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As a professional pizza dough chef all I can say is your Doing it all wrong smh

He does something I've always been reluctant to do when I started out, just lard on the semolina. I was always too frugal. But he has a business and can reuse all that flour so not quite the same for home cooks. None the less when I finally doubled up on what I use to, I've never had stuck pizzas. Three more tricks, make it right on the peel (wooden is best), keep shaking it, and work fast. If I were in Italy I'd love to try one of his.

Gratzie Massimo! :) What are you stretching the dough on? Coarse or fine Semolina? Cornmeal?

Hi chef I want to learn center you teach me

What is the usual temperature of your oven at low and high?

Hi Maestro, Fantastic pizza. I would like to know if your normal pizza dough weighs 200g, and has a diameter of around 30 cm? What is the usual temperature of your oven at low and high? hugs

Ciao Massimo! How do you manage the dough in UK summer when it‘s above 23 degrees? Still Room Temperature and less ferment time?

Hi Massimo, what is the ideal inner height of the wood oven?

Dude I love you

…only problem with these videos is I get so damn HUNGRY watching them!!!😊

im going to be buying a gazebo, do you think a 3x3 metre is big enough? what is yours? thanks. p.s, ill be using 2 x XL Arcs

Haha im still happy with that Massimo, but we need that bit of salt 😀

What flour do you use in your sourdough starter?

I have a question when I take out my pizza dough and make dough after 2 hours at room temperature it bubbles and collapses I am at 20 grams of salt per kilo are that it will be because of its

You make it look so easy.

Masterclass

Thanks Massimo! Learned a lot from this video!

Can you share the recipe please

Salve Massimo, mi può dare la marca del forno al legna? Cari saluti, Luca da Sardegna.

thanks you this is helping my school study have a wonderful life:)

Thank you Massimo! Great information. I like the Food Gazebo like you do. I go to Street Markets in Miami and I do Private Events. Grazie Per Tutti !

I love love love that setup how much did that cost you roughly?

Ciao Massimo, mi sono comprato un forno a legna a rimorchio, ho il gazebo, l'impastatrice, le tavole, tutto quello che mi serve per fare la pizza, ma faccio fatica a trovare lavoro. Sono in Essex e fino ad ora sono solo riuscito a fare feste private, lavoro solo al fine settimana e non tutte le settimane. Come fai tu a trovare lavoro? Quante pizze si vendono al giorno nei mercati? Grazie mille!!

Ah this is where I'm going wrong!!

Great vid as always Massimo. Thanks for all your hard work and teaching all of us. Its much appreciated! 🙏❤️🏴󠁧󠁢󠁳󠁣󠁴󠁿

I think this is the third video that you’ve done the same thing on how to start a mobile business, and in the past I’ve asked you some critical questions that I needed to know and you really don’t get back to people lol not me you don’t especially

🎉😊

Thanks for explaining not only the amount of salt, but also the reason why. Your detailed information is very helpful and greatly appreciated.

Yes, I remember being taught that salt does two things 1) slows down the yeast, and 2) strengthens the dough. It is quite interesting to actually see an example of what happens without any salt, quite profound!! Thanks for a great demo of the need for salt.

Hi Maestro Massimo Very interesting video. Could you tell us what your current recipe for dough is, as you are no longer using oil? Have you tested it with direct fermentation?

I have a problem to stretch my dough. When I'm stretching it's shrinking back i don't know what's the problem

Excelente manera de explicar y de edición. Gracias!!

could be a good idea for people who need to reduce salt as usually salt percentage is quite high in many recipes.

Thanks again for more great pizza making advice

Errare humanum est... but don't forget your salt!

Very interesting about salt! For single people who just want to make ONE pizza (say, for tomorrow or the next day) would you have a simple recipe which is a true Napolitan pizza? Maybe it would even be worth a video as I think many people out there would be interested in it! :)

I had holes in my dough many times even with salt 😅

give me the 30g/kg one please

give that unsalted one to my wife

Salt inhibits the fermentation and makes the fermentation that does occur more evenly. You can have a successful dough without salt, you just have to adjust the yeast and ferment time drastically.

Happened to me before two weeks, i found the last 10gr at home..... Disaster.. Like you said.... Thanks

do you mix it then when you are back and add a little water?

Even nuclear arms treaties in the 1970s were called S.A.L.T. Nuclear warheads need salt too!

Food without salt is dead. My name is salt too.

Fantastic information. Thanks

Hey massimo, what percentage of salt do you recommend for neapolitan dough. 2.5%-3.0% range? I usually go around 2.7%. Grazie

Grande Massimo, Thank you.

I have nine dough balls ready to cook today and now watching this i realize i forgot the salt.

Good information, thanks!

The simplest and most understandable stretching tutorial on RUclips. Thank you sir.