In Depth Review - Is this the best Dough Mixer?

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Please comment below if you have any questions

[@vitoiacopelli]

In Depth Review rate it here 1 to 10 Keep in mind I do review every month and this is the first review of my own product first time, so I give this mixer a 8.9 as my honest opinion

[@w3sp]

Two question: 1) The rating in the video was 9.5 but here in the comment it's now 8.9. What was the reason for the adjustment? 2) I got the Effeuno HA oven after watching reviews including yours. Which temperature settings for top/bottom do you recommend? On first attempt I put it on full blast and the pizza was already black underneath within less than 60 seconds. PS: Your video on how to develope the gluten and show the three different has has a significant impact on my Pizza making. My wife told me that this is the way now and forbid me to experiment any further 😀

[@notchoconcern9278]

Love the content but I wouldn't ever buy that mixer. That bowl should come off for proper cleaning. If built good, it'll last just as long. My kitchenaid mixer has lasted more than 30 yrs now. I'd love to replace it with yours but it just doesn't appear to be as easy to clean and such.

[@ramonhegedus8289]

This is basically a Resto Italia PINA 10 MO VV mixer, most probably just rebranded, though it's unclear whether there are any customisation in Vito's version. In Italian you can find some opinions online about the machine, it's a great mixer it its class, however one important thing worth mentioning is that it's more suited for high hydration doughs (70% or higher).

[@damodoesall6240]

Can it come in 220/250V?

[@lilbigvince1976]

The customization is in the motor and in the panels that keep your fingers safe. This is necessary for sale in the USA. The Autentico mixer is UL approved. I have the same one. Its everything he described

[@ramonhegedus8289]

@@damodoesall6240 The factory original version that I mentioned comes in 230V, as it's supposed to be used in Europe.

[@Guren74]

it was my exact though, it looks like the Pina.

[@RedRisotto]

Yes, it look like you are correct. What concern me the most is the warranty - 1 year for $1000 product + taxes + shipping + possible duty could get brutal. Are you supposed to send it back to Italy if it breaks or if the quality is subpar? Who pays for the shipping? How about spare parts - does it have to be sent all the way to Italy? I asked Vito these questions. The website is quite unclear.

[@jonathanm9436]

I've just discovered your channel, and I love hearing your expertise and enthusiasm. You have opened my eyes to spiral mixers, and I am actively researching. Some allow the bowl to be removed, but many don't, which is CRAZY to me.

[@francescot7256]

I use a kitchen aid commercial mixer with the heavy duty orange plug. ($800). I also purchased this Autentico mixer. Got nailed on shipping costs but I can’t wait to compare the two.

[@Bigheadedwon]

This will crush that, any good pizzeria uses a spiral mixer. There’s a reason for that.

[@keithbrookshire]

I hope to see a review on your thoughts of Vito's mixer vs the Kitchenaid.

[@josephbuys]

How repairable is this at home once the warranty is expired? Can you buy replacement parts easily? That would be my biggest reason to upgrade from the (not very repairable) Kitchenaide.

[@ZodiacSC2]

this is more like an advertisement but yeah, it seems like a good mixer but i'd still apreciate a removable bowl

[@alunjprice]

Famag is pretty much your only option if you want a spiral mixer with a removable bowl and tilting head, I have one and I’m very happy with it, I’m tempted by the very latest Sunmix with all the bells and whistles, it looks amazing, and Sunmix are the best you can buy, but I just can’t justify an extra £800 for a mixer that doesn’t have a tilting head and removable bowl.

[@ZodiacSC2]

@@alunjprice I got the famag aswell, really nice

[@ro8144]

If made correctly the dough comes out almost completely clean.

[@TRTGCbyjroed]

Hello Vito🖐🏾this is a very interesting Mixer. Great review thanks for sharing. I’m Ms J from Las Vegas Nevada……new to your channel. Glad your video popped up on my recommended list. Let me get back to your video ~ and yes I will watch the entire video. Be Blessed and have a Wonderful Holiday.

