What Mixer Makes Better Pizza Dough at Home?!

[@weihsiang6389]

I have a kitchen aid mixer and it does exactly what vito does on video in bad way , i put 400 grams of poolish and 1kg of flour totalling 1.4kg flour and 1l of water at about 71% hydration and the kitchen aid cannot mix it all together, it does throw flour everywhere, the dough sticks to the hook and does not knead it all, and it does not bring the dough and build the structure nicely, even worst at higher hydration, not saying that you cant make it work, i have to split reduce the amount and make 2 separare batches and then combine it together by hand but i think what vito demonstrated is fair and exactly what i have experienced from a kitchen aid single hook mixer vs something that has the spiral hook and middle bar that allows more flour, more water and looks to me to bring the dough together nicely, I think all spiral mixers famag, sunline authentico is going to make your dough better while making your life easier, not saying you cant make decent dough with kitchen aid but you will be levelling up. While putting that amount in as well the kitchen aid is like almost looks like its real unstable ans have to hold it down with my hand. Time to upgrade to a better mixer for sure.

[@vitoiacopelli]

Thank you

[@wtfdinges]

Kitchen Aid does specify to use max 800 grams to 1kg of flour (depending on the model year) for their traditional mixer. You're using way more than what they specify, so it's not really a fair comment you're making here imo. If you want to make more in one go you'll have to upgrade to a more professional machine like the Autentico, and KitchenAid clearly acknowledges that in their specifications.

[@bladedspokes]

I used a KitchenAid as well and what I've started to do is knead it in the mixer for not more than 5 minutes, letting it rest for 20 minutes, then working by hand for a few more minutes using the Bertinet method until the dough is smooth and strong. It works pretty well.

[@weihsiang6389]

@@wtfdinges at 1kg of flour which i believe i have tried before i think it still struggles to knead it nicely and still gets stuck on the hook not working the dough nicely, but fair call, that is a downfall of the kitchen aid not allowing you to make a larger batch of dough easily, hence needing a better machine to do so.

[@radbaver]

I also do the same to split 1 kg in two batches and also use a strong wood spoon to emulate the vertical metal stick that the planetary mixer has and helps a bit to improve the needling BUT of course a pro mixer will take the dough to the next level. I'm planning to get one :) Thank you Vito

[@Dziadu1984]

Vito, not so long ago you showed in your videos how to make dough with a good gluten structure in a standard mixer... (red one ;) ) overheating can be fixed with cold water... and speed control. IF you want to sell your brand do it but not in that way …

[@you.got.gapped.racing44]

Cold water isn’t going to negate the heat transfer that a kitchenaid style mixer will produce, because the mixer uses the bowls to stretch the dough and spin which means that it has a huge friction coefficient, this is enough to turn ice water into hot dough, I know this from experience, I spent $1000 on a 6.6L kitchenaid artisan and $500 on a spiral mixer, I tried every single way to save the planetary mixer, it is impossible.

[@Dziadu1984]

@@you.got.gapped.racing44true. But still before autentico Vito was able to make perfect dough… now it is impossible? So showing that comparison in that way is at least controversial…

[@Laflamablanca969]

@@you.got.gapped.racing44you were doing it wrong then. He literally has a video showing it. Brother, please learn how to make dough correctly before commenting your trash talk

[@wp4351]

Exactly what I was thinking. Not a good look to be honest. This kind of videos usually leave one with a rather negative view on the advertised product. There are def. better ways.

[@you.got.gapped.racing44]

@ then please explain why he started selling the spiral mixer, and explain why the spiral mixer was created, yes, he tried optimizing the recipe to work on a standard mixer, and he did achieve a relatively “good” result, but this “good” result pales in comparison to what you and I can achieve on a spiral mixer, and simply adding ice to a passively overheating machine (my dough used to finish at 27 degrees Celsius and the mixer got as hot as 65 Celsius) is not going to cut all spiral mixer production that is complete Pinocchio behavior, why?, they are generally weaker, the gearbox overheats way too much and the thermal properties are hideous, it’s self explanatory when most of these mixers are basically DC motors with a bunch of cheap plastic while a spiral mixer has a motor powerful enough for a go-kart and is built around a metal chassis 99% of the time, and they are generally more quiet, especially when they are belt driven, you can also hear a pen click over them, and as I said, the quality of dough is a lot better and less sticky, it’s a lot like holding a water balloon rather than a ball of slime, it’s the best way I can put it.

