How does the capacity of this mixer compare to the kitchenAid? The KitchenAid is 5 Quarts. Your web site lists in kg. Will your mixer do the same amount of dough, less dough, or more dough? Thanks in advance.
Viva la Vito! It's a shame it took so long, and surprising it's not 10,000,000 - if anyone that truly loves pizza takes the time to hear your videos and follow the instructions, they will make the best pizza of their life! Thank you for making the videos - I will eventually watch them all! Ordered mixer and looking forward to seeing the full line - can't wait!
Amazing Vito! Really happy to see you reach 1 million subscribers and I cant wait to see your new videos coming!! I've watched so many of your pizza videos and have learned so much about all the steps of the process. THANK YOU!!!
Thank you from Brossard Québec. Because of you my passion for pizza is now real and tangible. I use everything you say and I practice it. The poolish and my understanding of fermentation is now clear and music to my ears. Come to Montreal Vito 🙏 please.
Congrats Vito! I'm a student from Turkey. I live in a dormitory in İstanbul and every tuesday i cook pizza for my friends with your recipe.. They absolutely love it! Thank you for all your help (:
Congratulations Vito. This is the video style I referenced kindly in my harsh comment in the prior video where you were concerned about your channel. You are heartfelt and putting your all into it. Great job on making a brand for yourself and hitting the 1m mark! This was a great idea, showing a standard mixer side by side with yours. Thanks.
Truly much deserved Vito u are one of the best pizza chiefs I’ve seen in a long time, especially with the passion u bring to ur pizza it is unmatched!!
Congrats Vito! Thank you for upping my pizza game and making me more popular than ever with my family and friends : ) Wishing you even bigger numbers and more success - you deserve it!!
In my experience, it’s very possible to get extreme gluten development in a standard KitchenAid by cycling between faster and slower speeds and also by using ice water to prevent the dough from overheating.
Nice job with the comparison. I own a 7 qt. Kitchenaid and a Puglisi P5 Italian dough mixer. I still use both, but the Kitchenaid no longer makes pizza or bread dough. I go to the dough mixer for this. Congratulations for taking the step to provide all of us with better options for dough.
Vito, since I’ve followed you in 2019 my pizza and food making has evolved into a beter and proper enjoyable experience. Super amped about your new product. Waiting for availability to ship to South Africa! Can’t wait. Well done and keep it up!
I was there, when u was live and was amazing, lots of fun with your family and sister :) Well deserved ! You are the best youtube pizza chef ! :) Congrats !
Very happy for you Vito! Well deserved! You did a great job showing the difference between planetary and spiral mixers. The texture from the spiral reminded me of a vintage American toy called "Silly Putty". So smooth and elastic. Perhaps in the future, you could show the temperature difference of the dough from each machine with a instant read thermometer or IR gun?
Hey Vito! Congratulations on one million subscribers and another congratulations on launching your first product! I hope you sell many many mixers and other products. By the way, perfect timing on the product launch. Just in time for the Christmas shopping season!
Good on you Vito! Hands down the best pizza channel on TH-cam.
11 หลายเดือนก่อน +1
Congratulations Vito, the mixer is looking outstanding and it seems it does the job just right! I am following your videos and improved my pizzas a lot, but this would make my process so much easier...
Congratulazioni per tutto, Vito! Tutto frutto della tua determinazione, professionalita’, bravura ed esperienza!!!!! Ti auguro tanto meritato successo !!!!!!
God bless you brother! Thank you for creating a wonderful channel. Congratulations on your new product line. Never change brother, you're the real deal with a pizza peel. 👍🏻
Huge congratulations Vito! It's so deserved 😊 Your passion for pizza and for sharing your knowledge is infectious. I can't help but smile when I watch your videos. Keep it up and all the very best with your new venture 😁😁
There are people who do only do reaction videos of the work of others, and they call themselfs content creators, make 1-2 milions subs easy, and here is you who is a real contentent creator and the most important, a creator of PIZZA. Respect.