[@dwaynewladyka577]

The mixer looks very well built. I was wondering about this, when I saw you using it before. Hope you have a Merry Christmas. Cheers, Vito!✌️

[@domenicpantaleo5239]

Auguri Vito, great looking mixer.

[@MortonHydroponic]

I used your poolish method and it turned out great. I make a Greek style pan pizza but it’s way better with poolish , thank you ..does it work the same way in a mixer? Happy holidays I want the best pizza in Vermont 😊💪

[@lilbigvince1976]

Lots of salty people in the comments. Nobody said you guys have to buy one. It's obviously not for everybody. But, in the realm of spiral mixes, this isn't overpriced at all. It's on the lower end tbh. You can still make great dough by hands and with a planetary mixer. No doubt about it. But you cannot make dough as high of hydration and with as much ease as with a spiral mixer. And cleanup is as easy as he demonstrated. And the comments about the water shaking... come on guys.. he put the mixer at max speed for a demonstration. It's gonna move a little, but its not shaking the house down. 😂😂😂 Like i said, its not for everyone but its a great option for those in the market for a spiral mixer.

[@vitoiacopelli]

THANK YOU!!

[@mnowens5295]

I'd love to see this machine used with different flour types and dough recipes to see just how versatile it is. Can it make panettone? How is it with stone ground whole meal flour at 60% hydration? Can it make a miraculous sourdough ear?

[@doncrescas]

I would buy if I could, but in the meantime I've had a lot of success switching from a standard dough hook to a spiral dough hook. You can get them for KitchenAid, Kenwood.

[@Karmah01]

Sir Vito - I have a question....can you freeze the pizza dough? I am just one person and would like to freeze some pizza dough if possible.

[@ctxgodsarmy]

Ordered one looking forward to getting it in!!

[@lilbigvince1976]

I have one. You will NOT be disappointed.

[@lilbigvince1976]

@@RedRisotto no clue. I can't buy that product in the USA as it's not UL listed. Vito went through the trouble of going through that process to make it available for sale in the US. All I know is its italian made and Vito stands behind it. That's good enough for me. This thing is fantastic

[@vitoiacopelli]

It’s a UL APPROVED and the company is based in Texas

[@thomascee]

Fantastic! I want one so so much 🎉

[@suryanshsandeepkhatri]

Much appreciated..Love from India ❤

[@YS92651]

You're not talking that much. Loving your channel and videos @VitoIacopelli. Keep on being yourself because you're an amazing person.

[@HalcatTv]

This is what I was waiting for 😊🎉

[@JohnSchiavoneJrBSEERN]

Thanks Vite! I need that!!!

[@andreihritcu5220]

Is your mixer chain driven? Thanks

[@RowanClark-gr3cg]

I changed phones and was unsubscribed for a while. Well done on the 1 million subscribers and happy new year to you and your family. Love from New Zealand

[@karlotoorosian5211]

Vitto I ordered it and can't wait for it to come in. Watching your birdies taught me a lot and wanted you to thank you. Don't listen to the haters, they have nothing going on for themselves so they try to put others down.

[@SoleLunaPizzaLub]

This is an Italian mixer from resto italian catering adapted to 110V. Your price is much, much more competitive than the other American distributor Ampto

[@dingdongviet]

Hey I have 1 question: I added my poolish dough to make pizza dough. I kept 65 % of hydration. After taking out from mixer, I allowed to rest for 2 hours. After 2 hours, I made 9 balls and kept it at room temperature for 2 hours. Later, out of 9 balls I kept 6 in fridge and remaining 3 I kept at room temperature for again for 3 hours so that I can make pizza. But when I made pizza, it became soggy and it became flate bread in oven...didnt rise like a bread. Why so? All balls were double in size with good amount of air in it. I am from India.😢😢😢

[@tomfletcher3194]

@VitoIacopelli I need some advice. I’ve just tried to make 100% poolish recipe for 6 dough balls. Used 600ml water 600g 00 flour, 5g yeast and 5g honey, but the poolish is like liquid. I’ve then added the 270g flour afterwards and the salt and it’s so liquidy I can’t kneed it, help?

