Mixing dough is quite rough on any machine. It is fine when you have a giant industrial machine. But when you see it on a home mixer. The flexing can make you worry that is going to brake.
I have a 7 qt kitchenaid and it doesn't give an inch with a normal size (500 gr flour) bread dough. But indeed, those small stand mixers aren't really suitable for bread dough kneading.
Hello I just bought a HOBART d-300 30 qt mixer and was wondering the whole dough recipe for it's use how much of each ingredient = How many pizzas🍕 Thank you for anyone who can give me any knowledgeable insight greatly appreciated ☺️
Although it's difficult for me to judge just based off the picture of that particular model mixer you bought, it essentially seems to be a similar size to the one I use at work everyday. I actually think our dough bucket is a bit bigger than that, but not completely sure if it's 40qt or 60qt. We do make around 30lbs of dough per batch, just as shown in the video, which will produce four trays with twelve dough balls each (48 total) at approximately 10-10.3oz per ball. Below I'll list the ingredients, amounts, and the step-by-step method I use. -- 18.5lbs --- pizza flour (which absorbs less water than all-purpose, therefore making it easier to handle and perfect for wood burning or gas pizza ovens that reach temperatures between 660 to 800 degrees F) -- 24g -- Dry active yeast -- 275g -- Salt -- 2.5 cups -- Olive Oil -- 4L -- Lukewarm water -- 1L -- Cold Water -- 1/2 L -- Lukewarm water (ideally between 95-105 degrees F -- exceeding that will kill the yeast) There are plenty of other minor tips and tricks to it, but I'll try to be as concise as possible with the step-by-step on our particular process at work. 1) Add 24g yeast to the 1/2 L of lukewarm water and whisk until mixed -- Let that rest for 5 to 10 mins until the yeast is activated (which will be evident by how it bubbles at the top and also by that lovely yeasty aroma) 2) Add 3/4 of the flour to your dough bucket, along with the 4L of water, and finally the yeast once it has been activated. Set the mixer for 3 mins and begin. 3. After the initial 3-min mix is complete, add the 275g of salt and then mix for 1 min. 4. After that, add the rest of that 1/4 of flour along with the 1L of cold water. Mix for another 3 mins. Tip: The dough will tend to ride up on that spiral mixing arm throughout this process, so it's crucial to pull it back down and even rip it a bit to get it to lay back even in the bucket. This helps to ensure that everything is mixing thoroughly and as evenly as possible. 5. Once that last step is complete, I then proceed to add the 2.5 cups of oil in three stages. I use my hand to dig somewhat of a hole in the dough going down around the spiral arm, so the oil is penetrating down to the bottom. Add 1 cup of oil and mix 1 min. 6. Repeat the same process with pulling/ripping the dough off of the spiral arm, and add another 1 cup of oil before mixing again for 1 min. 7. Repeat again before adding the final .5 cup of oil, and then mix for 5 mins. 8. Lastly, let the dough rest and proof (ideally in a lidded container to prevent oxidation and drying out), and then you're ready to portion and ball it up. I'm sure there are plenty of different variations or tweaks on making pizza dough, but this is the process I use almost daily. Although I have worked at a few of the best pizza establishments in the state of Arkansas (Larry's Pizza in Bryant and Damgoode Pies here in Little Rock), I'm currently working in the taproom kitchen at one of the best microbreweries in the state (Lost 40) -- and frankly I've elevated their pizza game tremendously in the year and a half that I've been there. I've even had some stellar reviews lately -- one woman claiming our 'Burnpile Supreme' was the best pizza she'd EVER had, and another guy who owns several pizzerias who told me it WAS definitively the best pizza in the state. Despite only being the taproom kitchen of a fairly large microbrewery, we still put out some phenomenal food and have steadily established ourselves as a hidden gem when it comes to putting out a such a high quality product. Our busiest consistent day is Sunday, and we're averaging between $15-17k in sales on that day over the last month. So we're obviously doing something right. But anyways, I hope that helps to answer your question -- despite it being an extremely thorough and novellike response. Being a true pizza artisan does require a bit of a passion though, so I can't apologize for that!