It was very exciting to see the birth of this brand. Long life to Autentico. Another master class from Maestro Vito. Now I understand that the result I'm being getting, even if it is of excellent quality, is related to the planetary mixer and not something that I am doing wrong in the process. Thx again Vito!
Yeah, the planetary mixer a good general-use mixer, but it doesn't excel with bread doughs. The planetary action is quite rough on the dough, ripping and tearing the gluten strands. Even though there are techniques that can avoid the dough ball slopping around in the bowl, as in the video, the dough development can never (and I truly believe "never" in this case) be as good as dough properly developed in a spiral mixer. The breads made with a planetary mixer can be very good, but not truly great.
@@YaGottaBeKidding thx for sharing your knowledge. Unfortunately, spiral mixers aren't as portable as a stand mixers and requires much more space in the counter. Would you mind sharing those techniques you mentioned to improve results in the stand mixer? Thx
@@RenatoDouek Sure, and hope they're of some use. I've only used a spiral dough hook with the KA mixers, so don't know if it translates to their straight dough hook. Start by placing all of the dry ingredients in the bowl and then add the water; some people like to hold back the salt until the yeast is fully incorporated, which is fine. Add the water in portions, but don't dawdle; you don't want the flour to get hydrated while the mix still needs more water. Depending upon the day, humidity, flour, etc., you may wish to adjust the water ratio slightly to accommodate. You don't want the slimy bowl like in the video, so add a tiny bit of water at a time, trying to hit the center of the dough ball as it passes by. Better yet is to stop the mixer, push the dough ball down off the dough hook, add a little water, mix it in manually just a little, and proceed from there. Many people err on the other side, making a *slightly* wetter mix and then adding a little flour to the bowl, thereby avoiding the slime. If I get slime, then I'll add a dusting of flour. I also push the dough ball off of the hook several times throughout the mix/knead, fold it over once or twice, making an evenly distributed ball, and then back to the motor. With the spiral mixer, I add all of the water and turn it on. I then add about a third of the flour at the center of the bowl's rotation, where that vertical bar (the breaker bar) is located and repeat over the next minute or so; the other dry ingredients are also added during this time. That's all there is to it. The width and height of my KA are almost identical to the Autenti, with the latter being 5 inches longer than the KA, so it's a bit longer but otherwise takes the same space.
I am so very happy for your success. What you have done by teaching me and many others on perfecting our ability to make great pizza's. You have made many home cooks very successful through your teaching, showing and more for the art of pizza making. You have worked hard for us to make others much better. Congratulations. Now onto to 2 million
I just bought the mixer. Planetary mixers are a pain in the a** when trying to make higher hydration doughs. I’ve found that I have to stick a butter knife in the dough during mixing to pin it down and prevent it from free spinning in the bowl with the dough hook. Feels kinda dangerous every time I do it.
Well it's a honour to know a man showing so honest. The difference is really hard to see but I'm glad you didn't fake it. (difference on the final pizza, not before) Thank you!
@@nichlasbirkholm4493 PINA 10 MO 6 Kg / 7L, but it is just standard spiral mixer with doughbreaker (blunt knife in the middle of bowl). A lot of manufacturers make simillar ones all around the world, pretty common stuff in proffesional gastronomy :)
Congrats! on the 1M and on the new mixer! LOVE this video comparing the two mixers. I have a planetary and was trying to figure out what I'm doing wrong and thanks for showing that it can be mixer. I'm seeing the same thing as you show. I guess I'm ready for a new mixer hahaha!
🎉🎉🎉🥳🥳🥳🥳🍕🍕🍕🍕🇮🇹🇮🇹🇮🇹Congratulations so much with such a great achievment of reaching the magic 1000000 million subscribers. A great TH-camr, but most of all the greatest pizza chef and awesome teacher of the art of pizza. Thank you soo much for sharing the secrets with us. It is a honour to follow your channel. Greetings from a fan from Norways 🎩👌😀🤝
Congratulations to you Vito!!! I have followed you for years and have told all my friends about your youtube channel! I have made the best pizzas because of you and I will be getting back into and plan to watch your videos all over again...and watch to the end :)
Congratulations Brother!! I will definitely get a machine, always been saying there should be a better dough mixer and you have done it Maestro!!! Now remember guys Keep it Soft And Paaaaafffffyy!!! Best Pizza Style!!
