Which Mixer is Better for a 70% hydration Pizza Dough? 1 vs 2 speeds - UNBELIEVABLE

[@Abc-we4ry]

Awesome mate…love how tenderly you grab the dough!!! Pure love

[@GrazianiHomemade]

Thanks 💚

[@michelmeijs6005]

I’m making now pizza’s for a year and still learning. For me it’s better to work with one speed. If I get better to make the dough and pizza’s maybe I buy the machine😊. Thanks for the video! Greets from the Netherlands.

[@GrazianiHomemade]

Thanks michel for your comment. Feel free to ask me any questions about pizza making 😊🤙

[@alenorasje]

Great video. So what was the total time mixing before you get the consistency to do a window pane test? Thanks

[@juliusheigl1015]

Super interesting, thanks for the cool video!

[@GrazianiHomemade]

thank you too :)

[@mick644]

Hi, great video. I'm looking for a table top variable speed spiral dough mixer for home use, like the one shown in your video. Any advice on where to grab one? Max use would be less than 3kg of flour at a time. Prob even less. Any advice would be great. Thanks 😁

[@GrazianiHomemade]

Hi mick. This one is perfect for domestic use or small business. It’s 6kg spiral mixer (210rpm). You can contact sunmix and check availability and price 😊🤙.

[@esauro88]

Bravo Marco! 👏💪🙂

[@GrazianiHomemade]

Grazie di 💚

[@michalmichalski9965]

Great video, can you tell me please if one speed mixer 190mp will be good for 70% hydro dough? Thank You.

[@CaptainC0rrupt]

You can do an autolyse and it’ll work.

[@jamesdeeen4338]

I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you

[@GrazianiHomemade]

Hi, try to use this recipe: 1kg 00 flour, 600ml cold water, 2g dry yeast and 20g salt. Then do X25 and you will get your doses

[@florinvoicufv]

Really good channel bro

[@Vacaverde787]

Hello from the tropics! I've been watching your channel and the truth is that you convey very well what you want to say and explain. I have always loved making pizzas at home to such a level that I already have to buy a mixer because I have thought about mixing the flours. I would like to know if you can recommend one to me. I have been looking at the SUNMIX 6 and the FAMAG 5 and the reality is that there are some that lift and others do not, one has a band and chain and the other I understand that only chain (FAMAG). I would like to know if you can explain a little about this topic, if possible on your channel. Thanks, Carmen

[@tuliothales81]

Sensacional 👏👏👏 hugs from Brasil

[@georgepagakis9854]

How many grams are your dough balls to make a pizza for the Roccbox? thanks for the video! I think its best to under mix and then do a few folds then to mix perfect which that would be better for a focaccia.

[@GrazianiHomemade]

Hi George, each ball is 250 grams 😊💚🍕

[@jackpast]

Sweet comparison. Could you do a comparison of adding the water like you did here compared to adding all the water at once? Thanks!

[@GrazianiHomemade]

Hi Jack, the problem happen when you want to make a 70% hydration dough adding the water at once... It doesn't work like this. :(

[@eltorro4962]

@@GrazianiHomemade I think he means to start with the whole Water into the Bowl, then adding Flour step by step.

[@experimentandoenlacocina5399]

Hi, nice video. What is the least amount of dough it can be mixed with this machine? Can it mix a 200g - 400g dough?

[@GrazianiHomemade]

I suggest you 500g minimum

[@hansstofberg43]

Yes that's what I am looking for too. I bake bread for 40 years by hand . But now I am looking for a mixer that can handle 1.6 or 2 kg of four. I usaly bake 4 or 5 breads in one go . Than I slice them and freeze it . And just take everyday out what we need . There are soooo many mixers on the market. I was looking at a Maxima mixer .

[@mustafaoguzmizrak8792]

The best Mixer on the market is HOBART

[@robertorusso5807]

Hey bro, I noticed that you cook your pizzas at a lower temp on the Roccbox, what is the ideal stone temp ? 🙏🏽

[@paulrichards8323]

Thank you for this video. I would have liked you to state how long in actual minutes the mixing times were.

[@thujavon62]

Hi Marco, With my new Sunmix 6 I bought after I saw you use on your channel the dough is a lot more difficult to sretch compare to hand made dough, but the crust is very different, so light... I use a high protein flour 14.2%, 70 % hydration, .2% idy, 2.5% salt, 2% evoo, 2.5 days cold ferment fridge. What can I do wrong or change or try to be better , Michel Canada Thank you very much

[@GrazianiHomemade]

Hi Michael, what do you mean “difficult to stretch”. If it became smaller it’s because needs more time to relax

[@thujavon62]

@@GrazianiHomemade Thank you for the answer, do you mean more time in fridge fermenting slowly or stretch the dough relax and stretch again ? Thank you Marco !

[@losFondos]

@@thujavon62 It probably needs more time between forming the dough balls and stretching of the disk. With a strong flour I'd say around 6 hours but try for yourself.

[@shawnkay5462]

My cornicone is sometimes not fully cooked and my Neapolitan pizzas cook in 3 minutes for some reason i heat up the oven to 403c for over 40 min

[@GrazianiHomemade]

That’s weird. I don’t know which process you’re used to follow

[@randygoss7056]

how are you using the rocbox in the house?

[@GrazianiHomemade]

The same way you use your stove. Turn it on and use it. They recommend to use it outside to protect themself but it’s not dangerous

[@callmehank88]

I looked on the website Marco, I can't see where to get the Sunmix here in Australia. Who sells these?