[@AmericaFirstNow]

Also, Vito's machine is dedicated. Kitchenaid is a multitask machine. I recently upgraded to the KA Professional 5 plus lift bowl 525 watt. It makes good pizza dough

[@stevemullen8457]

I've used a KitchenAid pro model for 10 years and my dough comes out perfect.

[@ItzKamo]

@@stevemullen8457cold water, cold flour, that's secret.

[@siriusinkheart]

It is not the machine. It is the dough hook. The PRO version has a better dough hook design that is not available for low end KA mixer; however, some no name brand on Amazon (from China) copied the hook design, which make decent product for the low price.

[@davewest307]

So the expense mixer that is made for dough did a better job at one recipe? No adjustment in recipe for the smaller mixer? The Autentico is 7.4qt and the KitchenAid is maybe 5qt. One mixer is over $700 and the other is maybe $350. Also, one was sabotaged with bias. Maybe make a video on how to use a KitchenAid to make great dough. Mine works great.

[@devlin2427]

too bad he didn't show how "easy" it is to clean a non-removable bowl machine...

[@davidblunkell2935]

It is a small batch so no adjustment should be needed. The kitchen aid issues are what I get every time. I also fix them in the same way. To me it is a fair comparison.

[@davewest307]

You find it odd that we didn’t see how the flour came out of the mixer? Probably tossed the old dough onto the flour. I’m just saying this is a biased comparison. You can make anything look bad if cut the video and obviously like one mixer over the other.

[@peeperinos]

​@davidblunkell2935 ive watched how some massive pizza restaurants make theirs, and ive seen many use up like 1/2 total capacity of the max bowl amount to get the perfect dough. I guess it allows it to expand more or something?

[@davidblunkell2935]

@@davewest307 I don’t have the fancy one, but the kitchen aid seems to make dough very similar to mine which makes me think it is a reasonable comparison. I have to do the resting thing after I make the dough also.

[@davideoraziomontersino4228]

Sooo, one of the things that helped a lot with mixing a long time with kitchen aid was adding a few ice cubes. Yes it does exactly what happens here - long time to incorporate water, but eventually comes out smooth and creamy. Also ice will melt little by little giving time to the flour to absorb it. I use an infrared thermometer to never exceed 22 Celsius .

[@stevemullen8457]

I've never felt the need to mix for a long time, 4-5 minutes for my Neapolitan dough.

[@devlin2427]

@@stevemullen8457 if you're not unreasonably time pressed, you can rest the dough in the fridge for 15-30 min, between mixes.

[@christopher5855]

I think you could have gotten a better product from the kitchen aid if you had followed a couple more steps. The first would be to use cold or even iced water to further bring down the dough temps and you could have allowed the dough to have some rest time in the mixer instead of mixing constantly. The kitchen aid is a home machine and is an all in one type of mixer so it isn't specialized for making dough like a spiral mixer is. Kitchen aids are like one third to half the price of a spiral mixer as well so more accessible to more people.

[@you.got.gapped.racing44]

I own a spiral and planetary mixers, and for the consumer grade, I probably have the best product available (hint: it’s neither a kitchenaid or an authentico) and iced water is not enough to save a planetary mixer, in Dubai, where I live, water at 4 degrees Celsius can warm up to 18 degrees Celsius in roughly 5 minutes when used in a planetary mixer, I can guarantee you that a spiral mixer does the job way better. plus, the spiral mixer I got is $500, it has a removable bowl, tilt head, built in thermometer, is 10 liters, an led spotlight and spins up to 400rpm (autentico does 285rpm), it’s better in every metric.

[@BuntaBB]

⁠​⁠@@you.got.gapped.racing44what’s the name of that mixer ? I want to change my KA to a spiral one

[@WandererSLO]

​@@you.got.gapped.racing44 yeah I would like to know too which spiral mixer you have 😊

[@IGIMaster86]

@@you.got.gapped.racing44which model is it??

[@BrassAmTV]

Still nice to see Vito sharing again his experience. But a little bit unfair to compare a dedicated spiral mixer designed and built for dough making with a family multiuse stand mixer. It always depends on how far we want to go toward the perfect pizza dough and the budget you have for that (+ the room space in the kitchen for an additional tool). And yes Vito, I learned thanks to you how to proper use my KitchenAid for making very decent pizza dough, like 4.5 years ago now.