[@aromano2000]

I liked your review, but $1,000 for a mixer isn't in most people's budget. Perhaps the company should give your viewers a discount link. I would like to see you review some more common mixers and your opinion on them. Just a thought.

[@alunjprice]

All spiral mixers are expensive, and unfortunately, planetary mixers are are just rubbish for making dough.

[@aromano2000]

@alunjprice I'm not disagreeing with you. I was just offering an idea that might fit most folks' budget for a home mixer. Cheers.

[@RedRisotto]

If the mixer breaks within one year or I'm not happy with the quality.... I have a few questions: 1. Do I have to send the mixer all the way back to Italy if it breaks within one year, or if I find the quality substandard? 2. Does the company pay for the shipping? 3. Do I have to order spare parts all the way from Italy? 4. One year warranty on a $1000.00 + taxes and shipping mixer is not great. Why not 3-5 years on warranty? $1000.00 is a lot of money on a product expected to last for one year. 5. Does it have to be sent all the way to Italy to be repaired.... 6. if the engine dies one day after warranty expires - what is the expected repair cost for an engine replacement, and shipping to Italy and back to New York CIty for the consumer? Thank you.

[@michacielecki2927]

Hi Vito! All the best to you for upcoming holidays! :) Quick question - do you ship the mixer to EU countries? Cheers and thank you for sharing your knowledge throughout the years, it’s pure gold!

[@ramonhegedus8289]

Only Vito can answer it for sure, but based on the website his version of the mixer is for the US market. However, you can look up the original Italian factory version called Resto Italia PINA 10 MO VV, which you can get directly from Italy or possibly from some other EU-based distributor.

[@RedRisotto]

@@ramonhegedus8289 Italy is part of the EU.

[@falcon-1999]

Hey Vito what would you do different if you make the dough with ice water?

[@RedRisotto]

Nothing is different. You can use an instant read thermometer - 70F to 75F, once you start reaching 78F, the gluten will weaken. You want to use cold water.... perhaps even ice-cold water, depending on the process and ambient temperature.

[@trocla]

The water doesn't go anywhere

[@maxcrit3481]

Lol

[@michianabaddriversin4690]

Hello my friend. I enjoy your videos and your personality As far as the mixer, I was interested. Unfortunately $1000 U S. Is quite expensive.

[@dannyrexknight]

Is there a 240 volt version?

[@bartekmatuszalski1100]

About poolish what if I put too much honey by accident about 8-9 gr not 5 like in the recipe ? Sorry for my english if i made a mistake 😂?

[@Mike-jm7tn]

When will you have this in stock again?

[@MarcDumont]

How do you cleanup the bowl ?

[@waffles1ca]

Vito, very well thought out design. It would be a pleasure to use this mixer, I’m using a stand mixer for the past 8 years.

[@stephanieyeminez89]

Merry Christmas 🎄 happy New Year to your whole family.

[@alunjprice]

No comparison between a spiral mixer and a Kitchen Aid. TBH, Kitchen Aid are even poor for what they are supposed to be good for, they look nice, but Kenwoods are miles better.

[@ChefMeetsWood]

@vito when will more be available?

[@DJSpecialSauce]

How many quarts is this? I don't see it mentioned. Kind of important.

[@maciejniezabitowski9731]

Nice mixer, i would like to buy but unfortunatly for me is too exspensive. Maybe someday😊.

[@catherineonigiri214]

would you update your new york style pizza?

[@getawayhs2856]

What about a 240V version for Europe, and ITALY though?

[@annasecret2749]

can you please show how you clean it?

[@jerseylife8701]

I’d like to see a longer warranty for the price if it’s said to last years and years.

[@patrickwojdat6816]

Congrats Vito! It’s a bit expensive for me and also just 1 year warranty for the price should be a bit higher in my opinion. Nevertheless, it’s a great mixer I’m sure and will make some people happy. Good luck.

