How to Stretching 12 Pizzas in few minutes ( Massimo Nocerino)

Рет қаралды 24,934

3 жыл бұрын

Пікірлер: 94

@michalviktorin6758 Жыл бұрын

I saw this techniques once on KZfaq. Some old italian was teaching it to young pizzaiolos. He did only 3 at once, but was super fast, I am glad I find this technique again. I could not find that video again, but since you did it with 6 at once it is even better. Thanks!!!

@olidahmed5733 Ай бұрын

World's number one pizza chef massimo. I always watch your Pizza stretching.

@harrischaralambous5873 2 жыл бұрын

Thanks for sharing your techniques Massimo! Best pizza channel. Would love to see more videos on pizza toppings and styles.

@tobyc3692 2 жыл бұрын

You are a wizard Harry! Amazing skill!

@bernadettebigelow5422 2 жыл бұрын

Massimo, Thank You for sharing your techniques with all of us. By far, your method of stretching dough is the best for beginners, intermediates and pros like yourself!!!!!

@MozkarLozada 10 ай бұрын

One hundred %

@RajnaTMS Жыл бұрын

Amazing! I could watch this the whole day :-) Subscribed

@abneyharper4039 3 жыл бұрын

Thank you!! You are a great teacher!!🍕

@yohalexmedina3276 3 жыл бұрын

You’re the best!!! Amazing!!! 🙌🏼👏👏👏

@massimonocerino 3 жыл бұрын

Thanks Yohalex :))))

@supriyasrikitchenrecipes3492 2 жыл бұрын

Thank you so much for the idea.. I'm recently doing pizza business at home..

@karimoubuih8383 3 жыл бұрын

Master nocerino

@edithharmer1326 2 жыл бұрын

Wow! Ingenious! Thank you for sharing! Greetings from Singapore! Edith

@ayazahmad185 10 ай бұрын

Thankyu chef sharing youe techniques

@robertross8565 Жыл бұрын

Amazing talent.

@kierancarberry7601 3 жыл бұрын

massimo just a question and it might be a stupid one but can you pre streach pizza dough before the orders come in and if you can how long in advance can you do this Glad you did slow lol way way way faster than me

@johandenizot3319 3 жыл бұрын

great technic !! thank you for sharing the tips Maestro

@massimonocerino 3 жыл бұрын

Thanks Johan for The Great Comment !!!:)))

@juliomiranda2099 10 ай бұрын

Massimo!!!! Number one!!!!

@lapis.lareza Жыл бұрын

Grazie mille, Maestro.... I am a beginner Italian style pizza maker, love and respect from Indonesia

@perapoker 2 жыл бұрын

Wow! Thank you very much, this is so useful :D

@lucybreadncake Жыл бұрын

In the past month, I made 8 mini 7" pizzas twice n 4 medium 12" pizzas once. This method would help speed things up alot but i'm scared that mine will stick together. And that's so much flour too, I'm afraid that my pizza dough will dry out n resist stretching. I think I'll put a piece of wax paper in between them.

@malteeaser101 Жыл бұрын

What's your opinion on docking the dough and brushing the whole base with oil before baking, to create a barrier to stop moisture getting into the bottom?

@massimonocerino Жыл бұрын

Bad idea makes the crust and makes the dough dry after a while

@jameshowcroft321 2 жыл бұрын

👏 awesome and fantastic vids thanks for sharing, do you do sourdough pizza as well 🍕

@massimonocerino 2 жыл бұрын

Yes I do only sourdough

@jonathanphillips6929 2 жыл бұрын

@Massimo - can you please share what kind of flour do you use and a bit more information on kind of flour would work as everyone may not have access to 00/0 flour, love your channel and your videos. Thanks.

@massimonocerino 2 жыл бұрын

I use w 300/ 350 flour but you can use alternative strong flour or manitoba in case

@TrondBakkeFlgstad Жыл бұрын

Hydration?

@Ecohen52784 Жыл бұрын

Wow, fantastic 👍👍👍🥰

@danielgol4514 3 жыл бұрын

Waw!!!!!!! ,that is wonderful, you are best dear Massimo

@massimonocerino 3 жыл бұрын

Cheers Daniel ;))))

@MozkarLozada 10 ай бұрын

Beautiful❤❤❤ outstanding

@CK-ct4lg 3 жыл бұрын

Great video thank you! How is it that they don’t end up sticking to the table after stretching them out? How long can you leave them like that without sticking? Is the hydration of the dough less than 60%? Thanks.

@massimonocerino 3 жыл бұрын

Hi Ck, thanks for the comment, , First they dont sticking each other because i add Semolina between, Second you can leave the pizzas at the table not long for few minutes 4/5.Third the Hydro of my Pizzas are 57% due to stay 24 hours. leaven at room temperature at all the time. No Problem

@CK-ct4lg 3 жыл бұрын

@@massimonocerino. That’s great information!, thank you. I usually use 65% hydration and semolina which helps but the higher hydration means I can only stretch 1-2 pizzas max at one time.

@CK-ct4lg 3 жыл бұрын

@@massimonocerino I forgot to ask you. You prefer lower % hydration for Neapolitan style pizza cooked at high temp oven? If so why? Others out there on KZfaq that are ‘experts’ prefer 65% and more. Many thanks again for your time.

