How to make crispier pizzas, Compare 24 hours VS 48 hours

[@waterluvr]

Great video Massimo! I have been keeping my dough balls in a cool place for 48 hours and prefer it to 24, hope you had a great summer season thanks for all you do!

[@AmandasKitchen-ek3sf]

Great ,,!,!! Great day❤ , ,

[@AmandasKitchen-ek3sf]

I want to thank you so much I have listened and stuck to your instructions they have helped me have a successful first year in my start up business..have a greedy..thank you ❤

[@doughboy6020]

Always the best!🍕

[@muzaaaaak]

Massimo, no English, no problem! We love you and pizza!

[@massimonocerino]

👍❤️🍕

[@FlyingSnoopy]

Nice to see you back Massimo! Great comparison video and hope to see more videos from you. Take care!

[@lenzyelbuddy]

Thanks Massimo, you are a legend!

[@carchef1]

Bravo Massimo! It's always very interesting videos. 👏🏼

[@pizzamail1]

Great brother

[@AllanSKN]

And more taste with 48 hours doug I well say.. Cheers from" the danish baker"..☺️🌾🍕

[@greglee1585]

Great video Massimo. Both pizzas look delicious. What’s your go to hydration when making pizzas and does that vary with outdoor temperatures?

[@massimonocerino]

60% yes. Can be vary outdoors cooking depending of whether

[@braddixon3338]

Great video. My preference is 24hr, as they are easier to work with. If I go longer, my dough raises too much

[@cwh8212]

Use less yeast, that will help.

[@mathrocks7591]

I from New Jersey, USA

[@vaakeesanthambiayah1974]

Hi mate I’m planning to open a pizza shop in Essex and need to learn about the wood fired oven, is it possible that I can take some lessons from you? I can pay for that. Please let me know it will be very helpful thanks

[@massimonocerino]

Yes I can scheduled a day training with me

[@vaakeesanthambiayah1974]

@@massimonocerino hi thanks for your reply , looks like my previous comments was disabled , how do I contact you please Thanks

[@Nn-uh2kb]

Hi Massimo, can you explain why there is no leoparding on these pizzas? Was your oven lower temperature than usual? Thanks!

[@massimonocerino]

I don’t like leopards black spot on my pizza those leoparding Sometimes it’s sign of not great fermentation or cold pizza dough. 400 degrees

[@mattm3729]

Beautiful pizza sir 🫡 🇮🇹

[@adamlastman6688]

thanks for explaining it to the t

[@shawnkay5462]

can you please do a video olive oil vs no olive oil in pizza dough if possible. Thanks Massimo for all you do i learne a lot

[@massimonocerino]

I did video before it I tried have see big difference right now I don’t add olive oil in my pizza dough

[@Dominospizzasupervisor]

very good!

[@Blue_chan-Y]

Hey Massimo do you now were I can find polselli blue or super flour in uk wales ? Carnevale no more sell those flour any id?? Best flour for me

[@massimonocerino]

At the moment only nine life uk or Amazon my supplier aswell not delivering Polselli anymore

[@paulcuomo1713]

I wonder if the 48hour is more crispy because more water in the dough has evaported?

[@markjdonkin4113]

Massimo, what bakers percentage of dried yeast would you recommend to allow a 48 hour room temperature prove?

[@massimonocerino]

1/2 grams for kilos

[@markjdonkin4113]

That's great. Thank you. I really appreciate your videos and thanks for taking the time to respond to me.

[@tunganh3533205]

Can you tell me how to make the pizza have black spots around the edges when baked like pizza napoletana?

[@massimonocerino]

Try to make a cold fermentation

[@steveniannelli2756]

Is there any smoke flavour being put on these pizza you cooked if the smoke is above the pizza and its being cooked on 400 plus degrees?

[@massimonocerino]

The wood or smoke don’t make any flavour on the pizza but avoid cooking pizzas when to much smoke comes from the oven

[@steveniannelli2756]

so there is no difference between a good gas oven and wood oven to make neopolitan pizza then when cooked over 400 degrees?

[@massimonocerino]

@@steveniannelli2756 they are different wood fire oven cooking with different hit wood better way than gas or electricity but not makes at smoky flavours

[@DeeBeeStudioSabah]

Hi Massimo may I know how many pizza you sell in average a day?

[@massimonocerino]

80/ 120 a day

[@mimmociaccio5470]

Ciao tutto ok ti sequeo sempre ma poi non metterla in frigo se non erro fa parte del famoso codice della pizza napoletana!!