My Sourdough Pizza Recipe ( Massimo Nocerino)

[@tomweiver2285]

Thank you Massimo from Canada, love your videos, I appreciate all your advice, your generosity in sharing your recipes and technique is incredible, the true heart of an Italian!

[@slavicabalen185]

Thanks, great instructions! Clear, precise, fast! You are the best!😘

[@beng6319]

I love watching your videos. They're rather relaxing!

[@brewitup]

thank you for sharing your fantastic pizza dough, its greatly appreciated.

[@viperocco]

Awesome video Chef! Thanks for the tips.

[@allenbauman3881]

Awesome Work Chef!!

[@debbieemes5580]

This is going to be my sourdough pizza. Best video on the net. Thank you Massimo

[@ModaniLife]

Thank you chef! This recipe is amazing!

[@MeFixingEverything]

What a world we live in. Thank you. I live on the other side of Europe and not able to come.and buy one , but will defo make one after this masterclass. Thanks

[@ralphdavis9670]

I love the way that Italiani can perfect a dish with only a few ingredients, and do it every time.

[@alexchen5811]

Wow love your stretching skill

[@xluhcx]

thank you so much maestro i did this recipe today baking in a kitchen oven and the result was amazing, my pizza was delicious, crunchy and soft.

[@jahdalennie9908]

Awww ❤ beautiful 🍕 🍕

[@petertodd2161]

Thank you Massimo very informative videos 🍕

[@blockhead3654]

Nice making it this weekend

[@buildbackbetter4967]

Thanks Maxi! This recepie is fantastic

[@massimonocerino]

🙏🙏🙏♥️🍕

[@LordOfSweden]

Nice recipe, pizzamaster

[@evanking920]

I will do this, thanks for giving us your recipe Chef.

[@srkmarine1]

How much would this change if I used 00 flour?

[@moneyrules.livinglifetothe4105]

Thanks!!!! So great

[@braddixon3338]

Great video! I have a starter that is 30 years old, originally started in San Fransico, that I'll use for this. I watched your sourdough video, and the only difference from mine is your using the 50/50 white and whole wheat flours in the starter (the whole wheat will give it more of the "sourdough" taste) where I typically use just 100% white flour. I bet the sourdough really give the pizza a nice taste you don't get with a typical poolish or biga.

[@rimwpnizer]

Delicious Massimo ☝🏼🍕❤️🤩💥💥

[@jackpast]

Looks really good, Massimo! Ciao!

[@edithharmer1326]

Yummy! Excellent Tutorial! Thank you for sharing. Greetings from Singapore 🌷🌷🌷 Edith, a happy Subcriber

[@john.heinlein]

Massimo, I made this today after making my own starter for the last 10 days. It was super! Very flavorful and delicate, with a nice balance of chew and crunch! One thing I found: letting the dough balls rise overnight at room temperature here was too much, they over-rose. I’ve spent lots of time in England and I think “room temperature” there might be a tad colder than we like it in California! I would let the balls rise in the refrigerator in the future and take them out the next day a few hours early to rise and warm up. Otherwise I will make this again for sure. By the way, I used Caputo Red “Chef’s” 00 flour which is the highest W rating Caputo makes and is targeted at long rising and that worked great.

[@massimonocerino]

Thanks for the comments please check my latest video. Maybe interesting for you

[@boykaunlimitted4514]

The ideal “room temperature” is supposedly between 16 and 18 Celsius.

[@ralphdavis9670]

You cannot do better than Massimo did this. I've gotta up my game.

[@buildbackbetter4967]

I now watch carefully how youtubers or pizzerias makd their pizza, Maxy: you are so far the best. Sourdough, 0 W350 flower, own made fior di latte mozzarella, 24 hours raising, teal whole tomatoes...., wood oven! Details i guess are the secret

[@lawzofassumption8526]

Dear Massimo, big fan from Germany! going to visit the UK end of may, hope to visit you in person and have one of your pizzas. ❤️ lots of love, God bless

[@PicSta]

Really awesome video showing how to make an excellent pizza. Also, each step is good explained to understand the whole process. Keep up the good videos and if you will do a video on the perfect pizza sauce, not sure if you made one already, that's what I'm also interested in. Ciao Massimo

[@massimonocerino]