[@alexschubert]

It could definitely work in a small kitchen too

[@lisarct1012]

Am I mistaken, or is this only for mixing dough? It looks to do a great job on dough, but does it work as an all-purpose mixer also?

[@Guren74]

No. This is just a mixer

[@RedRisotto]

No. It's a simple mixer. It only has one purpose.

[@lisarct1012]

@@RedRisotto So then, only a 'dough machine', OK.

[@Mark_Nadams]

Need to invent a transmission that is strong enough to tip back or a design that allows it. Even you admit you have limited access Your mixer is a beast and I would love to have one but without the tip back for access to remove the dough and cleaning many will look towards a professional stand mixing machine.

[@LiveFastDieHung]

Ciao fratello! Love your videos and content... so glad I was able to sub and then when you informed about the shadow banning... then I made sure to click all notifications... details always hold important keys, so i always make sure to follow in close detail

[@railasvuo]

Well, first of all, he has never been shadow banned

[@markyost3]

What is the benefit of fermenting the doe ? My Nanos pizza doe was fermented I believe 2 days.

[@railasvuo]

More flavor and the gluten gets stronger during fermentation

[@markyost3]

@@railasvuo I wonder if there is a health benefit? From the media I have been consuming lately it appears most bread was fermented longer in our near past around 40 years ago up to 1000 years ago . This could be why so many people have gluten sensitivity now. modern doe is made as quickly as possible. Maybe the yeast breaks down things in the flour we cannot break down in our stomach.

[@railasvuo]

@@markyost3 I think it's easier for the body to digest the dough but I'm not sure

[@afrooto1963]

Hard to clean I have a big hand so I can grab the dough if it’s not opening up

[@siferuk]

Ermergerd when is this mixer coming back in stock QQ

[@chrismenza7023]

The side panel design with the dials and all reminds me of orange amplification

[@rishavm8628]

So cool

[@egoaut]

Happy birthday Vito, i know iam a few days to late...❤

[@arpadpalinkas]

I really like this machine because know everything should know for home use, but I feel a bit expensive also, most likely because it manufactured in Italy. But chinese mixers have with removable bowl for cheaper, but there also the shipping expensive. I hope these mixers will be much more spread and in use at homes and more distributor have in more country so it will be accessible for more people.

[@RedRisotto]

What is a "Chinese mixer...?'' If this mixer breaks/fails, YOU have to send it all the way back to Italy (supposedly (according to the website.)) It's not clear from the website who pays for shipping for repairs and warranty claims? Buying mixers from a local store - you can return it on the same day and get a refund or a replacement.

[@ro8144]

Guys please only compare this to spiral mixers. If you are experienced in the differences in the resulting dough, you would find it makes no sense to compare this to anything other than other spiral mixers. When mixed correctly. The removable bowl becomes almost irrelevant because a well mixed dough will come out of the bowl almost completely cleanly.

[@ro8144]

Vito - god bless and sending you positive health and energy. Thank you for everything you contribute to the pizza and dough making community.

[@Sam-wl2rm]

So you say the Pina dough mixer which is 680€ is now $1000 worth because you put a Vito Iacopelli sticker on?

[@terderbender]

Hi there my self I would had used a digital timer that timer you used won't last very long specially if your going to be using it all the time it be ok if u use it every so often 😊 just my view 😊

[@peterhermges4746]

Hi Vito, I guess your mixer is not available in Europe, for example delivery to Germany? Ciao, Peter

[@pinkpotato1]

just by the european version Resto Italia PINA 10 MO VV mixer

[@w3sp]

The dough result with this mixer looks really good and the mixer is high quality. However I'd imagine that it's really a hassle to clean it like that every time. Guess it's impossible to put in a lot of water and let it "soak" for easier cleaning because it'll be so tedious to remove the water again.

[@lilbigvince1976]

I have one. Its not hard at all.

[@RedRisotto]

Which mixer are you comparing it too?

[@michaellukaniuk5074]

There are all kinds of cordless suction pumps out there to make this easier

[@Itron-zj9xm]

Why Not PayPal?