Congratulations to you Vito. You deserve your success. I'm grateful to you for teaching me to make pizza. I make pizza twice a week for three years now and constantly improve on it with the material from your videos.
Vito congratulations! Thanks to you my pizza is better than ever! I have a video suggestion for you, how much should my pizza balls proof in different ambient temperatures and how to determine that dough is ready, not under or over proofed? You always talk about point of fermentation and I want to learn how to always get it right :)
your mixer looks incredibly nice. i dont know if you designed it or if youre using a previous patent but i would guess you designed it yourself because the parts look very functional and high quality. nice work i wish i was doing what youre doing now and i wish you the best of luck man maybe one day i can afford your mixer
Congrats on your mixer! One thing I want to mention is that I burnt 2 6QT kitchen aid mixers. First time it was mixing sour dough and the second time it was mixing pizza dough. Kitchen aid is only strong on the outside, being all metal. But the motors are weak and burn. I would have full confidence in your mixer.
Wow! 😍 Congratulations!!! What is an amazing surprise!!! Good luck with YOUR brand! Also, I personally, would love to see any italian recipes on your channel, not just fermentation related! I'd love to learn to cook authentic italian dishes from the best teacher on TH-cam!
Dude, that mixer is dope. I wish that was available years ago. I had to get one out of Germany which is much bigger. The size of yours looks very nice. Way to go.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
Did you know about this differences between mixer and planetary? Also glad to announce my new brand autenti.co
Says on the site that it plugs into a 110V outlet which is great if you live in a country with weak electricity, what about 220-230V? 😊
Wow! You can really see the difference when comparing side by side! I hope on e day to get one to make pizza making easier at home.
How does the capacity of this mixer compare to the kitchenAid? The KitchenAid is 5 Quarts. Your web site lists in kg. Will your mixer do the same amount of dough, less dough, or more dough?
Thanks in advance.
Congratulations Vito. Wish you all the best with your new mixer.
Vito, the video on your web site is without sound 🤷
Viva la Vito! It's a shame it took so long, and surprising it's not 10,000,000 - if anyone that truly loves pizza takes the time to hear your videos and follow the instructions, they will make the best pizza of their life! Thank you for making the videos - I will eventually watch them all! Ordered mixer and looking forward to seeing the full line - can't wait!
Hi Peter, You have the same name as spider man himself?.. Please let me know which mixer did you order? I'm trying to order a mixer myself..
Amazing Vito! Really happy to see you reach 1 million subscribers and I cant wait to see your new videos coming!! I've watched so many of your pizza videos and have learned so much about all the steps of the process. THANK YOU!!!
I can confirm this is the BEST Mixer in the market. No other can compete.
Congrats my friend Vito, I am so happy to be able to call you a friend!
We believe you Guga!!! Love when you and Vito get together, only good things happen!!!
😢 the lost art of loving friendships… beautiful
How do you confirm, tell us? how do you confirm this is the best and no other can compete?
If Guga says it, i buy it. Simple as that!
grande Guga!
Thank you from Brossard Québec. Because of you my passion for pizza is now real and tangible. I use everything you say and I practice it. The poolish and my understanding of fermentation is now clear and music to my ears. Come to Montreal Vito 🙏 please.
If anyone is looking for what I want for Christmas - this is it! Congrats Vito, and thank you for helping all of us make better pizza!
Congrats Vito! I'm a student from Turkey. I live in a dormitory in İstanbul and every tuesday i cook pizza for my friends with your recipe.. They absolutely love it! Thank you for all your help (:
Hope you can manage to buy the great mixer one day!
Sounds great!
Congratulations Vito. This is the video style I referenced kindly in my harsh comment in the prior video where you were concerned about your channel. You are heartfelt and putting your all into it. Great job on making a brand for yourself and hitting the 1m mark! This was a great idea, showing a standard mixer side by side with yours. Thanks.