Grazie 👍🙏🙏🍕🍕🍕♥️

[@phillipleboa5251]

Thank you !!! You are a STAR !!!! XOXOXXOXO

[@anaidedelboni8590]

delicious

[@bsdpowa]

damn that looks proper

[@stevedavidson8802]

Your videos are getting better for sure love them keep it up. Question do u use pizza flour for your starter ?? Good question !! i make sourdough bread i have starter maid from bread flour that iv had for 2 years. thanks man

[@massimonocerino]

i do use whole flour and manitoba flour for my starter

[@lainemelrose2230]

Really love your videos.. great advice Can I ask why your fire at back of oven i do the same thing for more room but everyone tells me I should have it on the side of oven

[@massimonocerino]

Don't listen to anyone use the oven which work better for you

[@robertogallo2056]

If you were to 10x’s this recipe, would you also 10x’s the starter weight, or is there another ratio you go by? Also, is this all at room temperature for the 24hr rest after balling?

[@massimonocerino]

yes corect

[@greglee1585]

Another great video Massimo. You rest your dough for 24 hrs. Is that cold rest or room temperature? And problem resting 48 hours? Finding good flour with a strong W is really tough to find in the states. What’s your thought on combining a 11% protein 00 with a high protein bread flour? How to shop for flour would be a great video if you’re looking for some ideas!

[@massimonocerino]

Greg thanks so much for the comments. My dough I do keep room temperature from 24 up 48 hours. Flour w 300 type 0 for long raising time. Also you can mix 2 different flour that work well

[@jakecarvey]

I am a big fan, Massimo! Quick question, as I LOVE to find the more efficient ways. Is that from sourdough starter recently fed and doubled? or just straight unfed room temperature starter? Keep it up, love the approach.

[@massimonocerino]

2 option

[@shangp]

Thank you for making this video Massimo! Been watching your videos and they’re super helpful. I have a couple questions if you don’t mind: your hydration here, including starter, is 69%, assuming starter is 100%. And you also add 2% of oil. That hydration is fairly high, but somehow when you do your dough balls they don’t seem that way at all, they seem fairly dry and not sticky. Is there any thing else you do that makes it like that? Secondly, when you leave the dough balls to ferment for 24 hours, is it in room temperature or in the refrigerator? Thank you!

[@massimonocerino]

My dough it's 100% sourdough only room temperature hydro 57/60 %..let my know if need more questions

[@shangp]

@@massimonocerino I got it. Thank you for your reply! Rock on brother.

[@shaunkiely5340]

As the starter contains 90g of water, is the total water not 690g therefore giving a hydration of 69%? As @MS has already said. Or is it usual to not include the water in the starter in the total hydration?

[@scotttreloar7285]

As to bakers percentages, you guys forgot to add the flour in the starter to the calculation. So it is 690gmH2O/1090gm flour=63%

[@shangp]

@@scotttreloar7285 good call

[@iskato914six]

Excellent video Massimo! I'm new to pizza making at home. learning a lot watching your tutorials. can you tell me, when you rest the dough for 24 hours, is that at room temperature or in fridge? also, how do you make a starter culture for a sour dough? Thank you from Canada!

[@massimonocerino]

Only room temperature. Yes sourdough Only

[@iskato914six]

@@massimonocerino Thank you Massimo!

[@FlyingNoScope]

where abouts in Hoxton are you? Would love to come by and try one!

[@massimonocerino]

st john church

[@john.heinlein]

Massimo, I’ve really enjoyed many of your videos, thanks so much. One confusion: in your earlier video on sourdough crust you showed using Caputo Pizzeria flour which is Tipo 00 but here you advocate type 0. I’m confused at the change and curious what you recommend? Also some flour says it’s W value but many do not so I’m struggling to use that as a guide. Thank you!

[@massimonocerino]

Hi I do prefer type 0 flour but suing a caputo red or other s still can make q good results pizzas. But I really love the final results on type 0 flour. In terms of w most of packaging no shows you the w on the flour. Always you can check all specs for any brand of flour on line ,that tell full details

[@john.heinlein]

Thank you!

[@davidperkins8695]

Thank you, Massimo. What's the minimum temperature you would let the balls rise? I read somewhere that specific flour is recommended 25C for 24 hours.. but that seemed a bit high - I take it lower temperatures are working for you?

