You prefer the dough made with stand mixer or by hands ?

@maheshmastmaradi9439

3 жыл бұрын

Hands sir ❤️

@barcham

3 жыл бұрын

I recently bought a stand mixer and have yet to use it, so I'm looking forward to watching this! I make dough with my Cuisinart food processor very successfully most of the time though.

@zietom

3 жыл бұрын

Hands!

@ericzhu6620

3 жыл бұрын

if i have money to by a mixer I won't use my hands

@vitoiacopelli

3 жыл бұрын

This is very cheap

I have this stand mixer. The timer actually has a time limit of 10 minutes. The timer didn't get set to 15 minutes, you can see in the video. Also in the instructions it states that speeds 1-2 are for kneading. Speed 5 could damage the machine for kneading. Having said this though, it will still do a good job at kneading the dough on speed 2.

@mkim2799

2 жыл бұрын

Do you still like this stand mixer after 1 year?

@thefatcontroller7721

2 жыл бұрын

@@mkim2799 its decent for the price. But there are also a lot of drawbacks with using a mixer like this compared to using a spiral mixer. Also spiral mixers are professional, heavy machines so their longevity is also much more guaranteed. I would personally wait until you can find a cheap second hand spiral mixer before buying this if you're really into pizza making. It will cost you more, but in the long run I believe its the better decision

@sonnguyen-iv7gv

Жыл бұрын

Hi, i'm planning to get this stand mixer for household usage, main purpose would be for making sandwich, milk bread. Will it do well enough?

I had the hand mixer and it died in my hand while making chocolate chip cookies dough. kzread.infoUgkxV-4_UFTAJEegRY8I2jrpCEthOr39izrZ Recommend After researching, everyone said even if you go with the smallest stand mixer, it would still be much better than the hand mixer. But since this is an investment that would outlive me, might as well pick the good one and what would be better than KitchenAid stand mixer right? And I’m not disappointed! It works really well. It’s steady, easy to clean! I’ve been baking every weekend. And I absolutely love the ice color. I purposely posted a few photos so you can see the color in different light.

You make everything look so easy .I make a mess everywhere and my wife constantly giving me that look and shaking her head lol

@nessyb5155

3 жыл бұрын

Let her try and see if she can make better than u😁

I've seen this alot lately, "Hauswirt" literally means housekeeper in German. Apparently Chinese manufacturers love to put German names on their products.

@teutguy1

2 жыл бұрын

Um ..actually it means "landlord" or die Hauswirtin,,,means landlady.

I make pizzas with the poolish you showed on your how to make pizza in a home oven. It was great and made excellent pizza. I now have a heavy duty stand mixer and have a question on whether to mix for 15 minutes with a poolish? Is there any difference in the time of mixing?

Your most recent home oven recipe is so easy with hands I can't see needing to use a mixer. I make the polish the night before and before of it being so active takes hardly any manual manipulation to get nice tight dough balls when then only need to sit for another 2 hours!

Sorry, but I don't see recipe in description like you mentioned..

I live in China and I have a similar mixer. Used it for dough up to 100% with no problem. Main issue is that with more than 1.2kg of dough it will raise on the hook/leaf and get dirty.

I'm looking for a video with pre-fermented dough and mixer at the same time! Vito u are outstanding really show us your passion!

In love with that "olovoio" word! :)) Rock on man! 11:05

Love your enthusiasm, you have a love for life , and never seen anybody as excited about pizza like you . lol Your very entertaining and make me smile . Thanks and I subbed today

@tonymorodermontana3573

Жыл бұрын

Thts famoUs italIAn scharm

You are the best teacher, thanks vito

No one: Vito: voila!

I do it all by hand because I travel and never have access to a mixer, but... I'd love to see a review of the smaller Italian diving arm mixers like Bernardi or Mamy.

But interested in seeing if you get the same result with a mixer.

i like your videos so much! your tips are very helpful!!!

