Love Massimo! Such a good dude. Doesn’t hide a thing… just wants to help people. 💪👍

In gamba come sempre buon lavoro!!

THANK YOU MASSIMO 😃😃😃 LOVE YOUR VIDEOS

Massimo is the best

Thank You .

Thankyou so much Massimo 🙏

Great video, it's fun to see full size batches being made. For my pizzas at home in my wood fired oven, I only have a few guests over so no need for such a large batch, although it'd be fun to have a mixer like yours.

@massimonocerino

2 ай бұрын

You can do by hand if you want to do small batches like 1 or 2 kilos of flour

thank you master 💪💪💪💪💪💪

Massimo, what brand olive oil do you use in this video? It's so green! Que bella! Grazie! 🇮🇹

@massimonocerino

2 ай бұрын

I can’t remember but it’s Italian extra vergin olives oi

@Lorenzo69

2 ай бұрын

My exact thought

Cheeres Maistro Massimo from California.

Thank you for sharing your recipes. What is the dough weight to pizza size in inches ratio? I know the usual dough is 200g what size does it make? What is the weight for the mini pizza. Thanks

@massimonocerino

2 ай бұрын

Mini pizza 120 gr regular pizza 11 inch

@michaeltue3176

2 ай бұрын

I have been using 200g for my 12" electric stone oven which sometimes burn the crust as it pop up too close to the heater. I guess I used too much dough, will try using less like you suggested. Thanks

Hello my friend. Thank you for sharing your recipe. But what about if you use a convenior pizza oven like you see in many pizza shops, do you have any special recipe for that kind of pizza cooking at about 260 degrees. Thanks again

@massimonocerino

2 ай бұрын

The recipe it’s the same for small batches 1 kg floor 600 ml water 25 gr salt 100 gr sea salt 30 ml evo oil and for conventional oven add some sugar and raccomend buy a stone baking for your oven

Looking at your videos Sir, I really appreciate it. Can you take me sir as your student or helper. 😊

Fantastic video. A what point did you add the salt?

@massimonocerino

2 ай бұрын

Nearly at the end

@Randel1966

2 ай бұрын

Perfect! Thank you so much!

Hello again, I have a question if it is convenient of course. My question is the following, why is the pizza dough rubbery after baking the dough, why does it happen like this and how can we avoid this state of the dough. Thanks in advance to everyone who answered and took an attitude on the question asked .Thanks !

@massimonocerino

18 күн бұрын

Maybe wrong flour or not enough fermentation

Where did you buy the hoodie you're wearing? It looks great."

@massimonocerino

2 ай бұрын

G star Row

I would love to work with you, even if it's free, the experience is priceless 👌

How many dough balls did you make with all that dough?

@massimonocerino

2 ай бұрын

Around 100 pizzas

Next time show a cut end view to show cell structure. That’s one of the main things we all look for.

What happens if you add honey to your recipe? Would it make it any crispier or would it burn?

@massimonocerino

2 ай бұрын

Honey and sugar don’t makes any crunchy pizza only helps to ferment

What mixer are you using? Brand? Size?

@massimonocerino

22 күн бұрын

Prisma 20kg flour

@barneybilello7606

22 күн бұрын

Thank you! Made in Italy? Not sure if they sell in US?

Do you manage to sell them all in one day?

@massimonocerino

2 ай бұрын

Most of the time

Hi chef how much weight for is 7 inch pizza and 10 inch ,12 inch pizza weight

@massimonocerino

Ай бұрын

7 inch 120 gr 10 inch 210 gr 12 inch 250 gr

Hi Massino, no sugar?

@massimonocerino

Ай бұрын

No at all

What causes bubbles in my dough balls when I set them out and let them come to room temp before opening?

@massimonocerino

2 ай бұрын

Probably not enough rest the dough or to cold

@r.llynch4124

2 ай бұрын

@@massimonocerino IDK I rested it 48hrs and let it get to room temp @70 degrees before opening. Would too much yeast do that? Thanks

@massimonocerino

2 ай бұрын

@@r.llynch4124 maybe less yeast

You know, maybe what you should do which would be helpful and I think you would get a lot more views if you came out with your own pizza dough, calculator because you’re making a large amount for like what you do but for people at home they have to break it down and figure it out, so it doesn’t really do any good

@Randel1966

2 ай бұрын

Just put his numbers in bakers percentage and adjust.

@michaeltue3176

2 ай бұрын

This is not his video, he is just showing how he makes it for his business. He has made some videos with recipes for making at home. Just search his full name + recipe

@Lui8111

2 ай бұрын

Ooni already does it.

@patrickdoherty2718

2 ай бұрын

Pizza app. It already exists

@Livingdeadguy78

Ай бұрын

If you want measurements for a home batch just divide everything here by 10. He's using 10kg of flour, 6kg of water, 270g of oil, 250g of sea salt, and 1kg of starter. So at home you'd use 1kg of flour, 600g of water, 27g of oil, 25g, of sea salt, and 100g of starter. Pretty simple.