I saw this techniques once on KZread. Some old italian was teaching it to young pizzaiolos. He did only 3 at once, but was super fast, I am glad I find this technique again. I could not find that video again, but since you did it with 6 at once it is even better. Thanks!!!

Thanks for sharing your techniques Massimo! Best pizza channel. Would love to see more videos on pizza toppings and styles.

World's number one pizza chef massimo. I always watch your Pizza stretching.

You are a wizard Harry! Amazing skill!

Thank you!! You are a great teacher!!🍕

Amazing! I could watch this the whole day :-) Subscribed

Massimo, Thank You for sharing your techniques with all of us. By far, your method of stretching dough is the best for beginners, intermediates and pros like yourself!!!!!

@MozkarLozada

11 ай бұрын

One hundred %

You’re the best!!! Amazing!!! 🙌🏼👏👏👏

@massimonocerino

3 жыл бұрын

Thanks Yohalex :))))

Wow! Ingenious! Thank you for sharing! Greetings from Singapore! Edith

great technic !! thank you for sharing the tips Maestro

@massimonocerino

3 жыл бұрын

Thanks Johan for The Great Comment !!!:)))

Wow!!! Love the way you twirl that pizza!

Thank you so much for the idea.. I'm recently doing pizza business at home..

Massimo!!!! Number one!!!!

Amazing talent.

Wow! Thank you very much, this is so useful :D

Thankyu chef sharing youe techniques

Wow, fantastic 👍👍👍🥰

Waw!!!!!!! ,that is wonderful, you are best dear Massimo

@massimonocerino

3 жыл бұрын

Cheers Daniel ;))))

Master nocerino

Amazing! You are great to watch and thank you for sharing your techniques 😊

@massimonocerino

3 жыл бұрын

many thanks for the comment!!!:)

👏 awesome and fantastic vids thanks for sharing, do you do sourdough pizza as well 🍕

@massimonocerino

2 жыл бұрын

Yes I do only sourdough

Bravo!

Grazie mille, Maestro.... I am a beginner Italian style pizza maker, love and respect from Indonesia

It's great, awesome​ my friend.

Amazing Skills!!!

@massimonocerino

3 жыл бұрын

Many thanks ;)

Beautiful❤❤❤ outstanding

Amazing

massimo just a question and it might be a stupid one but can you pre streach pizza dough before the orders come in and if you can how long in advance can you do this Glad you did slow lol way way way faster than me

Supper cool.

best ever, bro...

You are amazing 🍕

What's your opinion on docking the dough and brushing the whole base with oil before baking, to create a barrier to stop moisture getting into the bottom?

@massimonocerino

Жыл бұрын

Bad idea makes the crust and makes the dough dry after a while

You’re pizza hero💪🏼

@massimonocerino

3 жыл бұрын

Thanks Bro!!:)

@Massimo - can you please share what kind of flour do you use and a bit more information on kind of flour would work as everyone may not have access to 00/0 flour, love your channel and your videos. Thanks.

@massimonocerino

2 жыл бұрын

I use w 300/ 350 flour but you can use alternative strong flour or manitoba in case

@TrondBakkeFlgstad

Жыл бұрын

Hydration?

Hi Massimo - I love your channel. I have a question. Let’s say it is a very busy day, and customers are lined up down the street. 1) How far in advance can you stretch the pizza before you put toppings on? 2) How far in advance can you have the pizza stretched and covered in toppings before you cook it?

@massimonocerino

2 жыл бұрын

thanks for the comment Rich, personally i do all by order strech, toppings ecc ecc, but for someone with less experience i will raccomend streching the pizza just before order come up than you put the topping on and you bake

Thank you for tips, what hydration was the dough?😊

@annasecret2749

5 ай бұрын

50 percentage?

Very nice chef pizza

Great video thank you! How is it that they don’t end up sticking to the table after stretching them out? How long can you leave them like that without sticking? Is the hydration of the dough less than 60%? Thanks.

@massimonocerino

3 жыл бұрын

Hi Ck, thanks for the comment, , First they dont sticking each other because i add Semolina between, Second you can leave the pizzas at the table not long for few minutes 4/5.Third the Hydro of my Pizzas are 57% due to stay 24 hours. leaven at room temperature at all the time. No Problem

@CK-ct4lg

3 жыл бұрын

@@massimonocerino. That’s great information!, thank you. I usually use 65% hydration and semolina which helps but the higher hydration means I can only stretch 1-2 pizzas max at one time.