Truly much deserved Vito u are one of the best pizza chiefs I’ve seen in a long time, especially with the passion u bring to ur pizza it is unmatched!!
Awesome! You also need a 220v variant for the rest of the world!
Congrat's!!! I'm here since you had 20k or so. I'm so happy you grew so much
Congrats Vito! Thank you for upping my pizza game and making me more popular than ever with my family and friends : ) Wishing you even bigger numbers and more success - you deserve it!!
To be fair to the KitchenAid, the manual does say to only use it on speed "2" when kneading yeast doughs.
In my experience, it’s very possible to get extreme gluten development in a standard KitchenAid by cycling between faster and slower speeds and also by using ice water to prevent the dough from overheating.
Good luck! Thank you for teaching me to make great pizza! I'm really happy for you. Greetings from Croatia!
My pleasure 😊
Nice job with the comparison. I own a 7 qt. Kitchenaid and a Puglisi P5 Italian dough mixer. I still use both, but the Kitchenaid no longer makes pizza or bread dough. I go to the dough mixer for this. Congratulations for taking the step to provide all of us with better options for dough.
I love your channel man! All these years have passed, and you are still passionate about pizza! I admire you! All the best from Poland! 💪🇵🇱
I appreciate that!
Vito, since I’ve followed you in 2019 my pizza and food making has evolved into a beter and proper enjoyable experience.
Super amped about your new product. Waiting for availability to ship to South Africa! Can’t wait.
Well done and keep it up!
Congrats! Absolutely deserved, I've been making pizza for my family for a while now thanks to you! 🎉🎉🎉
Hope you enjoy
I was there, when u was live and was amazing, lots of fun with your family and sister :) Well deserved ! You are the best youtube pizza chef ! :) Congrats !
Very happy for you Vito! Well deserved! You did a great job showing the difference between planetary and spiral mixers. The texture from the spiral reminded me of a vintage American toy called "Silly Putty". So smooth and elastic. Perhaps in the future, you could show the temperature difference of the dough from each machine with a instant read thermometer or IR gun?
Congrats on the new endeavors, Vito !
You and the Familiar deserve it…!!
Blessings !! 🙏🏼💜🌈
Best pizza content ever! I love this guy, he's so happy about pizza!
Congratulations! You deserve all the happiness and success that comes with this!❤️❤️❤️👍🎉🥳
Hey Vito! Congratulations on one million subscribers and another congratulations on launching your first product! I hope you sell many many mixers and other products. By the way, perfect timing on the product launch. Just in time for the Christmas shopping season!
Congratulations Vito! You absolutely deserve all the glory for all the hard work! THANK YOU for the knowledge!
you deserve it for all the knowledge you pass on to us beginners!!
Good on you Vito! Hands down the best pizza channel on TH-cam.
Congratulations Vito, the mixer is looking outstanding and it seems it does the job just right! I am following your videos and improved my pizzas a lot, but this would make my process so much easier...
So happy for you Vito , you are one of the youtubers who give usefull content youtube should give more rewards to people like you keep going man
Congratulations Vito! Your videos made me a good pizza maker and now my family will only eat my pizza. No more restaurant pizza.
My sincere congratulations Vito. You deserve it and I am sure you will continue to better things.
This is what being a master at your craft looks like. Respect!
THX FOR THIS VIDEO YOU CLEANED EVERYTHING IN MY MIND .... GO ON..... I AM LOOKING FORWARD FOR THE REST.
Great news! Congratulations Vito. Thank You for all you do
Congrats, Vitto! We've learnt so much from you.
Congratulations Vito! Your hard work has payed off
Congrats Vito 🎉🎉🎉🎉. I have been with you since 1,000 and have met you a few times in the early days in LA. What a journey, you deserve it.
@vitoiacopelli thank you!!! And congratulations
Congrats Vito! All the hard work paid off! Love videos, keep them coming!
Crongrats mate. Love your content, great to see it being appreciated by many.