[@massimonocerino]

Yes definitely to higher temperature for room temperature. Fridge best temperature 4/7 degrees

[@gerardcampbell3981]

Massimo, another great tutorial. I use a "normal" poolish but do you have a sourdough starter recipe you can share?

[@alpharesearch2]

kzbin.info/www/bejne/Y5jYkmR8pJaigsU

[@massimonocerino]

kzbin.info/www/bejne/Y5jYkmR8pJaigsU

[@gerardcampbell3981]

Perfect. Thank you, Massimo.

[@camhawkins1]

Great recipe! If kneading by hand after you add the last 500g of flour, how long would you knead?

[@massimonocerino]

Probably around 5/ 10 minutes

[@CK-ct4lg]

Good video! What temp do you rest your dough balsa for 24 hours? What was the room temp where you are? Many thanks!!

[@massimonocerino]

10 to 18. degrees

[@EMKING-po1ne]

Why do you wait 1hr after the first batch? Thanks

[@lucascamargo4135]

Hello Massino, how do you mantain and active your starter?

[@massimonocerino]

I go video about sourdough starter

[@envt]

Amazing. Do you sell and ship your starter?

[@massimonocerino]

no i never thought. about, but its really good idea :))

[@mikereid7524]

So you use roughly 20% sourdough for room temp fermentation?

[@massimonocerino]

Correct

[@moneyrules.livinglifetothe4105]

Would it be ok to use a 50% mix of type 0 and 1 flowers?

[@massimonocerino]

Yes sure

[@ejwkooi]

Hi, new to baking my own pizzas. With my Ooni they taste Great. I just don’t have a good Peel. I cut one myself from stainless steel in our Factory, but it isn’t optimal. What do i Need? Wood, Metall, Square, round, flat of perferated? To Many options.

[@massimonocerino]

Metal pell it's ideal

[@G12sty12]

What is the size of your pizzas ? they looked delicious

[@massimonocerino]

11 inches

[@prestonnewman9510]

What percentage starter to flower do you use for a 24 hour ferment? Do you reduce the starter percentage if you want to do a 48 hour room temperature ferment? What is the normal temperature of the environment the dough is fermenting in? Thank you for all the great info on your channel! I am new to sourdough pizza but learning a lot and want to make great pizza at home.

[@massimonocerino]

10% in summer 20 % winter . For example 1 kg flour 200 gr starter

[@massimonocerino]

At room temperature around 12/15 degrees. For 48 hours fermentation may need to reduce slightly lower the starter

[@prestonnewman9510]

Thank you. I’ll give it a try!

[@prestonnewman9510]

Do you notice much flavor difference between 24 and 48 hours. I enjoy a stronger sourdough flavor which is why I’m interested in 48 hours. I did 48 hours with 2.5% starter but it came out very flat. What signs do you look for to know the dough is ready to cook? Thanks for all the great info!

[@tomhanks853]

Mr. Massimo, please teach original pizza tomato sauce 👌

[@massimonocerino]

I do have few videos about how to make tomatoes sauce

[@sandeepsmatharu]

What mixer is that?

[@massimonocerino]

Prisma food

[@fabionvieira28]

Massimo, thanks for sharing this recipe, could i ask where do you get your flour from? trying to find it online to buy some.

[@massimonocerino]

Prestige Italian food

[@fabionvieira28]

@@massimonocerino thank you Massimo for taking your time to make these videos and for your reply.

[@johelcruz8466]

Greetings Massimo from Puerto Rico 🇵🇷. I have a question. How I calculate the amount of starter or Polish that I need to make de Dough?

[@massimonocerino]

I do add 100 gr starter sourdough for kg flour. Winter 200 gr starter for 1kg flour

[@johelcruz8466]

@@massimonocerino thanks you very much. 👍🏻

[@user-tu8fc4ro3d]

going to do your sourdough for the new shop . i'am starting today for the sourdough , we will start with 5kilo batches of flour 300w , can you let me know the rest of the ingredient measurements please regards to you as always Brian

[@massimonocerino]

5kg flour 500/ 600 starter 125 salt 200 ml evo oil 2.8 water

[@timwoodz7535]

is there a reason you add the oil in last?