[@zoomzoom530]

It is perfectly reasonable and legitimate to sell stuff; it is not so honest to portray a general-purpose device as useless just so a dedicated alternative would seem like the only solution. Vito! Your knowledge is amazing, but your credibility is strongly harmed by such sales pitches! There are excellent (and more honest and legitimate...) ways to sell one's own branded stuff. Instead of showing how terribly awful the planetary mixer is compared to the amazing spiral mixer FOR THIS PURPOSE, you could present the advantages and limitations of each of those mixers. Doing that would not only preserve and enhance your ethos as an honest artisan and educator but would also increase your already firm standing as a great impresario in the pizza-making circles. Liking you and your excellent content, I strongly suggest that you rethink your strategy and revert to more down-to-earth, household-relevant content. Sure, spiral mixers are MUCH better for dough kneading, but you should not have to sacrifice your authenticity and credibility demonstrating it!

[@vitoiacopelli]

Thank you for the comment

[@mcculleys3780]

Thanks for the video, Vito. I love your content. First, I want that spiral mixer and have no doubt the results for the pizza dough are superior. But... I have a Kitchenaid stand mixer and have found some success with experimentation. Basically, one cannot create dough in the same order with both mixers. Instead of adding water little by little which is best in the spiral mixer, ALL of the water and poolish are added in the beginning on the stand mixer with the Paddle attachment in the beginning on slow speed. Then once poolish and water are mixed to a milky color, add half the flour and once mixed on slow until incorporated like pancake batter consistency, then switch from paddle attachment to the hook. Start mixer again and add remaining flour little by little. This allows the dough to slowly absorb the flour and does not create a soupy mess like you show in the video. No flour is thrown around this way either. After all flour is added an incorporated and not sticking to the bowl, add the salt and turn up the speed to kneed for another several minutes. I usually shoot for around 22-23 C dough temp. Then let the dough rest like you do in your other videos and it turns out similar. Again, the spiral mixer is amazing and I'd love one but it is expensive to switch mixers for some people.

[@bigshott9117]

This is a sales video. 😂

[@vitzemanek8058]

Exactly, you can make perfect dough even without any mixer!

[@devlin2427]

@@vitzemanek8058 making excuses for non removable bowl in a 800$ machine...

[@trevormiller9077]

And I love how he completely skipped how to get the dirty water out of the bowl. Camera magic, it's suddenly clean. That a large mixer to carry over to your sink and dump out.

[@gsmoneygsmoney1479]

Yes good call I can’t stand to listen to this guy anymore. I understand he is trying to feed his family, But trust nothing he says. Complete sales job. And I would beg to differ that a 10 year old old Kitchen aid mixer is the most common. Complete garbage

[@you.got.gapped.racing44]

@@vitzemanek8058that is simply incorrect, especially in climates like here in Dubai where it’s very hot, I tried hand kneading, using a kenwood mixer and they both do not yield a good result, the dough is generally very loose and impossible to do anything over 65% hydration, as soon as I bought myself a spiral mixer (not even an autentico mixer), I could not stress enough how important such mixers are, I get that his way of comparing sounds like a huge advertisement, but when your product is near perfect, then who cares?

[@donsnow4564]

I have to thank Vito for getting me started on the road to amazing homemade pizzas. I've learned soooooo much from him and his channel. I've been able to create so many great pizza night memories because of him and his willingness to share. But I've since moved on to Tony Gemignani and his book "the pizza bible". I prefer his master dough recipe with little to no use of a stand mixer. I can easily make Neapolitan, new york/new haven, Chicago tavern and Roman style all from the same dough. I can use my oven with 2 stone system, my breville electric and ooni outdoor oven all the same night, to make everyone their favorite types of pizzas. Fyi I make 20-40 pizzas a month. 12", 14" and 16". Maybe semi retire sometime and have a small pizza food truck. I am forever grateful to this channel. I have a KA pro 6 quart stand mixer. Has never let me down, normally make (12) 225g ball batches at .08 thickness factor, Vito biga recipe gave it a good work out though. Cheers

[@matejselinger4327]

You can make great pizza dough with KitchenAid. You just need to go slower for longer time and do not overheat the dough. Just dont go over 21 degrees of celsius. But I agree that your type of of mixer works better.

[@Dziadu1984]

2 years Ago he used kithenaid red one and pizza dough was “amazing”

[@AmericaFirstNow]

DITTO

[@ducadimantua]

I believe he used the paddle attachment instead of the hook since the hydration over 50 percent. ​@@Dziadu1984

[@marcelslabyhoud9547]

Ahoj Vito, děláš to dobře. Kdo chce psa být si vždycky hůl najde. Takže rozdíly tam jsou to víme všichni a ať si to každý přebere po svém.