Great video Maestro! Watching your videos has really helped me step up my pizza game from good to great. Now I'm looking to buy a proper little pizza oven like the Ooni to make them even better. Cheers!

dear vito .. I did not understand when to put the dough in the refrigerator for tomorrow? After an hour or after 6-8 hours ??

1- Pizza is REALLY REALLY serious thing (it's not easy) 2- Soft and Crunchy at the same time 3- İf you gentle the pizza , the pizza gentle to you 4- ther is fouf ingriedents a pizza dough and fifth absolutly is passion 5- Every step making pizza dough separately needs master skills , don't be impatience , by time you will get masterize

How long should the dough wait at room temperature before putting in the fridge for later use?

Thank you for showing a direct dough technique, it's the one I use the most

I am excited to see this video. I am lazy so I use a Kitchenaid. Thank you Vito for helping me become a better Pizza maker. #PizzaIsLife

@vitoiacopelli

3 жыл бұрын

Ok this is perfect for you

Thanks Vito for a good mood.😁👍👍👍🎅

Great video! I will make a batch of dough this week with mine for the first time. I would have made some this weekend but when I opened my 'fresh' bag of 00 flour it was unfortunately contaminated with flour bugs and I had to toss it, so I will have to replace it this week when I get over to my favourite Italian grocery store.

@ians9390

Жыл бұрын

flour worms are everywhere and nothing to worry about. Just sieve them out.....

The video says 70%, but the recipe looks closer to 65%. Did you add more water?

Now that it hurts my hands to make, i do it like you did, start in mixer and finish by hand. its messier but saves me pain.

Hi Vito how would you change this recipe for 6 dough balls thanks for the help love your videos

Merry Christmas 🎄 Vito. For water absorption I calculate 64.5% (400/620) but you mentioned 70%. Am I missing something?

@TheArgiteo

4 күн бұрын

What calculation are you talking about?

Hi Pizza Master, at min 8:55, how bad was the vibration and shaking of the mixer? I saw you hold the machine just before min 15. Would you leave the machine unattended while kneading the dough?

hello @vitoiacopelli can I use dried lievieto madre powder from flour type 0 instead the dry/fresh yeast? can you make a video about this and a recipe with dryied lievito madre in a mixer with and without poolish and biga? for this type of recipe and for your poolish/biga for a similar mixer like the hauswirt? I hate to knead the dough with hands 😅 on the lievito madre package writes,, for long rest doughs" can't lievito madre be activated? thanks ❤🎉 much love

Sono a casa finalmente Vito ⬜🟥

Vito, I see at the end of the video, you say this recipe is for a home oven, can this recipe be used in a pizza oven reaching 900+ degrees F?

i made this dough step by step but my end result turned out a little dense and didn't puff up all crazy like most Neapolitan Pizza does . i used a ooni frya for the cook.

i recently bought the Cookmii 1500w in metallic red 😍 it is fantastic and so beautiful like a Ferrari. i would never buy the overpriced KitchenAid machine. and i certainly don't need a timer, but the Hauswirt looks sturdy and reliable

Vito, review the ariete dough mixers.

Another great review from Vito.

Is honey or any other sweetener such as sugar really necessary? I understand it makes the edge of the crust brown a bit better when baked and the crust taste a bit sweeter, but does the yeast really need it? I thought it feeds on the dough as does not need any other encouragement.

Ciao Vito , sei il top !!!

VITO!!!!! YOU THE BEST PIZZA MAKER!!! Can you PLEASE make a PANETTONE video before Christmas!???! If you know how to make it, of course!!! Thanks for all you do!!! Ciao MASTRO VITO!

This mixer looks great and advance , may I know how many litre and how many litre suitable for making 1.0 kg dough

Can’t wait!!,

I have prepared a poolish. Can I put it in a robot dought machine to finish my dought? Do I have to let rest the dought after ? Like 1 hour ?

Had exactly the same mixer here a few weeks ago to test it. I'd prefer another one and send this one back. A few cons are there are no handles and it's hard to fill when it's running. But the biggest down site was the bad kneading. There's to much space between the hook and the bowl.

