Gemello, thank you very much for the best explanation of how to achieve your target dough temperature without heating up the dough. You are the 1st professional baker to make it easy to understand how to make fantastic dough using a spiral mixer with a fixed bar! I look forward to your next videos. Cheers
After a day of struggling with a 15% wholewheat, and being unable to get the windowpane happening, I found your video. I need to Knead a lot more and maybe think about reducing the hydration. Awesome, thank you :)
Bought a machine like this last week, only used it twice but I see now where I'm going wrong. EXCELLENT video and than you sir so very much. can't wait to have a go again with your method. (I had a nightmare cleaning the machine bowl out took me ages but hopefully not any more) Thank's again, much appreciated.
Thank you! It's a relatively old video but thanks to your tips I've avoided many mistakes. Got myself a Famag spiral mixer. Before that, hydration of 70% and above was quite a challenge. It's a pleasure to work with such a dough now. I've never expected gluten to turn out so strong.
@@gemellopizza I would be interested to know your thoughts on poolish. I have had much better results with that over Biga. I am going to watch your biga videos later today.
@@kierantaylor5852 Poolish has many advantages over Biga. It is ready way earlier due to its high hydration and thereby fermentation activity. You can make even a 4 hour Poolish. Biga takes at least around 12 hours. Another advantage is that Poolish doughs can be made by hand. For Biga doughs it is very hard to incorporate the refresh water. You need a machine. Hope that helps.
@@gemellopizza Thank you, that is a real help. I am hopefully getting a decent spiral mixer at the end of the month. I shall be giving Biga another go.
Sehr cool erklärt. Aber du packst 20% Vollkornmehr dazu? Wofür das und welches (gibt ja viele). Endlich mal wer der das mit einem Spiralkneter erläutert und auch die Geschwindigkeiten sagt 🙂 Gruß Micha
Fantastic work. I just subscribed. Please answer this if you can: if I cold ferment a 30% poolish, should I still use cold water? Should I take the poolish out of the fridge and hour before mixing?
@@gemellopizza Where are you from .. you really are the only one who tells the whole truth about a good pizza dough .. most of the videos tell only half the truth
I've been researching heavily for months on bread and pizza, even got a spiral mixer when I found out about them and found out what happens when you get a hot dough or pour the water all at once but everything I wish I knew when I started was right here even down to the flour
Hey Robert, einfach Mehl, Poolish und Wasser dazugeben sodass du eine Hydration von 60% hast. Eventuell noch Hefe als Refresh, falls du einen geringen Poolish-Anteil wählst (10-20%). Dann Knetprozess mit niedriger Geschwindigkeit starten und warten bis sich die Kürbisfom bildet. Dann Salz dazu und auf hohe Geschwindigkeit wechseln. Anschließend restliches Wasser schrittweise einarbeiten. Finale Teigtemperatur ca. 22-24°C. Viel Spaß beim Testen! Bei Fragen einfach melden! 🍕🤘🍕🤘🍕🤘 Gruß, Gemello 💚
Hey Gemello, vielen Dank für die detaillierte Erklärung👍. Hatte davor immer den Teig von Hand bis zu 70% Hydration geknetet und verwende dafür seit kurzem einen Spiralkneter. Die 24 Grad sind trotz kaltem Wasser aus dem Kühlschrank schnell erreicht. Könnte man auch mit einer Hydration von ca.50% beginnen, um dann durch die langsame Wasserzugabe vielleicht länger kneten zu können oder ist der Teig dann zu für den Spiralkneter zu fest?
@@robertlikesfood4572 Wenn du bei 50% Hydration beginnst, dauert der Knetprozess ja noch länger?! Mit einer Wassertemperatur von 3-4°C solltest du locker unter 22-24°C bleiben. Ansonsten kannst du ach eine Hydration von 65% wählen, um den Knetprozess zu verkürzen und die Wärmeentwicklung zu reduzieren.
Really enjoyed your video! Have you tried mixing higher hydration doughs in the machine? 90-100%? And if not, would you do anything differently if you were to mix such doughs?