Congratulazioni per tutto, Vito! Tutto frutto della tua determinazione, professionalita’, bravura ed esperienza!!!!! Ti auguro tanto meritato successo !!!!!!
Yes! Yes! Yes! I have always had that problem with my mixer. Your solution is perfect!
All love from germany, you show how the love for food can change lives. Keep it up!
God bless you brother! Thank you for creating a wonderful channel. Congratulations on your new product line. Never change brother, you're the real deal with a pizza peel. 👍🏻
Thank you so much for teaching me everything about pizza. Can’t wait to spend all my money with you.
ive been following this channel since under 100k. I'm proud of what you have created dude. good luck going forward
Huge congratulations Vito!
It's so deserved 😊
Your passion for pizza and for sharing your knowledge is infectious.
I can't help but smile when I watch your videos.
Keep it up and all the very best with your new venture 😁😁
Thank you so much!
Wish you the best!
Congrats Vito!
I have been following your channel for about 7-8 years now! keep up the good job 👍
Proud to be part of one million subscribes from Sao Paulo-Brazil, congratulations!
There are people who do only do reaction videos of the work of others, and they call themselfs content creators, make 1-2 milions subs easy, and here is you who is a real contentent creator and the most important, a creator of PIZZA. Respect.
Thank you Vito. Watching your videos and those of other pizzaiolo guys, I now make a living giving something good back to the world
It was very exciting to see the birth of this brand. Long life to Autentico.
Another master class from Maestro Vito.
Now I understand that the result I'm being getting, even if it is of excellent quality, is related to the planetary mixer and not something that I am doing wrong in the process.
Thx again Vito!
Yeah, the planetary mixer a good general-use mixer, but it doesn't excel with bread doughs. The planetary action is quite rough on the dough, ripping and tearing the gluten strands. Even though there are techniques that can avoid the dough ball slopping around in the bowl, as in the video, the dough development can never (and I truly believe "never" in this case) be as good as dough properly developed in a spiral mixer. The breads made with a planetary mixer can be very good, but not truly great.
@@YaGottaBeKidding thx for sharing your knowledge. Unfortunately, spiral mixers aren't as portable as a stand mixers and requires much more space in the counter.
Would you mind sharing those techniques you mentioned to improve results in the stand mixer? Thx
@@RenatoDouek Sure, and hope they're of some use. I've only used a spiral dough hook with the KA mixers, so don't know if it translates to their straight dough hook.
Start by placing all of the dry ingredients in the bowl and then add the water; some people like to hold back the salt until the yeast is fully incorporated, which is fine. Add the water in portions, but don't dawdle; you don't want the flour to get hydrated while the mix still needs more water. Depending upon the day, humidity, flour, etc., you may wish to adjust the water ratio slightly to accommodate. You don't want the slimy bowl like in the video, so add a tiny bit of water at a time, trying to hit the center of the dough ball as it passes by. Better yet is to stop the mixer, push the dough ball down off the dough hook, add a little water, mix it in manually just a little, and proceed from there.
Many people err on the other side, making a *slightly* wetter mix and then adding a little flour to the bowl, thereby avoiding the slime. If I get slime, then I'll add a dusting of flour.
I also push the dough ball off of the hook several times throughout the mix/knead, fold it over once or twice, making an evenly distributed ball, and then back to the motor.
With the spiral mixer, I add all of the water and turn it on. I then add about a third of the flour at the center of the bowl's rotation, where that vertical bar (the breaker bar) is located and repeat over the next minute or so; the other dry ingredients are also added during this time. That's all there is to it. The width and height of my KA are almost identical to the Autenti, with the latter being 5 inches longer than the KA, so it's a bit longer but otherwise takes the same space.
Congratulations!
Best of luck with your future projects!
👍🌹🌹🌹🌹
Congrats on a million Vito! I hope all the best for you, your channel and your new brand!
Congratulations!! Thank you so much for all the wonderful videos.
