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Massimo Nocerino Pizza Massimo
Приєднався 1 тра 2007
The Pizza Channel from Massimo Nocerino Master Pizzaiolo, Founder of Pizza Massimo ( Street Food Pizzeria) London Base.
All about pizza recipes, pizza Freestyle( Acrobatic) Wood fire oven, gas oven, electric oven, Travelling experience, and lot more
Instagram massimo_nocerino__london
Where you can find me
Tuesday imperial college South Kensington ( 1/3/5. = first tuesday of the mounth and third and five )
Wendays Swiss cottages
Saturday hamsted heath parliament hill
Sunday Queens Park
All are London Farmers market
Be tuned
AND DO NOT FORGET SUBSCRIBE
All about pizza recipes, pizza Freestyle( Acrobatic) Wood fire oven, gas oven, electric oven, Travelling experience, and lot more
Instagram massimo_nocerino__london
Where you can find me
Tuesday imperial college South Kensington ( 1/3/5. = first tuesday of the mounth and third and five )
Wendays Swiss cottages
Saturday hamsted heath parliament hill
Sunday Queens Park
All are London Farmers market
Be tuned
AND DO NOT FORGET SUBSCRIBE
HOW TO START SMALL STREET FOOD , MOBILE BUSINESS ,ADVICE.AND TIPS FOR THE SUCCESS
HOW TO START SMALL STREET FOOD , MOBILE BUSINESS ,ADVICE.AND TIPS FOR THE SUCCESS
Переглядів: 1 268
Відео
PIZZA DOUGH WITHOUT SALT, THIS IS WHAT HAPPENS !!!
Переглядів 4,5 тис.14 днів тому
PIZZA DOUGH WITHOUT SALT, THIS IS WHAT HAPPENS !!!
HOW DO I ORGANIZE TO SELL PIZZAS AT THE FESTIVAL
Переглядів 3 тис.Місяць тому
HOW DO I ORGANIZE TO SELL PIZZAS AT THE FESTIVAL
Two Different way of Stretching a Pizza The Slap & Dj Style,
Переглядів 2,9 тис.Місяць тому
Two Different way of Stretching a Pizza The Slap & Dj Style,
My Pizza Training in DANMARK !! Amazing Country & People
Переглядів 2,1 тис.Місяць тому
My Pizza Training in DANMARK !! Amazing Country & People
Why I do room temperature Pizza Dough ( revealed the reason)
Переглядів 9 тис.Місяць тому
Why I do room temperature Pizza Dough ( revealed the reason)
Wood Pizza Peel OR Aluminium Pizza Peel ?
Переглядів 2,1 тис.Місяць тому
Wood Pizza Peel OR Aluminium Pizza Peel ?
I make Margherita Pizza in 28 seconds
Переглядів 3,6 тис.2 місяці тому
I make Margherita Pizza in 28 seconds
My Sourdough Panino( Panuozzo style) 1 meter long
Переглядів 1,9 тис.2 місяці тому
What is panuozzo in English? Panuozzo, the Italian pizza sandwich The Panuozzo is originally a street food from Campania and a kind of pizza sandwich that can be filled with cheese, meat, vegetables and other ingredients.
How to Make Stuffed Crust Pizza ( Ham & Cheese)
Переглядів 3,4 тис.2 місяці тому
How to Make Stuffed Crust Pizza ( Ham & Cheese)
Direct and indirect dough: two different bread-making methods. ( Simple explanation )
Переглядів 1,7 тис.2 місяці тому
Direct and indirect dough: two different bread-making methods. ( Simple explanation )
My new Recipe. Sourdough Autolyse. with Polselli Super Flour ( Very Impressive)
Переглядів 4,2 тис.3 місяці тому
My new Recipe. Sourdough Autolyse. with Polselli Super Flour ( Very Impressive)
My Fancy Pizzas U.F.O and Pizza Star (. Pizza ideas)
Переглядів 1,9 тис.3 місяці тому
My Fancy Pizzas U.F.O and Pizza Star (. Pizza ideas)
Buffalo Mozzarella VS Cow Mozzarella ( Fior di Latte) Vs Mozzarella Block. For Pizzas
Переглядів 3,2 тис.3 місяці тому
Buffalo Mozzarella VS Cow Mozzarella ( Fior di Latte) Vs Mozzarella Block. For Pizzas
Massimo's Sourdough Pizza Dough Recipe | A Sourdough Master Class
Переглядів 9 тис.3 місяці тому
Massimo's Sourdough Pizza Dough Recipe | A Sourdough Master Class
Rolling out the Pizza ( Stretching ) Slap, or Dj Style, tips ,tricks to improve. Pizza Stretching
Переглядів 4,6 тис.3 місяці тому
Rolling out the Pizza ( Stretching ) Slap, or Dj Style, tips ,tricks to improve. Pizza Stretching
Authentic and traditional. Mobile Pizzeria in Action ( London Street Food) with Massimo Nocerino
Переглядів 2,5 тис.3 місяці тому
Authentic and traditional. Mobile Pizzeria in Action ( London Street Food) with Massimo Nocerino
Crunchy Pizza? all the tips you need to know
Переглядів 3,6 тис.3 місяці тому
Crunchy Pizza? all the tips you need to know
Phuket Town, Day Market, & Night Market & some Bizzare Food.