[@rickbooher8224]

I have a kitchen aid. you use to use a kitchen aid years ago and showed how to make great pizza with it but now i feel you into your own mixer and I understand so you make it look better. Which may be true that the authentico is a better mixer but not everyone can justify spending more for a professional mixer just for pizza. I dont doubt you like this brand because it your own but what got me into your channel was the use of a kitchenaid mixer which I have I have the pro 5 guart kitchen aid mixer and a pro 6 quart i inherited from my mom when she past away, both have the drop bowl not the tilt head. So stronger machines than the tilt head kitchenaid. But if i was going to change mixer and i am not, I would go to the european Ankarsrum Original Stand Mixer whith various atachment capabilities. If i was more professional pizza maker like you choose a more dedicated mixer like yours for the task but I have what I have and need to work within what I have and can afford plus I have all the most of attachments for the kitchenaid. So I have to learn how to make a good pizza like you use to with a kitcken aid. Sorry but that the truth of the matter. Even if the authentico is better for pizza. I do other cooking other than pizza that my mixer helps me with so i need flexibity over specializing.

[@imfervex886]

I can say that he purposefully messed the kitchenaid dough.

[@helocoastie8274]

Made it 3 minutes into the video and knew he was just going to bash on the Kitchen Aid, some people don't just make pizza dough with a machine.

[@geert.vranckx]

I now use the kitchenaid spiral dough hook, no longer a problem with a rising dough mass.

[@chefjosecarlos]

Congratulations on the video, which is extremely important to all domestic or professional pizza makers! A big hug, my friend! 🙌👏👏👏👏

[@TurtleC0mic]

Hate using a mixer, always getting better results by hand.

[@linpeter9705]

I actually can’t believe his name mixer pizza dough air structure was worst than my own hand . I made air crust structure as big as biga one. I have no idea how silly his mixer is. I Really don’t!

[@hrvojemarin9649]

@@linpeter9705 I have the same spiral one, and yes for bread and like it is amazing. I can do hand but this is no brain, even with lesser flours. I do 2,6kg batch every other day, 4kg is fine.

[@linpeter9705]

@@hrvojemarin9649 you should try biga with your spiral mixer. I do once mostly with my hand it’s really a long process. If I do have spiral , I will make my own biga dough every time to make great pizza. Pizza with Poolish is lazy and easier way to make and it can’t compare with biga one.

[@hrvojemarin9649]

@@linpeter9705 above mixer like mine, has a reverse run for biga purpose !

[@hrvojemarin9649]

@@linpeter9705 it has reverse speed just for biga !

[@colejames3915]

I disagree with the comments about how this is a greedy sales pitch. I think you presented the kitchen aid mixer in a very fair light. You even showed how to rescue the dough. The only thing that might have helped with this video (or a future video) is showing the spiral dough hook for the kitchen aid mixer and how it compares. I have one and it still has some of the issues you mentioned but it's definitely far better than the dough hook that the kitchen aid comes with. Keep doing what you're doing! Great content and great mixer!

[@a456qwerty654]

To build gluten structure better in kitchen aid, use colder water as it give more time to build structure

[@devlin2427]

Or just pause and give the dough a rest between mixes.

[@devlin2427]

It's another typical apple vs oranges. The KA or something similar, are multipurpose, much smaller machines. And most of them can be had for as little as 200$. Also, non removable bowl in 1000$ machine it's really bad especially if you want clean the bowl....

[@Weska13]

This video is promotional but it's close to my personal experience as I try to level up at home for an entire year and feel like my hole mixer is killing the dough. I have to let it rest multiple time, to add an extra bit of flour to get the dough less sticky. I have better results by hands so I finally understand why in some of Vito's video he does this by hand too. Not everyone has the money, the space, the usage of such a mixer because it is intended for more than just 1kg of dough. But that's not the point either. What's important here is that this video is a reminder that the issue is not the receipe, it's the way the gluten structure is built. And with a conventional mixer, you might get it wrong if you just copy what you see in the vidéo without the technique and without the equipment. And for that, thank you Vito.

