You do an excellent job explaining detailes- 100x's thumbs up!
@mattjohnson94195 ай бұрын
Love the videos! Thanks.
@xccmt015 ай бұрын
Happy new year Massimo. Thx for your channel!
@roccosdough5 ай бұрын
Awesome Tips, thank you Maestro !
@michaelmerrigan10645 ай бұрын
Thanks for the valuable tips about getting all the semolina off, keeping hands level while stretching, not using cold dough balls, and how to gently place the pizza on the oven floor.
@timeout98515 ай бұрын
All the best for the new year look forward to many more pizza vids
@michaelconnell86245 ай бұрын
Happy New Year, hope you had a good start so far and looking forward to your great videos in 2024 👍
@emmanuelp.87305 ай бұрын
Great job ❤
@timothyogden97615 ай бұрын
Thank you Massimo! You are a true gem! Come to Florida! We like Great pizza too. Happy New Year!
@massimonocerino5 ай бұрын
🙏🙏👍
@alge33995 ай бұрын
Happy New Year and God bless Massimo! Love your videos. Looks very cold in London. Nice warm pizza oven is perfect to keep warm! Grazie. 🎉
@massimonocerino5 ай бұрын
🙏🔥🍕
@s-c..5 ай бұрын
Even the “no good” one looks delicious! Happy new year Massimo 😊
@massimonocerino5 ай бұрын
🙏🔥🍕👍😀
@dejandejan9035 ай бұрын
Happy new year!
@paulrumbold24365 ай бұрын
Hi , fantastic video , thank you so much for your video today . May I wish you and your family a very happy new year indeed . Keep on cooking .
@massimonocerino5 ай бұрын
🙏🍕❤️
@stevel1183 ай бұрын
Hi Massimo, thanks for ur video u teach me a lot. May I know how to order the wood pizza oven like ur used.
@TheIdeaMan1445 ай бұрын
Question: is the flour on the table semolina and is it different from the pizza dough flour? (it looks more yellow than the pizza dough). Also, how many customers want gluten free pizza, and what kind of flour do you use for gluten free dough and is it more difficult to make the dough and cook it? Thanks as always!
@massimonocerino5 ай бұрын
Yes it's semolina for straching. Flour for gluten free I use caputo
@b1s3b15 ай бұрын
Once again. Good morning ❤
@stane895 ай бұрын
Thank you. What is worse undproofed pizza dough or overproofed pizza dough?
@samoborbeno14625 ай бұрын
Can one video be a bit more technical? Which mozzarella do you recommend for use in Europe, salt, flour, yeast, olive oil? What is the best gas pizza oven for a small food truck business? What direct dough methods do you recommend for a food truck?
@sushmavarsani50145 ай бұрын
Happy new year sir! New subscriber here 👋 🍕 😋
@massimonocerino5 ай бұрын
😀🤗👍🔥🙏🍕❤️
@mohammadkhalidghourbandi93745 ай бұрын
nice
@anthonypeters71335 ай бұрын
Thank you. My pizza is not like yours. But it's closer than ever and far better than any takeaway I know. I love some lessons.
@namiknam5 ай бұрын
Hi Massimo, what are the black spots in the dough?
@massimonocerino5 ай бұрын
Wholemeal flour
@samoborbeno14625 ай бұрын
Can you provide a recipe with direct methods for a business using wholemeal flour? Thanks
@ostpreusichersizilianer78015 ай бұрын
Grazie Massimo ❣️🍕❣️
@massimonocerino5 ай бұрын
❤️👍🙏🔥🍕
@ScottishT2 ай бұрын
Massimo, I'd still eat both 😁
@r.llynch41245 ай бұрын
What temp is good before stretching the ball and what is your normal deck temps?
@massimonocerino5 ай бұрын
It's difficult to say because outside temperature can be different mostly important it's making sure the dough has good perfect size before baking
@user-fn7xg3jz7b3 ай бұрын
Şefim ben Antalya'dan Türkiye'den selam pizzacı olarak calişiyorum seni seviyorum
@khachatourasatryan60445 ай бұрын
You make me hungry
@frankie20585 ай бұрын
Are you in London Massimo? Wich Market?
@massimonocerino5 ай бұрын
Tuesday south Kensington imperial college Wendays Swiss cottages Saturday parliament hill hamsted heath Sunday Queens Park
@nikhiljaiswal96865 ай бұрын
Hello Massimo Sir 🙏love from India ❤️i love your pizza 🍕 i want to learn more from you 🙏
@massimonocerino5 ай бұрын
👍🔥🍕🙏❤️
@dangerousgiantas5 ай бұрын
Have a nice day. Do you roll out the dough with semolina? If you roll it with semolina, doesn't the semolina sticking to the bottom of the dough harden the dough? Thank you very much. Good luck.:)
@dangerousgiantas5 ай бұрын
Please reply. Because, I also live in a European country. I worked as a pizza maker for 2 years. But recently I started coughing due to flour dust. I rolled out the dough with semolina like you, but this time the customers found the dough too hard. I'm helpless right now. I love my job. I work with passion, just like you. But now I am looking for a job again. It would make me very happy if you read it and write a recommendation. Kind regards. Thank you very much.
@massimonocerino5 ай бұрын
Try rice flour instead
@relevation011 күн бұрын
What are the black specks in the dough? (Around 1:20 mark) Pepper?
@massimonocerino11 күн бұрын
Whole wheat flour
@randallgoguen3463Ай бұрын
What kind of Basil you use?
@massimonocerinoАй бұрын
Italian
@mattMcLovinisbae5 ай бұрын
nice wood fire
@stealthbomba5 ай бұрын
what temp you bake pizza at chef?
@massimonocerino5 ай бұрын
380/400 degrees
@stealthbomba5 ай бұрын
Gracias@@massimonocerino
@faisalitani81145 ай бұрын
Massimo good evening to u dear , why is my pizza burns or getting hard in home oven on pizza stone , though I did 6 hours proofing , and way u did , thk u
@massimonocerino5 ай бұрын
Just because your home oven it's not really powerful for baking pizzas reccomend a portable oven
@massimonocerino5 ай бұрын
And take very long to cook so pizzas becomes very dry try to add more water on your dough
@av-il6bf5 ай бұрын
The Pizza Deity Speaks Truth!!!
@eezyclsmooth90355 ай бұрын
My pizzas look just like "The Bad 1" but it is still crunchy and delicious. Making your own pizza dough and balls is Not really practical unless you own a shop. I buy my ready made pizza balls from my local ALDI'S. It is quite good. I buy many when I shop there. Sometimes they are still frozen and great for the freezer.