italian food

[@badr8b8t]

Fab video Massimo. ❤ Is this batch for the days operation or do you leave dough balls over night....(in fridge?)

[@massimonocerino]

Thanks for the comments. I do live at room temperature I don't have fridge for my dough. But if have a fridge for the dough you can add more starter in mix.like 100 gr for each kilos

[@preciousglimpsesroundhay8060]

@@massimonocerino How long does it takes with the amout of starter you put in your dough at room temperature for the dough to be ready to make it pizza as in hours from the start time ?

[@massimonocerino]

@@preciousglimpsesroundhay8060 for my pizzas always 24 hours

[@marksabota4056]

Do you think this mixer would work on mixing meat for sausages? Have you tried by any chance?

[@massimonocerino]

I don't think so.no I never try would be very messy

[@elmassivo100]

Ciao SEI BRAVISSIMO👍👍👍👍COME FAI QUEL STARTER?? SALUTONE FEDERICO

[@massimonocerino]

Grazie Federico 🍕👍🙏

[@massimonocerino]

Ho un video sul lo starter

[@elmassivo100]

@@massimonocerino Grazie Mille,! O visto tutti I Video! MA non trovo quelo coll lo starter😂

[@massimonocerino]

@@elmassivo100 ce ne sono 2 video how to make sourdough starter 👍😀

[@elmassivo100]

@@massimonocerino 😂😂😂Grazie lo trovato MASSIMO! e buon Lavoro👍spero Che di venti Un Grande! Se Un Giorno mi serve Un cosiglio ti poso scrivere? Salutone Fede

[@muzharudin5657]

Hello master pizza

[@stephenjackson4284]

Hi I wanted to ask what size is your machine? 30, 40, 50kg ?

[@massimonocerino]

12 kg flour

[@kazisalauddin3581]

Sir if i use dry yeast, how many gr i will use in 10 kg flour.

[@massimonocerino]

150 gr

[@kazisalauddin3581]

@@massimonocerino thank you

[@jimmyp6443]

What are your percentages flour water starter ? Thank you

[@massimonocerino]

For 10 kg flour 6 liter water. .1kg starter

[@jimmyp6443]

@@massimonocerino hello from new jersey USA I figured it out to be 60 percent hydration 10 percent starter . Thank you ,I made dough last weekend ,disaster ,didn't want to stretch I think my starter was weak ,or needed more fermentation . Will try again let you know

[@MrPreweziannos]

@@massimonocerino hi in the video you say, 10kg flour 6 Liter water and 500gr starter???

[@massimonocerino]

@@MrPreweziannos yes

[@mikehobson4692]

What sizer mixer is that?

[@massimonocerino]

32 liter 25 kg

[@danstrajnar3042]

What temperature is the water? Is it possible to kill the starter if is too cold?

[@massimonocerino]

Well I will reccomend do not put a very cold water around 10 degrees it's fine also depending of weather of the country you are

[@danstrajnar3042]

@@massimonocerino Thank you for your fast response.

[@danstrajnar3042]

Would you also tell me at what speed are you mixing? It looks quite slow and pretty similar for the whole time.

[@massimonocerino]

@@danstrajnar3042 my mixer has only one speed

[@dannywhitford8311]

Massimo, I have the same machine as you but I have problem build gluten strength. My dough balls split and crack whilst leavening. What do you think is causing this problem

[@massimonocerino]

What flour are you use and what hydro and how long fermentation

[@dannywhitford8311]

@@massimonocerino I use Dallagiovanna flour, W310. Between 60% to 65%. 24 hour RT fermentation

[@massimonocerino]

@@dannywhitford8311 sounds very good...Maybe something it's wrong with stretching

[@dannywhitford8311]

It's happening before stretching, as soon as I ball it starts

[@massimonocerino]

@@dannywhitford8311 send me some pictures in Instagram Massimo nocerino London

[@cameronpeach5534]

Hi Massimo Because you prepare the dough at your house does that mean the health inspector has to come to your house and give your house a hygiene rating? Or is it just where food is served that they do that

[@massimonocerino]

Yes house it's registered at the council as food preparation also food inspector come for check all it's in place. Exactly the same as restaurant

[@cameronpeach5534]

@@massimonocerino that’s interesting, I am wanting to start a pizza business and all my equipment is in my kitchen at home, so I was wondering how that works. Do you have any tips for getting things behind the scenes like hygiene inspection done etc? Thanks for all your help

[@massimonocerino]

@Cameron Peach yes you can find a course on line how to start street food business

[@nicholascotardo3795]

Già che usi il lievito madre mi devo iscrivere.. risaluti rispettosi dal fornaio, quale sono

[@massimonocerino]

Benvenuto Nicholas 👍🙏🍕😀

[@michalkamuda7824]

Hi, I am an amateur, a hobbyst. I am surprised how poorly the dough is kneaded in the mixer. It is merely mixed up. Why are you doing this? Does it affect the structure of the finished pizza? I must try your way of kneading pizza dough.

[@ibrahimxadjiev3624]

Hello Massimo. you can write ingredents. 10 kg flour, how many liters of water, how many grams of yeast, salt, and sugar. 🤗👍

[@massimonocerino]

10 Lt flour 250 gr salt 5.8 liters cold water 200ml evo oli.10gr yeast

[@ibrahimxadjiev3624]

after kneading the dough you need to rest for a few minutes or hours

[@massimonocerino]

@@ibrahimxadjiev3624 for 1 hours

[@barryhadar4486]

Why need so much salt

[@massimonocerino]

Normally for each kilo of flour it's 25 gr

[@christostylis7985]

Oh my god there are so many flaws in the production.....