Yep, works! But get a SUPER STRONG flour! And use colder water to start with because the kneading process will take longer with higher hydration! Cheers, Gemello 💚🍕
Summer is every Pizza chef's nightmare 🙈😂 The trick is to close the dough at lower temperatures, around 21°C. Work with ice water for the kneading process. If you use pre-ferments, ferment them in the fridge. For example instead of using a classic Biga fermented for 16h @ 18°C, switch to a 24h @ 4°C. So you have a cold pre-ferment to start the kneading process with. Also always have a look at your dough and how it behaves. It grows fast at summer temperatures. The fridge is your best friend in this case. Choose a bulk/ball ratio with a longer ball rest. Because small dough balls can be controlled/cooled down faster than a big bulk. Also try lower the pre-ferment percentage in your dough. If you are normally doing 50% pre-ferment, lower to 30%. Or just use less yeast I general. Many many process parameter you can adjust to make your dough less active during hot summer time. A good pizza chef adjusts the ratio of flour, water, yeast & salt to environmental conditions 💪💪💪
Thanks or a great explanation on using a spiral mixer I just purchased one being delivered in two days. One question I do have what s the ratio using instant yeast. I can’t find any fresh yeast in my area from Boston area.
Thanks for the video! Would you do the same procedure with lower hydration (say around 64-65%) or would you use all your water in the beginning in that case? Thanks!
Nice video! Can this method of kneeding also be used for French baguettes (T65 flour)? I always find it hard to determine how long to kneed with a machine!
Exactly what I was looking for - thank you from New Jersey, USA. This video has convinced me to invest in a Spiral Mixer and I'm going to buy a Famag Grilletta IM-5. I plan to make dough with hydration between 60% and 80% - would you recommend the model that mixes between 98 and 245 RPM or the model for "high hydration dough" that mixes between 130 and 312 RPM?
@@stukegl2924 Thank you for this advice. Our options here in the USA are unfortunately very limited. I don't believe that PEB has a local distributor and Sunmix mixers start at $2,000 with seemingly limited parts and support.
Strongly disagree the Famag is far from a toy! The IM 8S has a tilting head for easier scraping and CLEANING. Its the breaker bar that makes the biggest impact on these doughs and machines!
@@dennisfeldman56 The Famag machine looks real nice, I bought a chinese machine (Alpha spiral mixer) for half the price, good quality machine and works as expected.
Hi Chef I love your video. Very informative. Just before i watched your video, I just finished mixing a 72% hydration dough. However, it didn't turn out the same as yours. Mine was sticky and didn't show signs of good kneading. It's been resting in the fridge now. Can I re do it in the spiral mixer? I think i was adding water too soon. Thank you in advance
No don't redo int he mixer. Sticky is expected for high hydration like here. In this video he mixed for about 10 mins which is way more than necessary. It results in less sticky though. Your sticky dough is probably fine.
I enjoyed this as I just got a spiral mixer. Question, how do you vary your methods if mixing with a 50/50 sourdough starter that is about 12% of the final dough? Do you put the starter into the water, dissolve then do the slow water add like you did here?
Hello. Add the starter with the flour and first amount of water. Or if doing an autolyse put it on top of dough while it rests then you continue kneading and adding the rest of the water.
Love your Pizza dough, i use it all the time however i use only caputo 00 flour for the whole recipe. i want to do enough for 12 pizzas,. would i be correct in doubling all the ingredients to do this? or do i use less yeast?
Hey Edward, thanks! Of course you can use Caputo 00 only. But make sure you use the strong one "Cuoco" with W300-330 and not the medium strong "Pizzeria". You can double the recipe, no problem. But if you 10x the recipe, I would go down with the yeast percentage a bit. Remember: Big doughs ferment faster! So therefore less yeast! Why do big doughs ferment faster? Imagine putting a 1kg dough and a 10kg dough with the same temperature into the fridge at ~5°C. Which one cools down slower inside? Right! The bigger one! Keep on making Pizza 🍕💚🍕💚🍕💚🍕 Also check out my Instagram for more dough science! @gemello_veganpizza 🤘🤘🤘
@@edwarddessmann8475 You mean 1400g water! And 3g fresh yeast should be sufficient 👍 Close the dough at 22-24°C. Then let it grow about 20/30%, then put it in the fridge 🍕🤘🍕🤘
If I mixed my dough for that long, I would tear it to shreds already. Anything over 8 minutes is already a risky territory. I don't know how people on UA-cam can do 20 minutes and the dough is somehow only getting stronger.
