massimo, please make a video on how to make a neopolitan pizza using dry yeast. i know you use starter but most people dont have time to take care of staters. please talk about ambient temperatures, how long you ferment, etc.
@hafgan2
10 ай бұрын
I had a few left over pizza dough balls in the fridge for 9 days, and it turned out as delicious pizzas, just less air in the dough when stretching. Crust turned out fine and extra fragrant and tasty, but a little less puffy though not flat. The crust tasted better than most breads ive tasted.
@pawewalendowicz-gadomski8473
10 ай бұрын
Hello Massimo. Once a time, I kept my dough for 5 days in fridge and it was more teasty then 2 days. My was looking wery good, like the 2 days dough. God bless You❤
@jrowenjr
4 ай бұрын
This just happened to me and I couldn't figure out what happened. Thanks!
@ronmsharonm2708
10 ай бұрын
thank you Massimo. great information
@guyeshel9316
10 ай бұрын
The zoom in killed my eyes Thank you for the info, it's really important to understand how dough works
@chris_ea
10 ай бұрын
❤Lovely Info, thanks! Cheap Pizzajoints always have their pallets of dough in the fridge and pull them forward on demand, the pizzadough is baked pretty cold and the result is like ....
@user-tn3ge7tp8k
10 ай бұрын
Thanks for the heads up, i also had similar situation where the gluten collapsed and the crust taste was a disaster
@dominicgorham1703
10 ай бұрын
Great idea for a video, thanks very much Massimo!
@Slanderbot
8 ай бұрын
Also keep in mind this is with Chef Massino's blend of very high protein content flour. So it will last longer than the flour most of us viewers will have for our dough.
@xmas4203
10 ай бұрын
Massimo, even your bad pizza looks great! 😉
@massimonocerino
10 ай бұрын
👍🙏🍕🔥❤️
@waloacme
10 ай бұрын
This is a very important point. I was stupid enough to do this once.
@cristianofischer3080
10 ай бұрын
Just make bread with this dough, you can make beautiful and healthy bread with that!
@RustyDogProduction
10 ай бұрын
Thanks Massimo, This was very helpful, yesterday I made pizza with 48hr cold ferment 65% dough, using 24hr poolish. Left at room temp at about 16c for 4 hours and it was completely broken, easy to tear very soft, not much rise etc. I checked the 00 flour and it's 11%. I think the one I used before was 11.2% and never had a problem. I'm not sure why this was. It seemed to spread alot when resting at room temp like it had no strengh. What flour do you use ?
@georgepagakis9854
9 ай бұрын
what's even worst is higher hydration dough, the more it will fall apart and will be so soft that you can never stretch it. It literally cuts as you hold it, I see so many KZitemrs have over proofed dough and they think its normal. Finally a real master explains what most people would find normal in their dough. What's even worst is they eat it and say how lovely it tastes. I always laugh at them because they are so ignorant.
@Christinecooking451
10 ай бұрын
thanks maestro.
@ciaobela8
10 ай бұрын
Thank You ! this was great! Can the gluten be broken in the mixer? How would it look? TY Massimo!! Love your channel and posts!
@massimonocerino
10 ай бұрын
Yes possible if let over spinning in the mixer
@roopney
10 ай бұрын
I think if you leave it too long in the mixer and it goes above a certain temperature it harms the gluten. Is that right? I don't know what temperature that is
@massimonocerino
10 ай бұрын
@@roopney 24 degrees it's ok
@greglee1585
10 ай бұрын
Massimo, is 24 hrs your sweet spot for fermentation? Thanks for this video
@desabat
10 ай бұрын
makes good bread for sandwich and toast if it's only pressed down and not stretched - can top with olive oil before baking
@nikosroussis3220
9 ай бұрын
Very Helpful
@Reziac
10 ай бұрын
That's really useful to know. I've had pizza like that, now I know why. Yuck. :)
@keithMichael01
10 ай бұрын
Looks great
@eezyclsmooth9035
10 ай бұрын
Pizza looks good to me. My pizzas look just like this. They are NOT Massimo grade but still not bad. A couple of basil leaves and viola.
@ruirosado6289
10 ай бұрын
Hi Massimo! Would that pizza taste sour?
@massimonocerino
10 ай бұрын
Yes
@ruirosado6289
10 ай бұрын
@@massimonocerino Thank you.
@dontysk
5 ай бұрын
What about make the pizza bases and frozen them?
@massimonocerino
5 ай бұрын
I don’t do frozen dough
@dontysk
5 ай бұрын
@@massimonocerino I understand mate, but some small restaurants have two options, 1) drop the dough to the bin, 2) bake them for using later. For a pizzeria that sells a lot it is not necessary but what about small businesses? I tried it by myself for a party, and the result was great, I did not feel different taste or crunchy with the "fresh" dough.
@massimonocerino
5 ай бұрын
@@dontysk anyway you can always save and freeze the dough or the bases
@marywebb1138
10 ай бұрын
I like your videos, but your cameraman makes me dizzy with all the floating around 😅
@ivanvega1254
10 ай бұрын
That dough is not even suitable for making bread, the consistency is too hard. It is best to throw it away or reuse it as a preferment in the next batch of dough.
@cruisebreeze
10 ай бұрын
how come your dough is not sticky though the gluten has brokeN?
@massimonocerino
10 ай бұрын
I reball the pizzas balls so no stick but the gluten is collapse are you can seeing in the video
@cruisebreeze
10 ай бұрын
@@massimonocerino thank you for yr tips. Gracia!
@orryyang8846
10 ай бұрын
my dough is the just like in this video, but only in 24 hours, how to I keep the dough last longer?
@massimonocerino
10 ай бұрын
flour W 350
@roopney
10 ай бұрын
maybe you put too much yeast
@jamabarker4051
10 ай бұрын
Heyaz 👋 ❤🍕
@FoodWithFabio
10 ай бұрын
Io sto mangiando una pizza 7 giorni in frigo deliziosa cresce ed e molto buona
@fuqoff8583
4 ай бұрын
Nice to see a video showing a pizza with problems.
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