Pizza Ramblings

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@dr.mausmaus3183 10 күн бұрын

Awesome! Did I get it correctly, the final hydration was at 65 %?

@PizzaRamblings 9 күн бұрын

It's a long time back but that's my go-to hydration so I suspect you are correct 👍

@dr.mausmaus3183 10 күн бұрын

Hi - it seems that the head of your machine isn‘t closing completely at the point where the pins are located. Do I see that correctly? I‘m speaking about a millimeter max. I mention that because I noticed the same inaccuracy on my Griletta. At the back of the head, not even a piece of paper fits between the head and the base, while a thin piece of cardboard fits at the front. This is not visible on product images from Famag. That doesn‘t need to have an impact on the results of the machine. But it also means that the hook could dive a littel bit deeper into the bowl without that issue.

@PizzaRamblings 9 күн бұрын

Interesting, I'm away from my machine at the moment on holiday, I will take a look when I get back. It's all locks sold and ive not noticed anything off, but it could be. Will let you know.

@staelenskorneel 18 күн бұрын

Thank you for this video! I'm carefully in the market to buy a spiral mixer. I'm looking at this, or the non high hydration variant. I really hope it will boost my pizza game!

@PizzaRamblings 18 күн бұрын

Hi, yeah it's a game changer, highly recommend 👍

@staelenskorneel 18 күн бұрын

@@PizzaRamblings thanks! Love the way you make your videos. Enjoying the process, small beer when your baking .. Nice 😁

@PizzaRamblings 18 күн бұрын

@staelenskorneel haha thanks. Beer and pizza is always a good match 😂

@staelenskorneel 14 күн бұрын

Just ordered mine! The non high hydration variant. Do you still bake? You still use it?

@PizzaRamblings 14 күн бұрын

@staelenskorneel yes, I use it mose weekends. Tend to make 8 to 18 dough balls. I have it down to aT now. Consistent dough every time. It does take time to master. I use ice water to keep the temperature of the dough down. Once it hits 25c it's done. Use a temp probe not an IR temperature gun. Good luck

@thedude2897 21 күн бұрын

I use both. I load with wood and remove with metal.

@shimshonmelamed2888 23 күн бұрын

I didn't fall off my chair.....I was excited to see your desire to make pizza !

@martinhernan4865 27 күн бұрын

Just a suggestion for you. First put the truffle salsa in a small strainer in a bowl to dry it a bit. Retain the oil and use it on top. Second, get a shaker for your flour. It really works well and you don't have any waste.

@PizzaRamblings 26 күн бұрын

Thanks for the tips, never thought about straining the salsa , yes there is quite a bit of waste, that's another good idea 👍

@AlexGreyhead 28 күн бұрын

That dough looks absolutely perfect imvho. A little spring back is par for the course if it's not quite ready - if you wait an hour or so it might be over-done and a bit too flippidy-floppidy. But those dough balls were in great shape - taut, puffy, full of air and the dough condition looked gorgeous. I would have been very happy serving that dough to my customers :)))) /A

@PizzaRamblings 27 күн бұрын

Thanks for your kind comment. 👍

@siferuk 28 күн бұрын

EDITED: I have my first pizza popup this weekend and have been using the normal dallagiovanna 00, but my supplier does have the 2.0 version, do you think this would be better for a 24h 62% hydro RT dough? im starting to panic a bit over getting the dough perfect as its pretty hot out and the event is 5 hours xD i usually mix in 10% uniqua.

@PizzaRamblings 28 күн бұрын

I've used 2.0 quite a lot and it's good stuff. I would say 62% hydration is spot on. The temperature is the issue, not sure I can offer guidance on that. It won't be easy with the recent heat that we have had. 5 hours.... It's going to be hard stopping that from over proving. Perhaps 2 batches 1 with less yeast that you can use later in the day?

@siferuk 28 күн бұрын

@@PizzaRamblings was thinking about this. Would love a can with refrigeration but doing this out of a gazebo with a couple of arc xls 😐 thanks for the response! Awesome vid as always, do you think 2.0 is better than the 00 version?

