The Cheapest Professional Dough Mixer in The Market⎮Review & Recipe

[@vitoiacopelli]

comment here a voe 1 to 10 for this dough mixer

[@person849]

7

[@samclements8246]

I run two of these machines for my small sourdough business. Perfect for what I do. They have been flawless for me. I recommend them for everyone. 10/10

[@ulfahassyafaee2263]

I love watching your videos how to make a many kine of the perfect Pizza dough. So I want to try and Lear then I want to sale it…!!!👍🏻🙏🏻🤩

[@nickcpv]

Great video, Vito, thanks!

[@t3du]

Vito show us a formula/table for how much polish we need to add let`s say 3 kilos of dough or 10 kilos of dough. It will be great for us, Thank you

[@Nosferatu239]

Man I love this guy. His passion for teaching us all these secrets and helping us in every way just puts him on another level. Thanks Vito for the years of education.

[@vitoiacopelli]

Thank youuu

[@Nosferatu239]

@@vitoiacopelli No, thank you!!!

[@Lagadave]

Vito, I have been making at home pizzas for 20 yrs. your recipes for the dough has put me on a whole new level. My family cannot believe how great they have become. my passion for pizza has been renewed. Thanks. Dave.

[@lostvegas4915]

He has changed my life! No lie.. brings friends together and great memories.

[@FinBotBeep]

ive been trying for 10 years to make a good pizza. Finally with the poolish recipe I can make great pizza at home. I use a stone and an oven that has a grill feature at 300c

[@west-cc6hj]

I bought this same mixer (20 litter) in May for a weekly pizza stand at the farmers market, (after discovering Vito 2 years ago and taking my pizza making to a new level, also joined his class). I'm making about 30-50 pizzas weekly and it seems to be working great. I wish this video came out before I bought it, as I don't have experience with other spiral mixers and wasn't sure about its abilities. Thanks Vito for all you do.

[@ikilledthemoon]

What's it called? I can't find info on it

[@redtidalwave3377]

Vito.. I just gotta say Thank you.. I can't believe the pizzas that I'm actually making.. I never thought that I could make a pizza better than my local pizza shop.. Your enthusiasm ans expertise makes it easy for me to learn from you.. You are a true pizziolo!! I'm almost getting my dough perfect , my sauce and cheese have been perfected.. Sometimes my dough is a little wetter than it should be.. I guess I'm using different Farina than you.. You did explain water absorption, so I tweak it to get it right.. Poolish is the greatest thing, it allows you to have pizza the same day you want it.. for that alone, I want to thank you too.. You've found your calling, 4 generations strong in the Iacopelli family!! Hopefully many more!! Maybe teach your little angel to be a master pizza chef too.. I saw her first heart pizzas, So cute !! and came out great too... 👍

[@sergeantsassy]

I have this 30 qt mixer and am starting my business with it. It's working great so far!

[@mikeshevlin]

Hi have you made his receipt here on the mixer? I just got mine but he didn't mention the amount of yeast avd honey he used in the 1000 gram poolish. Thanks

[@petersalls4083]

I'll never get one of those machines but now I know what good gluten structure looks and feels like. It's also nice to watch somebody who knows what he's doing. Thanks for the review

[@azriaziz]

I recently bought an Ooni Pizza oven. This has got to be the best pizza instruction vid on youtube. Ive seen so many videos but nothing comes close to how thorough this video is. Thank you from Malaysia. Ive been having issues with getting the dough perfect, ive experimented with different hydration 75%,65%,55%. but now i kno my problem is the actual mixing is the issue.

[@ErikTeichmannDrums]

Watching this video makes me so happy I got a Famag with the tilting head/removeable bowl... Getting the dough out is laying it sideways on the counter and scraping. Cleaning is obviously so much easier, and I can put the bowl in my freezer for a bit before I mix to help with temps.

[@cptslobodan]

What size Famag do you have Erik?

[@ritacastillo5965]

I got a Famag too, the 8S. I've been having trouble getting it to Pumpkin stage, I do poolish, then add flour, mix and drizzle in rest of water and salt. It just never pulls it off the bottom. My hydration is 66%, so not crazy. Any thoughts? How is yours going?

[@cobusventer177]

Hi Vito you’re the MAN (Rockstar!!!) thanks for sharing your secrets to us. Since your’e first videos you have inspired me so much and my pizza skills has improved alot. Everyone who has tasted it says it’s the best pizza base they have ever had. Soft light and crunchy. Thank you may God bless you and the family in abundance, keep the awesome videos coming.