@massimonocerino 3 жыл бұрын

@@CK-ct4lg the reason its they like big crust call cannoto pizza which it's not my style.

@CK-ct4lg 3 жыл бұрын

@@massimonocerino makes sense. Thank you. I will experiment more I think then with hydration. Keep up the great videos!

@Bevieevans8 3 жыл бұрын

Amazing! You are great to watch and thank you for sharing your techniques 😊

@massimonocerino 3 жыл бұрын

many thanks for the comment!!!:)

@PhiLuang-PaTrade 2 жыл бұрын

It's great, awesome my friend.

@richmartin7738 2 жыл бұрын

Hi Massimo - I love your channel. I have a question. Let’s say it is a very busy day, and customers are lined up down the street. 1) How far in advance can you stretch the pizza before you put toppings on? 2) How far in advance can you have the pizza stretched and covered in toppings before you cook it?

@massimonocerino 2 жыл бұрын

thanks for the comment Rich, personally i do all by order strech, toppings ecc ecc, but for someone with less experience i will raccomend streching the pizza just before order come up than you put the topping on and you bake

@waltzb7548 7 ай бұрын

Bravo!

@larsbusk8996 8 ай бұрын

Amazing

@greglee1585 2 жыл бұрын

You make stretching look so easy. How much semolina do you use in a day?

@massimonocerino 2 жыл бұрын

I use 1/ 2 kilos a day depending how busy.im

@yannadam6097 3 жыл бұрын

Amazing Skills!!!

@massimonocerino 3 жыл бұрын

Many thanks ;)

@annasecret2749 4 ай бұрын

Thank you for tips, what hydration was the dough?😊

@annasecret2749 4 ай бұрын

50 percentage?

@lifer108 3 жыл бұрын

best ever, bro...

@ergis578 Жыл бұрын

You are amazing 🍕

@cruisebreeze 7 ай бұрын

Massimo, Can this method of stretching and piling up the pizzas be used for storing the pizza doughs in freezer for future baking??

@massimonocerino 7 ай бұрын

Yes

@dahumkarim1023 3 жыл бұрын

You’re pizza hero💪🏼

@massimonocerino 3 жыл бұрын

Thanks Bro!!:)

@blockhead3654 2 жыл бұрын

Supper cool.

@rickferns1392 2 жыл бұрын

You're amazing!, could you share techniques on spinning a pizza

@massimonocerino 2 жыл бұрын

I got videos hire about pizzas spinning

@rickferns1392 2 жыл бұрын

@@massimonocerino thank you Massimo

@giacometta796 7 ай бұрын

Ciao Massimo, complimenti, come fanno le tue pizze a non attaccarsi al tavolo senza farina? Io al lavoro faccio un impasto al 68% idro, e non le posso lasciare stese sul banco per più di un paio di minuti o si attaccano (spolverando un mix di farima e semolina) Grazie Giacomo

@massimonocerino 7 ай бұрын

Forse hai un tavolo in granito o forse per alta idratazione

@giacometta796 7 ай бұрын

Il mio banco é in acciaio, forse provo con lo spolvero di pura semolina invece del mix (di farina e semolina) grazie!

@saleemjan-bs5ip 2 жыл бұрын

Very nice chef pizza

@felipecaceres_g 3 жыл бұрын

Hi 🙋🏽‍♂️. How much do your buns weigh before stretching? How much do you recommend that they weigh for a 33cm diameter pizza? Thank you

@massimonocerino 3 жыл бұрын

Hi Felipe.my buns are 200 gr each.for 33 pizza 220 /230 gr its ok

@felipecaceres_g 3 жыл бұрын

@@massimonocerino 😭😭 I currently do 270 and it is difficult for me to stretch. I use 40% flour with 320w and 60% Italian flour 260W. I will keep trying.

@massimonocerino 3 жыл бұрын

@@felipecaceres_g 270 its quite a lot.but keep trying you Will get it👍🍕

@francisbackmask3472 Жыл бұрын

Mind blowing high level skill

@FRANKHOMEWORKOUT Жыл бұрын

Chef please can I know your dough recipe?, and how I cam make my pizza crust fluffy and uniform

@massimonocerino Жыл бұрын

Friends hire on my channel I have many pizzas recipe

@illletmyselfout.8516 3 жыл бұрын

Amazing! What %hydration are they ? Mine seem too delicate to do this

@massimonocerino 3 жыл бұрын

60%

@bojanvukadinovic9783 Жыл бұрын

What makes the dough stretchable? What is the main reason?

@massimonocerino Жыл бұрын

The flour

@pixelrangerstudio86 Жыл бұрын

What hidratation are you using?

@massimonocerino Жыл бұрын

60%

@yannadam6097 3 жыл бұрын

I need your merch, i would have your Massimo Cap 🍕😂

@massimonocerino 3 жыл бұрын

i will make the Cap on selll soon :))))))

@yannadam6097 3 жыл бұрын

I will buy it, your style is on fire 🔥🍕

@barbaraferron7994 10 ай бұрын

Q: How do you keep ants and other insects away cooking outside?

@massimonocerino 10 ай бұрын

When I cooking I do use gazebo and food it's storage inside cool box and I never been across any insects or any other problems like this. Most important keep your business clean