My Pizza Dough Process - Using a Famag IM-10s Spiral Dough Mixer and Poolish
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- Опубліковано 10 кві 2021
- #pizza #roccbox #ooni #pizzadough #poolish
I talk a lot about pizza, but today I wanted to share my process for making pizza dough. In this video, I will show you how I use a 20% poolish to start my pizza dough. 20% poolish refers to the amount of water used, met with the same amount of flour 24 hours before starting a pre-fermentation process.
I am using a Famag I'm-10s Spiral Dough Mixer, similar to the Famag IM-8 mixer, this one is just a little larger. I went with this mixer because I have seen too many videos of the Kitchen Aid mixers struggling to keep up with the demands of pizza dough, especially in large quantities.
Buy a Famag Spiral Dough Mixer Here: pleasanthillgrain.com/famag-i...
Bravo my friend!! Keep doing what you love!
Thanks buddy! I’m having a blast!
love it starting my own little pizza business in ireland 🇮🇪 and I got some great ideas from you
thank you
Woohoo! Happy to help!
Great video Mike , really enjoyed your format and execution! Keep it up!
Thanks man! Happy to be of service.
Just bought the Famag IM30 thank you for this info
Disregard this video. Flour first! Then slowly add water. I’ve learned a lot since then.
Congrats for such a nice video Mike. I live in Brazil and I love cooking and preparing pizzas for my family and friends. All the best!
Thanks for watching!
Everyone loves pizza! Enjoy and thanks for the comment!
Good job, beautiful pizza
Excellent video and thanks for posting it :) Subscribed! Quick question... what's the philosophy behind always using 2 grams of yeast to build your poolish regardless of the poolish size?
I am thinking of purchasing one mike, how happy are you with the mixer in general, can it fit on a kitchen counter top? all the best and great video. Thanks
Hei, i just bought an IM 5s, looking forward to start using it.. But where did you get that pizza sign? :P keep up the great videos
Mike - great video thx! Interested to know if the 10S mixer can sit on a kitchen counter and still be at a normal height to use easily or did you need to put it on a lower table in your garage? I know its super heavy and not moveable but wondering if ok to just leave on kitchen counter and use there. Also, did you consider the High hydration model when you got this one? Thx!
It really depends on the size of your kitchen and clearance. The Famag IM-10s is a beast, it’s heavy and rather large. If you have a big kitchen, it will work. But I’ve got kids and I can’t have them messing with it, so she sleeps in the garage. Check out the specs online. I hope this helps!
Oh, I can make 50 pizzas at one time with this mixer! Great compromise for size, cost, and the amount of pizzas I can make in a given 5 hour window.
Hi Mike, for the amount you made in the video, is it the max the 10s can handle? Or is the mixer able to handle an even bigger amount.
Sorry I missed this! It will depend on your Hydration level, I am going to go to 10.5 at 70%, but if you're going less than 65% I wouldn't recommend it.
Looks great. Looking to see what the weight and measurements (recipe) was after the poolish?
Great learnings from your video Mike!! I have 1 question. I have a Roccbox and I have only cooked around 30-40 pizzas so far but when I cook my first and second pizza for the day the bottom of it tends to be overcooked and bit burnt is it because the stone is still not cured or It will happen every time for the first couple of pizzas ? When I am getting my Roccbox pre heat I do it on full flame and turn it to the lowest when I am cooking is this right ?
Hi There! That's a sign your stone is too hot. The rest of the pizzas likely turn out better because your "burner" pizzas removed some of the excess built-up heat from the stone. You want to shoot for 775F-850F stone temp. Any higher your likely going to burn. Do you have an IR thermometer? I preheat with the lowest flame for about 40 minutes, just because I want to stress things the least amount. Then put your flame where you can keep your stone temps like I said above. Are you using flour to dust your peel and stretch your dough? Or semolina?
@@michaelgrimaud4778 Thank you very much Mike for your reply. I dont have any thermometer. I am using fine semolina (Remichanata) to stretch my dough and dust my peel with the same. I sprinkle a little bit of fine semolina on the peel and shake it off to remove any excess semolina. I will preheat Roccbox on the low next time. Also I am really interested in knowing the difference between the hand knead dough and dough kneaded in Famag mixer. Does the pizza crust more puffier and light with the dough made in mixer than hand kneaded dough ? I am thinking to buy one of the the Famages. I feel like using a spiral mixer make the dough much more smoother and silkier than with what we can do by hands.
@@MAN121287 get an IR thermometer as soon as possible. You’re flying blind without one. Hand mixing is fine. Mixers are great if preparing a lot of dough. But both are work. The best results will be leaving your dough in fridge for 24/48 hours. Not only for taste but for structure.
@@michaelgrimaud4778 Thank you very much Mike.
Great video! One question, is there any advantage to make poolish instead of just bulk fermenting the dough for a day or two? Except from the space it takes in the fridge
Bulk fermenting in the fridge will enhance the flavor overall but takes more room. Poolish is like "rocket fuel" once mixed in. It proofs in 5 hours or less depending on the percentage you use, but offers a different/less complex flavor. Both work great! I just don't have room for large amounts of dough in my fridge. Either or is better than the direct method with just room temp proofing. I hope this helps!