@maxineb9598

3 жыл бұрын

My mixer allows me to change the height of the beaters, etc. No handles but thats no big drama. But its not this brand.

@edstar83

3 жыл бұрын

Get a Kenwood Chef XL. Kenwoods are built like a tank and last a lifetime.

@avatarchen7444

3 жыл бұрын

Hauswirt stand mixer HM740 Some suggestions about dosage as below: Beat whole eggs at least 2 eggs, at most 10 ~ Beat egg White: at least 3, at most 12 ~ Beat Cream: 200ml-600ml ~ Beat 40% water hard dough, 250g-600g ~ Beat 60% water soft dough, 200g- 1000g ~ Considering the service life of the machine, it is recommended that the dough be controlled within 800g~

@foodfunny9574

3 жыл бұрын

@Any One Hauswirt Stand Mixer nearly 5 star with good reviews.

@foodfunny9574

3 жыл бұрын

@Any One Do your best and right choice.

Dear Maestro Vito, Happy New Year 2021. just like to ask you one short question.. 1 size 9inch thick crust pizza, how much dough (in GM) is best ? thank you very much in advance.

Number 1, by monte bianco at France, bellisima pizze e bravo, Marco

Birthday greetings from Northern Ireland.

This is my dreams ,this mixer😍😍

my opinion is 15 minutes is way to long! I have used many mixers over the years about 5 or 6. minutes on low. speed is enough. because I will bulk ferment before dividing into ball and the gluten development will continue naturally. I am very surprised you being so experienced that you suggest 15 minutes? I hope you are others will also comment

15 minutes at speed 5? What was the temp of the dough? 30C?

Maaaaan i have been watching your videos for about 6 months and It was today when I first get in action. You know what, I have never eat such pizza like the one I made today in my entire life. I realized that I was eating sh....... You are the pizza Bruce Lee man ;) :p

Hi Vito, how much dry yeast would you use to ferment the dough overnight at room temperature?

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌹❤️👍

Excellent video Vito. That's a really Good review. Thanks for showing that. I think a few moreike this with the uses of the mixer would be helpful. I still make the dough by hand and have been thinking about a stand mixer. Is it worth it. Thanks again see you at the next video Vito. 👍🍕👍🍕👍🍕👍🍕

Can you leave dough to prove on the counter at room temperature for 24 hours?

Can you do a video using the vorwerk bimby machine? Thanks a lot!

Ciao Vito No olive oil in the dough while mixing in the mixer?

Amazing mixer!

Have been wondering? After you make the dough balls, how long before you should put them in the refrigerator? And should they just stay there? until a couple hours or so before you're going to use them? Thanks and keep up the amazing work. 🙏👌

@xxsansfightxx1995

3 жыл бұрын

In the fridge the balls will be ready in12 to 16 hours remove one hour before

@cenktezcan

Жыл бұрын

@@xxsansfightxx1995 after making the dough balls does they need to stay 6 hours on room temp. before putting in the refrigerator ?

Stand mixer is ideal bro

Can i use polish and steer with the machine?

Can i make my pizza in termomix?

@vitoiacopelli

3 жыл бұрын

Yes I’m doing a videos soon

please more recepts to mixer !

Vito, how much flour at a time you can process with this machine? Usualy im using 1kg.

@vitoiacopelli

3 жыл бұрын

1kg

@clints8888

3 жыл бұрын

No chance with 1kg

@jayytee8062

3 жыл бұрын

Seriously 500-600 grams comfortably. Anything more and the machine will get quite hot, vibrate all over the bench top. In the case of a normal Kitchenaide machine, the dough will climb up the dough hook. There are home machines out there with 2x dough hooks that doo a better job.

What the recipe for 1 - 8 to 10 in pizza? I keep making to much and end up wasting dough. I do use the poolish method you demonstrated.

