I run two of these machines for my small sourdough business. Perfect for what I do. They have been flawless for me. I recommend them for everyone. 10/10
Man I love this guy. His passion for teaching us all these secrets and helping us in every way just puts him on another level. Thanks Vito for the years of education.
Vito! In the video you say you have 1L of poolish, 50g kosher salt, 1100g 00 flour, 500ml cold water. But what are the measurements to make the poolish? I know you have them in other videos, but your ratios seem a little different than normal here. This pizza is one of the best I've ever seen, so I want to try and recreate it exactly!
Vito, I have been making at home pizzas for 20 yrs. your recipes for the dough has put me on a whole new level. My family cannot believe how great they have become. my passion for pizza has been renewed. Thanks. Dave.
ive been trying for 10 years to make a good pizza. Finally with the poolish recipe I can make great pizza at home. I use a stone and an oven that has a grill feature at 300c
Hi have you made his receipt here on the mixer? I just got mine but he didn't mention the amount of yeast avd honey he used in the 1000 gram poolish. Thanks
I bought this same mixer (20 litter) in May for a weekly pizza stand at the farmers market, (after discovering Vito 2 years ago and taking my pizza making to a new level, also joined his class). I'm making about 30-50 pizzas weekly and it seems to be working great. I wish this video came out before I bought it, as I don't have experience with other spiral mixers and wasn't sure about its abilities. Thanks Vito for all you do.
In my mind and heart, i would love to start a pizza business, it's something i really love doing. But at the same time i don't know why i'm afraid and hesitated, i'm at the college now studying computer science and it's my first year, it's just complicated..
Do it bro, I got my computer science degree and while I think it is awesome my passion has always been cooking and I should gone with that in the first place but hey we live and we learn right?
What about for those that don’t want to make such large batch of dough. Can you please replicate for us that only have kitchen aid counter mixer?? Thank you! Love you video’s
I'll never get one of those machines but now I know what good gluten structure looks and feels like. It's also nice to watch somebody who knows what he's doing. Thanks for the review
Hey Vito and fellow watchers, I have a hobart A200 (20qt planetary)... is it possible to make the exact same dough as Vito has shown here in the planetary mixer with ED hook? If so, what are the things to look out for? Time/temp of the dough..?!?
Hello Vito. With almost 750,000 subscribers, call the manufacturer and tell them that you would like them to donate a 20 Qt as a giveaway to one lucky subscriber. I enjoy the energy that you bring to your channel.
Great video Vito! I got 2 questions I really hope you can answer me. I saw before a video of you how to make the poolish. That was for 700 grams of flour all together. But what if I want to make 20 pizza's for my family. Is 200 grams of flour, 200 grams of water, 5 grams of giest and 5 grams of honey still enough or? And can you also try the best dough mixer till 50 dollar? For example 5 different machines and which one is the best for the normal consumer
Vito.. I just gotta say Thank you.. I can't believe the pizzas that I'm actually making.. I never thought that I could make a pizza better than my local pizza shop.. Your enthusiasm ans expertise makes it easy for me to learn from you.. You are a true pizziolo!! I'm almost getting my dough perfect , my sauce and cheese have been perfected.. Sometimes my dough is a little wetter than it should be.. I guess I'm using different Farina than you.. You did explain water absorption, so I tweak it to get it right.. Poolish is the greatest thing, it allows you to have pizza the same day you want it.. for that alone, I want to thank you too.. You've found your calling, 4 generations strong in the Iacopelli family!! Hopefully many more!! Maybe teach your little angel to be a master pizza chef too.. I saw her first heart pizzas, So cute !! and came out great too... 👍
Such a great idea for a video Vito. I am starting my own pizza business here in the UK. Your videos (along with your Masterclass) have been so fantastic and helpful. Thank you so much.
I invented the buttermilk pizza dough YUM 👌 I wouldn't give 2 cents for the dough machine 👎 My hands are priceless 👍 Its called a dough hook ! D O U G H H O O K
@@vitoiacopelli its all hand made, just skipping out on Kneading The Dough ! I do use the press method of making it flat. i like the keep the ends thick. To show off i spend the dough into the air He hee > Where is the profit if you buy these hi dollars things? It eat em up
Watching this video makes me so happy I got a Famag with the tilting head/removeable bowl... Getting the dough out is laying it sideways on the counter and scraping. Cleaning is obviously so much easier, and I can put the bowl in my freezer for a bit before I mix to help with temps.