[@jeremiahdomer4657]

You should make the warranty more like five years. For my $200 milawakee nailgun it comes with a five year warranty. Ik it’s a completely differently industry but its warranty if five times longer and five times cheaper. That’s rough math of course not exact. Main point is I think the warranty should be longer

[@diltsman]

It isn't large enough for me. I bake 4-8 loaves of bread at a shot. It would be nice to have the option to make 16 at once.

[@most2wanted932]

This is very good mixer i have one from Resto italia 👌

[@tonysicily2687]

Interesting,

[@kdub175]

I want to buy one asap!! I want to set up a small pizza stand with 1 or 2 Uni ovens, an make some classic pizzas like bari style, or new haven apizza! Just for friends an family an hope word of mouth spreads to some locals, an I will only be selling up to like 30 pizza a night…an charge $10-$15 per pizza…90 days of this would gross $33k an only cost would be ingredients…Maybe could do catering eventually like you. No one has good oizza around me so I know this would blow people minds on how good this pizza is with the best quality italian ingredients! this would be perfect for making bigger batches and to get higher quality dough with better gluten. I like 70% -72%, but would be nice to go to 80%-85% for specialties like roman style and focaccia… I want to try the biga, the way Roberto’s dough looks, so smooth and super stretches!! It’s looks like it liquid but also solid lol. You’re the king Vito ☝🏻💯👑

[@derekherrera3286]

I looked at purchasing two days ago but shipping cost are a little high. Approximately 22% for shipping. Vito, find a fix, please.

[@vitoiacopelli]

We are trying to fix this

[@wd122]

@@vitoiacopelli Same here. Was going to buy but the shipping cost was absurd.

[@pitchke77]

An Italian spiral mixer will build a better gluten structure than a normal household standing mixer when you use them the same way. To build a better gluten structure with a Kenwood or kitchenaid you will have to do a little more work. Keep your dough under 71.6 F or 22C while mixing by adding colder water little by little. When you added all the water and the dough isn't strong enough and the temperature reaches 22C or 71,6F stop mixing, take the bowl off and put it in the fridge for 20 min. Let it rest and build the gluten... Then mix it again until it reaches temperature. You can let rest the dough in the fridge and let build the gluten structure overnight before you make little dough balls Or you can add some ascorbic acid (Vitamin C) into your mix... it's magic for building gluten

[@donmaclaren4409]

what watt motor is in this?

[@donmaclaren4409]

most 7qt are 450 watt

[@alexdefconiii6967]

+Vito : 1) esiste la pizza USA ? 2) Nel caso in cui non esistesse , come la faresti ? 3) Quali prodotti alimentari si potrebbero abbinare a ciascuno dei 50 stati , prodotti da aggiungere alla pizza USA ? - Grazie , saluti .

[@danyleejepsen692]

I want this dough mixer

[@MARQUX]

I'll buy one

[@lucagabrielli5009]

Vito, you forgot to mention a key safety feature: when you lift the grill, the motor automatically stops. This is a crucial safety feature to avoid injuries. However, I really dislike that you cannot remove the bowl for cleaning etc. There are so many other stand mixers with the same features that allow to remove the bowl. That's a big no-no for me.

[@thequantaleaper]

"Water doesn't go anywhere!" Cuts seconds before that pitcher starts going off the edge.

[@DutchClawz]

Yeah, we’re being held for fools

[@TimoLahti]

Now when I compared the size and depth of that mixer to my Kenwood Titanium Chef XL, that is HUGE. It's not so much usable - at least in my kitchen. That would take a huge amount of space from the tabletop. Also, if the mixer costs as much as this one, I would go with a more multi-function mixer than this one. For example, with Kenwood, I can make homemade ice cream, crunch peppers, salad dressings, etc with the equipment that came with it. Of course, this Autenti mixer is way better when considering just dough making, but I do not say that. But do you really require such an expensive machine to make dough for home use? I am rating this from the northern European market point of view, not as an American.