Mixers are great, but if you plan to do doughs/breads, buy one that is rated for it. Most of these lightweight machines are only for wisking eggs/cream, cake/pancake batter, or high hydration breads with the hook. You'll burn out this motor making traditional 50% hydration doughs.

@SmilesNFun

2 жыл бұрын

good tip

Happy Happy Birthday Baby!!!!!

Looks VERY Very similar to a KENWOOD. But design evolution does converge

@edstar83

3 жыл бұрын

Only difference is a Kenwood lasts a lifetime.

@1972taco

3 жыл бұрын

Indeed it looks very similair to the Kenwood i have. But this one is from China.. They took a very look at a Kenwood and then... presto, they had a mixer to. Chinese quality is less comparted to European or American stuff. I have learned to harme and shame.

Little confusing, you can put in fridge before the 6 - 8 hrs of resting at room temp or after the 6 to 8 hrs ? Because I'm having all kinds of problems with my dough being I think way too soft and after 8 hrs it's 5x the size and all connected together and i spaced it 3" to 4" apart and it combines into one piece . Was i supposed to punch down and reball couple times during that 6 to 8 hr rest ? it's very hard to work with , hard to get on peel and very hard to get off peel especially when using peel with holes , the dough wants to settle through the holes making it hard to slide off the peel , I can't win and I tried a bunch of times making already following your recipe, Other people on youtube have stiffer dough and easier to work with , what am I doing wrong with your dough ? I'm following it exactly how your doing with a stand mixer because by hand it's too hard for me with having bad shoulders

@cenktezcan

Жыл бұрын

same problem here. i think he misunderstood everone. after the balls created it must be put in the refrigator .not after 6 hours.

I need your kitchen 😊

Speed 5? Are you insane? Almost broke my machine. I was following this channel till now but starting today no more. You a crazy with speed 5

Did you mix on max speed? And why

Hands !!!!!

@vitoiacopelli

3 жыл бұрын

Me too but sometimes with mixer is faster 😂

Your expression is so funny. And why did you push the manual aside😄

If I want to make 12-15 pizza what's the ingredient? Please

I like this product how can i purchase and price please

please make calzone pizza again with oven and deepfried. and the tips so the filling is not so dry and soggy

great recipe but it feels like my dough is not hydrated enough with this measures, something I do wrong? maybe the flour I'm using needs more water? had to ad water under the kneading to get same result as you =) Awesome anyway!

@ellefsensbarmyarmy8491

3 жыл бұрын

70% hydration. That’s pretty high. What kind of flour do you use?

@virtualsoundsify

3 жыл бұрын

@@ellefsensbarmyarmy8491 i use tipo 00 , maybe to much yeast? Idk if my dry yeast count as instant dry yeast or the other, i do this recipe now with a small(like a pea) ball of fresh yeast, will check it out in a couple of hours today. I tried this recipe a week ago and the dough balls looked completely awesome after 4-5 hours, then it collapsed..

How many quarts is the machine?

@vitoiacopelli

3 жыл бұрын

4

you didn't add the recipe in the description!

How did he do that??.

Looks good, however because it's not a manual control type of mixer if it breaks down you will have to throw it away!!

Mamma Mia !!!

Hi I'm just new to pizza making and I'm having trouble on my pizza sometimes its bitter and I cant figure out if its the dough or the sauce, I'm using yeast btw can someone help me

@fredslayton

3 жыл бұрын

Make sure the tomatoes are san marzanos. You can also add a pinch of sugar to the sauce. I hope that helps!

why do you use polish in some recipes and others not.

master vito. is fresh yeast same with sourdough? please answer

@ellefsensbarmyarmy8491

3 жыл бұрын

For sourdough you use a sourdough starter. The starter is sometimes called mother yeast, but you don’t use yeast to create it. Its made from flour and water, and if you like, some sugar or honey, and not. So fresh yeast is not same as sourdough, and you don’t use yeast to make sourdough. Sourdough is not worth it for pizza anyway. Unless you have it because you bake a lot of bread.