I got a Famag too, the 8S. I've been having trouble getting it to Pumpkin stage, I do poolish, then add flour, mix and drizzle in rest of water and salt. It just never pulls it off the bottom. My hydration is 66%, so not crazy. Any thoughts? How is yours going?
Hi Vito you’re the MAN (Rockstar!!!) thanks for sharing your secrets to us. Since your’e first videos you have inspired me so much and my pizza skills has improved alot. Everyone who has tasted it says it’s the best pizza base they have ever had. Soft light and crunchy. Thank you may God bless you and the family in abundance, keep the awesome videos coming.
I know im on the right path when I just happened to buy the dough mixer vito recommends! Was curious if my motor was loud or if that's normal and came here for validation. Thanks for all of your videos.
Sorry Vito, I may have confused you. You didn't mention the amount of honey and yeast in your poolish on the video. You just said 1000 gram poolish. Is the yeast the same 5G Y 5G honey or higher? Thanks again
Hello Vito, Thank you for your great video. I would like for the bowl and hook to be able to remove. Will be easyer to clean. I found the above mixer for 999.99 at 2 places. I have learned from you and thank you. The best to you. Mike
Vito can you give me the receipt for the amount of poolish and flour you made here. I bought the 20 quart and want to make the amount of dough you made here. I would have purchased your new mixer but it was too late, the mixer showed up 2 days before you presented your new mixer. Thanks
It was bugging me for like 10min, but I figured out why he sounds so familiar. His accent is very reminiscent of CrazyRussianHacker's to me! Great review though btw, it's a very fun idea if I ever just want to own a tiny little pizza joint
Hi Vito I just bought a Grilletta i5S is way fancier then I need but Ii wanted a good one because if I want to eat good pizza I can only cook it myself as in my area you can't find any good pozza places
Since am watching your videos i learnt a lot and haven't look no other channel you are super super super pizza chef keep smiling keep vloging keep cooking have a nice weekend 😁🇬🇧
Hey Vito!! Finally have the pizza trailer business rolling with the Bari Style Pizza inspired by you and your daddy!! Looking for a mixer now. Do you have any comments on this one after 9 months? Thanks buddy!!
Can anybody tell me how many pizzas I can make at one time using this recipe using this mixer? I've tried to figure it out using google but it's left me confused. Thanks!
vito can you give me the precise quantity for 100 pizza doughs ,, how much flour and water for polish and how much flour and water for the dough that we mix with the polish . we just bought the gozney pizza dome and we would like to test it on a small reception thank you
very nice video, if I kneed my dough with the spiral mixer it doesn't rise afterwards, could you please help me what is the issue here? I already increased the amount of yeast but it didn't help. Even a poolish came flat out of the oven 😞
Hey Vito! Love your videos can you please be more specific on the exact amount of poolish? trying to understand the recipe for this. Thank you Vito, love your videos.
I recently bought an Ooni Pizza oven. This has got to be the best pizza instruction vid on youtube. Ive seen so many videos but nothing comes close to how thorough this video is. Thank you from Malaysia. Ive been having issues with getting the dough perfect, ive experimented with different hydration 75%,65%,55%. but now i kno my problem is the actual mixing is the issue.
comment here a voe 1 to 10 for this dough mixer
7
I run two of these machines for my small sourdough business.
Perfect for what I do.
They have been flawless for me. I recommend them for everyone. 10/10
I love watching your videos how to make a many kine of the perfect Pizza dough. So I want to try and Lear then I want to sale it…!!!👍🏻🙏🏻🤩
Great video, Vito, thanks!
Vito show us a formula/table for how much polish we need to add let`s say 3 kilos of dough or 10 kilos of dough. It will be great for us, Thank you
Man I love this guy. His passion for teaching us all these secrets and helping us in every way just puts him on another level. Thanks Vito for the years of education.
Thank youuu
@@vitoiacopelli No, thank you!!!
Vito! In the video you say you have 1L of poolish, 50g kosher salt, 1100g 00 flour, 500ml cold water. But what are the measurements to make the poolish? I know you have them in other videos, but your ratios seem a little different than normal here. This pizza is one of the best I've ever seen, so I want to try and recreate it exactly!
Vito, I have been making at home pizzas for 20 yrs. your recipes for the dough has put me on a whole new level. My family cannot believe how great they have become. my passion for pizza has been renewed. Thanks.
Dave.
He has changed my life! No lie.. brings friends together and great memories.
ive been trying for 10 years to make a good pizza. Finally with the poolish recipe I can make great pizza at home. I use a stone and an oven that has a grill feature at 300c
I have this 30 qt mixer and am starting my business with it. It's working great so far!
