How to make Pizza with dry Yeast with Massimo Nocerino

[@tomtom8829]

VERY GOOD TEACHER EXCELLENT PRESENTATION THANK U

[@meowstermeow2967]

Beautiful, I been making home pizza for like 3 years but wanted to brush up on my skills. You directions are simple non complicated, beautiful dough, sauce and no one can spin pizzas like you :-)

[@ДмитрийБоченко-м5ц]

You are the best teacher! Thank you very much!

[@mpd1967]

You are truly a Master of the Pie. Thank you for all your great videos!

[@jeffmill999]

Great recipe and video Cher.. Ciao

[@robertfarrell3175]

Excellent advice. Thank you 🍕🍕🍕

[@NumChokePhrakreuangChannel]

Thank you very much, for the step by step how to make pizza dough.

[@deeva57]

Thank you! Really kind, humble, and great teacher. Love the clear measurements and instructions. God bless you greatly, Sir. Love from Indonesia. 💜

[@vrsmartin2981]

Amazing. Another great video Certainly going to make my own sour dough.

[@APLachel]

Thank you so much, 4 pizzas is the perfect amount for the house !

[@Imad_recipes]

nice work, and also i like your abbreviated explanations massimo👍

[@danielgol4514]

Thank you dear Massimo, you are wonderful

[@massimonocerino]

😀🙏🍕

[@alforliniteaching5670]

Very helpful

[@ozziegreen4850]

Even kids can follow, I think this is great

[@iainwallington474]

As always wonderful video.

[@muzharudin5657]

Everything you make always good 👍👍👍

[@damjancrnkovic7595]

Grazie Massimo!

[@kim162]

Thanks for the video, it's great!

[@amanpathania1370]

Yor are osm Senior chef sir 👨‍🍳 amazing ur pizza 🍕❤😘

[@redmondhodgkinson149]

This is great! Do you have a dry yeast dough reciepe that can be room temp fermented? Thanks

[@ozziegreen4850]

Bless ❤

[@dluxbbq567]

Great Video!! Thank you!

[@maartenend]

Very helpfull video! Tnnx!

[@domusinc11]

Ciao Massimo da California. sei un maestro.

[@massimonocerino]

Grazie 🍕🙏

[@pillowzzzbox3466]

Why do u use cold water and not water be 95 degrees to have the yeast activate? I would like to try the cold water method but want to know why?

[@massimonocerino]

Hot water can damage your dough

[@rauldelfabbro8958]

Ciao Massimo, saluti da Johannesburg! Just discovered your channel, and it's absolutely brilliant! Sei un vero Maestro con gli avvisi ed consigli! Grazie!

[@massimonocerino]

Grazie tanto !!!:)))

[@YourDFWRealtor1]

Incredible dough recipe! We love it! Even though it’s not technically Neapolitan dough 😜

[@vladimirkuzmanov9167]

Which is the best water temperature for pizza dough? Because, everybody say, well its shoud be warm water, room temperature water... but there is a quite big diference beetwen warm water and room temperature water. When a make pizza dough with room temperature water( about 23, 24 degrees) and when i make with warm wather( about 35 degrees) the pizza dough balls are very different after 2 hours rest on the table.

[@jasonday7155]

What type of mozzarella cheese do you suggest? I’m thinking maybe about 60% whole milk and 40% part skim?

[@josha1536]

Go equal parts whole milk low moisture, part skim and provolone

[@padmasirisrinarayana2293]

Wow, Nice.

[@solo022667]

Hi, is that 8 to 16 hour in room temp or in fridge? If that's in room temp and I decide to put inside the fridge. Whats the max days dough can be in the fridge? Before I take it out and let it rise before baking.

[@paulcanbefoundhere]

is that semolina flour you use to stretch? Does it get mixed in to the dough and impact the taste?

[@massimonocerino]

Yes make taste of crunchy

[@AdeAmoenus]

grazie mille maestro!

[@fxborgh2682]

NICE MAN! Keep up the good work! I run an office cafeteria, looking to get pizza done for them. Problem is too many people come all at once… how to handle them? I have a gas top oven. 1 pizza at a time.

[@massimonocerino]

Should try 2 pizzas at the time. Own you improved 2 or 4 you will manage

[@jahliones12]

Ciao. Can we leave the dough in the fridge without making balls? Don't have a big fridge. Grazie mille

[@massimonocerino]

Yes sure you can

[@roymenzies1]

Hi Massimo, after following another pizzaiola for 6 months I started following your channel. Love the simplicity and your sincere personality. Did my first Massimo recipe and it worked out well. One thing; is 50ml oil correct? It seems a lot.