@PizzaRamblings 28 күн бұрын

@siferuk no problem, yes marginally better at handling hydration I found.

@dermotgillespie5138 29 күн бұрын

You need to let it rest for about 10mins before working with the dough 😊

@dennisfeldman56 29 күн бұрын

Can we change the view from sideways on my IPad with MB?

@louisparisi1 Ай бұрын

She's a looker!

@steenkroeyer5303 Ай бұрын

Very inspiring, I'm going for the Famag mixer for my sourdough breads. Dansk, that pizze looks good after only 8 hours :

@PizzaRamblings Ай бұрын

It's a great mixer you will love it.

@katiemoore248 Ай бұрын

What a beautiful backyard setup!

@PizzaRamblings Ай бұрын

Thanks very much. It's not bad, does the job 😂

@trev1801 Ай бұрын

I also found your channel can you tell me were i can down load that app you use please what its called I've tried search for it , Regards Trev .

@siferuk Ай бұрын

where did you get your gi merch? cheers great vid as usual

@PizzaRamblings Ай бұрын

Local to me in Manchester amatoproducts.co.uk/

@alexandermuller6087 Ай бұрын

Hello, when you lower the head into the machine, do the bolts touch the hole and youngster to press the head more firmly into the machine or does it fit perfectly ok your machine? Thanks for your reply

@PizzaRamblings Ай бұрын

Hello, no it fits perfectly. There is no need to put any pressure on it at all. Drop it down and simply tighten the bolts. Works well.

@alexandermuller6087 Ай бұрын

@@PizzaRamblings first at all: thanks for your reply. In my mashine the bolts doesn’t really fit. When I move the swivel head back down, the bolts touch the guide hole and jam slightly. It is only possible to move the swivel head cleanly into its final position by applying a little pressure on it. 🤔🙄 I can only close the machine in 2 steps. I will write the manufacturer

@dalid.1112 2 ай бұрын

you should pull the pizza in 1 go, or you will change the form of the pizza :)

@PizzaRamblings 2 ай бұрын

I've improved since then, one shot and it's in 👍

@siferuk 2 ай бұрын

ordered the im10s hh version a couple weeks ago, comes monday, cant wait :D starting a little pizza pop up business with a couple of arc xl's! great vids btw

@PizzaRamblings 2 ай бұрын

Ooh nice, you will love it. Good luck with your venture 👍

@stealthbomba 2 ай бұрын

You are passionate and I like that. What does tacky mean? What do you consider as done

@PizzaRamblings 2 ай бұрын

Thanks, I mean that it's sticky, you can get dough so that it doesn't stick to your hands if you give it enough work. I usually kneed then ball, if the ball is super smooth then I'd say it's done. Push with your finger, if it bounces back all is well. Need and rest kneed and rest untill you get it smooth 👍

@stealthbomba 2 ай бұрын

@@PizzaRamblings Thanks much.

@O11Y 2 ай бұрын

Thanks a lot for this video. I'm still getting comfortable with 70% I've ditched the mixer too and find it easier to do by hand. My first efforts even at 70 were sticky pools of mess but I've got the hang of it now and the last few bakes have gone pretty well. I'm considering going up to 75 or 80 but not sure if my flour is good enough and your video has reminded me how hard it can get!

@PizzaRamblings 2 ай бұрын

Thanks 👍 yeah it's tough going, I've not done anything higher than 65% for a long time. Glad the video was of use. Be brave and go for it 💪 be prepared to bin it if it goes bad. Enjoy

@alainlevy1063 2 ай бұрын

What about the taste ?

@PizzaRamblings Ай бұрын

Good question, there isn't much difference between these to flours taste wise. I still use them now. It's the texture, the nuvola naturally is more fluffy once cooked . However they both are really good for quick 65% hydration same day dough. Which is my go-to dough these days. Cheers

@user-ov8uu4tl5w 2 ай бұрын

Thank you for your videos ! There is a version of that mixer that the bowl does'nt come out. Do you recommend?