Hi have you made his receipt here on the mixer? I just got mine but he didn't mention the amount of yeast avd honey he used in the 1000 gram poolish. Thanks
It looks like a 1970s robot. 🤖
I bought this same mixer (20 litter) in May for a weekly pizza stand at the farmers market, (after discovering Vito 2 years ago and taking my pizza making to a new level, also joined his class). I'm making about 30-50 pizzas weekly and it seems to be working great. I wish this video came out before I bought it, as I don't have experience with other spiral mixers and wasn't sure about its abilities. Thanks Vito for all you do.
What's it called? I can't find info on it
In my mind and heart, i would love to start a pizza business, it's something i really love doing. But at the same time i don't know why i'm afraid and hesitated, i'm at the college now studying computer science and it's my first year, it's just complicated..
do it, I did and things went better than I expected. If something goes wrong you can go back to computer science, or maybe you can do both
A tip; location is sometimes more important than the food. Starting a pizza place next to hungry college students can almost never go wrong.
Do it bro, I got my computer science degree and while I think it is awesome my passion has always been cooking and I should gone with that in the first place but hey we live and we learn right?
What about for those that don’t want to make such large batch of dough. Can you please replicate for us that only have kitchen aid counter mixer?? Thank you! Love you video’s
I will
@@vitoiacopelli how many grams of Poolish are in 1 Liter?
I'll never get one of those machines but now I know what good gluten structure looks and feels like. It's also nice to watch somebody who knows what he's doing. Thanks for the review
Hey Vito and fellow watchers, I have a hobart A200 (20qt planetary)... is it possible to make the exact same dough as Vito has shown here in the planetary mixer with ED hook?
If so, what are the things to look out for? Time/temp of the dough..?!?
Where can I get this dough machine from please could you share the link may thanks?
Hello Vito. With almost 750,000 subscribers, call the manufacturer and tell them that you would like them to donate a 20 Qt as a giveaway to one lucky subscriber.
I enjoy the energy that you bring to your channel.
Great video Vito!
I got 2 questions I really hope you can answer me. I saw before a video of you how to make the poolish. That was for 700 grams of flour all together. But what if I want to make 20 pizza's for my family. Is 200 grams of flour, 200 grams of water, 5 grams of giest and 5 grams of honey still enough or?
And can you also try the best dough mixer till 50 dollar? For example 5 different machines and which one is the best for the normal consumer
Vito.. I just gotta say Thank you.. I can't believe the pizzas that I'm actually making.. I never thought that I could make a pizza better than my local pizza shop.. Your enthusiasm ans expertise makes it easy for me to learn from you.. You are a true pizziolo!! I'm almost getting my dough perfect , my sauce and cheese have been perfected.. Sometimes my dough is a little wetter than it should be.. I guess I'm using different Farina than you.. You did explain water absorption, so I tweak it to get it right.. Poolish is the greatest thing, it allows you to have pizza the same day you want it.. for that alone, I want to thank you too.. You've found your calling, 4 generations strong in the Iacopelli family!! Hopefully many more!! Maybe teach your little angel to be a master pizza chef too.. I saw her first heart pizzas, So cute !! and came out great too... 👍
Please make a video with ankarsrum mixer.
Great review, perfect for my future pizza catering business.
'Soft and crounchy' :-) Poom!
I should never watch Vito's videos right before dinner, ever! Still nice work. I have a poolish running and I will try to do as well tomorrow morning!
1like yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘😘😋😋👍❤️❤️
Such a great idea for a video Vito. I am starting my own pizza business here in the UK. Your videos (along with your Masterclass) have been so fantastic and helpful. Thank you so much.
Just looked at specs, cuz I’m interested in this mixer, not sure where you got it’s chain driven. Manual clearly says and shows it belt driven
Probably a language barrier TBH. English can be confusing, belt and chains are probably similar in his language.
I invented the buttermilk pizza dough YUM 👌 I wouldn't give 2 cents for the dough machine 👎 My hands are priceless 👍 Its called a dough hook ! D O U G H H O O K
of course... but this is for business! do try to make 80 pizzas with your hands only
@@wisdon True! The things i don't like about it IS! The head don't tilt back, nor does the pot remove. Can use the pot for other things
Trust me when u make pizza every day it’s though 😂 and get tired
@@vitoiacopelli its all hand made, just skipping out on Kneading The Dough ! I do use the press method of making it flat. i like the keep the ends thick. To show off i spend the dough into the air He hee > Where is the profit if you buy these hi dollars things? It eat em up
Vito you don’t ever talk about the flour you use.