[@vitoiacopelli]

love u all

[@FlyingSnoopy]

Vito you are the master of all pizzas!!! Great video👍🏻

[@sammmmmy195]

Vito! In the video you say you have 1L of poolish, 50g kosher salt, 1100g 00 flour, 500ml cold water. But what are the measurements to make the poolish? I know you have them in other videos, but your ratios seem a little different than normal here. This pizza is one of the best I've ever seen, so I want to try and recreate it exactly!

[@MaxRescio]

The poolish It's always 50/50 water and flour then add for 500 gr of flour and 500 gr water 5 gr yeast 5 gr diastasic malt or Honey 1 hour at Room Temperature 23 hr in fridge

[@kierantaylor5852]

Such a great idea for a video Vito. I am starting my own pizza business here in the UK. Your videos (along with your Masterclass) have been so fantastic and helpful. Thank you so much.

[@mrdilligaf1968]

The pizza is awesome as usual. Couldn't expect anything but perfect Vito. Cheers n thanks mate. Your videos have helped thousands

[@spintrap]

I should never watch Vito's videos right before dinner, ever! Still nice work. I have a poolish running and I will try to do as well tomorrow morning!

[@jamlogs]

Fantastic video!! Thank you so much for explaining, in detail, how to properly clean a fixed bowl mixer!!

[@bazzathegreat3517]

I have been making pizza at home for a while now. I recently found this channel and now I make even better pizza. Thank you for sharing such wonderful information.

[@markbunderla9769]

Vito you are amazing!!!!! The Pizzas, which you make and recipes which you show to people are the TOP TOP TOP!!!!

[@simonpcroot]

I have been watching you for the past few yrs ABSOLUTE CLASS BEST PIZZA CHANNEL I now have my own wood fired oven and your polish recipe is the BEST Thankyou Vito Simon in the UK

[@cubanmama4564]

You are\e such a good father. You are building great memories with your child and she will follow.

[@galupas]

I bought one of these 2 years ago for making bread and I love it.

[@aracalbuto]

Thank you for showing how to clean such a mixer, was looking for a video on this but nobody shows it. Love your videos Vito!!

[@tinopierri6744]

Watching from Toronto, but family from Bitritto, Bari... Awesome videos Vito , very informative and inspiring! All the best

[@loucinci3922]

Soft & Crunchy! Perfecto! Thank you for sharing

[@RQ01250]

Soft & crunchy you said all!!!

[@ragnar9037]

I know im on the right path when I just happened to buy the dough mixer vito recommends! Was curious if my motor was loud or if that's normal and came here for validation. Thanks for all of your videos.

[@Bog8686]

Looks amazing! Seeing you plow that into your mouth at the end was the best haha

[@janprocak]

Dear Vito. I want to thank you for your videos about how to make perfect pizza. I've seen many videos about how to make ,,real Italian pizza like a chef,, on YTB. I was prepared pizza on classic cold metal sheet which I've insert into preheat oven and result was crunchy dough with lil'burn ingredients. BUT!!! when I've saw your video I was like - OK...this will be for the last time I'll try something new. When I've prepared your pizza for my wife and son on pizza stone with new oven where I can reach 300°C they were in a seven heaven. After that every visitor in our home wants pizza from me :D I am really really thank you for your education.

[@inbillsmind3048]

Thanks grate bit of teaching , so much lurnig for me in this Much appreciated 👍

[@ud4458]

Uncle Vito, always has the video topic I am looking for !! Pizza is a serious thing for sure

[@RafaelRomanoB]

Vito, you are the Best! thanks for sharing so much knowledge with us. I’m a big fan. Regards from Brasil. Arrivederci

[@person849]

Great review, perfect for my future pizza catering business.

[@evahays7583]

You did a great job on this video!!!

[@roccosdough]

Excellent Vito, thank you! Helps folks like me on a budget while running a Pizza Business :)

[@ismaelvihuela]

Rocco!

[@unpoditutto9535]

É che to dico affà!!! Tropp bellll

[@Seriously_sirius2]

Vito, sent this link to my son. Trying for the mastery of your technique, using my home oven for now. Want to buy a food truck: outside we cook pizza. Inside? "Segretto". Dough mixer: dieci!

[@tarek9785]

In my mind and heart, i would love to start a pizza business, it's something i really love doing. But at the same time i don't know why i'm afraid and hesitated, i'm at the college now studying computer science and it's my first year, it's just complicated..