@PizzaRamblings 2 ай бұрын

I think they do have a version without a removable bowl. I can't remember the model tho. Sorry

@noahbetschki358 2 ай бұрын

Nice, dough is looking awesome! Might reduce the salt on my try with a rye sourdough. Can't wait till me Famag IM5S-HH is going to be delivered.

@PizzaRamblings 2 ай бұрын

Thanks for the feedback. You will love that machine when you get it. I do 65% hydration, ten mins on 2 then 10 mins on 4. Get a temp probe,.a good one. Stop the mixer when you hit 25c dough temp. So it could be longer on no 4.

@marcty7741 2 ай бұрын

What pizza app is that?

@PizzaRamblings 2 ай бұрын

PizzApp on android 👍

@2011ibex 2 ай бұрын

Very nice canotto and leoparding! Well done!

@PizzaRamblings 2 ай бұрын

Thanks 👍

@manueldavidribeiropereira6669 3 ай бұрын

PERFEITO ❤ MÁQUINA

@PizzaRamblings 2 ай бұрын

Yeah, I'm impressed with it. Get consistent results now every time 👍

@MaKi-vl3tz 3 ай бұрын

Hey there, maybe some of you could help me. When I am making dough it never stays in shape it just „liquifies“ after a couple hours. The doughballs are not firm. I use caputo Nouvola with 70% Hydration 2% salt and 0,05% instant dry yeast. It will rest for 6h while stretch and folding every half hour. Then it will go 12h in to the fridge and a 6h rise seperated into there portions of 290 grams, when they rise in small dough portions I pull them over the counter so they get a real tight fit on the outside and have a round form, but after an hour they will look like a pancake… Also the crust never rises like it should. I bake at 400°C Stone Temperature and 450°C dome temperature for about 90 seconds. I would appreciate your help a lot. I am struggling for months now…

@PizzaRamblings Ай бұрын

Ok, here is my take. I'm not a professional so take as is. Nuvola is not a strong flour. It's a low W rating (look this up if you don't know) you need high W rating for longer fermentations especially with that much hydration. Look at Manitoba, maybe super nuvola these are stronger flours that are better at longer provres and higher hydration. Nuvola is good if you want your dough the same day 6 hr room temp,. You could try with less hydration maybe 63 - 65 as an experiment. Good luck.

@MaKi-vl3tz Ай бұрын

@@PizzaRamblings thanks for your answer indeed I tried it with manitoba and it worked like a charm. Currently I am experimenting with different times and temperature changes to get the best out of it.

@PizzaRamblings Ай бұрын

That's good news 👍

@alge3399 3 ай бұрын

Have you tried the Rosa?

@PizzaRamblings Ай бұрын

No I don't recall doing. Is it good ?

@alge3399 Ай бұрын

I compare it to Caputo pizzeria but higher protein at 14% and 390 W. Easy to work with at 67% hydration, with a soft yet crunchy cornicione. I think it's a bit sweeter dough than Caputo.

@nicosgeo 3 ай бұрын

Hi there! Oh oh oh .. using the granite as chop board?

@Krelian-ph8zs 3 ай бұрын

I have had the same issues making biga 100%. The dough grow a lot and it is too hard to get circular shape. I made 75% hydration wich is harder. Great video!

@MrJusmobile 3 ай бұрын

Your math for poolish is way off

@matteonicoli 3 ай бұрын

this flour is a joy to watch, when that transparant crust comes out! Thanks for another lovely video.

@PizzaRamblings 3 ай бұрын

My pleasure 😊

@matteonicoli 3 ай бұрын

could it be, this dough needed a higher hydration?

@PizzaRamblings 3 ай бұрын

No, this stuff is a nightmare above 65%.

@matteonicoli 3 ай бұрын

yes that’s my biggest problem with high hydration (72%) dough, that the balls become to flat and thin quickly (use a Philips 60 euro mixer, works well but possibly it’s temperature or quality of flour). Learned a lot from your channel. Thank you for your channel!