1 year ago, yeah. He did say it though. He uses an italian flour. 00 flour
Watching this video makes me so happy I got a Famag with the tilting head/removeable bowl... Getting the dough out is laying it sideways on the counter and scraping. Cleaning is obviously so much easier, and I can put the bowl in my freezer for a bit before I mix to help with temps.
What size Famag do you have Erik?
I got a Famag too, the 8S. I've been having trouble getting it to Pumpkin stage, I do poolish, then add flour, mix and drizzle in rest of water and salt. It just never pulls it off the bottom. My hydration is 66%, so not crazy. Any thoughts? How is yours going?
Unfortunately the bowl can’t be removed, that’s a deal breaker for me
Haha! This is the standard for commercial spiral mixers. Easy to clean.
أكلة حلوة تسلم يدك
gee you have to much money money Vito best do you hands old way with love man no substitute like hand and love
Hi Vito you’re the MAN (Rockstar!!!) thanks for sharing your secrets to us. Since your’e first videos you have inspired me so much and my pizza skills has improved alot. Everyone who has tasted it says it’s the best pizza base they have ever had. Soft light and crunchy. Thank you may God bless you and the family in abundance, keep the awesome videos coming.
love u all
Watching from Toronto, but family from Bitritto, Bari... Awesome videos Vito , very informative and inspiring! All the best
Vito molto grazzie!
Thanks to you I improved my pizza recipe a lot. I still need to better my measuring, but next time it'll be way better :D
This in the video is amazing
I know im on the right path when I just happened to buy the dough mixer vito recommends! Was curious if my motor was loud or if that's normal and came here for validation. Thanks for all of your videos.
Still am considering a 7 qt DC Kitchen Aid stand mixer for home use. But these spiral mixers are super impressive, but still, 3x the price.
Is this mixer recommended for new york style pizza dough? Or it's too fast ?
Excellent Vito, thank you! Helps folks like me on a budget while running a Pizza Business :)
Rocco!
Sorry Vito, I may have confused you. You didn't mention the amount of honey and yeast in your poolish on the video. You just said 1000 gram poolish.
Is the yeast the same 5G Y 5G honey or higher?
Thanks again
Hello Vito, Thank you for your great video. I would like for the bowl and hook to be able to remove. Will be easyer to clean. I found the above mixer for 999.99 at 2 places. I have learned from you and thank you. The best to you. Mike
ciao Vituccio un saluto da Wilmington North Carolina
Vito can you give me the receipt for the amount of poolish and flour you made here. I bought the 20 quart and want to make the amount of dough you made here. I would have purchased your new mixer but it was too late, the mixer showed up 2 days before you presented your new mixer. Thanks
I am here at 8.00
Made in China mixer??
Are you kidding me??!
For this price, it’s actually a rip off😡
VEVOR Spiral Dough Mixer 8L is cheaper
whats the equation (measurements) for the poolish(?) I have that exact same mixer and this recipe would be perfect for me!
Vito you are the master of all pizzas!!!
Great video👍🏻
It was bugging me for like 10min, but I figured out why he sounds so familiar. His accent is very reminiscent of CrazyRussianHacker's to me!
Great review though btw, it's a very fun idea if I ever just want to own a tiny little pizza joint
Hi Vito I just bought a Grilletta i5S is way fancier then I need but Ii wanted a good one because if I want to eat good pizza I can only cook it myself as in my area you can't find any good pozza places
how many kilos minimum for this machine
I just bought one and had problems with two kilos
É che to dico affà!!! Tropp bellll
Vito that machine does NOT have a chain thats why its so cheap it has a belt. Ok for home but not for commercial
Vito!!!! The website says it is belt driven!! Is it chain driven? Thanks buddy!!!
@vitoiacopelli Hello Vito, how is the mixer working after 2 years?
Sometimes he uses oil and sometimes not. So what?
Since am watching your videos i learnt a lot and haven't look no other channel you are super super super pizza chef keep smiling keep vloging keep cooking have a nice weekend 😁🇬🇧
Me too
Hi, I can only find the Belt driven ones, can you please share the link for that Chain driven one?
Thank you for showing how to clean such a mixer, was looking for a video on this but nobody shows it. Love your videos Vito!!
Guys, help me buy a dough mixer, in my country it costs $730 😇
I found another cheapest dough mixer, also 30L
it would be great to have this same video but for home dough mixers.
the pizza, poom, lovely
The pizza is awesome as usual. Couldn't expect anything but perfect Vito. Cheers n thanks mate. Your videos have helped thousands
Vito! Where is your parlor!? I want to come order a miraculous pizza!