Around 15 minutes. Kneading a pizza dough should never take longer than 20 minutes. Even with super high hydrations. When it takes longer than 20 minutes, you add water too slowly. Cheers, Gemello
Gemello, thank you very much for the best explanation of how to achieve your target dough temperature without heating up the dough. You are the 1st professional baker to make it easy to understand how to make fantastic dough using a spiral mixer with a fixed bar! I look forward to your next videos. Cheers
My pleasure 😊 Cheers, -G
Great video with very clear explanations. Thank you 👍
After a day of struggling with a 15% wholewheat, and being unable to get the windowpane happening, I found your video. I need to Knead a lot more and maybe think about reducing the hydration. Awesome, thank you :)
Bought a machine like this last week, only used it twice but I see now where I'm going wrong. EXCELLENT video and than you sir so very much. can't wait to have a go again with your method. (I had a nightmare cleaning the machine bowl out took me ages but hopefully not any more) Thank's again, much appreciated.
Thanks Brother, have a good one! 🍕🍕🍕
Super Video, not too nerdy, perfect English (assuming you are Italian). Greetings, Armin
Thank you!
It's a relatively old video but thanks to your tips I've avoided many mistakes. Got myself a Famag spiral mixer. Before that, hydration of 70% and above was quite a challenge. It's a pleasure to work with such a dough now. I've never expected gluten to turn out so strong.
Yes creamy doughs are super satisfying m, right? Cheers, Gemello 💚🍕
Perfect video - lot of info around cold water - thank you ❤
Really enjoyed this video. I think you explain things really clearly and I love your style. I have happily subscribed. Thank you for sharing.
Thank you my friend! 🙏🙏🙏 Feel free to reach out if you have some nerdy pizza questions! 🍕🍕🍕
@@gemellopizza I would be interested to know your thoughts on poolish. I have had much better results with that over Biga. I am going to watch your biga videos later today.
@@kierantaylor5852 Poolish has many advantages over Biga. It is ready way earlier due to its high hydration and thereby fermentation activity. You can make even a 4 hour Poolish. Biga takes at least around 12 hours. Another advantage is that Poolish doughs can be made by hand. For Biga doughs it is very hard to incorporate the refresh water. You need a machine. Hope that helps.
@@gemellopizza Thank you, that is a real help. I am hopefully getting a decent spiral mixer at the end of the month. I shall be giving Biga another go.
So glad I found your channel; concise detail giving theory of dough formation using spiral machine. Thanks I will follow you on Instagram
Thanks brother! I plan to make more videos soon!
Great video thanks
You're a pro
Thanks for commenting brother 🤘🍕Cheers, Gemello 💚
Make a video about taking car of spiral machine, cleaning, oiling, servicing
Just make good doughs, then the machine takes care of itself 😎🔥🍕Cheers, Gemello
As a scientist, I of course like the data driven approach. After all, this is relatively simple laboratory chemistry.
Even children understand 🤘🍕🙂 Cheers, Gemello 💚
Sehr cool erklärt. Aber du packst 20% Vollkornmehr dazu? Wofür das und welches (gibt ja viele).
Endlich mal wer der das mit einem Spiralkneter erläutert und auch die Geschwindigkeiten sagt 🙂
Gruß Micha
Fantastic work. I just subscribed. Please answer this if you can: if I cold ferment a 30% poolish, should I still use cold water? Should I take the poolish out of the fridge and hour before mixing?
No, you can use the poolish cold, but I suggest that you use biga because it makes your dough more structured.
Bravo nice video
Grazie brother, if you need help with pizza making, just ask! Cheers, Gemello
@@gemellopizza Where are you from .. you really are the only one who tells the whole truth about a good pizza dough .. most of the videos tell only half the truth
I've been researching heavily for months on bread and pizza, even got a spiral mixer when I found out about them and found out what happens when you get a hot dough or pour the water all at once but everything I wish I knew when I started was right here even down to the flour
@@jackash6 du kannst ruhig Deutsch mit mir reden.. ich bin in Deutschland geboren .. es ist verdammt schwierig einen guten Teig hinzubekommen
Sehr gut erklärt👍Es wäre auch interessant, wenn es ein Video geben würde, wie Poolish im Spiralkneter verarbeitet wird.