[@alexs9168]

This is a message for everyone complaining in the comments. A spiral mixer is different compared to your standard kitchen aid mixer. I’ve been following Vito for a while now and have been using his recipes and tried many different methods to make the dough. After 3 years of hand kneading and kitchen aid mixing I finally purchased a Eurodib spiral mixer. When I tell you the spiral mixer makes a HUGE difference, it really does!! The way it kneads the dough is much greater than a regular stand mixer. It does many more layers of kneading and the temperature control is much better. For anyone complaining about Vito selling and being biased towards his product. You shouldn’t!!! It’s his product! And it’s GREAT!! And also who wouldn’t advertise their own product??? I currently am using a 20 qt eurodib but will soon be purchasing one of Vito’s autentico mixers. Thanks for all your hard work and FREE videos Vito. Thank you

[@gabosrt]

Just got mine! Finally! Shipped all the way to Mexico 🇲🇽 . Game changer!

[@F.Andre1377]

This is like comparing apples with oranges!

[@CoolJay77]

Autentico is better, however I'm pretty sure Vito can get better crust from the Kitchen Aid mixer if he wants to.

[@HM-fn2xe]

I only have a Kitchenaid mixer, guess I need to watch a different KZbin channel.

[@1234567890akbar1]

kzbin.info/www/bejne/n2K6lJ2GgdukpLMsi=bXVkm35ObbsH1ru1

[@TheKisem]

So the more expensive, much larger, professional dough mixer can make better dough than the smaller, cheaper, multifunctional home device? WOW!

[@pmcavenaful]

I have a kitchen aid mixer and I probably have decades less experience than Vito, but I manage to get my dough very similar to the Authentico results he shows here. It seems as if the hydration was higher in the kitchen aid, or it just needed a higher speed and longer period of time to mix properly. I Also do not have issues with the flour getting out of the bowl. The annoying thing with the Kitchen aid is that it shakes around quite a bit at high speeds, I have to hold on to it or it will fall off my counter. No doubt Vito's mixer is going to be easier to use with a better result, but I don't think the differences are normally going to be this drastic.

[@911PCR]

I usually love Vito's videos. However, here, he is comparing a dedicated spiral pizza mixer that's going to cost you at a minimum $750 against a $200 -$300 general purpose mixer. It's crazy. It's like comparing a HellCat to a Camry running a 1/4 mile race!!! Vito, what are you doing man??? Of course your mixer is going to blow the Kitchen Aid out of the water...IF, and only IF you are trying to create a perfect dough.

[@nicodemoscarfo]

You gotta know how to properly use the KitchenAId mixer if you are to properly kneed the dough & you should use super cold water, even with ice so it doesn't warm up, of course a professional pizza dough mixer will make things easier, where you "set it & forget it"

[@OlegBaranov-Belgorod]

For home the best is a Moulinex breadmachine. It keeps the right temperature and mixing and the bowl can be kept under a wet towel and in the fridge.

[@vitoiacopelli]

Of course we are judging a product made in Italy vs made in chine (the reason of pice difference) so no judgement on price please

[@opelouro]

By the way, classic Neapolitan pizza dough at home doesn’t require a mixer. 😊

[@vitoiacopelli]

Sure but if you want to pass 70% Hydration you need to

[@Xorezzz]

Upgraded to a famag 6 month ago, 50 pizza sessions after I would never use a traditionnal mixer ever. The dough is ready and strong right out of the Famag, at 70% hydratation it's even too strong with some flours xD. Silky smooth perfect dough ...

[@shantiharris2996]

Modern KitchenAid mixers come with a clear, plastic shroud that prevents ingredients from flying out.

[@devlin2427]

even older ones have that.

[@allthingsmalta6487]

I have no doubt the spiral mixer is better overall, but it seems like you went out of your way not to get the best results you could have from the Kitchen Aid. Most people, even pizza lovers do not wish to spend 800+ on a one task machine, nor do many have the space to store it when not in use! I also suspect cleaning it is a bigger hassle than that!

[@vitoiacopelli]

Thank you for the comment I agree with you

[@juankuan1298]

I have the kitchen aid 7 quart bowl lift mixer that was a super deal at a best buy for 199.00 for a black version only that were selling for 699.00 normal price.... I ran to the store and bought it during my lunch break so I wouldn't miss the deal.This mixer is now about 12 years old and works great for making pizza dough. The artisan mixer like the one you are using is very small for making larger amounts of pizza dough. The dough hook that came with my mixer is the spiral hook and not the J shaped hook, I find it works perfectly. Keep up the great videos and pizza making tips, your pizza is the best!!!👍😁 My son actually made a comment about the crust being too "big" too much air but I explained to him that it was an authentic Neapolitan pizza and not a typical Minnesota pizza that is very flat and cut in squares...🤣🤣🤣

[@MrAwyork]

I use my Ninja food processor. Dough in 30 seconds. Maybe run it twice on a larger doughball. But it can handle a 600 gram doughball.