[@massimonocerino]

Thanks mate yes was mistaken I put on the comments it's 15 gr olive oil

[@roymenzies1]

Haha, I will start another batch tomorrow ready for the South Africa v Ireland RWC game! ❤

[@roymenzies1]

Hi Massimo, What a difference cutting down on the EVOO! One question; to freeze extras do I do it when taking out of the fridge or after bringing to room temp before baking?

[@massimonocerino]

@roymenzies1 you can cut in EVo oil maybe you pizzas are more soft. You can freeze and leave at room temperature for at list 12 hours minimum

[@samvasper6162]

Hi massimo. Do I just double all the quantities if I want to do 8 dough balls? Mostly the yeast im worried about. Thanks for an amazing channel

[@suzi6000]

Why is my dough like Elastic very hard to stretch just wants to spring back when stretching Thanks

[@massimonocerino]

No rest enough or need more water

[@MsUsername213]

Thanks for the tips Massino ! What’s the main benefit of using sourdough over dry yeast? Why do you prefer sourdough?

[@massimonocerino]

Sourdough pizzas are very light high digestible and. Crunchy.

[@lucavasile2775]

Bravo

[@clarkj3396]

Thank you

[@nibonger2812]

Ciao Massimo, please can you teach me\us your method of making Pozza using The Biga method, thank U4all your great VDOs. SaWad'D from Ayutthaya, Thailand

[@mattstanley8498]

Ciao Massimo! Love this channel mate. One of the, if not the best pizza channels on KZbin. I have a question - I live in Dubai and my wood fired oven arrives in around six weeks (fingers crossed!). I’m concerned that the ambient temperature here (hot!) will affect the dough when I come to stretch it. Anything I can do to mitigate that? Is there an ideal temperature the dough should be at when making the pizza? Cheers mate and keep up the great work!

[@massimonocerino]

Hi Matt thanks for the comments 😊. Regarding you oven what you need to do it's curenig for couple days check your oven instructions before light up.about the dough you need keep refrigerated and take out before service.

[@massimonocerino]

Ideally temperature of the dough around 24 degrees. Do 60% hydro

[@massimonocerino]

Ideally temperature of oven 350/400 degrees

[@mikesr3011]

Ciao Massimo, Is it okay to make this dough in a stand mixer or better by hand?

[@massimonocerino]

Sure it's all much kwicher with machine. But if don't have machine it's still working OK with extra effort 🙃

[@stephend8221]

This is my go-to recipe.. Could I leave the dough in the fridge for 2 days before using ?

[@massimonocerino]

Yes

[@revorg23]

what is the purpose of adding oil in the preparation of the dough and in what quantities ??? Thanks in advance!!!

[@zaphodelektra960]

Grazie Massimo!

[@maxwellhouseranch1004]

Hello, is that active dry yeast, or instant dry yeast. Thanks

[@massimonocerino]

Hi active yeast or instant they work pretty much the same

[@maxwellhouseranch1004]

@@massimonocerino can I mix instant yeast in water like in your video

[@massimonocerino]

@@maxwellhouseranch1004 yes absolutely

[@toddhiller2348]

Hi Massimo! Can you tell me if that is 5gr or 50gr of olive oil? Love your video's!!

[@massimonocerino]

5 gr

[@toddhiller2348]

Thank you sir! The video said 50g which i thought was a little extreme lol.@@massimonocerino

[@massimonocerino]

@@toddhiller2348 sorry I will correct the amount

[@primp7026]

🙏🏻🍕🍕🍕🥰ขอบคุณคะ

[@lifewithpowerups]

Hi, What brand of 00 flour do you use?

[@massimonocerino]

Caputo red

[@lindsaytoledano5515]

Please can you confirm that it is only 1 gram of dry yeast...seems so little! And to dissolve in COLD water? Thank you for the great videos.

[@massimonocerino]

Yes it's 1 gr the dry yest it's so lightweight

[@eldubs]

Hello sir, may i ask if the yeast you use is fast-action dried yeast like the one I would use for making bread? Or do I need to simply find dried yeast? Never made a Pizza before in my life but will try this recipe tomorrow. Thanks for taking the time to make and share this video.