@@michaelgrimaud4778 thanks! Love your content!
Do you use just 00 flour, or a combination of different flours?
Hey mike, enjoyed your video. The yeast you reference in this video that’s always 2grams is it fresh or IDY?
Instant dry yeast 2 grams/ 5grams honey up to 50 pizzas (215 gram pizzas) 5 grams IDY/ 10 grams honey if making 50 pizzas up to 130 pizzas. DOUBLE The yeast if you are using fresh yeast. Always shoot for 40% poolish with a minimum of 20%.
Thanks Mike, I’ve been lucky enough to MasterBiga, now I’m experimenting with poolish. Can you tell me the temperature of the water used in making the poolish?
@@karlschlehofer5771 the temp of the water to make the poolish is about 105 degrees F... just because I have to activate the instant dry yeast. The water temp I use to complete the mix is room temp (about 70F) Colder water will allow for a slower proof, warmer water will speed things up. It is really about the experience with this, as the weather gets warmer, I am always ready to move the dough balls to the fridge to slow things down.
Thanks mike. I have the same Mixer as you. It heats the final dough up so I’ve been using cold water in the refreshment.
Mike great video I enjoy reading your comments on another social media platform. How did you come up with the formula of 2 grams of yeast for the poolish? Obviously it works your dough looks great. I would like to see a video from you with the main focus being on poolish. Take care and thanks
This is actually Vito Iacopelli's recipe! I have since bumped it up to 5 grams of yeast because I am preparing over 50 dough balls. 5 grams should be good for up to 100 pizzas! Perhaps more with the poolish route at 20% poolish.
Very well made video, curiosity, how good is the 10S with 1Kg of total dough? I am deciding on the 8 vs the 10 and while the 10 has a stronger motor, the 8 claims to be able to handle 0.5kg of dough.....
Why do you need only .5 dough? Just knock out. 1k and fridge the rest! That’s only 4 pizzas. Use the leftover dough for up to 3 days for focaccia, French bread, dinner rolls, or fuck it and enrich that bitch and make some brioche!!!! The point is. You’re always going to want bigger once you get down this path. Buy once. Go with 10.
I'm subscriber 181 here. Love your content! Keep up the awesomeness! I was wondering which to go for. Ooni Koda 16 or Roccbox? What's your take Mike? Your guidance would be greatly appreciated! Thanks!
Welcome! anything larger than 12", you have to become more experienced at stretching the dough, and also launching/turning the pizza. Larger size is more difficult for a beginner. Plus, if you mess up 1-16" pizza, that's a larger mistake than a messed up 11"/12" pizza. The stone in Ooni is VERY inconsistent with temp, the areas away from the fire will vary greatly compared the area farther form the flame. Roccbox has insulation under the stone which once warmed up create a much more consistent cooking area. The ooni has nothing under the stone, so that doesn't help with a consistent temp all around the stone. I just received my second roccbox because in the pizza world, there are a ton of variables... I don't want my oven to be one of them. So I choose what works right, every single time. The Roccbox!
@@michaelgrimaud4778 Thanks for your guidance! I went ahead with getting the Roccbox and just finished our first 8 pizza family cook! It was awesome! The temps were super stable and because of what I learned with your videos and others online, I was able to cook them all without burning the crusts or bottom. I totally understand now why you went with the Roccbox instead of the Ooni. You rock man! I look forward to more of your content! Thank you!
I have the same mixer and after a lot of trial and error, I have settled on a similar work flow. I was pretty much doing the max recommended batch size and found how important it is to scrape the sides and try to incorporate the flour on the bottom. I'm not sure if other mixers have this problem or not.
Great mixer! But I’m glad I’m not the only one experiencing this.
Are you doing anything differently that what I did?
@@michaelgrimaud4778 My workflow is mostly the same. I think it works best to add 50-75% (eyeballing) water first then scoop in flour incrementally over a few mins. I try to add the flour in the center so it doesn't clump near the edges. The bigger the batch, the more patient I have to be about adding the flour instead of just dumping it all at once. Once all the flour is in (takes about 4-5mins) I will get my hands in, scrape the bowl and do a rough hand mix to get the bottom of the dough up and maybe even a little water to the bottom of the bowl. Then I will mix for another 30 secs- 1min before the autolyse to make sure there are no clumps of flour at the bottom. I was hoping that I wouldn't have to do stuff like this with this fancy mixer. I don't know if it's this particular design or if they're all like this. Or maybe I'm just overloading the mixer? I've found that other manufacturers are a bit more conservative in their listed dough capacities for the same size bowl.
@@jordansobolew1661 Whats the maximum amount you mix in the mixer? I mix around 10,300 grams at 65% hydration even though the maximum is something like 9,600grams... but yeah, this issue is with little loads, and big loads I have found. Just gotta work with it I guess. $1500 mixer, I wish I didn't have to do this, and once in a while I don't have to, but its pretty consistent with flour getting stuck.
