Thanks Maestro Massimo,this is very good teaching.
@roccosdough
9 ай бұрын
Maestro ! Thank you for this clear explanation. It makes all the better and really appreciate your expertise!
@tobys9444
9 ай бұрын
Always quality sir! 👌
@ucrainadascoprireecucinait4187
9 ай бұрын
Bravo Massimo
@Bevieevans8
9 ай бұрын
Except if you’re doing thin crust when you don’t want a crust. Massimo please could you do a ‘Thin crust pizza’ video. Stretching, loading and baking 😀
@massimonocerino
9 ай бұрын
sure
@PicSta
9 ай бұрын
For Roman or Bari style pizza you do the exact opposite, instead of pressing and pushing from the centre, you start by pressing the edge and work your way to the centre. To be honest, you could use a rolling pin as well, as you will definitely lose all the air inside your dough ball.
@edithharmer1326
9 ай бұрын
Educational! Great Tutorial! Thank younfor sharing your knowledge and talent! Greetings from Singapore🌹🌹🌹 Edith, a happy Subcriber
@emha8608
9 ай бұрын
Hey Maestro! Thanks for the interesting and helpful content! What do you do on cold days so that the dough stays warm? And what is the minimum dough temperature to work with?
@massimonocerino
9 ай бұрын
Yes in the winter I keep raining indoors at temperature between 10 t0 14 degrees
@iturtlehd
9 ай бұрын
I struggle with accidently flattening the crust with my fingers when stretching. How do I grip it correctly to stretch without slipping onto the crust?
@TAICHI1SCO
9 ай бұрын
Great video as usual, please what product of semolina and do you have half semolina and half flour ?
@massimonocerino
9 ай бұрын
2 type of semolina
@RustyDogProduction
9 ай бұрын
Do you use coarse semolina or does this not matter? Thanks for your videos.
@massimonocerino
9 ай бұрын
i use both
@dieterbuchner1214
7 ай бұрын
Dear Massimo, stretching looks so easly, but i guess it is so most difficult part. I used caputo saccorosso 65% hydration, flour and water 5° C, kneating until 24° C, time to ripe 40 hours. If i start to stretch, the dough looks like shredded.
@massimonocerino
7 ай бұрын
That flour it's not designed for long raising time
@dieterbuchner1214
7 ай бұрын
Thank you very much.
@rodrigovazquez2538
8 ай бұрын
nice i will apply everything to my pizza shop you want to come to america to my shop that would be nice!!
@massimonocerino
8 ай бұрын
🍕👍👍🙏❤️🔥
@RT-xq3df
5 ай бұрын
Thanks for the video. My pizza's are alot better now! What are your thoughts about pineapple on a pizza?
@massimonocerino
5 ай бұрын
I never try but I not judge nobody if someone like. But it's not for me.
@jyotibaliga2638
Ай бұрын
Which flour do you sprinkle on the table before you put the pizza dough to shape?
@massimonocerino
Ай бұрын
Semolina
@wilddough8859
9 ай бұрын
Hi, do you do in person training?
@massimonocerino
9 ай бұрын
Yes only Monday and Tuesday
@wilddough8859
9 ай бұрын
@@massimonocerino how can I get in touch with you to book a session?
@alef218
9 ай бұрын
Don’t cry, dear baby! Come to eat pizza and you will be be happy!
@jurisveratti4494
8 ай бұрын
Salve! La pala è da 33 o 35 cm?
@massimonocerino
8 ай бұрын
33 cm
@LastDissidents
9 ай бұрын
Are you adding the toppings at the top or at the bottom of the dough?
@massimonocerino
9 ай бұрын
At the top
@LastDissidents
9 ай бұрын
the dough seem to be a bit old
@massimonocerino
9 ай бұрын
???????24 hours it's too old for you?
@LastDissidents
9 ай бұрын
@@massimonocerino :) probably the temperature got higher and then is rising faster.
Пікірлер: 36