[@massimonocerino]

I use normal dry yeast

[@yohalexmedina3276]

Hi Massimo!!! One question, it is 50gr of olive oil or 15gr?

[@massimonocerino]

15 gr

[@J.Livermore]

Maestro, what Yeast do you use for your Starter/Poolish?, do You Use Fresh yeast or Dry yeast?.

[@massimonocerino]

Dry yeast

[@annalupis7921]

With the scale it's hard to weigh the dry yeast what can I use?

[@massimonocerino]

I know for dry yest it's difficult best scale it's call tanita

[@faisalitani8114]

Mr. MASSIMO hi , pls for a 10 inch pizza size , how much flour and water should i add ?

[@massimonocerino]

1.5 kg flour

[@faisalitani8114]

@@massimonocerino 1.5 kg !!!! What for a 10 inch pi zza size , ain't it 🤔 to much , anyway thk u a lot

[@massimonocerino]

@Faisal Itani you mine for one pizza dough it's 200 gr

[@faisalitani8114]

@@massimonocerino thk u Massimo and sorry for asking to much , u r my teacher. Thk u again.

[@AR-ss4bl]

What flour should you use for recipe with dry yeast? 0 or 00?

[@massimonocerino]

Both are ok

[@truthseeker8788]

14.2 subscribers, well done 👏. If I use sour dough I don't refrigerate ?

[@ahmxtb]

Did anyone understand how many hours in the fridge? 14? 8?

[@massimonocerino]

From 8 to 16 hours in the fridge

[@CiroErez]

ottimo grande Massimo! you always do 60% hydration? i do 70% and use Manitoba flour but it's very hard for me to streach the pizza. i love doing 70%, pizza is very unique this way but streaching is a problem

[@robertjacobs5233]

Great video! I’m also using 70% hydration, with Caputo 00 blue bag flour. Have a pizza steel and 550 deg. F. oven and a 6 minute bake time. I’ve read in Ken Forkish’s book to use more hydration for home oven temperatures. Do you adjust hydration with oven temperatures? Thanks again for your great instructional videos!

[@TheHansfett98]

@@robertjacobs5233@Massimo great questions here Massimo

[@danielgol4514]

Can you please tell about sour dough and how to keep it at all

[@massimonocerino]

I got videos hire for the sourdough starter

[@dayadesilva7144]

Dear Chef, what's the good oven ( Gas oven) temperature for your dry yeast pizza dough? I use gas oven and one more thing do I have to add sugar for the dough? for my dough I add sugar, and I use dry yeast. I saw you not add sugar for your dough. Is there any advantage adding sugar for the dough? after mix the dough how many hours have to rest out and inside chiller? great session enjoyed watching and learn too. Thank you

[@massimonocerino]

Hi Daya. thanks for the comment, adding sugar in your dough make more powerfull your yeast normally you can use only for normal kitchen oven to help raise, i raccomend to not use. if you. have good pizza oven

[@dayadesilva7144]

@@massimonocerino Thank you Chef, I'm planning to open pizzeria, I have one more clue to verify. after mix the dough how many hours have to rest outside and inside the chiller ? Thank you and stay safe

[@eldubs]

Dear Massimo, I made this yesterday but found the dough to be very sticky I had to knead it for a long time. I made the balls and put them in the fridge for 24hrs removed them from the fridge and left them on the side for 2hrs. The dough was elastic so the pizzas were small and had bubbles lol but tasted OK. How can I improve for next time please sir?

[@massimonocerino]

Add less water

[@maryderiada4491]

I have a question. How long can I keep the puzza dough on the fridge?

[@massimonocerino]

Max 2/3 days

[@MsAngelica1971]

Grazie io vivo in Inghilterra e non riesco a trovare il lievito di birra fresco.

[@massimonocerino]

Si trova in qualche grande supermarket o anche on line

[@MsAngelica1971]

@@massimonocerino Io vivo a Darlington e qui io non lo trovo. Compro on line la farina Caputo, ho il tavoliere comprato dalla Germania on line e la cassetta per la lavorazione. Grazie

[@massimonocerino]

@@MsAngelica1971 apri un acconto con Prestige italian food

[@ahmxtb]

Massimo did you actually use 50gr olive oil? Looks like 20 or less

[@massimonocerino]

Yes it's actually 15 gr

[@lyra2112]

Delicious! Sourdough sounds like the way to go for me.

