When it looks this easy, you know it’s a long-learned skill.

Love your authentic, not-overboard, friendly attitude!

Greetings from Kosovo to you MAESTRO MASSIMO , thanks for your videos . I appreciate it so much. I bow my hat to you

I’ve watched two videos now. I think these are brilliant. The guys not big headed or showing off. Very rare to see someone pass the knowledge on so freely. Thank you as this came at the right time. Why does mine shrink back when I try this please can someone help. 🙏

Love the simplicity and demonstration along with the outdoor street setting. Well done...and enjoyable to watch!

Thank you for showing us how to stretch the dough.It’s very helpful.

I feel so relaxed watching you stretch the pizza pie dough! So inspiring!❤👍🏼🇺🇸

Best demonstration I’ve seen yet… thank you

Massimo ty for all u do. I wish you many blessings and abundance of prosperity.

Excellent instructions! Thank you!

Thank you, Massimo for the tutorial. I watched your video on making the dough too. I’m going to try your recipe and technique 🙂 but I know it will take lots of practice to just get it to a decent stage for the family. Great videos!

Thanks, Will keep practicing. Great demo and thanks for sharing.

This is by far the best video on stretching a pizza.

Excellent sir! Thanks for the video!

You are a master, thank you for teaching!

Amazing video , it helped me a lot ❤ I just started as a pizza cook and I'm having a bit of problems with the speed , this way I can just get faster and faster . Amazing demonstration

Thank you so much for sharing your tips and techniques. They are really helpful 🍕🍕🍕

Man! You're a legend! Take a bow! ❤️

An invaluable skill for generations. Thank you for making this video.

Thanks for sharing you knowledge, your very kind .

Just started to make pizza at home and this is very helpful.

What a beautiful little pizza shop. Looks really cozy! As a hobbyist pizza chef, I wish I had known about this before visiting London.

Thank you so very much for your videos. Very good techniques and tips.

I’ve been watching your videos and I’m getting better but you make it all seem very easy 😂

This technique is so simple and it works. Made the best pizza ever. No more rolling pin.

Thanks for kind explanation.

Great work...you explained this very well.

Thank you for your help! After visiting Italy and enjoying most delicious pizza ever I knew I must learn this skill..

I have watched probably 15 videos today. This is for sure the best one yet for this beginner! Thank you Massimo!

Thankyou , you make it look so easy

Very helpful ,thank you Sir 🙌🙌🙌🙌

At the Start i really thought the stretching lookes really simple and than he just spins the dough in the air and perfectly slaps it against the table. Nice Video.

hmm, similar to the way i was taught at a pizza school, but simpler overall for the stretch. That slap is a tough step from my personal experience though, I just need more practice. Thanks for taking the time to make this great video.

Helped me get better at it.

Excellent sir your technique is superb

Bravo!! Thank you for the amazing tutorial!!

Superb technique maestro

Great video, really well explained, and demonstrated. many thanks ..

As always, thank you.

Amazing. This is a master of pizza dough.

Wow, i love to watch how you do this . Thank you very much for this Video

Very fun and easy to understand thank you from quebec

Awesome! Thank you! Good lesson!

I think that you gave us your experience . that was great from your side he other side must practice to improve his skills . thank you .

Thank you Chef loved the video

Thanks, Its helping me to shape

Thank you, very nice method. I've come close but have never been satisfied. I will incorporate your style and report back asap.!! thanks a lot

Excellent!

I really learn a lot about your video. Thank you so much for sharing your talent. God bless you

Wonderful thanks chef👨‍🍳👍

very nice video. how do you make your dough, and what is the avg weight of each ball,specifics?

Good stuff. Every pizza chef/pizzeria I've worked in has you doing it a different way. Hand position is quite common.

You teaching is very understand full thank you so much go ahead good luck sir ❤️❤️❤️ from sri lanka 🇱🇰

Very informative, thanks for sharing.

Relaxing to watch

Thank you Massimo No. 1.