@BigBlackCat

3 жыл бұрын

@@ellefsensbarmyarmy8491 thanks. Btw what is the difference between mother yeast and fresh yeast? Is it how long you store it?

@ellefsensbarmyarmy8491

3 жыл бұрын

@@BigBlackCat Fresh yeast and mother yeast are two completely different things. Fresh yeast is a single cell organism, a fungus. You buy fresh yeast in the supermarket. Dry yeast is just the dry version of fresh yeast. Mother yeast, or a sourdough starter, is made from flour and water. You make it yourself. You mix flour and water, leave in the fridge and feed it. The process is a bit complicated, it takes a few days. Just google it, it’s easier. So, the fungus on the grains of the flour will work as a natural yeast after a week or so of fermentation. Then you can use your sourdough starter instead of commercial yeast in your bread and other dough. You can leave your mother yeast in the fridge for years. Just take of what you need and feed the mother with more flour. Like I said, sourdough is over complicating pizza. I wouldn’t bother unless you already have a starter/mother already.

@BigBlackCat

3 жыл бұрын

@@ellefsensbarmyarmy8491 thank you very much. I appreciate it. Currently, I am an undergraduate student and want to start my pizzeria.

@BigBlackCat

3 жыл бұрын

A lot of things that should be learned about pizza and bakery 🙂

Mixer only Vito!

Hello, I made the exact way with my robot, But the dough is not strong as urs ? Whats could be the prob? Flour? It s a all purpose flour Maybe more mixing? Maybe less yeast because its fermented too fast Please help me

ear Sir..Thank you very much for your trouble with us Where is the translation into Arabic? We used to you, with regard to the ingredients that you put forth, that the amount of flour be 400 grams of flour And why this time I used 620 grams of flour

8:05 14:06

Buonasera Vito! so che non c'entra niente con quello che stai facendo però mi servirebbe urgentemente un tuo consiglio onnikoda 16 o effeuno p134h da 500.. mi interessa moltissimo il tuo parere .Grazie!

So after using the stand mixer, 1. rest the dough for 1 hour 2. devide and shape the dough 3. Ferment it for 6-8 hours and ready to use Or 3. Ferment it in the fridge for 24 hours 4. Bring out from the fridge 2 hours before making the pizza. Is it right btw ? Note 5. Move the dough to the freezer if you want to freeze the dough and use it after

@medic563

11 ай бұрын

Thank you for the step by step instructions. Has anyone replied if this is the correct process? I don't have time to wait 8 hours and then put it in the fridge.

VITO LOOKS LIKE ANDREW TATE!

Tried this don’t mix all I got was a sticky mess after six hours must’ve done something wrong followed the recipe

Paid to review? Noticed you held the machine when it seemed to start shaking, and the shield seems poorly designed. Still, I love your channel.

@steve3667

3 жыл бұрын

Also you can't set the timer to 15 minutes. Seems like a piece of crap.

@thujavon62

3 жыл бұрын

@@steve3667 Mad in Peoples Republic of china ...

@matthewbrealey2026

3 жыл бұрын

no handle on the bowl. Looks poor quality.

@tobiasrockel

3 жыл бұрын

Just watched a (very short) review vid and it didn't move like crazy. Still, this doesn't look right. Stick to the hands or quality products, maestro Vito. ;)

In Napoli they don't use this...

@vitoiacopelli

3 жыл бұрын

NO

I think the yeast is toooo much .. every time I follow your steps .. I get a dough with strong smell

@fredslayton

3 жыл бұрын

That’s the smell it’s supposed to have.

Couldn't put it to 15 minutes :))

You actually made 65% hydration

this might explain why my dough is so weak, I only mix for 5-6 minutes on the 2nd speed (out of 8).

@viridiana3013

3 жыл бұрын

I use an Artisan KitchenAid mixer and it has 10 speeds. However, for doughs it recommends to only go up to the second speed because going faster may cause the mixer to malfunction. I do mix for a longer time like at least 15 minutes.