Kitchen Aid Pizza Napoletana TUTORIAL

[@stevo-dx5rr]

Thanks for the tutorial. I tried making the dough this way in my kitchen aid mixer, but it was really hard on the motor I think. Plus, it was a real pain to get the dough out of the whisk attachment. I think it’s better to just use the dough hook attachment. Another tip, start by adding too much water, and then adding flour a spoonful at a time until the dough gets to the perfect texture. It’s WAY easier on the machine to do it this way.

[@GrazianiHomemade]

Hi stevo, thanks for your feedback. As you can see from the video, I use the whisk the first few minutes and then I swap to hook. Otherwise, as you said, it would be very difficult to make the dough.

[@beautyforashes123]

My kitchen aid broke, even with the dough hook.

[@Patchouli59]

Impressive how this machine can stand this treatment. Also it looks like the machine is just spinning the dough, not much kneading really. For napoletana I always start by pouring the water in the bowl and mixing in the salt, then when the salt is dissolved, I add two hands full of flour to make a smooth mixture, and then add the yeast. By mixing I mean with fingers, by hand. After the yeast is dissolved I put the bowl in the machine with the dough hook, on the slowest speed. I work in the rest of the flour little by little, each time waiting for the dough to absorb the flour completely before putting a bit more. When all the flower is mixed in, I put the speed to two to let it knead well. I leave it on 2, no faster than that. Let it go for a while. No spinning. So it takes some time, but the result is great. A nice smooth fluffy dough for a great pizza. Without wrecking the machine ;)

[@gocawot4165]

Do you work with cold ingredients?

[@polla2256]

@@gocawot4165 never

[@mikedinni6318]

Yeah this kitchen aid is absolutely fucked 😂 it shouldn't have that much play in it. It's like a seesaw 😂

[@Drift-yf4rn]

​@@mikedinni6318 No, that's pretty normal for a tilt lift stand mixer

[@mikedinni6318]

@@Drift-yf4rn oh right ok. I'll take back my kitchen aid which has zero play and works perfectly then 🫠🤦🏻

[@valemodsVD]

Better using the flat beater before the dough hook but never the wire whisk.

[@sashineb.2114]

Yes, the wires in the whisk can break away when making anything heavy. They're meant for eggs, cream, etc.

[@ValsJourneys]

I just got a kitchenaid mixer for my birthday. Grazie per questo video, sta sera...pizza!

[@GrazianiHomemade]

Ohhh great. If you use Facebook or Instagram, text me in direct message sharing me some pictures, if you want of course 😊. Over there it will easier for me to help you if you will have any problems with your dough. Ciaoo💚🍕

[@otaku_and_stuff]

Really enjoyed the video. I loved how you showed the whole process. I will say it was a little confusing at first because the video wasn't set up like a typical recipe tutorial. Thank you for the video!

[@GrazianiHomemade]

thank you for your comment. I really appreciate it :)

[@dianehansma1725]

Awesome, can't wait to try this.....just love your accent!!!

[@XinLao-z4l]

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

[@Nclght]

I have a tilt kitchenaid as well and it shakes like mad when making pizza dough. I didn't find out until later that the lift bowl version is recommended for pizza dough as it's stronger and shakes a whole lot less.

[@sashineb.2114]

Hello. I have a bowl-lift KitchenAid mixer that is soon to be 33 years old. It works as good as it did when I bought it and I've never hard it shake. If you should be going above speed 2 for bread/pizza dough, that can be hard on the mixer and cause it to shake. Also, I found that even going by the KA guidelines, the mixer works best if I don't make quite as much quantity as they say the mixer can handle.

[@petrieme]

Use the dough hook from beginning. Which model kitchenaid (artisan 5quart?), I’m pretty sure you far exceeded its capacity. Dough looked decent though.

[@amatilson]

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

[@printingwithpeek4897]

It's because you're using a tilt head mixer. You need the bowl lift model. You can actually ruin your machine by doing this.

[@pszwagierek]

Piękna robota🙂

[@jmatiasschneider]

How much time was it working?

[@vtkrj]

Hi, if you want to mix the dough perfectly you need to buy the new hook, the original hook is not good to make high hydratation dough.

[@robertknight4672]

To my knowledge KitchenAid doesn't make a spiral hook for this model but you can get third-party ones that work.

[@ronifintech9434]

What does it look like?

[@PizzaMakerNSW]

Clearly that mixer was underpowered and overworked

[@adointerr]

In quanto tempo riesci a incordare bene 1kg di farina al 70% di idratazione con la KitchenAid ?

[@GrazianiHomemade]

premetto ke la kitchenAid non è la mia impastatrice preferita. Io uso la Sunmix da 6kg ed è una bomba. Comunque partendo con acqua e farina fredde da frigo (le planetarie scaldano l'impasto più velocemente), circa 15 min. poi nel caso lo metto sul banco, lo lascio riposare 15/20 min e poi faccio le ultime pieghe. Tu hai qualche problema specifico?

[@zorannikolic2605]

Grazzie Grazziani !!!

[@GrazianiHomemade]

E grazie al ….. 😉🤘

[@benbaxter132]

Possibly too much dough for that model of KitchenAid, instructions state a total weight of 1kg dough I think. Cheers!

[@nicholsjones]

Thank you for making this video! How long did you mix the dough for?

[@GrazianiHomemade]

Depends of different aspects. Type of dough, recipe... in that case around 15/20 min

[@robyt9542]

Perché non hai iniziato con il gancio invece che la frusta. Non è poi un problema togliere l’impasto dalla frusta? Sto pensando di comprare un artisan per sostituire la mia Hamilton beach.