[@w3sp]

While the Autentico looks cool and professional I probably wouldn't ever wanna use it because cleaning it looks like such a hassle tbh.

[@barbmcdowell3970]

I have one and It is really easy to clean.

[@w3sp]

@@barbmcdowell3970 Fair enough, I prefer taking the metal bowl out of my kitchen aid and cleaning it in the sink though, rather than putting a bit of water in the bowl of the Autentico only to then start a neverending cycle of wringing out the water of the cloth numerous times just to get it dry again 🙂 PS: I don't have an Autentico and don't plan on having one. I'm merely referring to how HE showed how to clean it and it simply seemed like a big hassle to me.

[@gorankunovic6404]

There is home mixer with two spiral hooks… cost around 120usd… works great

[@lisarct1012]

What mixer is that? Where can I find it?

[@lisarct1012]

If money was no object and I only made dough, then a spiral mixer might be best. But my reality dictates otherwise. My mixer makes awesome dough too, it just takes more time and some attention to technique. And the bowl is removable for cleaning (or pre-chilling to keep dough temperature down).

[@emiliohulse3172]

Now I understand why a could not have ever made a good pizza.Thanks for sharing!

[@AmericaFirstNow]

8 or 12 beers and a bowl, and they're both great!!

[@TeocoreOfficial]

KitchenAid can make almost perfect dough. You need to use Ice in water, and need to rest dough on 3/4 time of mixing for 5-10 mins. Then continue to mix until dough is perfect. You can monitor your temp on dough and do not execed 23 C. Will the gluten be the same? No, but it will be close.

[@gewooneerlijk]

Good work Vito the pizza dough looks nice elastique

[@jeviv]

I have KitchenAid mixer, I am satisfied. Upgrade to professional one will require also upgrading of oven to wooden stove, but at apartments it is impossible. Maybe in future once apartment is upgraded to huge private house.

[@renatoa]

All answers are wrong. Santos No.18 is the best. Oblique fork is the most ergonomic way to handle a dough. That movement is simply mesmerizing...

[@DooDooFairy]

You over mixed on KitchenAid

[@risingtide_official]

You should use a different technique and batch size depending on the mixer you use. This is a ridiculous comparison.

[@tsachidahan9469]

Thx for the info 👌 I think there are ways to improve the K.A performance with high hydration doughs. But I would prefer the authentico type mixer… only problem is that at home it wouldn’t be a practical appliance other than pizza / bread making.

[@Edge-71]

Vito I have the kitchen aid and I couldn’t work out why my dough always weak, thanks for showing us the reason ..🙏

[@barcham]

I make excellent pizza dough in my Cuisinart food processor. Sure, it would be nice to own a single use machine for pizza dough that costs close to $2,000 Canadian. But that is 20X what my food processor cost me. Sorry, but there is not a chance in hell I will spend that much money to make a pizza once a week.

[@asairin1553]

The autentico is definitely a specialized machine unlike the kitchenaid.. I hope one day an affordable spiral mixer is available to the masses.. Ooni, are you listening?! 😅

[@Chris-Ku]

Soft and Crunchy! Greetings from Germany :)

[@Cee8002]

Helps putting olive oil on the counter to clean up the „total mess“ at 6:20

[@Punkechpatel]

I use a bread machine to make the dough its comes out good too, its cost 100 pounds

[@mmthiollier]

Vito, this video, though a marketing disaster, made everyone here ask for more videos of you using the Kitchen Aid. In previous videos (and I follow you since you started this channel) you advise us to speed up the Kitchen Aid to the max, remember? So, now due to this video, pls do make another one telling us the best way to use the Kitchen Aid as we all here have machines for the home, and I believe most of them are Kitchen Aid. PS: so everybody should know that spiral mixers don’t take small quantities of dough.

[@vitoiacopelli]

Thank you for the comment the think is that yes it’s possible to make a good dough with the kitchenaid but not easy like a mixer and also yes this mixer can take small quantities But over all if someone is happy with the planetary should stick with it and when they can for sure needs an upgrade and here is it

[@peterv.276]

this video totally explains why it's very difficult to go above 65% hydration at home - and it also explains how to get the dough stronger (like stretch and fold). really good technical video

[@opelouro]

I make 100% hydration doughs at home with a kitchen aid. Have a look into my videos. Easy. Cold water, high speed and done

[@TheKisem]

I regularly do 70% with my kitchenaid. I don't use ice, or cold water, just toss everything into the bowl then mix it for 6-8 minutes. Easy. kzbin.info/www/bejne/bpTPcqScp9Bgps0 This is not a technical video. This is an advertisement.