[@railasvuo]

Tein juuri jollain havalla lidlin paskalla taikinan ja siitä tuli aivan mahtava. Pysty venyttämään läpinäkyväksi eikä revennyt. Varmaan jotain pientä eroa on, mutta uskon että saa tehtyä ihan yhtä hyvän taikinan varsinkin jos on kokemusta ja käyttää hyviä jauhoja. En usko että tavallisen kansalaisen kannattaa tällästä ostaa

[@RedRisotto]

@@railasvuo Olen samaa mieltä! Voit käyttää paljon halvempaa sekoitinta, jos saat taikinan 60 %:iin ja kehität loput gluteenista käsin. Se näyttää raskaalta sekoittimelta, mutta olen skeptinen, koska hän on tehnyt sillä vain korkean nesteytyksen taikinaa.

[@railasvuo]

@@RedRisotto Yeah couple slap and folds and lamination

[@RedRisotto]

@@railasvuo Exactly.

[@Bigheadedwon]

You don’t need this to make dough and it’s way overkill for home use. But if you can afford it nothing will come close. Every good pizzeria use spiral mixers for a reason. For most home users I’d recommend a Bosch universal plus or ankarsrum.

[@spoonvalleyracing]

Wish it came in 230V version for EU........home of the pizza..

[@vitoriafaria3290]

This channel has no secrets, what brand of flour was used for this dough?

[@omipower9389]

Would have love to get it. But having non removable parts and other design flaws means it will be hard to clean and all round pain in the butt . They probably did this to make it more durable but it clearly loses usability points

[@raphmartin2474]

“Perfection, (…) for the love of pizza.”

[@EspKamui]

Way too expensive unfortunately for a normal household

[@reynolds087]

Can you please do a sourdough pizza?

[@vitoiacopelli]

Yes

[@TheFirstStater]

I'll stick with my Ankarsrum.

[@DutchClawz]

Half price 😂 Chose mine over a kitchenaid, best decision ever. 7 year warranty aswell

[@RedRisotto]

@@DutchClawz Ankarsum is amazing engineering but still on the expensive side, but if you bake a lot... (it's quite versatile.) 7 year warranty really shows belief in the product. Also, for home use, making pizza once in a while... You could bring a pizza dough to 70-80 percent without it being a bother -- you also get to enjoy the best part - completion (of the dough.)

[@1984harryman]

Same, I bought a used one on eBay years ago for a couple hundred bucks, its bomber. The bigger the batch, the happier it is. Those spiral mixers look awesome, but I don't have the space, and don't want to spend that kind of money. And I make a lot of pizza....

[@RedRisotto]

@@1984harryman What do you mean by "a lot of pizza?" 14 pizzas a day? What is a lot? Ankarsrum is not a pizza mixer - it's more versatile than that but it's not a mixer. However it easily handles tough doughs in reasonable batches. Swedish 7 year warranty beats 1 year Italian warranty though....

[@analogstyle]

I have a KA Pro, Ankarsrum and a Sunmix EVO 6. A spiral mixer is next level compared to stand mixers. The Ankarsrum is definitely a great mixer, good at a lot of different processes. I found it a bit limiting with what doughs it can handle. Vito's mixer seems like a good deal with timer and variable speed. It's a 1/3 of the price of the Sunmix.

[@lore679]

Bro i know is restoitalia pls give me one for me in germany . Need a Little machine for testing Not the skv50 What i have

[@vitoiacopelli]

Bro resto Italia is another brand the engine in my mixer is different! And also is a UL APPROVED

[@Rushopium]

One thing , that I find unpractical is that you cannot remove the container to be washed

[@maxd5007]

I cannot justify the price. My $120aud no name mixer makes fantastic dough and i can run it for as long as neeeded without burning the motor. This machine while great would not make the dough 2000% better but does cost 2000% more. It's very hard to justify.