[@GrazianiHomemade]

Send me an email with your email and model you’re looking for. I collaborate with them

[@callmehank88]

@@GrazianiHomemade Thanks Marco.

[@Rafaelsaban42]

How you work without the safety gared? Hoecan I remove it as you ? Thank you

[@GrazianiHomemade]

I disassembled it 😉. But if you do it you will lose the warranty

[@juliancantarelli]

I would LOVE a smaller version of that machine, roughly the size of a stand mixer but with more oompf, to handle up to 2 kilos of flour.

[@hansstofberg43]

Yes that's what I am looking for too. I bake bread for 40 years by hand . But now I am looking for a mixer that can handle 1.6 or 2 kg of four. I usaly bake 4 or 5 breads in one go . Than I slice them and freeze it . And just take everyday out what we need . There are soooo many mixers on the market.

[@HotVoodooWitch]

@@hansstofberg43 Famag?

[@changethecolorsPS]

i am new to making pizza .. my room temp is 28c .. i wanna make a dought and uae it after 24h maybe .. but after 24h my dough creates a lot of air like "Overproofed dough" .. i put 5 kg flour .. 3 litters watter .. and 10 gr fresh yeast .. speed number one about 10 min and 2 about 5 min .. rest 20 min .. dough balls and freeze at 4c .. the dough comes out of mixer about 27c

[@GrazianiHomemade]

Hi, so... I suggest you use cold water from the refrigerator (4*C). If you can, put the flour in the fridge the day before. Like this, your dough will come out of the mixer less than 25*C. PLUS, follow this recipe: 1kg of flour - 630ml cold water - 2 grams of fresh yeast - 22g salt. let me know ;) If you want you can even send me an email at [e-mail]

[@alge3399]

Will a external variable speed control work with a one speed spiral mixer?

[@mobilfone2234]

It will only reduce the RPM, so not really helpfull as the single speed machines are at low RPM....

[@alge3399]

@mobilfone2234 The spiral hook speed is 159 rpm , and the bowl rpm is 21.

[@mobilfone2234]

@@alge3399 so it is in the middle, low speed is around 110 RPM, high speed around 200 RPM, an external speed control will bring the RPM further down but not up and at reduced power, so not an option...

[@bigstanmcmuffin]

do you use semola or 00 flour for stretching?

[@GrazianiHomemade]

Hi Tristan, I use semolina

[@valemodsVD]

Machines that have one speed are usually faster than what you've set it to. if you see the mono speed from Maxima it goes as fast as a speed 4 on a Grilletta HH.

[@GrazianiHomemade]

Machines are all different to each others

[@guyeshel9316]

In the first dough, how long does it take until you finish mixing it?

[@fevolenko3995]

I can't find a Sunmix machine anywhere online? Any ideas?

[@maknlylo742]

Why my dough still sticky when mixing on mixer i put 60% water on 1kg bread flour. I used to add flour while mixing on the mixer so that it will form a dough however the dough is not that elastic. Is there something wrong with my process. I am sero knowledge in baking just started learning by myself for my bakery business since I dont baker.

[@isatekin6904]

I have a low speed spiral mixer only with one speed. How can i make perfect dough? Because the gluten doesnt get well.

[@GregoryMooreMD]

@graziani_Homemade how long did you mix total for each Thanks for great video

[@GrazianiHomemade]

@@GregoryMooreMD usually around 15/20 min

[@ibrahimkadree6058]

Does it get smokey using roccbox indoors?

[@GrazianiHomemade]

Nope. As soon as you don’t burn any ingredients

[@losFondos]

Ma la macchina l'hai verniciata tu o é uscita cosí di fabbrica?

[@nejibattianjouba9619]

Chef in second patch you forgot to pute salt i think ????

[@DiVineKalu-ie6bc]

How do I apply for buky

[@GrazianiHomemade]

@@DiVineKalu-ie6bc what’s buky?

[@federicosabbatini9374]

Per quanti minuti fai girare l’impasto a alta velocità dopo che ha assorbito tutta l’acqua?

[@GrazianiHomemade]

Ciao Fede. Guarda di solito 2/3 minuti giusto per dargli un po’ più di corda (rafforzare la struttura dell’impasto). Ma occhio sempre alle temperature. Ciaoo

[@federicosabbatini9374]

Grazie mille 🙏

[@HotVoodooWitch]

That's a VERY cool color! I love my Ankarsrum but I don't think anything beats a spiral/breaker bar combo for gorgeous dough--thanks for the dough porn! 😁

[@motleyfirecrue]

Ciao Marco I have a Prisma 5 kg single speed and find the dough gets tough without building the gluten. Going to try and change the gears in it to make it faster 😊

[@kahnhuang]

You could try the Wilfa Probaker kneading machine.

[@mlrable]

You use cooker without a hood and gas tank in kitchen

[@DiVineKalu-ie6bc]

What is the price

[@GrazianiHomemade]

@@DiVineKalu-ie6bc I don’t sell the machine.

[@ckiely27]

Indoor rocboxx wow

[@Beachbumbaby]

Huh no taste test ?!?

[@mustafaoguzmizrak8792]

Hobart Mixer with three Speed Gaerbox is the best

[@ykdickybill]

You only had a very small amount of flour, I’m guessing 500g. If you did a bigger mix , say 3kg total, I think you would have been fine at 100rpm, just take a little longer………

[@DiVineKalu-ie6bc]

How much is it

[@amuzh]

Russian Dough...

[@TheSveinung83]

Stretching vid next??

[@andre2028]

And who scrapes off the very black, charred areas? Very unhealthy.

[@shuaib8908]

🧹 IYKYK