"soft n craunchy" 🚀🚀🚀
ESTELLA SM30
Chef i need pizza trays for storing the pizza balls
Vito sei italiano io mi ricordo quando hai fatto una pizza manira con nick radogna vero? Ma sei un mio mito!!!!!! Ciao
Soft & crunchy you said all!!!
I learned that you should mix the dough for 20 minutes. I've always just mixed mine for 10 minutes. Who knew?
Sciacquatev gli occhi cà pizza È napoletana!!!!!!!
Spec sheet from company says belt driven
Ciao mastru Vituzzo stasera 200G Poolish 100g water 200g farina 7g sale 7g olio quante pizza faccio indovina ??? Buona Serata.
i think its not a chain bud , it is a belt on the website i can't find the one with chain. Please let me know the model number
Same dough mixer I have . This is call double action smart dough mixer. We are factory
Hey Vito,,,,Please don't play music in your videos....This is a cooking information channel and not a Jazz radio station...Thanks
Hey Vito!! Finally have the pizza trailer business rolling with the Bari Style Pizza inspired by you and your daddy!! Looking for a mixer now. Do you have any comments on this one after 9 months? Thanks buddy!!
I'm sorry but I came to see only the blender HAHAHAHA
Ciao Vito , complimenti come sempre.
Comunque ho comprato un’ impastatrice uguale ma di un’altra marca a 700€ 3 anni fa. Se vuoi ti invio il link.👍🏻
What’s the make and model?
It’s Estella 30qt
Do yourself a favor and buy FAMAG mixer. It is few hundred more and has tilting head and detachable bowl.
Vito, you are the Best! thanks for sharing so much knowledge with us. I’m a big fan. Regards from Brasil. Arrivederci
I did like you exactly ,but the dough was sticky. How can I over come this obstacle? What's the best flour? How much protein should contain?
Vito, big fan! I purchased your class online :) quick quiestion. If im selling roughly 100 to 125 pizzas a day, which one do I go with? the 20 or 30?
Hi Vito, thanks for all your video’s. A question, what would you say is the best dough machine you can buy in Europe? Thx
What are the ingredients in 1 litre of poolish? Is that 500g flour & 500g water? Or 1kg flour & 1kg water? With 5g yeast & honey?
Hi all, I have one question about dough. Pizza dough making big bubbles, but the crust is very hard. Is this because of Too much flour? 🤞
Can anybody tell me how many pizzas I can make at one time using this recipe using this mixer? I've tried to figure it out using google but it's left me confused. Thanks!
@vito, where did you get that shirt??? I need one!
Vito check gordon ramsay video making margherita pizza, He uses rosemary 🤣😭 and then calls it a margherita. Teach him how to make it properly
vito can you give me the precise quantity for 100 pizza doughs ,, how much flour and water for polish and how much flour and water for the dough that we mix with the polish . we just bought the gozney pizza dome and we would like to test it on a small reception
thank you
Magnifico! Vito, you have used many home pizza ovens for a while now. Do you have a favorite? Grazie.
I do and I will make a video soon
@@vitoiacopelli Can't wait! Thanks!
I prefer your dough machine
pls make a fast video for make fast pizza for Ukraine.Grazie mile.Romania.ciao bello.
New drinking game;
Every time he says “gluten structure“…
Drink!!
I ordered one! What kind of casters work?
How does this machine do after 5 years?
Delicia!!!😋😋😋 just a question, for how long you leave the pizza inside de oven?🤔how you know when it's ready? Cheers ✌️ 🇦🇺
very nice video, if I kneed my dough with the spiral mixer it doesn't rise afterwards, could you please help me what is the issue here? I already increased the amount of yeast but it didn't help. Even a poolish came flat out of the oven 😞
Great, thank you so much for your good videos, that helps for very good selfnade pizza, i love it! 🎉
Hey Vito! Love your videos can you please be more specific on the exact amount of poolish? trying to understand the recipe for this. Thank you Vito, love your videos.
Really need to stop saying "go ahead"
I recently bought an Ooni Pizza oven. This has got to be the best pizza instruction vid on youtube. Ive seen so many videos but nothing comes close to how thorough this video is. Thank you from Malaysia.
Ive been having issues with getting the dough perfect, ive experimented with different hydration 75%,65%,55%. but now i kno my problem is the actual mixing is the issue.