[@GrazianiHomemade]

Ho cominciato dalla foglia per aiutarmi a formare la zucca in maniera più rapida senza aumentare la velocità, per poi passare al gancio. Io ti consiglio una Sunmix 6kg

[@robyt9542]

@@GrazianiHomemade grazie. Sai dirmi invece come mai il panetto non mi viene mai liscio pur lavorandolo anche a mano? Uso farina 0 quella che trovo qua negli USA per intenderci.

[@GrazianiHomemade]

@@robyt9542 controlla la temperatura del tuo panetto, non deve superare i 25gradi. Per farlo venire liscio ti do un consiglio…. Lascialo sul banco coperto per 15/20 min e poi rifai le pieghe. Vedrai che viene liscio 😉. Fammi sapere. Se vuoi puoi scrivermi su instagram

[@robyt9542]

@@GrazianiHomemade grazie. Non li supera assolutamente i 25 gradi. Proverò con le pieghe. Viene buona ma voglio perfezionarla. 😂

[@larsheller8447]

Better you use the Tschimmhook for this or the Kitty Professional Hook.

[@stargatefever]

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

[@GrazianiHomemade]

Why would you add sugar or honey?

[@mikedinni6318]

Your kitchen aid is absolutely fucked 😂 stop abusing it. Don't use the mixing utensil first, you're literally grinding the gears doing that.

[@GrazianiHomemade]

Ahaha sure 🤙

[@14134-a]

The issue if it’s high hydration, under 65% seems ok with the kitchen aid for me

[@GrazianiHomemade]

What’s your specific issue?

[@14134-a]

@@GrazianiHomemade if its high hydration the dough doesn’t come together

[@GrazianiHomemade]

@@14134-a did you check the temperature of your dough? The common issue is to warming up too much the dough because 2 reasons: 1 the temperature of the water and flour is already too hot 2 the Kneader works too fast. So don’t forget, your dough should be ready when all the ingredients are combined together and the temperature doesn’t go over 25degrees. To do that, put water and flour in fridge the day before and check the speed. Let me know 😉💪

[@14134-a]

@@GrazianiHomemade great !!! I will try again 🙏🏻

[@sandrafernando8842]

Da quanti L è la tua KA? Grazie

[@GrazianiHomemade]

Ciao Sandra, dovrebbe essere 2kg max credo. è di una mia cliente

[@nadirsella792]

If you start from water instead of the flour, the machine will have an easier job since the dough will never be too compact

[@esauro88]

Yes true, but it's not the way for a real napoletana. Remember, is the flour that absorbs water, not the other way. The best thing is not using this mixer for pizza dough. Soon or later it'll stop working and it cost a lot if you don't know how to repair it!

[@alsoknownasMaSTeR]

@@esauro88 Here we go with the Italian food myths... I could argue why it makes no sense what you said, but here you have a real Neapolitan legend doing exactly the opposite of what you've described. The author of the video was clueless about how to use a robot for making dough and it's a miracle he didn't break it. kzbin.info/www/bejne/eaKcYZ-Lhrp2i9E

[@vinayakpai4945]

I love OM sign tattoo on your finger.

[@GrazianiHomemade]

Thank you so much

[@gatoninja105]

one dreams of having a kit aid mixer, someone can make my dream come true I am from BRAZIL SÃO PAULO -SP THANK YOU VERY MUCH IN ADVANCE DEUD BLESS US

[@GrazianiHomemade]

Obrigado 😊🤙

[@ItzKamo]

Get yrself a spiral dough hook bro. That will change your life.

[@robinsonjdr7725]

You have the wrong Element for the Pizza Masse

[@GrazianiHomemade]

Why you say that? Which one is the right one for you?

[@robinsonjdr7725]

@@GrazianiHomemade From beginnt Do you to use the Same tool

[@donmikeliserbolini535]

Wrong machine😂

[@alecpedchenko666]

dude...flour to water not water to flour.

[@GrazianiHomemade]

??? It’s the flour that absorbs the water, not the opposite. Specially When you use a planetary mixer it’s always better to hydrate the dough

[@alecpedchenko666]

@@GrazianiHomemade so if I put water first, flour will not be absorbed? What? Literally anyone reputable does water/yeast mixture first then adds flour. I bet you haven't even tried it. Your dough struggled to combine because of it.

[@GrazianiHomemade]

I didn’t say that. You can start from water of from flour, doesn’t matter, but because it’s the flour that absorb the water and not the opposite it’s always better to hydrate. Do you understand ? However, tell me you technique... it would be great to learn new things. As always 😉

[@transalp1983]

@@alecpedchenko666 are you kidding me?

[@MrDul86]

@@transalp1983 he was using that mixer so wrong looooool you are right I thought this was a joke video for a second then i realised he prob never used a mixer to make dough. and to used the wisk

[@JimmyG45]

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 ??

[@GrazianiHomemade]

You should use YT a bit better. Check the description, you will find the recipe. ;)

[@fabiofalaschi6671]

Che bono che sel

[@GrazianiHomemade]

Grazie ;) Ma la pizza è più BBonaaa :)

[@lenovo7999]

Please never use the dough hook faster than speed 2 that’s what kitchenaid says. The best mixer for dough is the ankarsrum but kitchenaid is a close second

[@GrazianiHomemade]

I’m not agree. I prefer spiral mixer rather than planetary mixer (to make pizza dough).