Hey maestro massimo... ! it's really nice to see you back again

Thank you so much for your videos. I learn a lot from them. Prayers for your success at your new location.

Actually, it was good that folks interrupted you on the stretch, because then we got to watch multiple times! I was taught the slap method, but I think I like your flat stretch better, I just need to try it sometime and see how I do.

Great instructions! I'm getting better every time I watch one of your videos. Kudos, Maestro.

Bravo maestro ❤

Thanks for sharing your pizza passion love your videos. Cheers,take care...

Thanks

Thanks for the instructions each time I feel that I'm getting better at stretching!

Show us how to prepare the dough, Maestro✨✨🌹

Best lesson for this on the internet, thanks heaps. it has improved my technique now

Grazie mille !!! 🍕↕️↔️↕️↔️

Thank you for sharing your knowledge and experience with all of us watching. Although it will take many more years to get anywhere near good at stretching dough by hand, I have learned a lot from your videos. Stay safe and God bless.

❤️❤️❤️ i will never get tired of watching you make the pizzas Maestro!!!

Muito obrigado por compartilhar suas técnicas Mestre Massimo!

Thanks for another master class! Appreciate !

You are adorable and down to earth. Stay blessed ❤

I will try this technique next time

Ah, very clear now how to do it. Thank you! And that looks so good, I can taste it from here. :)

Perfect

Expertly done Massimo 👍🍕

You make this look easy, I try to make a circular pizza but I don't makes yet ,,😢

Hello from America NYC, complimenti sulle pizza ci dai bello look, di solito le pizze li faccio a 280 gr e mi vengono con la cornicione troppo grande per i miei gusti. Adesso ti seguo con la tua medito di stesura e li farò a 220 gr. Una domanda del tuo forno me sa dire la circonferenza dal intero? Grazie in anticipo, un grande video … trasmetti informazioni molto utile in una maniera facile a capire!!! Thank you molto !!!!

@massimonocerino

Жыл бұрын

Grazie tanto il forno e un metro quadro internal

Great video 👏🏻👏🏻👏🏻 I have a question..Sometimes I forgott witch side I’m working on..the face or the bottom and I can’ see the diffrence 🙄 Do you have any tips to see witch side is what 🤔

Thanks for another great video sir

Great tips, thanks for sharing. You make it look so easy :)

Nicely technical.

@nonenoneonenonenone

Жыл бұрын

Two faults: he should pop any air bubbles so the crust isn't so thick, not enough sauce or cheese, and using pellets of cheese instead of finely grated cheese means it didn't spread out well. As for tossing the dough around, it is heavy and very difficult. He makes it look easy, but it's not.

Another excellent video Massimo! Which Caputo flour are you using for the pizza? Caputo blue 00 pizza flour? Thanks as always.

Thanks for your tips, very helpful. What is your peel made of? Does it have a non stick coating?

@massimonocerino

11 ай бұрын

Gimetal alluminium

You are a true master. You make it looks so easy. I tried with regular flower and crust got twisted some. Do you put your bench/table semolina back in the bucket or does it get put in the garbage?

@massimonocerino

Жыл бұрын

Yes the semolina I do use again but first I clean with the colander

@D.D.T.123

Жыл бұрын

@@massimonocerino thanks for the reply. I will use that trick.

Grade Maestro 👌🙏👏

Grande massimo grazie per i tuoi consigli e viva la pizza❤🍕🍕

Brother what do you think about rice flour for stretching, I personally prefer it than semolina because it*s finer and white.. it also gives a nice crisp, so why do you prefer semolina ?

Grande massimo 🍾🥂👍💪🍕🍕🍕 ciao

Hi Massimo, I'm in London for holidays. Where can I find you? Really would love to eat your pizzas

What’s the each dough ball weight in grams? 250g?

@massimonocerino

Жыл бұрын

220

Thanks Massimo for these tips! Are you now in Queens park daily or still just on weekends?

@massimonocerino

Жыл бұрын

Hi Greg only Sunday in Queens Park

@greglee1585

Жыл бұрын

I can’t wait to discover where you’ll be the other days. Waiting for the video to drop! My daughter moved away from her incredible tower bridge flat and bought a home in East Dulwich. We will be crossing the pond on November 9 and staying 5 days. Hopefully I can stop by and get another one of those amazing Margarita pizzas of yours 🍕

It always look soooo easy when you stretch a pizza.

@weedstore

Жыл бұрын

Its easy?

which side is underneath? the moisty side or the dry side? it goes do fast 😅

@massimonocerino

Жыл бұрын

Sorry I know it's difficult to see but it's the bottom side of the pizza balls

Is it ok to use coarse semolina? Because yours looks very fine

@massimonocerino

Жыл бұрын

Yes you can but it's very thickness and you can felling to much the crispness of the semolina also make very messy your oven

Are you using Rimacinata Semola for stretching?

@massimonocerino

Жыл бұрын

Yes

Hey Chef! When I make my dough balls and leave proof them they do not proof like yours, nice and round mine ones proof in a flat shape. Do you know why this is happening to me?

@maxpain91

Жыл бұрын

I had the same problem often. If you kneed the dough enough (15-20 min) there will build up enough tension from the gluten such that the dough ball stays in better shape during proofing time. High protein flour is also important, but I guess you are already using already the „right“ flour to make your dough.

@luisaldana8222

Жыл бұрын

@@maxpain91 Hi max! Thank you for your response, I am using caputo pizzería flour

Champion. Greeting from Israel

thank u master :-)