[@opelouro]

@ its a bad joke

[@giovanniboselli381]

I think it's prety much common sense to use a "paddle attachment" or "K-attachment" when making dough with a KitchenAid. It's literally all over the internet.

[@chricre]

It is good to see my comment made into a video. Thanks for showing me the difference. Will talk to the wife. 😊

[@MarkRouleau]

I would be more than happy to get one of the Autentico mixers, but it is 3x the price of the kitchen aid shown. I did try to make the dough in my kitchenaid, it did turn out similar, so I am back to doing this by hand.

[@fosterjoshua]

Ankarsrum makes the most versatile mixer.

[@pmcd101]

I am shocked, SHOCKED, that the mixer you are selling was the higher rated option.

[@Alex-mj7km]

That's all great but what about not using the mixer at all? Would be interesting to see comparison between mixer and hand kneading.

[@matijajurajic1312]

Any dough stand mixer.I have the one i got in Lidl last year and still do great job 🥳🔥

[@josha1536]

My issue is (when) I buy a spiral mixer I need something bigger than 7qts. To me a spiral mixer, because of the cost, is something you purchase if you’re making a ton of pizzas. Spiral mixers make a MASSIVE difference. Full stop. He’s not wrong. My question, from a sales perspective, is who is your buyer? I feel like you meshed a professional mixer into a standard kitchen size… and yes, the price is less than most spiral mixers but $750 is still a ton of dough (pun intended.) fact of the matter is I can use a hook mixer combined with hand kneading and stretch/folds to make something just as good… it’s just a pain in the ass when making lots of dough. So, I love it but it would have been much better to have a 10 or 12 qt spiral for under a grand.

[@cheskog]

Vito, Vito, Vito... I am a huge fan of yours, like many others, and really love your videos and happy to have followed you all your journey from the start up to where you are now. Congratulations. Although about this video, I think it is a little bit unfair to compare your lovely machine against the Kitchen Aid. Yours is specific for dough mixing, the KA is more versatile (that's probably why is so popular). Your bowl is bigger, and for sure it gets warmer in the KA (smaller size, more friction). Power is also different, as well as overall size, not to say one is planetary vs spiral... too many differences 😊... Of course, if someone has enough space in their kitchen to have both machines then that would be the best combo... I would love to have yours, of course 👍... Thanks for your great videos and shared knowledge...

[@1234567890akbar1]

Im guessing if the kitchen aid mixer heats the dough up if we use iced cold water it would be better right and putting it the water in 3 to 4 differnet stages so the flour absorbs the water better we should get a greater result as well as resting of course. But if you guys have the money always go fr the right tool 😅

[@djaypee]

I have a the “bad” mixer and I’ve never had any of those problems. I guess you have to adapt the way you make the dough. Adding the water “little by little” is not the way with the Kitchen Aid.

[@jlyt18]

welp, i already have a kitchen aid, so thank you at least for teachning me how to save it

[@tonyphotiou1742]

he's comparing 2 very different machines. Retail price kitchinaid $300-$400, Authentico is close to $1,000. One is a spiral mixer, one is a planetary mixer. The bowl of the kitchenaid is smaller. If he'd compared the 7L kitchenaid, I'm sure the mess wouldn't have been an issue

[@ciaobela8]

Vito--Would be super helpful to take the dough temps during the process.

[@babu981]

Vito! We want a new Al Taglio video!

[@brianstrawder2417]

I have no machine at the moment. Just my hands 😀

[@mobilfone2234]

and that is enough 😊

[@wigzillaplayz1134]

Love Vito but of course he’s going to promote his brand. Can’t blame him. My main issue is that it’s huge. Not many average kitchens will have that space.

[@apuz13]

I have never made a mess like that in my Kitchenaid mixer like you did. I am not saying my Kitchenaid is better than your machine for making dough but it’s not as bad as you’re making it out to be. Also my Kitchenaid does much more than make dough.

[@pompobresciani9582]

Non hai detto che the main difference is that the Kitchen Aid rotates the “blade” while yours rotates the bowl!

[@revionack5550]

Saying it will break because it has a moving part? Any numbers or statistics maybe? If it is well designed, it will last. I have had one of those Kenwood for the past 10 years and no issue at all.