Very nice and so helpful for beginners

You the best Massimo

You make it look easy. I'm learning patience while stretching it out. I'll just keep making pizza till I get it right. Thank god I love za. Thanks.

THANK U FOR UR KNOWLEGE MASSIMO VERY GOOD TEACHER STAY WELL PISANO

The best I have seen so far

Great video! I'm guessing dough consistency is really important, sometimes its a bit wet and it sticks when I do it.

Thank you bro

Awesome!

Thankyou

Great video and demonstration.... just subscribed...... thumbs up man👍

very nice ... very useful ...

This to me is the hardest part of making a pizza. He makes it look so easy.

Outstanding!

Very impressive!

Hello mr massimo finally i found your youtube channel. I like your style on how to make pizza and also your oven 😊 it looks good 👍. Keep making videos. Thanks and God Bless😊😊😊

Extremamente fantástico este método de abrir a massa. Saudações do Brasil 🇧🇷 ❤🎉!!!! Parabéns!!!!

Great video. Found it really helpful

great work ... smart person ... good luck .. go on 👍💪

You are an artist of pizza my friend 👍 & now I'm hungry

Excellent

mille grazie per il Suo consiglio Massimo!

Fantastic 👌🏾

blissimo, thank you

I Enjoy enormously seeing your Tutorials! Simple, and encouraging ! BEST ways to learn the science of making Pizza. To a healthy flavoursome Pizza is a process. Time and the rest are the essential factors to healthy fermented dough! No buts! With your professional Tutorials we can learn and apply best! Thank you for sharing! Greetings from Singapore!🇸🇬🌷 Edith, a happy subscriber!

Great! Thanks. 😎

Hi Massimo, thanks for taking the time to demonstrate this for us. I will definitely try to learn your technique as I love making doughs. Been a while since I've made pizza dough. Also where are you situated? I would love to try one of your pizzas. Thanks and stay blessed :)

God bless you .. and well done . Thanks

Nice sr i am impressed to you

Skill +more skill and intuition. Thanks for your time and gifts. Cape Town

Sir you have done a very good pizza ,,,,, From Kampala Uganda 🇺🇬🙏👍

Grazie maestro!!!

Thank you for this video! I have watched quite a few videos ... this is the clearest. How many grams is the pizza dough? The counter-clockwise ... is that to stretch it more or is that just a preference? Thank you again!

Love your way thanks😊

Sei forte bro!

This is the simplest and easiest way yo stretch dough. very well explained and demonstrated.

Great to see it in slow motion (for you). Is your bench flour just 00 or is it a semolina duro mix? Grazie!

Great video! Does it really matter if one looses track of which side is the the 'top' of the original pizza ball. Should the original 'top' be the the top when it goes into the oven? Thanks.

This video good from beginners students 👍👍👍👏👏👏good chef.then i am Subash I'm India tamilnadu and I'm also worked Italian pizza restaurant for toscano in India... I like more then your pizza recipes . Thank you chef . And one more thing i want your landmark so where are you from chef? And you have any pizza shop? Thank you chef

Well, I'm kind of winging it. Used .5 cup Semolina, 1.5 cup Semola, and 1 cup AP flour. Yeast, a touch of EVOO, about 1.2 cups lukewarm water, some salt, and sugar...fingers crossed!

Excellent video. I wish my stretching worked like this....This is like the pet videos online where the Vet gives the pet a shot and it's no problem......then it goes horribly wrong when you try to do it

Complimenti.. bel video piacevole

Maestro Massimo👑Grazie!🙏 That was so simple and idiot-proof! Can't wait to make Pizzas👑now!

Very nice ...

Hello Massimo! I try your Poolish dough using Caputo 00 flour and it turned out pretty good but I would like the dough to have a little more strength and be a little thicker on the bottom as this first was very thin on the bottom. Do you recommend to use more dough to keep the bottom thicker, or change the hydration level to a little lower? Thank you so much for videos!