[@wisdon]

do it, I did and things went better than I expected. If something goes wrong you can go back to computer science, or maybe you can do both

[@baamonster2]

A tip; location is sometimes more important than the food. Starting a pizza place next to hungry college students can almost never go wrong.

[@sipsi1995]

Do it bro, I got my computer science degree and while I think it is awesome my passion has always been cooking and I should gone with that in the first place but hey we live and we learn right?

[@wagminagmishagmiragmihagmi4341]

"soft n craunchy" 🚀🚀🚀

[@m4tth3wh]

As always Vito. Great content and passion. Mouthwatering pizza.

[@timdeleij7105]

Awesome video!! I just bought a eurodib 50 for my pizza food truck and love how you explained it. Even the cleaning!

[@jeromemartucci111]

This video is Exactly what I needed, thanks so much!

[@unkown7475]

very nice video, if I kneed my dough with the spiral mixer it doesn't rise afterwards, could you please help me what is the issue here? I already increased the amount of yeast but it didn't help. Even a poolish came flat out of the oven 😞

[@brandonkemp8985]

I greatly appreciate the knowledge and information you continually pass onto us that are attempting to achieve pizza greatness

[@JasonEdelman66]

Pizza4Life!!! Great Video!

[@paulmohammedali8570]

Where can I get this dough machine from please could you share the link may thanks?

[@AaronNicoli]

Hey Vito and fellow watchers, I have a hobart A200 (20qt planetary)... is it possible to make the exact same dough as Vito has shown here in the planetary mixer with ED hook? If so, what are the things to look out for? Time/temp of the dough..?!?

[@crunchwrapsupreme8812]

Your english is really good!

[@007lovediamonds6]

Since am watching your videos i learnt a lot and haven't look no other channel you are super super super pizza chef keep smiling keep vloging keep cooking have a nice weekend 😁🇬🇧

[@hichammarbou1818]

Me too

[@r.llynch4124]

I have this one and it's worth the money for sure

[@marktaylorp]

What about for those that don’t want to make such large batch of dough. Can you please replicate for us that only have kitchen aid counter mixer?? Thank you! Love you video’s

[@vitoiacopelli]

I will

[@mickeymallette2663]

@@vitoiacopelli how many grams of Poolish are in 1 Liter?

[@tenmilefarm5277]

Just looked at specs, cuz I’m interested in this mixer, not sure where you got it’s chain driven. Manual clearly says and shows it belt driven

[@harryclark8611]

Probably a language barrier TBH. English can be confusing, belt and chains are probably similar in his language.

[@nosubtv4242]

Really helpful video - i just got a commercial machine to start a takeaway company.

[@caseyhall246]

whats the equation (measurements) for the poolish(?) I have that exact same mixer and this recipe would be perfect for me!

[@Furryfriendsvlogg0]

Great video Vito! I got 2 questions I really hope you can answer me. I saw before a video of you how to make the poolish. That was for 700 grams of flour all together. But what if I want to make 20 pizza's for my family. Is 200 grams of flour, 200 grams of water, 5 grams of giest and 5 grams of honey still enough or? And can you also try the best dough mixer till 50 dollar? For example 5 different machines and which one is the best for the normal consumer

[@vincentbeauregard2729]

I think I'll give that mixer a try , cheap and reliable

[@kord83]

Please make a video with ankarsrum mixer.

[@ameerr.7614]

This guy is the best thing happened to pizza I swear 💔😍

[@emulevu]

Hi, I can only find the Belt driven ones, can you please share the link for that Chain driven one?

[@hughtiner7132]

Vito!!!! The website says it is belt driven!! Is it chain driven? Thanks buddy!!!

[@jjspizzaandlife338]

We always like new tips on dough for our wood oven!

[@r.llynch4124]

i use a wet/dry vac to remove the water works perfectly

[@EngineerDJ_Julius]

ooh, very nice that'll look amazing in my kitchen

[@jjspizzaandlife338]

Love your pizza's! Great work

[@bilijev]

Is this mixer recommended for new york style pizza dough? Or it's too fast ?

[@roccosdough]

I will get this one, thanks Vito !

[@AfterCovidthefoodchannnel]

Waiting!! Looks really good friend! 🦇

[@atzes78]

Great, thank you so much for your good videos, that helps for very good selfnade pizza, i love it! 🎉

[@inbillsmind3048]

Your Pizza looks just like the Pizza on your , Now that’s consistency fantastic

[@albertjhernandeztheuntamed9561]

Appreciate your Knowledge Chef... Grazi!!!