[@gregbrunner599]

I have both types of mixers, kitchen aid and more commercial style he uses. Kitchen aid is terrible for making any bread style dough. Always has a tendencies of slapping dough instead of mixing properly. For all other things kitchen aid is a great mixer. I also have a commercial style bowl type and is better for dough than kitchen aide. Also one can buy at a reasonable price a more commercial style similar to what Vito is using at 8 qt for around $ 550. Via Walmart, and it is excellant for smaller batch like Vito was using. Kitchen aid has its place, but bread dough is not its strong purpose

[@jn521x]

Hey Vito. How would Ankararum mixer compare against spiral mixer (Authentico)?

[@BigDaddyDuke101]

Your machine is much better than the kitchen aid your machine is almost the same as a pro machine.

[@glennbrandt8079]

Not hard to tell which one is the best in this video. Surprise!!!......the one with Vito Lacopellis name on the side.

[@kkp4297]

so the kitchen aid mixer is just missing a fixed vertical bar on the side. someone should design a bowl for the kitchen aid with a fixed vertical bar that can catch the dough.

[@Frostbite498]

If you don't have that expensive, professional machine at home, how do make dough then? Using hands?

[@darrenwelsh2455]

Can we have a VIDEO ON HOW TO DO IT ALL FROM SCRATCH on electric Ninja woodfire outside oven

[@CavanBaillie]

Would love a Autentico 700 but by the time I get it I would be in the hole by about C$2000.

[@FastToysClub]

I have the kitchen aid and it doesn’t throw out flour like in your video. It’s a caricature! Also, your machine is twice as big and seems to be a pain in the butt to clean. Also, I make pastas with the kitchen aid, which you can’t in yours. Sorry but I’ll keep my kitchen aid. My pizzas are very good and I use your recipe 😊

[@vitoiacopelli]

That’s great thank you 🙏

[@Artemis_Jackdaw]

kitchenaid has got me through tough times.

[@offroadskater]

Now, is the pizza with the most hair actually the winner?

[@michieloosterhuis5666]

😂

[@RonOliver-o5f]

If the authentico would come in about half the size for about 250.00 maybe people would see the benefit of buying one but at 700.00 for a home chef who loves pizza but ain’t forking out 700+ for a single use mixer it don’t make sense

[@РоманФедоров-х4э]

Very contradictory video. Vito, you are great man who encouraged me to make pizza. But. 1. Why do you always use poolish and now you use pate fermentee? 2. Why do I have regular home mixer and i have no flour outside? 3. Why do i have same dough structure from regular mixer when i try to make 75%+ hydration? 4. Why do you say the temperature is not affordable but dont check the actual temperature? You can definetely afford cooking thermometr. I must admit that pro spiral mixer can make dough really well. Especially 75%+ hydration. Otherwise you just dont need to work out the dough by nand (

[@JSTpacek]

I bet that if you've used kitchen aid to actually make the best dough kitchen aid can offer, dough from spiral mixer would still be better. But why leave anything to a chance, right?

[@MrBlackdragan]

You should do one with a food processor now with the dough blade vs the authentico 😂

[@sirreyban-o7192]

Chef thank you so much i will make pizza business on my own now thank you for sharing chef..

[@MagnusCranium]

Hello Vito. I have a Kitchen Aid mixer and I get the same results with it as you had with your Kitchen Aid mixer. Is you mixer more expensive than the Kitchen Aid or are they similar price. You definitely look like your result was way better with your mixer!

[@philbraithwaite1316]

I never put more than 500g of flour in my Kitchen Aid and always on the slowest speed. Some folks just don’t have the financial clout for these ultra expensive machines

[@VerticalVictoryGarden]

This explains a lot!! Thanks

[@acmerc35]

Vito does not know what he's talking about! The machine won't break just because it has a removable bowl. His machine will probably break because its cheap. Ive had a kitchenaid and different brand spiral mixer for years and both have removable bowls and they are not broken. Everything won't come out of the kitchenaid if you know how to mix it properly. The speed on both machines are different. So number 1 doesn't mean anything, they are not the same. You said the dough came together in the kitchenaid before your mixer because it warmed up the dough. That is not why it came together first. But even if it was, if you were worried about temperature you can use colder water to keep the dough from warming up faster. You said speed is important but don't say why its important when your mixer was on 6 and the kitchen aid was on 1. Speed is important but not the number the machine is on. The actual speed and rpm should be known, not just number. The dough machines dont catch the water and won't. It's the dough that absorbs the water at certain rate and amount depending on the flour used and more importantly, how and when it is added. Equipment is important, but how you use it depending on what you want to achieve is more important.