[@Turboganz]

By definition a seller cannot "review" his product. That's called a sales pitch. A review is a tool for the consumer NOT the seller. A guy trying to sell overpriced sleds in Utah does the same thing. I commented about that one too. I DO wish people would stop bending words to suit their P.R. and sales purposes. The mixer in this case I would call the "happy homeowner" pretending to be commercial mixer. At about 7+ quarts, it's only one quart above a Kitchen Aid planetary. Spiral mixers may do a better job, but my 5qt Kitchen Aid planetary produces a dough, and hence, crust that has the same character as Vito"s at 70%. We're not landing a probe on an asteroid here. We're baking. My only complaint about the planetary mixer is the size and capacity. The mixer shown here costs $1000 before shipping. The Estella 20qt costs essentially the same with tremendously better capacity. If I could find a place to store that monster, I'd have it yesterday. I'm no pro pizza guy. The reason for wanting a large commercial-type mixer is for massive production of pizza dough that I can form into balls and freeze. It would be nice to have 12-24 dough balls ready to roll. Right now I can only produce four. BTW I make 14" Neapolitan-style, not those puny 12". My preferred and perfected topping? PINEAPPLE and Canadian bacon (eh?), with custom tomato sauce, colby/jack cheese, parmesan and a pile of sliced onion on top. Pizza is about how YOU want it. Not how someone says it should be.

[@Alecsand3r]

Bro that costs 1k dollars

[@kdub175]

2:54 no hands! 🙌🏻 2:58 💥 💦 😅😅😅

[@alge3399]

Vito, use a turkey baster to remove the water. Lol I do extensive researching before I buy a product on value, performance and durability. I was looking to buy this before it sold out but I found a true gem of a spiral mixer for the same price. The Alpha AVS - 10 and AVS 10-T. $900 for removable bowl and tilting head, and the Alpha 10 $750 , no tilting head and removal bowl. That's the only difference. Very quiet and strong motor too. Both Authentico and Alpha are great spiral mixers but I'm leaning towards Alpha. Video on here.

[@a.kastner5588]

One year warranty? This machine should last forever

[@railasvuo]

Sorry, but this can't really be called a review. Of course it's best if you sell it. And no offense, but I borrowed some stand mixer and it made exactly the same dough without any problems and it has a removable bowl and much cheaper

[@edhardy7210]

Then you are clearly inexperienced, I also use a KitchenAid and will switch mixers because it overheats and struggles to make a gluten structure with its clay dough hook. There is a reason large commercial pizza dough mixers resemble the autentico design, it is far better but limits the other uses of the mixer. If you want to do a decent job mixing most things, buy the KitchenAid. If you want to do a excellent job making pizza dough, buy the autentico or a similar spiral mixer.

[@railasvuo]

@@edhardy7210 Well, I wouldn't say I'm an amateur. I made bread with it and got a very good gluten structure in it. Just like what has been in Vito's videos. And the machine didn't overheat and neither did the dough. Maybe this machine is better than kitchen aid

[@stealth4092]

​@@railasvuoEd is 100% right on this

[@railasvuo]

@@stealth4092 Well, I'm sure you know what kind of dough I made. Certainly this machine sold by Vito is better if you make a larger dough at once, but if I can make the same dough as shown in these videos with a €100 stand mixer, then I see no reason to buy this one.

[@lilbigvince1976]

Nah bro. Not possible to get the same results with a kitchnaide. I have one. And i have a spiral mixer. The spiral mixer is a game changer. That's not to say you cant make great dough with a planetary mixer. You can. But its not the same at all. The gluten built with a spiral mixer is stronger. Try a spiral mixer first before you make that kind of claim. 🤙🏽

[@Koubiak]

You review a product you personally endorse and give it an 8.9/10? Say it ain’t so!

[@asandrius86]

Vito I really love your videos! But dough mixer is a nonsense… pay 1k for it… and get 1 year warranty… thats a robbery… max price could be $400

[@rottvang]

The price for that mixer is a good deal for what you get.

[@msaunders300]

$1300 hard no...

[@solarpony]

I see that it does a beautiful job, unfortunately it's big and ugly, lol, most people are not going to want to give the counter space for this device.

[@callmehank1662]

No it isn't. It only comes in 110V.