Hey Robert, einfach Mehl, Poolish und Wasser dazugeben sodass du eine Hydration von 60% hast. Eventuell noch Hefe als Refresh, falls du einen geringen Poolish-Anteil wählst (10-20%). Dann Knetprozess mit niedriger Geschwindigkeit starten und warten bis sich die Kürbisfom bildet. Dann Salz dazu und auf hohe Geschwindigkeit wechseln. Anschließend restliches Wasser schrittweise einarbeiten. Finale Teigtemperatur ca. 22-24°C.
Viel Spaß beim Testen! Bei Fragen einfach melden! 🍕🤘🍕🤘🍕🤘
Gruß,
Gemello 💚
Hey Gemello, vielen Dank für die detaillierte Erklärung👍. Hatte davor immer den Teig von Hand bis zu 70% Hydration geknetet und verwende dafür seit kurzem einen Spiralkneter. Die 24 Grad sind trotz kaltem Wasser aus dem Kühlschrank schnell erreicht. Könnte man auch mit einer Hydration von ca.50% beginnen, um dann durch die langsame Wasserzugabe vielleicht länger kneten zu können oder ist der Teig dann zu für den Spiralkneter zu fest?
@@robertlikesfood4572 Wenn du bei 50% Hydration beginnst, dauert der Knetprozess ja noch länger?! Mit einer Wassertemperatur von 3-4°C solltest du locker unter 22-24°C bleiben. Ansonsten kannst du ach eine Hydration von 65% wählen, um den Knetprozess zu verkürzen und die Wärmeentwicklung zu reduzieren.
Really enjoyed your video! Have you tried mixing higher hydration doughs in the machine? 90-100%? And if not, would you do anything differently if you were to mix such doughs?
Yep, works! But get a SUPER STRONG flour! And use colder water to start with because the kneading process will take longer with higher hydration! Cheers, Gemello 💚🍕
Hi Chef, can u use this process for bulk 50 lbs dough?
Sure, you can. But decrease yeast level a bit! Cheers, Gemello
I really love your explanations. Would you recommend 70% hydration for 100% OO flour without whole wheat?
Same procedure. Cheers, Gemello 💚🍕
Chef how to make Roman pizza or biga pizza dough please?
Hi awesome video, how are you doing it in the summer, when the temperatures are high?
Summer is every Pizza chef's nightmare 🙈😂
The trick is to close the dough at lower temperatures, around 21°C.
Work with ice water for the kneading process. If you use pre-ferments, ferment them in the fridge.
For example instead of using a classic Biga fermented for 16h @ 18°C, switch to a 24h @ 4°C. So you have a cold pre-ferment to start the kneading process with.
Also always have a look at your dough and how it behaves. It grows fast at summer temperatures. The fridge is your best friend in this case.
Choose a bulk/ball ratio with a longer ball rest. Because small dough balls can be controlled/cooled down faster than a big bulk.
Also try lower the pre-ferment percentage in your dough. If you are normally doing 50% pre-ferment, lower to 30%.
Or just use less yeast I general.
Many many process parameter you can adjust to make your dough less active during hot summer time.
A good pizza chef adjusts the ratio of flour, water, yeast & salt to environmental conditions 💪💪💪
Thanks or a great explanation on using a spiral mixer I just purchased one being delivered in two days. One question I do have what s the ratio using instant yeast. I can’t find any fresh yeast in my area from Boston area.
Good news! Which one did you get? Use 1/3-1/2 of my fresh yeast recommendations! Cheers, Gemello 💚
Thanks for the video! Would you do the same procedure with lower hydration (say around 64-65%) or would you use all your water in the beginning in that case? Thanks!
Everything higher 60% with this technique! Cheers, Gemello 💚🍕
Nice video! Can this method of kneeding also be used for French baguettes (T65 flour)? I always find it hard to determine how long to kneed with a machine!
Yes of course!
Knead until the dough looks smooth, nothing sticks & temperature is around 75F/25C. Cheers, Gemello 💚🍕
Have you ever tried mixing meat for sausages in this mixer? I really wonder if it works
I made vegan seitan salami mix in it. So yes, it works!