Переглядів 6044 місяці тому
Phuket Town, Day Market, & Night Market & some Bizzare Food.
Saturday Kitchen BBC ONE with MASSIMO NOCERINO
Переглядів 4,5 тис.4 місяці тому
Saturday Kitchen BBC ONE with MASSIMO NOCERINO
HOW I STRETCH AND SCOOPING AND COOKING HALF METER PIZZA 🍕
Переглядів 2,3 тис.5 місяців тому
HOW I STRETCH AND SCOOPING AND COOKING HALF METER PIZZA 🍕
PIZZA ACROBATIC ( FREESTYLE) LONDON TRAINING COURSE 🇮🇹
Переглядів 1 тис.5 місяців тому
PIZZA ACROBATIC ( FREESTYLE) LONDON TRAINING COURSE 🇮🇹
How to Maintain my Sourdough Starter without Feeding Up to 1 month with 2 simple steps
Переглядів 2,5 тис.5 місяців тому
How to Maintain my Sourdough Starter without Feeding Up to 1 month with 2 simple steps
HOW I STRETCHING, SCOOPING AND COOKING MY PIZZAS, ALL TIPS AND ANSWER TO MY SUBSCRIBERS
Переглядів 3,3 тис.5 місяців тому
HOW I STRETCHING, SCOOPING AND COOKING MY PIZZAS, ALL TIPS AND ANSWER TO MY SUBSCRIBERS
London Life Spinning ( 10 years Celebration Freestyle Acrobatic with Massimo)
Переглядів 1,1 тис.5 місяців тому
London Life Spinning ( 10 years Celebration Freestyle Acrobatic with Massimo)
How to Start at Small Mobile Food Business,All You Need to know( Advice, tips, ideas)
Переглядів 2,4 тис.5 місяців тому
How to Start at Small Mobile Food Business,All You Need to know( Advice, tips, ideas)
Master craftsman at work.
Hi Massimo, Very tasty dough but, my two pizza doughs didn’t rise after resting for 2 hours. Any suggestions?
Possibly not enough starter or yeast
Thanks so much for this technique, I’d been really struggling to stretch my dough resulting in my bases simply being wrong. I’ve just tried this and boom! First time… perfect. It’s transformed my bases and was really easy to do.
It’s amazing how easy a pro can make it look 🤣
So simple and what a wonderful teacher and chef you are.
I made one of massimo quick poolish I cut down the salt I need to eat less (heart) but it explains why I had a crap stretch
Hello. How do you make a thicker base pizza. Sometimes, Napolitana is very thin and difficult to hold with 1 hand.
Good luck for you boss
Thank you for this video because all my pizzas have flour burn and the stone is black and the smell of burnt is awful. I need to practice more.
Best way to make pizza dough is with long sleeves delivering the Italian touch. We wear long sleeves the same way at the hospital when we ressect necrotic tissue from lower abdomen of a bombshell victim. Have a nice weekend 🎉
Excellent video thank you, the pizza looks delicious. The black on the walls is called soot, pronounced 'sutt'.
Wow! One of the best experiments yet! Grazie mille!
Hi Massimo, nice to see your video's, this makes it much more easy for starters like me. I have to questions: Did you build your oven/trailer yourself? if not, where did you buy it? When you work with cool boxes, do you keep the necessary temps? In Belgium the norms are 4 degrees Celcius for food.
I don’t build my oven
Second question yes
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
220gr 11 inches
Ciao Massimo! How do you manage the dough in UK summer when it‘s above 23 degrees? Still Room Temperature and less ferment time?
I use high gluten flour and less starter
I do the dough in the evening for next day lunch markets and I living the dough outside the house in the night
That‘s great, many thanks for your reply. I look forward to visit you at your market soon 🍕🔥
Hi Massimo, what is the ideal inner height of the wood oven?
50 cm roughly
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
Yes 3x3 meter
Haha im still happy with that Massimo, but we need that bit of salt 😀
What flour do you use in your sourdough starter?
Whole wheat flour and 00 flour and water
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
Also maybe not enough resting dough
flour caputo pizzeria or nuovola. direct impatement 2 hours room temperature then fridge 16 hours to 20 hours, then taken out for 1 hour and rolling for 2 to 3 hours because it falls and makes bubbles, and I can't find the reason . ( humidity 68-70 % )
@@Rg1989. maybe not enough yest
You make it look so easy.
Masterclass
Thanks Massimo! Learned a lot from this video!
Can you share the recipe please
Many on my channel
Salve Massimo, mi può dare la marca del forno al legna? Cari saluti, Luca da Sardegna.
Di fiore
@@massimonocerino Grazie per la risposta.👍
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?
45k
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!!
Chiamami che faccio prima a spiegarti
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
Mr Steve you are welcome to unsubscribe and go to check more interesting videos
🎉😊
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
Let rest more longer time
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! :)
Look into sourdough pizza dough, better flavor. Ready in 2 days
I had holes in my dough many times even with salt 😅
Probably overfermented!!