@ItzKamo 3 ай бұрын

Love how bro his sitting like a mafia boss 😂

@aaliyahjenkins7850 3 ай бұрын

How Come you don't have Gloves to roll out the doe?

@PizzaRamblings 3 ай бұрын

No reason to be honest.

@KalinZlatkov 3 ай бұрын

The name of the flour means - stone milled - :)

@johnmsuhr 4 ай бұрын

Why will mine only go to 60% Biga?

@PizzaRamblings 4 ай бұрын

Why, what happens if you do more?

@alljets4 4 ай бұрын

Dude get a trim- look at your video to see what I am talking about. It is not a soothing look.

@PizzaRamblings 4 ай бұрын

Thanks for the advice 👍

@mattfeakes8711 4 ай бұрын

Cheers fella, great video

@PizzaRamblings 4 ай бұрын

Thanks for the feedback 👍

@williebob100 4 ай бұрын

Thanks for posting your videos I enjoy watching them the Pizzas look awesome, glad you had the launching peel the right way up for the second pizza😉

@PizzaRamblings 4 ай бұрын

Haha I have occasionally had it the wrong way around 😔 thanks for you kind comments.

@aidaenglesakis3262 4 ай бұрын

Stop fiddling around with it

@theresarichard6592 4 ай бұрын

Is that rusting a little around the wing nut?

@PizzaRamblings 4 ай бұрын

No rust, but is is greased with food grade grease.

@siferuk 4 ай бұрын

What's your go to recipe? The one where its not a huge faf but best tasting/easiest to manipulate the dough? cheers!

@PizzaRamblings 4 ай бұрын

Hi, these days I use the mixer to do all the work. 65% hydration, on nuvola at the minute, 10 mins speed 2 10 mins speed 4, check the dough temperature stop at 25c 8 hours total, 3 in bulk. Consistent every time. Cheers

@siferuk 4 ай бұрын

@@PizzaRamblings wow thats a fast dough, I always read 48+ hours is so much better so never really bothered with a faster dough, will have to try! So same day dough more or less? do you use a starter or just direct, 3 hours bulk RT, then 5 hours RT balled? thanks for replying! ps is the flour just nuvola or nuvola super?

@PizzaRamblings 4 ай бұрын

@siferuk I just use active dry yeast, yes nuvola, super nuvola is to strong for a quick fermnt. Try it., it's really good. 👍

@scottwanamaker6739 5 ай бұрын

Am infollowing that you did 8 hour in the pizza app but left he biga for 24 hours?

@PizzaRamblings 5 ай бұрын

Yes, the biga for 24hr, then 8 hours once you add the rest of the ingredients, balling 3 hours into the 8. Cheers

@srt10h4rml3ss 5 ай бұрын

those dough "hooks" are garbage, they only tear. Need a spiral equivalent (yes there is a custom tooler who makes spiral dough attachments for the Artisan)

@PizzaRamblings 4 ай бұрын

Yeah, that's what I started out with. If you check my other vids out the later ones I have a proper spiral mixer. Thanks for the feedback 👍

@fuqoff8583 5 ай бұрын

Love how he gives each dough ball a couple little taps on the belly when he finishes them

@johnnybrix717 5 ай бұрын

After you divide it let it relax for an hour or two and it will ball easily……

@markf3494 5 ай бұрын

I bought the IM5S about 2 years ago and love it. Expensive here in the U.S. because of shipping from Italy. I second the issue with the small numbers on the speed dial! As for the forward and reverse buttons, they would have to have different buttons for the country it is being shipped... Forward and Reverse in Italian both start with an "I," and different letters for other languages... so, arrows are more universal. Heavy? Yes, it's a beast... but in a good way. I don't even think one of our California earthquakes would knock it off of my countertop! 😉 Best investment I've made for breadmaking to date!

@PizzaRamblings 5 ай бұрын

Agreed it's a great bit of kit. I can make consistent dough each time now. I'm pretty sure mine has arrows for direction, but yes the numbers on the dial are not the easiest to read now I'm in my 50s lol. It feels like it will last a lifetime. Enjoy 👍

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