@@rocktown5014 Thank you for your recipe it is very appreciated and top notch will give it a try i still have not used my mixer as of yet still been using my kitchen aid at 4cups to 8 cups depending on how many or size i need i have a oonie pellet oven it's only 12 inch so have to use kitchen oven for bigger size as there are so many pizza recipes out there most are seeking the one i see on youtube or Facebook pizza groups but any how i do appreciate your feedback and know how and will def give it a try i do know some have been using pizza app on play store aswell sometimes the personnel recipes are just the ones that are best so thank ya and will see how it works out have a blessed day ttyl 👍☺️
Unfortunately I do not have the recipe, I stopped working here about a month after I published this video. According to another poster, 15kg would be around 60 pizzas at once. 250g each dough ball 12inch pizzas
Why would it break? Hobart mixers are known for being very strong. I know they say spiral mixers are better for heavy doughs, but this one seems to be handling it OK, too.
@@NathanaelNewton Smoothness! I want to get something like that to make cookies up with to sell at the farmer's market...should I get one like that, or maybe an even bigger one?
@@user-mt1mw8id8z I suspect that a mixer like this would be far more than adequate. This is something like 30 lb of dough, you could make many hundreds of cookies with that.
I think I like it! I'm in San Francisco, and the last job I had at a gas station I had to leave before I got shot dead...they have good farmer's markets out here, and I've been thinking about cookies for awhile. I need to get one of those machines!
Essentially what Andreas said is accurate, although we make our pies slightly bigger. I do 10-10.3oz dough balls, which are perfect to make 14" (large) pizzas -- so when I make 30lbs of dough, that typically makes 4 trays of 12 balls (48 total).
Back in the day, I worked for a old time small pizza chain in Ohio, and we used the same mixer and ingredients. This chain was popular for their large pizzas, which were 15 inch pies. After mixing the dough, and giving a little time to proof, we would cut the dough ball down, and feed it into our commercial sheet roller, and reuse the scraps. I seem to remember that we could fill pretty much two pizza racks, each holding maybe 25 pie shells. So maybe 50 pies per each batch with rolling 15 inch pie shells. We would fill 6 racks just with the large shells, with maybe 4 racks sauced and cheesed, and 2 of those racks also pepped. This place was practically printing money, they sold so well.
This was recorded in an active restaurant. Vulgar language, people talking without knowing the recording is happening, music on the radio.. banging sounds, cooking sounds, lots of reasons. Even if the audio was enabled, you wouldn't hear the dough and the motor would be just barely audible.
My mixer plays the exact same music.
🎶🎷🥁
How very satisfiying to watch.
Oh I agree, the first time I saw it I knew immediately that I was going to have to make a video
Mixers are awesome
How much price of hobert mixer
Mixing dough is quite rough on any machine. It is fine when you have a giant industrial machine.
But when you see it on a home mixer. The flexing can make you worry that is going to brake.
I have a 7 qt kitchenaid and it doesn't give an inch with a normal size (500 gr flour) bread dough. But indeed, those small stand mixers aren't really suitable for bread dough kneading.
Hobart is legend
Hello I just bought a HOBART d-300 30 qt mixer and was wondering the whole dough recipe for it's use how much of each ingredient = How many pizzas🍕 Thank you for anyone who can give me any knowledgeable insight greatly appreciated ☺️
Are you still looking for insight
@@cliff185026 yes I am
Although it's difficult for me to judge just based off the picture of that particular model mixer you bought, it essentially seems to be a similar size to the one I use at work everyday. I actually think our dough bucket is a bit bigger than that, but not completely sure if it's 40qt or 60qt. We do make around 30lbs of dough per batch, just as shown in the video, which will produce four trays with twelve dough balls each (48 total) at approximately 10-10.3oz per ball. Below I'll list the ingredients, amounts, and the step-by-step method I use.
-- 18.5lbs --- pizza flour (which absorbs less water than all-purpose, therefore making it easier to handle and perfect for wood burning or gas pizza ovens that reach temperatures between 660 to 800 degrees F)
-- 24g -- Dry active yeast
-- 275g -- Salt
-- 2.5 cups -- Olive Oil
-- 4L -- Lukewarm water
-- 1L -- Cold Water
-- 1/2 L -- Lukewarm water (ideally between 95-105 degrees F -- exceeding that will kill the yeast)
There are plenty of other minor tips and tricks to it, but I'll try to be as concise as possible with the step-by-step on our particular process at work.