Exactly what I was looking for - thank you from New Jersey, USA. This video has convinced me to invest in a Spiral Mixer and I'm going to buy a Famag Grilletta IM-5. I plan to make dough with hydration between 60% and 80% - would you recommend the model that mixes between 98 and 245 RPM or the model for "high hydration dough" that mixes between 130 and 312 RPM?
Don’t get a Famag. It’s a toy. Invest in something better like a Sunmix or PEB. 100-250rpm is sufficient for high hydration doughs. 🍕🍕🍕
@@stukegl2924 Thank you for this advice. Our options here in the USA are unfortunately very limited. I don't believe that PEB has a local distributor and Sunmix mixers start at $2,000 with seemingly limited parts and support.
Strongly disagree the Famag is far from a toy! The IM 8S has a tilting head for easier scraping and CLEANING. Its the breaker bar that makes the biggest impact on these doughs and machines!
@@dennisfeldman56 The Famag machine looks real nice, I bought a chinese machine (Alpha spiral mixer) for half the price, good quality machine and works as expected.
Hi Chef I love your video. Very informative. Just before i watched your video, I just finished mixing a 72% hydration dough. However, it didn't turn out the same as yours. Mine was sticky and didn't show signs of good kneading. It's been resting in the fridge now. Can I re do it in the spiral mixer? I think i was adding water too soon. Thank you in advance
No don't redo int he mixer. Sticky is expected for high hydration like here. In this video he mixed for about 10 mins which is way more than necessary. It results in less sticky though. Your sticky dough is probably fine.
i ran into the same issue it pumkined up yet then on further kneading was getting stickier and stickier couldn't really call it a dough:(
Great video, can you tell me please if one speed mixer 190rmp will be good for 70% hydro dough ? Thank You.
You can make it by utilizing autolyse.
Good Video, do you ever use a Poolish to make your pizza dough?
Poolish makes a softer dough and biga makes a more airy crust.
I enjoyed this as I just got a spiral mixer. Question, how do you vary your methods if mixing with a 50/50 sourdough starter that is about 12% of the final dough? Do you put the starter into the water, dissolve then do the slow water add like you did here?
Hello. Add the starter with the flour and first amount of water. Or if doing an autolyse put it on top of dough while it rests then you continue kneading and adding the rest of the water.
Maresi! I want a machine.
Get a good one! Don’t save money on equipment or you pay twice in the end! Cheers, Gemello
Love your Pizza dough, i use it all the time however i use only caputo 00 flour for the whole recipe.
i want to do enough for 12 pizzas,. would i be correct in doubling all the ingredients to do this? or do i use less yeast?
Hey Edward, thanks! Of course you can use Caputo 00 only. But make sure you use the strong one "Cuoco" with W300-330 and not the medium strong "Pizzeria".
You can double the recipe, no problem. But if you 10x the recipe, I would go down with the yeast percentage a bit.
Remember: Big doughs ferment faster! So therefore less yeast!
Why do big doughs ferment faster? Imagine putting a 1kg dough and a 10kg dough with the same temperature into the fridge at ~5°C. Which one cools down slower inside? Right! The bigger one!
Keep on making Pizza 🍕💚🍕💚🍕💚🍕
Also check out my Instagram for more dough science! @gemello_veganpizza 🤘🤘🤘
@@gemellopizza thank you
So for 2kg (12 pizzas)
2kg flour
140 grams water
4gm of yeast
50g salt?
@@edwarddessmann8475 You mean 1400g water! And 3g fresh yeast should be sufficient 👍
Close the dough at 22-24°C. Then let it grow about 20/30%, then put it in the fridge 🍕🤘🍕🤘
If I mixed my dough for that long, I would tear it to shreds already. Anything over 8 minutes is already a risky territory. I don't know how people on UA-cam can do 20 minutes and the dough is somehow only getting stronger.
What mixer are you using?
It looks like a famag im-5 10V
What was the total time you mixed in the video.
Around 15 minutes. Kneading a pizza dough should never take longer than 20 minutes. Even with super high hydrations. When it takes longer than 20 minutes, you add water too slowly. Cheers, Gemello