I never thought about turning the pizza over like that to fix a hole. Thank you I learned something new today! Nice job!

I live in Germany, and I had the pleasure of meeting Massimo last week. He is an absolutely amazing person, if you are ever in London, please do meet him. Also, I ate two of his pizzas :P They are super delicious. (Way better than my pizzas :D ) Thanks for meeting me Massimo, I hope to see you again

ohhh...it is so good to understand how a dough is wrongly stretched...thank u, Master Pizza chef!!

Spiegazione impeccabile Massimo, è come un diagramma di flusso, ho visto tanti canali di pizzaioli, ma nessuno che spieghi anche i dettagli più elementari. quella compostezza di mettere l'impasto girandolo su un piatto era grandiosa. Cosa dovrebbe essere appreso in una delle tue masterclass. Saluti dal Messico.

Always learn something from you, Massimo! Thank you.

Great tips Massimo. I still dont know how you get a 200-210 gram dough ball to stretch for a 10" pie with cornicione. My comfort zone is 240 grams for 10"-11" pie. Keep up the great work. Your pizzas are incredible! 🇮🇹 pizzaiolo!

Thanks for the tips Massimo!! Always good to see you make pizza!

Thank you for the advice. All good stuff to learn from. Everything you mentioned I had issues with so this was perfect timing for me.

Very instructive, thanks Massimo!

Saved my life with plate idea! I had no idea how to save the pizza after it was sticking

Really helpful. Thank you chef Massimo

Your definitely my pizza KZfaq guy. For one reason I loved the way you stretched that pizza!

awesome advice from an experienced pro. Thanks Massimo

Visited London a couple of weeks ago, sadly I discovered your channel just a few minutes ago but I've already checked where your hut is located for my next visit! Nice to see a skilled chef in action, bravo!

Muito obrigado mestre Massimo! Vídeo de muita utilidade!

Hi. Thanks for all your videos. Could you please make a video showing how to properly use the turning peel?

Good tips Massimo!

Thank you my friend

It's nice to see your post the video again, everyone says double zero for pizza dough, we in serbia have only 400 and 500 flour and pizza is good also napolitan style, the oven is as important as the dough :-)

Grazie mille, sir. I appreciate you making the mistakes for us to see.

Great tips, especially the flour. When I first tried this at home, I followed a recipe from another KZfaq guy who said just use any flour, man that was a disaster! I've been using Caputo Blue, but this year I want to start with poolish, so I'll need to get a flour with a higher w number, maybe caputo nuvola type 0. I still struggle with the turning in the oven, to make it look as easy as you do, more practice needed for me.

The way chef explain love you chefi

I made pizza last week. Forgot to take my apple watch off and my dough kept getting stuck 😂 thank you for the tips maestro. I'm making pizza for family and friends tonight

Nice, tricks of the trade...thanks!

ผมติดตามคุณจากประเทศไทย

Nice one chef 👌

Parabéns! Abraço do Brasil!

I'm working here in Kingston canada in a restaurant which i'm in the pizza section, and i can't perfecr my streching everytime i do it, there's always a hole.. now that i watched this i going to try this tomorrow 😊😊😊 thank's for the video chef

Thanks for sharing Massimo. Just tried yesterday with new flours actually before watching this : 2/3 Manitoba & 1/3 Semola. Was way easier to have a nice stretch and avoid thin dough in the middle. Still in progress on the stretching process, but we're getting close thanks to you !

I can see you’re trying to make it wrong but you still do it very well 😂

nice tip thx

Thanks from La Florizza Pizza. Spring Hill FL

Great maxy

Awesome...I do learn so much from you Massimo! Thank you so much... I live in Africa and hope own a pizza plour, but it's hard to get these Italian flours here at home. Any optional flours you can recommend?

Master at work

Would also like to know the type and brand of oven you use? Your recommendation for a gas or electric if I don't go with wood. Thanks

Great video thanks! What brand of flour would you recommend for use at home in UK?

Thank you for once again sharing your tips and skills with us. I was wondering what brand of cheese do you use? I know you use fior di latte, but your cheese looks a lot drier than the cheese I can buy at the supermarket.

Thanks for the tips I want to ask if I can use all purpose flour since it is only available here in my place

Massimo - Love your channel. I found it about a week ago. It is so cool looking. It looks like you have a cross between a restaurant and a street cart for selling pizza. That is so cool. Are you in Europe somewhere? I am pretty sure you are. I want to learn about pizza making from the real deal, and you are that!!! Thanks and keep up the great videos.... Jeff

I'll be in central London tomorrow, traveling from Canada. Would love to try your pizza. Please share your location

Just tried with a general flour and I never gonna play tough guy ever again! 3 out of 8 went to waste... Next time I'm mixing Manitoba with regular flour and it'll set it up

How flour you used?

Hi Massimo, thanks for another informative video. I noticed your pizza balls are not inflated and they are rather small and yet you make big and puffy pizzas! I wonder how?

Do you have a pizza school or pizza classes in person?

Massimo!!! How long should I mix with a planetary mixer? Am I looking for a certain temperature in my dough? 23-24 degrees?

What kind of flour are you using on the table while stretching? Is it the same flour the dough is made of or something different?

Do you use a dough conditioner? I’ve used it in the past but it does smell like chemicals.

I have been using vita sana tipo 00. Protein 12 g per cup. Read somewhere that soft flour like tipo 00 has a low protein. Is that so? Not sure what "w" is?

Thanks Massimo but it's difficult to tell the difference between what you call right stretching and wrong stretching. Both look pretty much the same to me.

Thank you for the tips!. Last 5 minutes the video is black.

Did you get a new oven?

The guy tries to mess up and his pizza is still better than mine

thanks my flour was wrong and turned out a catastrophe...Andy Hong Kong

Pizza 🤌

io di solito massimo faccio un rattoppo con un altro pezzetto di pasta

Did he say 40 🤔 percent or 14 speaka engleze.