Hello. is the Gi Metal spatula, 4" or 5" one?

Hello Graziani. is that the 4" spatula or 5" one?

You use cooker without a hood and gas tank in kitchen

Thanks

Thanks mate

istruzioni poco chiare l'impasto è diventato marrone

Will a external variable speed control work with a one speed spiral mixer?

Thank you for the video - it’s really helpful. I make it poolish (300g flour, 300g cold water, 1g yeast) and add more flour and water and salt the next day but my dough always comes out so sticky and not so integrated together - I use the best type 00 flour.

Good job my teacher I want to know this job

Kitchen Aid style is not good ! I know because I'm a frustrated Italian ! I'm goona get a real Italian mixer, it's brilliant the way it works !

🧹 IYKYK

This was kind of useless in the sense that you never told us what the amount of water, yeast, flour, salt was used?? How long do you leave the dough mixer on for ??

i am new to making pizza .. my room temp is 28c .. i wanna make a dought and uae it after 24h maybe .. but after 24h my dough creates a lot of air like "Overproofed dough" .. i put 5 kg flour .. 3 litters watter .. and 10 gr fresh yeast .. speed number one about 10 min and 2 about 5 min .. rest 20 min .. dough balls and freeze at 4c .. the dough comes out of mixer about 27c

And who scrapes off the very black, charred areas? Very unhealthy.

Hobart Mixer with three Speed Gaerbox is the best

How do I apply for buky

What is the price

How much is it

Hi do you have a same day pizza dough?

@graziani_Homemade how long did you mix total for each Thanks for great video

Hey bro, I noticed that you cook your pizzas at a lower temp on the Roccbox, what is the ideal stone temp ? 🙏🏽

Hi graziani is the pizza dought same using planetaria vs espiral?

Si potrebbero eventualmente reimpastare e rifare i panetti con un impasto così scoppiato ?

Indoor rocboxx wow

I saw a few videos, your explaination is the best so far. Very clear. I will follow your method next time 👍

Grazzie Grazziani !!!

My cornicone is sometimes not fully cooked and my Neapolitan pizzas cook in 3 minutes for some reason i heat up the oven to 403c for over 40 min

Great channel wish you were more active on here.

Famag vs Sunmix which is better or are they about the same

I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you

Marco buongiorno potresti provare a fare un impasto con la farina della Barilla 00 ( x intenderci una farina con poche proteine/ poca forza) e usando l'impastatrice x vedere il tuo di risultato... grazie

Perché il campo della pizza mi ha sempre appassionato

Mate don't apologise for your English! It's great and it doesn't even matter if we hear your Italian. I love your accent!

Ciao! I made the pizza today and it came out great! Thank you for this recipe. I used type 00 flour and I hope I can get Caputo for my next time. Only question is the dough came out super crispy. Has a very crunchy bite. When cut, the pizza stands straight. It doesn’t really bend. I wonder if I did something wrong. I baked it at 250c on a sheet pan for 15 mins.

What is the max hydration for this mix of flour?

Hi Marco! When using 24h room temp fermentation, how much of dry yeast would you suggest? My crusts are never puffing up. I'm using 0.25gr of dry yeast.

Hey mate I'm in Brisbane. When are you available?

Fantastic video - picked up a few tips. I am also in Brisbane and I followed your recipe except I only used Caputo Cuoco (300-320w) but my dough was overproofed. 7pm last night mixed dough - Put bulk dough in fridge (3 deg C) until 2:30pm today. When I got it out of the fridge it had maybe 0.5cm bubbles in the bulk dough. Not sure if it was already overproofed from overnight? I balled up and left until 5:30pm today and dough was overproofed. I was checking it every hour but didn't see any significant rise until 5:30 but it was very soft and saggy?!?! Any recommendations? Thank you.

Thank you Graziani great video, where do you by type 0 proper Italian blend thank you

Finally a video that explains the gluten building process in detail and how to get the smooth dough. After watching many videos and reading many recipes I was still a little confused on how long to knead and how to get the perfect finish by hand. This is a big help, Thank you from Melbourne.

I have never seen anyone add salt so late. I didnt see any sugar or honey???

Hello….can you explain how to use with spiral mixture. I need a recipe for 40 balls also. Grazie

I’m making now pizza’s for a year and still learning. For me it’s better to work with one speed. If I get better to make the dough and pizza’s maybe I buy the machine😊. Thanks for the video! Greets from the Netherlands.

Great video, can you tell me please if one speed mixer 190mp will be good for 70% hydro dough? Thank You.

Really good breakdown paisano! Made these last night and was amazed at how fluffy and tasty they turned out. We have an uncle by marriage from Perugia who is a Graziani!

Hi, great video. I'm looking for a table top variable speed spiral dough mixer for home use, like the one shown in your video. Any advice on where to grab one? Max use would be less than 3kg of flour at a time. Prob even less. Any advice would be great. Thanks 😁

Using a dough hook from jumpstreet will eliminate changing the wire whip and cleaning out the dough. It also is easier on the motor.

Grande professionalità!!

great video mate

Ciao!Vorrei sapere se i dodici ore sono alle dieci di mattina e la devo cucinare alle 18:00 come devo fare.