1) Add 24g yeast to the 1/2 L of lukewarm water and whisk until mixed
-- Let that rest for 5 to 10 mins until the yeast is activated (which will be evident by how it bubbles at the top and also by that lovely yeasty aroma)
2) Add 3/4 of the flour to your dough bucket, along with the 4L of water, and finally the yeast once it has been activated. Set the mixer for 3 mins and begin.
3. After the initial 3-min mix is complete, add the 275g of salt and then mix for 1 min.
4. After that, add the rest of that 1/4 of flour along with the 1L of cold water. Mix for another 3 mins.
Tip: The dough will tend to ride up on that spiral mixing arm throughout this process, so it's crucial to pull it back down and even rip it a bit to get it to lay back even in the bucket. This helps to ensure that everything is mixing thoroughly and as evenly as possible.
5. Once that last step is complete, I then proceed to add the 2.5 cups of oil in three stages. I use my hand to dig somewhat of a hole in the dough going down around the spiral arm, so the oil is penetrating down to the bottom. Add 1 cup of oil and mix 1 min.
6. Repeat the same process with pulling/ripping the dough off of the spiral arm, and add another 1 cup of oil before mixing again for 1 min.
7. Repeat again before adding the final .5 cup of oil, and then mix for 5 mins.
8. Lastly, let the dough rest and proof (ideally in a lidded container to prevent oxidation and drying out), and then you're ready to portion and ball it up.
I'm sure there are plenty of different variations or tweaks on making pizza dough, but this is the process I use almost daily. Although I have worked at a few of the best pizza establishments in the state of Arkansas (Larry's Pizza in Bryant and Damgoode Pies here in Little Rock), I'm currently working in the taproom kitchen at one of the best microbreweries in the state (Lost 40) -- and frankly I've elevated their pizza game tremendously in the year and a half that I've been there. I've even had some stellar reviews lately -- one woman claiming our 'Burnpile Supreme' was the best pizza she'd EVER had, and another guy who owns several pizzerias who told me it WAS definitively the best pizza in the state. Despite only being the taproom kitchen of a fairly large microbrewery, we still put out some phenomenal food and have steadily established ourselves as a hidden gem when it comes to putting out a such a high quality product. Our busiest consistent day is Sunday, and we're averaging between $15-17k in sales on that day over the last month. So we're obviously doing something right. But anyways, I hope that helps to answer your question -- despite it being an extremely thorough and novellike response. Being a true pizza artisan does require a bit of a passion though, so I can't apologize for that!
@@rocktown5014 Thank you for your recipe it is very appreciated and top notch will give it a try i still have not used my mixer as of yet still been using my kitchen aid at 4cups to 8 cups depending on how many or size i need i have a oonie pellet oven it's only 12 inch so have to use kitchen oven for bigger size as there are so many pizza recipes out there most are seeking the one i see on youtube or Facebook pizza groups but any how i do appreciate your feedback and know how and will def give it a try i do know some have been using pizza app on play store aswell sometimes the personnel recipes are just the ones that are best so thank ya and will see how it works out have a blessed day ttyl 👍☺️
60% Hydration!
I think this machine is suitable to make fish cake....a very popular dish in my country
This machine could probably mix asphalt or concrete it's so powerful hahaha
@@NathanaelNewton wooow great...hahaha
Great video…
Thanks!
Can you please post the recipe and how many dough balls it makes
Unfortunately I do not have the recipe, I stopped working here about a month after I published this video.
According to another poster, 15kg would be around 60 pizzas at once. 250g each dough ball 12inch pizzas
Where did you bought the machine? and how much is that?
I didn't buy it, it's at a restaurant where I worked, no idea how much it cost
and free arm hair!
Arm hair is typically more securely attached than head hair lmao
Has the gear broke yet?
I doubt it.. This mixer is years old..