[@evahays7583]

BEAUTIFUL!!! THANK YOU!!!

[@harryzahn2319]

100 % results. Excellent!

[@johnspanos3862]

Hey Vito! Love your videos can you please be more specific on the exact amount of poolish? trying to understand the recipe for this. Thank you Vito, love your videos.

[@boeieddataccountmoetgroeien]

Hi Vito, thanks for all your video’s. A question, what would you say is the best dough machine you can buy in Europe? Thx

[@jeffp7776]

Vito Iacopelli = duro lavoro e tenacia🇮🇹🙏

[@michaelkaplan8717]

Hello Vito, Thank you for your great video. I would like for the bowl and hook to be able to remove. Will be easyer to clean. I found the above mixer for 999.99 at 2 places. I have learned from you and thank you. The best to you. Mike

[@Keesdewater]

Vito .. nice to meet you ! Whats the name of the white pizza oven behind you ???

[@mikeshevlin]

Vito can you give me the receipt for the amount of poolish and flour you made here. I bought the 20 quart and want to make the amount of dough you made here. I would have purchased your new mixer but it was too late, the mixer showed up 2 days before you presented your new mixer. Thanks

[@aggiziajka6479]

BEAUTY as always

[@Profumoditoti]

@vito, where did you get that shirt??? I need one!

[@laghouse482]

Estella Spiral mixers are belt transmission according to their website.

[@geo3674]

Mix, scale & ball dough AND use in the same day?

[@idanyork]

Did you try the Maxima MSM 20 or 30? I got mine for €450 (8 liter) and it's quiet and does such a great job - perfect for small batches.

[@mauricioortiz8153]

Excellent video, for a few days I was looking for a mixer.

[@fabiodegani2648]

In Indonesia i bought the identical 20 litre capacity one for less than $500. We can only find Chinese products in here, Italians or international ones aren't imported

[@klarenceryoughi]

Vito molto grazzie! Thanks to you I improved my pizza recipe a lot. I still need to better my measuring, but next time it'll be way better :D

[@vitoiacopelli]

This in the video is amazing

[@hoplam9717]

Perfect pizza!!

[@JuanCarlosDaSilva]

it would be great to have this same video but for home dough mixers.

[@ulfahassyafaee2263]

Wooo….???!!!😋😋😋👍🏻👍🏻👍🏻Fell I want to eat that Pizza 🍕🤩🤩🤩🙏🏻

[@codiflex11]

Delicia!!!😋😋😋 just a question, for how long you leave the pizza inside de oven?🤔how you know when it's ready? Cheers ✌️ 🇦🇺

[@therealpitabread]

Love it as always!

[@californiacarglass]

Love you program and your love for perfection. I was watching the video above and you mentioned that the Estella mixer 30 quart is chain driver, but I looked it up and the same item number the site selling them states it is belt driver not chain, do they make more than one?

[@californiacarglass]

This unit's 2-speed, belt-driven motor, which has a power output of 1500W, will handle a strenuous workload while yielding impressive results... this is copied from the website, so is it overheating the dough for you? or is it working fine? Thanks Vito.

[@FRESCOMATTO]

Sei un grande! Se un giorno vengo in USA…passo da te

[@heavenlypavan5296]

Chef i need pizza trays for storing the pizza balls

[@emanz7435]

That pizza is 😙👌

[@derpatty88]

thumbs up for vito! Greetings from germany

[@desabat]

Pizza looked great! nice browning of the crust without excessive char. What temperature were you cooking it at? I'm using a Roccbox. Also thanks for the mixer suggestion.

[@harryj.muhlfellner9733]

Vito, I’m a huge fan of yours and you helped me a lot to build up my business! There’s only one thing i’m struggling with is the 00 flour! you never mentioned the W rate or protein %! where I live it’s quiet hot right now, should I go for a stronger flour? by the way i’m using poolish as base! thanks once again for your help and congratulations to your new family member! adorable!

[@emrldbtrfy]

I ordered one! What kind of casters work?

[@ItalianHammerUS]

Hi Vito I just bought a Grilletta i5S is way fancier then I need but Ii wanted a good one because if I want to eat good pizza I can only cook it myself as in my area you can't find any good pozza places

[@juliegaleb6339]

Vito your pizza dough is amazing. I have purchased a famaG IM 8kg . Thanks for this video as I over heated the dough the first time I used it . What do you think of this machine ?