Two Different way of Stretching a Pizza The Slap & Dj Style,

[@shawnkay5462]

I appreciate your free classes you give us

[@roccosdough]

Thank you Maestro for all you do !

[@pavitterjosan567]

love your videos! please keep posting more about the right way of stretching the pizza, i still can't get it right and your videos help a lot.

[@PicSta]

I think the way you stretch doesn't matter much if you are good at it. For me, it's way easier to use DJ technique as what I do best.

[@alge3399]

Massimo!!... They both look good. I can see a bit of difference in the slap and stretch technique. The crust looks to have more cell structure and more airy! You are the pizza master! 🍕 🇮🇹

[@imagefan1]

I use the dj style, now im more confident to go after the slap thank you

[@youtubethozhan]

Hi chef I want to learn center you teach me

[@braddixon3338]

I was taught the slap method, but have always been intrigued by your DJ method. I've yet to try your way yet, but it does seem easier than the slap.

[@marcosleal648]

Hi Maestro Massimo Very interesting video. Could you tell us what your current recipe for dough is, as you are no longer using oil? Have you tested it with direct fermentation?

[@sergio6134]

Un capo!!! ❤️🇨🇱🙌🏼

[@RolandBalázs-e2i]

Hi Massimo! What kind of flour or grits are you putting on the desk before start to stretch? Thanks for your answer and for the videos!

[@massimonocerino]

Semolina

[@altontakata]

❤🙂 Nice MASSIMO PIZZA Cap.. I want one 🙂❤

[@roccosdough]

Lo Schiaffo !!!!!!

[@pavitterjosan567]

where are you btw, in London?

[@bobbiebogdanovich8381]

What's the hydration??

[@massimonocerino]

60%

[@DeeBeeStudioSabah]

Is it easier to do slap for lower hydration like 60-65%? It will be hard to slap if its 70%

[@Kosovari37]

Massimo i bow my HAT to you

[@DeeBeeStudioSabah]

Hi Massimo I want to ask if the dough is high hydration like 68-70% is not easy to slap correct compare to lower hydration like 65%.

[@massimonocerino]

Yes correct

[@DeeBeeStudioSabah]

Tq master!

[@shawnkay5462]

Have you tried comparing 00 flour vs all purpose flour

[@massimonocerino]

No yet

[@foreveryoung6169]

It takes time to learn how to slap it as fast and neat as you 😢

[@youpigirl5731]

C'est clair que la pizza "giflée" avec l'olive, est plus alvéolée, aérée. Je vais tester chez moi

[@paulschipper9428]

Either way it makes no difference, as long as the thickness is more or less even over the whole area, you're good to go.

[@stevedavidson8802]

We have seen this video twice already not the same video but you’re stretching methods it’s the same thing over and over and over

[@massimonocerino]

Mr Steve if that videos get you bored.don’t watched or unsubscribed

[@paulschipper9428]

What do you expect?? There are only so many ways you can stretch dough. At least Massimo is showing people who are interested how to do it and it's all for free.

[@roopney]

Getting good at pizza is exactly that , practice over and over dj , slap and fold you need to do them many times

[@anirudh111111]

Its always a learning. Thanks Massimo sir for teaching