This chef is amazing. He explains the complex techniques in a very simplistic way. Thank you chef

I spent over a year being so frustrated with pizza crusts that would tear and stick, but, after watching these technique videos, my crusts come out perfectly almost every time. Fantastico!

Thank you again for your videos. I was getting so frustrated in the last few months trying to learn how to stretch the pizza properly until I watched some of your videos and have the technique down. We really appreciate you! Chairs!

Practice makes perfect - I'm not quite at the "perfect" stage yet, but Massimo's tips and videos have been so helpful. I'll get there in the end!!

Thank you Chef. That was one of your best instructional videos on the finger/hand motions when stetching pizza dough. Much appreciateed!

Great video. I first started stretching in this manner about a year ago after watching one of your older videos. I had forgotten some of the little tricks and this was a great review.

I'm glad to see your number of subscribers growing, as your advice is always spot on very helpful. I want to practice your method of stretching the pizza, versus the slap method I was taught, yours just seems to offer better control. As always, another great piece of content, thanks for doing these videos, you are helping tons of folks around the world.

I would like to thank you. Your videos are great. I was really struggling with a lot of things, stretching being a main one. Tonight I've just made the best 6 pizzas I've ever made! And they were round!! None of them stuck on launch! I can't thank you enough.

I could watch you make pizza all day with a big smile. Thank you for your help!!

Thank you so much for making time for a one to one lesson. My pizza stretching has improved greatly. Thank you again 🍕🍕🍕

Very helpful Massimo and thank you(!) for taking the time to help us make better pies!

I watched tons of videos on much more popular channels about these techniques over the last weeks (since I own my first pizza-oven) This ist BY FAR the best tutorial I have seen. THANK YOU

Best all around demonstration I've seen so far - and I have seen A LOT of pizza videos.

Another excellent video, Massimo. Simple tips that make all the difference. All the best.

Great tips chef. Thanks for showing us again.

What a great vidio very informative your getting much better on teaching the pizza art remember I always give u thumbs up

You explain everything really clearly. Thank you for taking the time to share your skill and expertise with us.

Such good advice, easily my favourite Pizza channel 🍕 some other channels just repeat the same thing over again but Massimo always gives different content which is great. Thank you

Chef Massimo you are truly of a master in your craft! thank you for teaching so much!

Thanks for the tips,I enjoyed your presentation😊

Thank you Chef for the tips! I am able to stretch the dough and use the peel to transfer the pizza to the oven after watching your video. Today, I am making your sour dough recipe. Grazie!

You are awesome. So informative!! Keep up the great work.

I love this so much. Maybe someday I will get to visit. We make pizza at home in our Ooni. I try to use the tips, but you make it look so easy. Thank you so much for making these!!

I would like to train at the Pizza Academy, but I live in Southern California. The channel is the next best thing. Thanks a million Chef.

@dfelixrx7

Жыл бұрын

Me too So Cal

You are the Best Massimo 😃 Love your videos. I'm learning a lot from ur presentations. Thank You

@massimonocerino

2 жыл бұрын

Thank you !!!!

Thanks for this great video im learning so much from you .

Educational!! Great Tutorial, ... as they are with all your professional tips and skills. Thank you for sharing. Greetings from Singapore 🌹🌹🌹 Edith

Excellent overview of technique!

Thanks for the awsome tips.

Another fantastic video from the master of pizza training, myself and my business partner spent afew weeks training with Massimo and we now have our own woodfired business, and it's because of this man's professional training both on his kiosk in London and when massimo done a site visit to us in Ireland, thanks again to the best,

@massimonocerino

2 жыл бұрын

thanks so much Thomas. your Pizza Busyness looks great. specialy. the Pizzas best of luck guys !!!!

@samyz9980

Жыл бұрын

@@massimonocerino Hello Maestro..where can I find more informations about your Pizza training and course..do you give also pizza Acrobatica course? Thank you Massimo

@massimonocerino

Жыл бұрын

@@samyz9980 send email to maxinocerino@gmail. Com.

I tried ur techniques today with the peel and I say: thank you 🙏 the first time I don’t use heavy flour on the peel resulting in a cleaner stone and a cleaner crust.

As usual, magnificent !

Thank you for sharing your knowledge!

Beautifully explained

Thanks a lot Mr. Massimo, I wish you make another video showing us how to stretch pizza dough with a different water ratio, some pizza's dough are so soft. Thanks again

As always very helpful, thankyou Massimo 🍕

@massimonocerino

2 жыл бұрын

very appriciate Peter !!!:

Great job man, you are an artist

Fantastico Massimo, obrigado pelo teu trabalho

Great and useful video like always. Thanks a lot

@massimonocerino

2 жыл бұрын

thanks Ginko!!!