@CK-ct4lg

3 жыл бұрын

@@massimonocerino I forgot to ask you. You prefer lower % hydration for Neapolitan style pizza cooked at high temp oven? If so why? Others out there on KZread that are ‘experts’ prefer 65% and more. Many thanks again for your time.

@massimonocerino

3 жыл бұрын

@@CK-ct4lg the reason its they like big crust call cannoto pizza which it's not my style.

@CK-ct4lg

3 жыл бұрын

@@massimonocerino makes sense. Thank you. I will experiment more I think then with hydration. Keep up the great videos!

You make stretching look so easy. How much semolina do you use in a day?

@massimonocerino

2 жыл бұрын

I use 1/ 2 kilos a day depending how busy.im

In the past month, I made 8 mini 7" pizzas twice n 4 medium 12" pizzas once. This method would help speed things up alot but i'm scared that mine will stick together. And that's so much flour too, I'm afraid that my pizza dough will dry out n resist stretching. I think I'll put a piece of wax paper in between them.

You're amazing!, could you share techniques on spinning a pizza

@massimonocerino

3 жыл бұрын

I got videos hire about pizzas spinning

@rickferns1392

3 жыл бұрын

@@massimonocerino thank you Massimo

Massimo, Can this method of stretching and piling up the pizzas be used for storing the pizza doughs in freezer for future baking??

@massimonocerino

8 ай бұрын

Yes

What hidratation are you using?

@massimonocerino

Жыл бұрын

60%

Mind blowing high level skill

Ciao Massimo, complimenti, come fanno le tue pizze a non attaccarsi al tavolo senza farina? Io al lavoro faccio un impasto al 68% idro, e non le posso lasciare stese sul banco per più di un paio di minuti o si attaccano (spolverando un mix di farima e semolina) Grazie Giacomo

@massimonocerino

8 ай бұрын

Forse hai un tavolo in granito o forse per alta idratazione

@giacometta796

8 ай бұрын

Il mio banco é in acciaio, forse provo con lo spolvero di pura semolina invece del mix (di farina e semolina) grazie!

Hi 🙋🏽‍♂️. How much do your buns weigh before stretching? How much do you recommend that they weigh for a 33cm diameter pizza? Thank you

@massimonocerino

3 жыл бұрын

Hi Felipe.my buns are 200 gr each.for 33 pizza 220 /230 gr its ok

@felipecaceres_g

3 жыл бұрын

@@massimonocerino 😭😭 I currently do 270 and it is difficult for me to stretch. I use 40% flour with 320w and 60% Italian flour 260W. I will keep trying.

@massimonocerino

3 жыл бұрын

@@felipecaceres_g 270 its quite a lot.but keep trying you Will get it👍🍕

What makes the dough stretchable? What is the main reason?

@massimonocerino

Жыл бұрын

The flour

Unbelievable

Chef please can I know your dough recipe?, and how I cam make my pizza crust fluffy and uniform

@massimonocerino

Жыл бұрын

Friends hire on my channel I have many pizzas recipe

I need your merch, i would have your Massimo Cap 🍕😂

@massimonocerino

3 жыл бұрын

i will make the Cap on selll soon :))))))

@yannadam6097

3 жыл бұрын

I will buy it, your style is on fire 🔥🍕

Amazing! What %hydration are they ? Mine seem too delicate to do this

@massimonocerino

3 жыл бұрын

60%

Q: How do you keep ants and other insects away cooking outside?

@massimonocerino

11 ай бұрын

When I cooking I do use gazebo and food it's storage inside cool box and I never been across any insects or any other problems like this. Most important keep your business clean

eccellente

you are a savage

Can You show stretching a pizza with olive oil?

@massimonocerino

2 жыл бұрын

Sorry I don't really understand your question

is this a yeasted or sourdough pizza?

@massimonocerino

8 ай бұрын

Sourdough

By this time, in that sun, those doughs are already brittle...

@massimonocerino

Жыл бұрын

This video it's only for demonstration. Normally when I make my pizzas I do use a gazebo

‘Slow’