Famag Spiral Stand Mixer | 14 Pounds of Pizza Dough
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- Опубліковано 11 бер 2023
- The Famag Spiral Stand Mixer is able to make this batch of 14 pounds of pizza dough without skipping a step! This is the Famag Spiral Mixer model IM-8s that has a tilt head and a removable bowl. This stand mixer has high torque and a spiral mixing action that can power through up to 17 1/2 pounds of dough. This mixer is great for large batch homemade bread dough or pizza.
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Channel Manufacturing Bun Speed Rack with Work Table: amzn.to/31Pzj7q
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#famagmixer #spiralmixer #pizza - Навчання та стиль
KITCHEN PRODUCTS USED IN THIS VIDEO:
Famag Stand Mixer: amzn.to/3mNg6Bh
Channel Manufacturing Bun Speed Rack with Work Table: amzn.to/31Pzj7q
it is going to be wet at 65 some Napoleon doughs are 70 percent
That works great! I want one too, so I can be rolling in Dough! Soon as I get my for-ever home I will have one! Thank you for a Great and Informative Video as always.😀
Thanks Mark. It's nice.
Wow! I'd feel like I was an industrial cook with a mixer that size!
thanks for your videos! yo, something to help you with the dough's gluten development... i recommend just starting with flour yeast and water for the "first mix" before resting. the salt, sugar, and oil are detractors for good and efficient gluten development. "first mix" should last about 8 mins past pumpkin. then, rest 15 mins in the mixer. after 15 mins, then turn the mixer back on and add salt sugar and oil. btw, you needed to go longer on your mix. end result should be butter smooth and bright white. in the famag 8s, the total mixing on time should be around 15 minutes. good luck!
So it will do a 1 only rise on the counter and you shape and prep the pizza? Or do you defrost, shape and then let rise?
Hello, I have a question. If I use 20kg flour, how much yeast should I put in?
would love to see something made in italy for a regular size family, other than china, that would be great.. maybe they will see this and think about it. I think theres a market for it.
The Famag is an Italian mixer right? Then your 'flat' pronunciation with the hard G was correct Amy. That thing just powered through the dough!
Peddling Pizza has a well tested Napoli dough recipe.
Before discovering Peddling Pizza, I developed a similar method.
1000g Tipo 00 pizza flour, w300 or better.
.4g (point four) dry yeast
Or 1g fresh yeast
700g (620g in Peddling Pizza dough)
30g salt
Add flour to mixer
Hold back 200g water
Dissolve (or hydrate) yeast in the remaining water
Add water to mixer
Mix, once all flour is absorbed.
When the dough changes from a squishy mess and begins to take shape, 2-5 minutes,
Add salt
Drizzle remaining water, little by little.
Once the water is absorbed, mix until dough is 23°C.
Rest 10 minutes.
Bulk ferment 16-24 hours at Room Temp
Next day Ball, rest at Room Temp for 2 or more hours.
(Peddling Pizza bulk ferments 8 hours Room Temp, balls, continues to ferment at Room temp for another 14 hours, next day lunch service)
Peddling Pizza's method includes dough temperature, which helps him produce a consistent product.
Way too much money for the mixer and dough for an average home I think.
Nice video thanks. However it's a mystery to my why you'd put sugar in a pizza dough.
I haven't watched your videos for very long. I like the dough maker but don't need to make a large amount of dough. Do you bake using whole wheat or other grains? I noticed the Nutimill grinder. I usually use white whole wheat flour.
Hi Jill! I am learning to make bread. In the past, I couldn't find a lot of different flours in my area. We now have a store with bulk foods and they carry all kinds of different flours. So...I am anxious to start experimenting. I have a Nutrimill too so that is going to be fun. Thanks for watching and I am glad that you found my videos!
❤
Wow, thats a lot of dough.. At that price though only for hardcore homes who bake a lot of bread. Here in the UK its 825 pounds (1000 usd) so looks like its cheaper here but still obviously not cheap.
Howdy neighbor! That's a nice machine. I will have to check it out. Since we both live close to each other. We should meet sometime.
Hey Debbie! We sure should meet up! Send me an email!
Awesome mixer! If you wanna make a few bread loafs or more this is the way to go. Definitely not for 1 pizza ball, but if you making bigger batches I'm sure it works perfect! Only problem is soooo expensive, almost 2k + all taxes etc, but honestly if you look at Hobart 12qt planetary mixer that is 3x more expensive then this!
OMFG! $2,000.00 for that! It's nice though.
Thank you. It is nice. First two pizzas were tasty. 13 to go. Lol
@@EricLearnstoCook I have no doubt they were, that ice cream dough left me in awe!
It is so good tho lol
You should not have added the flour it’s supposed to ge hi hydration - with the mixer specifically made for Neapolitan dough
Gone at Amazon. :(
recipe please!?
We should have it up on amylearnstocook.com tomorrow. Thank you.
@@AmyLearnsToCook It's not there, I've searched for hours on your site.
Have a bowl with water on the bench and wet your hands and the scraper. Liv
You'll be eating a lot of pizza LOL
That dough will likely burst out of the plastic wrap.
It doesn't burst because I froze it. When I take it out to thaw it, I put it into a bowl covered with a towel.
@@AmyLearnsToCook ok. mine continues to rise in the freezer in the first hour and bursts out of the plastic wrap.
Oh No, way too much math for me! lol
I thought the same but it is actually pretty easy LOL! It took me a while to start using baker's percentage just because I hate math.
@@AmyLearnsToCook But I could see the pumpkin almost right away, perfect mixer for bread.
What's the smallest amount of dough it can make?