Great video, thanks

Im currently a pizza cook at a college. Thanks for the video

Superb!!!

Brilliant thank you

Grazie Maestro !

Molto utile, grazie!

Brilliant!

You are a true master!

You are a master! And you make me hungry every tima

Thank you for explaining

Great video. Would be great if you can do a video on dough management for an outdoor pizza business. How do you store and transport a large quantity of dough on a hot day for 3-5 hours outdoor? Do you lower yeast or do you use a special large cooler that fits dough trays perhaps? Also, Is it better to cold proof and then take it right to the event, or does it not matter? Thanks!

very good video

Superb

The best in KZread thanks

Another great video Massimo! Always so clear and informative. Quick question, are you using 100% semolina for the stretching or are mixing it 50/50 with 00 flour? Thank you!

@massimonocerino

2 жыл бұрын

Yes only semolina for straching

Thank you so much chef for the tips specially in stretching the dough, i did a little bit better in stretching 😊😊😊 God bless and more videos😊😊😊

@massimonocerino

Жыл бұрын

👍🙏🙏

Great tech

Really awesome, pizza is really a form of art, even in Italy a good pizza is not easy to find

@massimonocerino

2 жыл бұрын

Thanks for the comment :)

@MsLincos

Жыл бұрын

Agree!

Great video Massimo. Have you made a video on how to make scrocchiarella from start to finish? Would love to learn the method.

Great video! What is the dough hydration and how many hours were proofing before the stretch? Thanks.

@massimonocerino

2 жыл бұрын

60%

Another great video. Between you and Vito I am now hooked on making my own pizzas nearly all the time. Even my pizza hating wife absolutely loves propper pizzas. Once you make your own, Domino's and papa johns will never cut it! Thank you Massimo ;-)

@massimonocerino

2 жыл бұрын

many thanks !!!!!:)))

Very informative. What size is that pizza peel? Thank you

Thank you for all the greater videos! You are an inspiration! The mozzarella cubes you use, is that a drier version? Or a high moisture mozzarella? I have a hard time cutting it into small cubes

@massimonocerino

2 жыл бұрын

My mozzarella fior di latte it's 10 mm cubes

@massimonocerino

2 жыл бұрын

Dry version

at 2:30 very good explanation

You are master Massimo 🍕

I think I've been doing everything incorrectly and my pizzas don't even look like pizza. One big thing I learned from you is NOT to use flour but only Semolina. WOW. That in itself is a revelation for me. Thank you. BTW is a steel paddle better to use than a wooden one?

Thank you Massimo 🍕

@massimonocerino

2 жыл бұрын

thanks Lee !! also thanks to support me on your facebook Page. Wood Fired Oven Projects, Pizza Dough Recipes, And Cooking

Bravo massimo

Awesome! What temp is the oven and the oven floor at about? Sometimes in my homemade wood fired steel oven it seems the too of the pizza gets done before the bottom. Any tips?

@massimonocerino

2 жыл бұрын

300 degrees minimum on the base. If get to hot just give soak your brush with water and kwik swipe the base for few seconds

Massimo, I’ve watched hundreds of videos on pizzas, from the award winning chefs and Italian restaurant professionals. Your instructions are the most helpful. I like that you get right to the point without turning around the subject and showing off! I’ve followed your recipes baking in the oven with a pizza stone, quite happy with the results😊. Thanks Nina, from USA

@massimonocerino

Жыл бұрын

😀🍕🙏🙏🙏👍

Great video! You are very skilled. 😮👌 🍕 What is the recipe for the pizza dough? Or maybe it's a secret? 😊

Maestro does it matter which side i put my and toppings on pizza

Nota dez 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏

Very happy to have discovered your videos, Massimo. But I was wondering what kind of semolina flour you are using. It La Molisana for pizza and is it finely ground or coarse?

@massimonocerino

2 жыл бұрын

Rimacinata semolina

Really great content. Can you make a video on how to make and maintain sourdough yeast? Thx 🙏

@massimonocerino

2 жыл бұрын

Yes I do have a video about how to make sourdough starter

Thank you for your patience in teaching us 😊. May I ask how you prepare your mozzarella please. I see you use small cubes rather than strips or rounds is there a reason for this? Also , if you don’t mind, is there an amount to use or just a handful?

@massimonocerino

2 жыл бұрын

thanks for your cooment, the mozzarella fior di latte are 10 cm cubes. the mozzzarella supplier cut for me to make my job sell work to cut myself cube or strips are pretty much. the same

lol i used semolina like you did but it came out little too thin, when i cook on pizza steel in 4 mins. The result was it tasted like the base you get in dominos lol!