[@massimonocerino]

The oil in the dough is used for: make the pizza more crunchy, crumbly and flavorful. improve the leavening phase making the final result not only tastier but also more easily digestible. give greater elasticity to the compound. help to keep the pizza better and longer.

[@EMKING-po1ne]

I always notice you make the fire in back of oven and not side any reason why? Thanks for your excellent service.

[@massimonocerino]

Thanks for the comments. I use front side due to the size of the oven

[@jasonday7155]

If they make a Super Mario brothers 2 movie… Fire Chris Pratt! MASSIMO as Mario! ❤

[@massimonocerino]

😊😂👍🍕

[@richards2072]

I'm Canada impossible to find Type 0 flour. All we have are All purpose, Bread flour and in a few places 00.

[@massimonocerino]

you can use manitoba

[@revorg23]

What size is that??? It looks very tasty, I am going to propose you to attend the Las Vegas International Pizza Expo 2023 next year .....😎😎😎

[@massimonocerino]

10 inches bro

[@alaincrevier1305]

hi massimo 24 hr room temperature or in the frig good job

[@massimonocerino]

I do room temperature

[@pauloabelardo5178]

But with 32 deg C weather you cannot leave it at room temperature right?

[@estebanfabian8416]

My brother i have a question where do you buy your flouar ??

[@massimonocerino]

Where you live?

[@estebanfabian8416]

@@massimonocerino In Switzerland

[@massimonocerino]

@@estebanfabian8416 well I'm buy my flour with Italian supplies in London. I

[@estebanfabian8416]

@@massimonocerino oh ok thank you anyway

[@user-zz6ou6sg6v]

Ive made this twice using high quality italian flour - Organic Type 0 Manitoba-Style Furia Flour but my dough is very sticky and balls just grow so big lose structure. I use my own starter and cook at 275 in ovan. The crust doesnt even rise much. Ill keep trying. 😢

[@massimonocerino]

Maybe your starter it's not working or you need add more

[@user-zz6ou6sg6v]

W380 protein 16g. It expands like crazy maybe too much starter?

[@massimonocerino]

@@user-zz6ou6sg6v possible

[@user-zz6ou6sg6v]

@@massimonocerino shall I drop to 100g starter?

[@massimonocerino]

@@user-zz6ou6sg6v yes

[@EstebanMcC]

Would 00 get poor results?

[@massimonocerino]

No you still can make good results

[@EstebanMcC]

@@massimonocerino thank you. Is the hydration much different for 00?

[@EMKING-po1ne]

24hr at room temp correct?

[@massimonocerino]

Correct

[@EMKING-po1ne]

@@massimonocerino Thanks!

[@vs4147]

in the comments of another sourdough pizza video you say - use 100g of starter for every 1KG of flour?

[@massimonocerino]

Yes

[@Alex-mx3ic]

Massimo! You are losing a lot of starter when you move it from the bowl to the water, use a spatula to get it all out!

[@alaincrevier1305]

hello massimo, I have a big problem when I make the recipe for pizza dough with sourdough, and I put the dough into a ball the next day, the dough has messed up, I followed the recipe exactly, please help me, thank you

[@massimonocerino]

Hi I very surprised what flour are you using and did you put the exactly water?

[@alaincrevier1305]

Flour 00 ,600 gr water

[@massimonocerino]

@@alaincrevier1305 that ok I don't understand why you have trouble with your dough.

[@LegBuilder]

did you leave the pizza dough out for 24 hours in that long container. that was the only part i was unsure of. thank you. nevermind. i just say you have a video about long rising dough and no refrigerator.

[@massimonocerino]

room temperature

[@krs-fltutorials4487]

I tried this recipe, but dough was very wet and balls just became flat. Do you know why?

[@massimonocerino]

Are you use sourdough starter?

[@krs-fltutorials4487]

@@massimonocerino yes I was. The rise was fine, and crust was filled with air holes. But dough was very wet. Had to use a lot of semolina to form.

[@massimonocerino]

@@krs-fltutorials4487 do less hydro next time should be OK. Some fluors assorb more or less water depending of the types

[@krs-fltutorials4487]

@@massimonocerino okay. I used red Caputo. Have to try type 0 w 350 like you.

[@krs-fltutorials4487]

Thank for you for the help. I enjoy your videos!