[@hanifhanif7923]

Hi 4 kg flour yeast & water recipi pls

[@massimonocerino]

4 kg flour 2.4 water 4 gr yeast 100 gr salt

[@maartenend]

50gr evo? Must be 5gr mebay?

[@BACKROADSANDBONFIRES]

@Massimo Nocerino Pizza Massimo...Why don't you use any honey (or sugar) with the yeast in order to feed the yeast? That's how I've always been taught to do it.

[@massimonocerino]

No I don't add any of those only water and flour

[@BACKROADSANDBONFIRES]

@@massimonocerino Hmm, interesting. I've never heard of that before.

[@tommyaleks100]

Hello sir. Are you using Instant Dry Yeast or active yeast? Thank you.

[@massimonocerino]

Dry

[@dannywhitford8311]

I followed this recipe and the dough overproofed in less than 12 hours. For 24 hour fermentation would you recommend much less yeast?

[@massimonocerino]

Yes absolutely or you can try 12 hours if you getting good results

[@anderseriksson6445]

Hi Massimo, thank you for the video, much appreciated. Just one question: can I make this dough and let it rest in the fridge for 8-16 hours before making my pizzas? Thank you!

[@massimonocerino]

Thanks 😊. Sure you can

[@anderseriksson6445]

@@massimonocerino Thanks :) I look forward to trying this!

[@omaralaniz475]

Omar Alaniz

[@fdgone2475]

Ciao Massimo posso chiedere che mozzarella usi qui in UK?

[@massimonocerino]

Ciao mozzarella for di latte

[@fdgone2475]

@@massimonocerino vabbene, ma volevo dire dove la prendi - e' gia' a cubetti, leggermente secca oppure la compri in tronchetti e la tagli

[@ryanraynor3248]

Thank you for the recipe, we will be using it this weekend. Refrigerated for 16 hours and room temperature for 2 hours so If I make it Friday morning I can use it Saturday night?

[@massimonocerino]

Yes for sure enjoy 😉🍕👍🙏

[@jimpriestley6693]

Is that dry active yeast or just dry yeast?

[@massimonocerino]

Dry yeast

[@Mairatxxx]

You make look so easy , i want to do it!

[@CharlieSpoons]

Hey Mass - I subscribed :) are you sure about 1gr of yeast and 50g of olive oil? I had to add 2g more of yeast to 3g total and only used 25g of oil but had to add a little flour to avoid too wet dough before the first hour prove. I'm a beginner not an expert like you. what did I do wrong? - edit. OK found the answers in the comments. it was 15g oil and 1g yeast. so there IS a typo in the video.

[@massimonocerino]

Yes that correct 1 gr of yeast and 15 gr olive oil. Sorry for my English

[@CharlieSpoons]

@@massimonocerino english is great Mass, the text on the video said 50g olive oil. Ive ordered sourdough starter thanks to your advice !!

[@danielgilmartin8534]

Massino I need a recipe to make 10 12” pizza dough by hand to start a business on weekends , can you helppppp pls ?

[@massimonocerino]

1kg 00 flour 25 gr Sea salt 550 water 20 evo oli 1 gr yeas

[@danielgilmartin8534]

@@massimonocerino thankyou 👍🏻👍🏻👍🏻

[@beaerconwald6745]

Could you please advise why the proportion is different from the Video. Should it not be double the Yeast for double the flour?

[@beaerconwald6745]

Should the Olive Oil be double as well ?

[@tatianaroche1591]

I didn't know what 00 flour was so I looked it up. I just learned something new today. 😌

[@ranabiswas258]

Keep up the 😁 good work next time pizza sauce 👌😋😉 don't u need sugar for this recipe

[@nibonger2812]

*Pizza* please excuse the typing mistake

[@libsrcrazy9634]

Sometimes you use olive oil, sometimes you don’t. What’s the difference in the final product? What about honey? Some people use honey. What’s the true Neapolitan way?

[@massimonocerino]

Neapolitan pizza no have olive oil or honey in the dough. The reason I do add olive oil on my dough just because I do prefer more crunchy pizzas

[@massimomassa3032]

50g of oil; seems too much

[@massimonocerino]

I thinking I wrong to say 50 instead of 15 gr

[@EstebanMcC]

What size pizzas are they? 10”? Thanks.

[@massimonocerino]

Yes correct

[@EstebanMcC]

@@massimonocerino Thanks!