Why would it break? Hobart mixers are known for being very strong. I know they say spiral mixers are better for heavy doughs, but this one seems to be handling it OK, too.
It's been doing this day in and day out for years on end, I don't know how long but I doubt that it's going to break anytime soon
@@NathanaelNewton Exactly, it's not like it's a KitchenAid Artisan that can handle only three cups of flour.
what's the machine that your using called?
A hobart commercial mixer
@@NathanaelNewton what size?
I'm not sure but probably 30 or 40 quart
@@NathanaelNewton I didn't see you adding water?
@@AwesomeExperiencez The water was added before the video started
How many pizzas can you make with that much dough?
Like a day's worth for a restaurant 😅 quite a lot, I don't work there in many years so I can't tell you for sure
@@NathanaelNewton Smoothness! I want to get something like that to make cookies up with to sell at the farmer's market...should I get one like that, or maybe an even bigger one?
@@user-mt1mw8id8z I suspect that a mixer like this would be far more than adequate. This is something like 30 lb of dough, you could make many hundreds of cookies with that.
I think I like it! I'm in San Francisco, and the last job I had at a gas station I had to leave before I got shot dead...they have good farmer's markets out here, and I've been thinking about cookies for awhile. I need to get one of those machines!
Price plz
Price of what?
Do be warned, the price of a Hobart mixer is a killer
Thanks 🙏 god to technology
Can you imagine having to supply a pizza shop with hand kneeded dough?! The pizza would be so much more expensive..
Silvagunners most Kinky meme
What haha
Here@@NathanaelNewton ua-cam.com/video/2BnGtB6idak/v-deo.html
@@NathanaelNewton hehe
How many large pizzas can you make with that?
15kg would be around 60 pizzas at once. 250g each dough ball 12inch pizzas if napolitana pizza atleast!
Essentially what Andreas said is accurate, although we make our pies slightly bigger. I do 10-10.3oz dough balls, which are perfect to make 14" (large) pizzas -- so when I make 30lbs of dough, that typically makes 4 trays of 12 balls (48 total).
Back in the day, I worked for a old time small pizza chain in Ohio, and we used the same mixer and ingredients. This chain was popular for their large pizzas, which were 15 inch pies. After mixing the dough, and giving a little time to proof, we would cut the dough ball down, and feed it into our commercial sheet roller, and reuse the scraps. I seem to remember that we could fill pretty much two pizza racks, each holding maybe 25 pie shells. So maybe 50 pies per each batch with rolling 15 inch pie shells. We would fill 6 racks just with the large shells, with maybe 4 racks sauced and cheesed, and 2 of those racks also pepped. This place was practically printing money, they sold so well.
Price
Around $100,000
That's a lot more than I would have expected.. really???!
@@NathanaelNewton I looked it up, it's actually around $3,600, I went overboard on what I thought the price was
Would have been better if we could have heard the proper sound of the machine instead of that stupid music
I would have but they were playing copyrighted music in the background and I had to replace it to prevent being demonetized
What's the recipe?
I'm not sure.. Mostly flour water oil, I didn't see him put everything in, I'll see if I can find out though
@@NathanaelNewton okay
That bread thick doe
Yea it lasts longer if it's a bit thicker 😏
What’s the story behind this? Do u make pizza now?
I was working at a pizzeria for a few weeks to make some extra money, it was a temporary job, I'm moving back to Ottawa very soon
@@NathanaelNewton Id love to work at a pizzeria just the life skill of making pizza is enough for me!
Please shut off the music so i can watch the video until the end!!! It's like the Marines sending loud music to Noriega!! AAAAAHHHHHH! bye!!
There is a volume control..
The original audio had a bunch of stuff I could not publish on UA-cam.
You're going to be OK 🙄
Leave him alone, it's his video, if he needs to add music to it, let him do so.
@Ni Hao ma OR just mute your own shit. You are the one who is in control of your own volumes of your devices.
Why can’t I just hear the dough and the motor
This was recorded in an active restaurant.
Vulgar language, people talking without knowing the recording is happening, music on the radio.. banging sounds, cooking sounds, lots of reasons.
Even if the audio was enabled, you wouldn't hear the dough and the motor would be just barely audible.