Comparing 24 Hours room temperature VS 72 Hours refrigerate, This its the result

[@stevekarnes3071]

As always, great content! Thank you!!

[@massimonocerino]

🙏🏻♥️🍕🔥

[@MarcoRetro316]

Grazie Massimo, I absolutely love your content and I learn something new every video. 72hr is my preference

[@DaniloEstevez-d3i]

Gracias Maestro stoy aprendiendo el arte d las pizzas napolitanas , saludos dsd yaruqui Ecuador , god bless master 😅😅😊😊😊

[@massimonocerino]

♥️🙏🏻🍕👍🔥

[@JReuland]

Well done Massimo! Interesting to share your expertise! By the way, the people who criticize you the most are the few ones that produce multiple videos per day and have over 3 millions subscribers!!!

[@waltzb7548]

Thank you for another great video! Always something interesting to learn from you sir. Cheers!

[@massimonocerino]

🔥♥️🍕👍🙏🏻

[@vladimirjaksic5883]

Got to love that 72 h dough, nice and simple to work with, and super tasty. Personally, I do like dark spots, and little bit softer bite.

[@peterrat100]

Interesting and useful. Thank you.

[@massimonocerino]

Glad it was helpful!

[@bradzimmer239]

Actually love the crust on the 72, but understand it's softer. I know from experience that a 72 in a home oven at top temp is flat and dense. Great video.

[@ciaobela8]

GREAT Video comparison !! FYI-I prefer 72hr ;) PS Crazy ANYONE would complain about a free video--hope it was a bot not a real person. Always excited to see you have a new Video!! THANKS Massimo !

[@massimonocerino]

👍🍕🔥🍕♥️

[@sonicboom2000]

Thank you Maestro!!

[@massimonocerino]

You are very welcome

[@mackerelbasher]

Gratzie Massimo!

[@uwuweewee]

Great video thank you!

[@heinerxxl]

Hello Massimo, I personally prefer the more developed dough , 48 to 72 hours. My family wants me to use a pre-fermented Biga . They love it the most.

[@massimonocerino]

Sounds great!

[@Fireandstonepizzasuk]

I like the soft leopard style 🍕🍕perfect for dipping, nice pizzas/test!

[@PeteChifa]

Great videos. Keep them coming! I like longer fermentation but I think the flour that you use makes a difference. Do you agree Massimo?

[@massimonocerino]

Yes it does!

[@santrade10]

Love the video, it was a good experiment. I prefer the 72 hrs dough.

[@massimonocerino]

Good to know!

[@sevenkali]

💯

[@canadiansparky64]

I often make a batch of dough friday night for the weekend, I proof it for an hour or 2 at room temp the refrigerate overnight. If I only make 2 pizzas, the others stay in the fridge sometimes up to 1 week. They make not look as nice but I think the flavour gets better.

[@brewjitsu429]

Did you make the second pizza with the top of the pizza on the bottom? :) Also, I'm amazed at how fast you can put them together!

[@vynedvyne59]

From Oregon with ❤ 24

[@massimonocerino]

👍🍕🔥

[@eelhadda]

Nice video, can we freeze the ball dough and bake it after couple days or so ?

[@massimonocerino]

Yes it’s possible

[@GODISMYGOD7]

I always enjoy watching you make your pizza 😮

[@massimonocerino]

I'm so glad!

[@ismailsharif1693]

“Your channel is a slice of perfection! 🍕 The recipes, creativity, and passion for pizza truly stand out. Keep serving us amazing content-you’re making every pizza lover’s dream come true!”

[@massimonocerino]

🙏🏻😊🍕

[@Nn-uh2kb]

72 looks much better! I like the leopard spots 😂

[@alexv8279]

Were these sourdough or yeast?

[@massimonocerino]

Only sourdough

[@alexv8279]

@massimonocerino thanks bud. What's your percentage of sourdough to the rest of you don't mind me asking? Before you have done tasting with extended ferments but I think it was with yeast.

[@massimonocerino]

@ for one kilo flour I do add 200 gr starter in winter

[@kiboshkooks]

Deja vu 😂 good content tho can never get enough mate top. Notch!

[@apexmcboob5161]

It's a subtle difference but I prefer the taste of the 72 hour. The flavours just seem to develop more.

[@AllanNorstrand]

I have some 72+ hour Dow in the fridge left over I will test it tomorrow

[@AllanNorstrand]

I shared your video my friend ❤

[@RestingBFace1]

If using poolish are you counting 24hr from the time of being balled with a previous 24hr of poolish?

[@massimonocerino]

You always counting when you mix flour and water this its from calculating

[@FlyingSnoopy]

First I want to say I love all your videos. Now for my preference I would have to say I enjoy the 72 hour dough because it becomes so soft to work with. Nothing against the 24 hour dough I just find it a little bit stiff to work with but what do I know, you are the pro Massimo. Thank you!

[@massimonocerino]

Thanks for sharing!

[@OlegBaranov-Belgorod]

5 Stagioni Semola Remacinati after 8 h is very soft. No need longer than 24 h. And 72 h flour is very limited to purchase. Not every flour suits this timeframe. Plus you need grapes yeast (Caputo) if you want stable results with long fermentation.

[@LordOfSweden]

If I lived near, I would buy pizza everyday! I think leopard style looks better with the bubbles - but tastewise I don't know!

[@estonian44]

i wish it would be crispy leopard ... i like the smokey'sh taste leapard gives, easier to eat for me. but crispy is next level

[@emmanuelp.8730]

Yes! Crispy is better

[@dakshashanti3837]

Can you make freshly milled whole wheat flour pizza. Please

[@massimonocerino]

kzbin.info/www/bejne/apjSh3x4nqyYbpY

[@estonian44]

is it normal that pizza comes out is crispy and after 3-5 minute it loses crispiness?

[@massimonocerino]

Also depending of hydration

[@KeithMalikova]

72 hours is the better and true Neapolitan