Complimenti, ti rispetto molto

Great video, Can I ask what type/make of Semolina you use?

@massimonocerino

Жыл бұрын

Rimacinata

Hi Massimo, a quick question about which way your pizza dough should be with the final stretch. Is top always on top when cooked, or bottom side up?. I was counting your turns on the dough stretching and you have the final stretch top side up at the end. Does it make a difference? Grazie! 🇮🇹

@massimonocerino

Жыл бұрын

Not really big difference

what kind of mozzarella do you use? the one we have in the supermarket is quite wet which makes your pizza stick to to counter and pizza peel

@massimonocerino

Жыл бұрын

Mozzarella blocks

grazie mille Massimo. Uso un forna a gas (Ooni), a che temperatura devo cuocere la pizza?

@massimonocerino

2 жыл бұрын

Tra 380/400

Hi Massimo Thanks so much , and can you please tell me what type of wood is your table made off? ☝🏼❤️🍕💥🤩🙏😘

@massimonocerino

2 жыл бұрын

i got 2 tables one its pine and one bamboo

@rimwpnizer

2 жыл бұрын

Awesome Massimo thanks so much

Grazie mille, Maestro Massimo! Il tuoi consigli mi hanno aiutato a creare delle bellissime & buonissime pizze qui a Johannesburg! Un giorno spero di fare una visita a Londra, ad assaggiare le tue pizze. Quando arriva il nuovo forno? Ciao a presto!

@massimonocerino

2 жыл бұрын

grazie mi fa molto piacere!!!:)). il forno arriva tra poco :)))))

Ciao Massimo! I noticed you are using a non-perforated turning peel. I see other pizzaiolos use perforated peels and wonder if it makes a difference. Theoretically, the perforations in the peel allow the steam to escape which would keep the bottom crisper but I wonder if it makes a noticeable difference in practice. I'd love to hear what you think about perforated vs non-perforated turning peels! I have a home pizza oven (roccbox) and I am trying to decide which style of turning peel to get so that I can stop using the launching peel to turn it 😂

@massimonocerino

3 ай бұрын

The turning Pell not makes any difference

Hi Massimo, can you tel me what kind of wood table top you have used and what dimension are you using ?

@massimonocerino

2 жыл бұрын

Use 2 tables one it's bamboo and one it's pine 1.20 cm x70 cm

Hi Massimo,How sharp should the edge of my launching peel be.Mine is quite thick.Should I sand it down a little.

@massimonocerino

Жыл бұрын

Yes very sharp

Ciao Massimo. I’ve been making New York style pizza in my restaurants for almost 30 years. I recently switched over to a Neapolitan style. And one problem I seem to be having is the bottom of the crust just on the edge is burning while the center of the crust seems to be undercooked. I’ve tried different methods and flowers and still seem to have this problem. Any suggestions?

@massimonocerino

2 жыл бұрын

I think the problem should be wrong temperature of your oven.try to increase slightly the temperature

Thank you Massimo.. your dough is beautiful, how can i make my dough more elastic and strong like yours?

@massimonocerino

8 ай бұрын

Use flour higher in gluten

@memyselfandtravel3804

8 ай бұрын

@@massimonocerino is mantioba ok or too strong?

@massimonocerino

8 ай бұрын

@@memyselfandtravel3804 ok

Hi, interesting video. Is there a difference in the ease of using a pizza peel between a wooden surface and a stainless steel surface? If it is better to use wood, which wood? I saw that they use tables with a Formica coating, is it easier to put the pizza on a Formica table? thanks for all the information you give in your videos

@massimonocerino

Жыл бұрын

Defenetly any wood table works well. Pizza peel gimetal better or best work for pizzas scooping

@motimamomotimamo3981

Жыл бұрын

@@massimonocerino Thanks for all the info

Wood cutting board helped me

Hi Chef, Can you teach us how to make Pizza in Home Oven?. Not everyone has Wood Fired Oven :(

👌

Where can I buy the disposal plates?

@massimonocerino

Жыл бұрын

Green Gate

What flour do you use to push out the dough? Semolina?

@massimonocerino

Жыл бұрын

Yes

From India Tamilnadu

My I ask what flour you use for stretching pizza in video looks yellow

@massimonocerino

2 жыл бұрын

Semolina rimacinata

Hello Massimo! What is your preferred hydration percentage for your dough?

@massimonocerino

Жыл бұрын

63%

Hi Massimo, can I ask you how you do your tomato sauce do you take out the seeds ?

@massimonocerino

2 жыл бұрын

No I don't remove the seeds

Bravo massimo la cottura è buona

Which brand is best for Semolina? grazie 😇

@massimonocerino

Жыл бұрын

Any brand it's fine most important has to be rimacinata { double milled]