What stand do you use for your roccbox?
Ooni stand lol
Hi Michael. I've just purchased the Famag IM-10 (it's in transit at the moment) for my future tent pop-up. What's the maximum dough amount that you've had in the mixer. I know the manual says 10kg of dough. But I'm naturally sceptical about manufacturers' specs.
Depends on the hydration of dough you’re making. I used to take it to the limit with 9800-10kg of dough, at 66 hydration. It worked! Now I just do two batches, about 6-8kg a mix to not overwhelm the mixer. There is a learning curve to the mixer but it’s amazing!
@@michaelgrimaud4778 Awesome, thanks mate.
Where did you buy your famag im 10s spiral mixer??
Where are you located? I’m in USA. pleasant hill Grain had it here
Here's the link to Pleasant Hill Grain: pleasanthillgrain.com/shop-by-brand/famag
What are the dough proof box you are using?
Dough mate
can this mixer work with low capacity like 1kg of flour?
Yes!
Hiya I'm looking to buy mixer like yours. Can bowl be removed? Thanks
Yes! Removable
Have you ever tried mixing meat for sausages in this mixer? I really wonder if it works. Thx
Not a spiral mixer.
Why did you choose this model over the High Hydration version of the same model?
I only do 65%-70%. No need for a faster mixer for me.
Fantastic video about the mixer I'm looking into a mixer for home use any suggestions.From UK thank you.🙏
What is the capacity on that dough mixer?
10kg
What is the minimum amount of dough you can knead in this beauty? Is it possible to do just 4 pizzas?
I’ve done 1kg of dough before. 4 250 gram pizzas.
@@michaelgrimaud4778 thanks mate!
How can I reach out to you?
Have a few questions for you 🍕
How are you finding the profit margins on doing something like this?
There is money to be made! But right now, I’m just having it finance new gear, ingredients, and the education. Once I ramp up, and start with events, there will definitely be much larger margins. But in all honesty, I’m loving it and would do it for free (but gotta feed my family things other than pizza) lol
@@michaelgrimaud4778 that’s awesome to hear man. So are you going to just do catering or get a pizza trailer?
@@danielakie950 this entire process is educational, and as I go along, I am refing the ultimate goal. I am thinking a trailer where I can manage everything would be ideal. From dough prep to condiment prep, and cooking.
Why only 2grams of yeast what ever the size of the poolish? Very interested, thank
You
Great question. I had this questions as well. So, the yeast reproduces once activated and feeds on the honey which stimulates growth and reproduction. Your poolish will double in size in the fridge, and in 24 hours turns in to “pizza rocket fuel”. You can complete your final mix and have pizza ready within 2 hours depending on what percentage poolish you use. It really is incredible. You’ll get light, crunchy, flavorful crust that has very little smell of yeast. Let me know if you have any other questions!
@@michaelgrimaud4778 thank you for the reply. So do you put honey in with the pre ferment or when you add the rest of the recipe, definitely going to try this
@@ImpetusPreps 5 grams honey is added with your 2 grams instant dry yeast. Make sure to have your water between 100-105 degrees Fahrenheit to help with the activation. Mix with your water, minimum water would be 20% of your total mix (should be about 5 hour proof time) or up to 100% of water for a quicker proof. You will add the remaining water, flour, and dough when you complete your mix. Please let me know if you have any other questions!
@@michaelgrimaud4778 appreciate the reply’s sir!! Thank you
In what state are you? I would love to try your pizza.
California! Los Angeles area
@@michaelgrimaud4778 dang it... I'm on the opposite side.. NJ.
@@MVMP4 it’s worth the trip. Pizza is on me! Lol
@@michaelgrimaud4778 That would be a very expensive pizza...lol
$1500+ is a bit dear for my budget. Nonetheless great info as usual.
Yes, it was a bit of a splurge... But I needed the right tool to do the job, and the other mixers I was looking at were even more money. Hopefully, it lasts! So far I have been very happy with it. I am impressed at its power for its size. Leaps and bounds better than a kitchen air mixer haha
Darn! You did everything great except for that weak link which burnt your beautiful pizza! Ooni and Rocbox are are terrible substitutes for a decent oven. Save a little extra and get something that distributes the heat properly, not just gets super hot! If these were good ovens, all of Napoli would dismantle their stone ovens snd buy these!
HAHA a couple things, first and formost that pizza was cooked about an hour prior, then when I was ready to shut off the ovens I did a quick re-warm then decided to grab my phone for a quick IG video which overcooked the pizza slightly, it was still delicious, but cooked already and re-warmed none the less. Second, the lighting was terrible and the iphone doesn't do a great job at white balancing properly when lit by 3200k bistro lights alone. I can assure you, I get tremendous results pizza after pizza with the roccboxs. They are cooked perfectly every single time. Thought I might be ordering a professional wood oven in a couple weeks, I am leaning more toward just sticking with these because of the tremendous results. Thanks for watching!