No wonder I could not find the Autentico mixer on Amazon. Saw a lot of Chinese replicas though, but I want Vito’s Made in Italy mixer. 😉
I am so very happy for your success. What you have done by teaching me and many others on perfecting our ability to make great pizza's. You have made many home cooks very successful through your teaching, showing and more for the art of pizza making. You have worked hard for us to make others much better. Congratulations. Now onto to 2 million
You are so welcome!
Congratulations Vito. Im so excited to see all your videos on different dough recipes. From one barese to another i wish you continued success.
I just bought the mixer. Planetary mixers are a pain in the a** when trying to make higher hydration doughs. I’ve found that I have to stick a butter knife in the dough during mixing to pin it down and prevent it from free spinning in the bowl with the dough hook. Feels kinda dangerous every time I do it.
Well it's a honour to know a man showing so honest.
The difference is really hard to see but I'm glad you didn't fake it.
(difference on the final pizza, not before)
Thank you!
Thank you Vito for everything, and im happy for you ❤️👍
Congratulations Vito, you deserve the best!!! 🎉1M
Made in Europe, but no European store 🥲🥲 come on Vito we need it in Europe
It is available in Europe just not as Vito rebrand. The very same machine, made in Italy and little under 700 euros
@@_xano what brand is that?
@@nichlasbirkholm4493 PINA 10 MO 6 Kg / 7L, but it is just standard spiral mixer with doughbreaker (blunt knife in the middle of bowl). A lot of manufacturers make simillar ones all around the world, pretty common stuff in proffesional gastronomy :)
@@_xanoCalibrated for the 50hz, 230 volt European Grid, I imagine…
it is produced by italian company, so 230/50 is standard version :D
@@unconventionalideas5683
Congrats Vito! You are my motivation source for making pizza. THank you for everything!
Congrats! on the 1M and on the new mixer!
LOVE this video comparing the two mixers. I have a planetary and was trying to figure out what I'm doing wrong and thanks for showing that it can be mixer. I'm seeing the same thing as you show. I guess I'm ready for a new mixer hahaha!
🎉🎉🎉🥳🥳🥳🥳🍕🍕🍕🍕🇮🇹🇮🇹🇮🇹Congratulations so much with such a great achievment of reaching the magic 1000000 million subscribers. A great TH-camr, but most of all the greatest pizza chef and awesome teacher of the art of pizza. Thank you soo much for sharing the secrets with us. It is a honour to follow your channel. Greetings from a fan from Norways 🎩👌😀🤝
❤
now next, 10 million! Good luck Vito, amazing Pizza master. You helped so many
I love the honesty - the difference is small but noticeable; you can make a great pizza with a KitchenAid, but if you want perfection, go this way.
Congratulations Vito!❤️ Well deserved! I am soooo happy for you❤️ From Bandera TX!
Congratulations on your new adventure. Nice machine. Wish you great success. Looking forward to the next item coming out.
you are the best .big thanks to you , best chef all time .
Congratulations to you Vito!!! I have followed you for years and have told all my friends about your youtube channel! I have made the best pizzas because of you and I will be getting back into and plan to watch your videos all over again...and watch to the end :)
Thank you Vito for your excellent demonstration! So interesting to learn from you. X Brilliant Design!
Congratulations on getting 1 million subscribers. I’m looking forward to hopefully purchasing the mixer..
Congratulations Brother!! I will definitely get a machine, always been saying there should be a better dough mixer and you have done it Maestro!!!
Now remember guys Keep it Soft And Paaaaafffffyy!!! Best Pizza Style!!
Congratulations to you Vito. You deserve your success. I'm grateful to you for teaching me to make pizza. I make pizza twice a week for three years now and constantly improve on it with the material from your videos.
Woooow Vito finally u make ur own brand❤❤❤❤., amazing... congratulations....its realy nice mixer for family pizza in home....keep it up Vito...tc
Grazie mille Vito, I've learned almost everything about pizza from you!
It is a big day, congratulations!
Vito, you are de best. Thank you so much for sharing your knowledge with us.
You taught me pizza and how to chef others on how to do it properly -- I will forever love ya Vito!!!
Vito , thanks for sharing your receipes , lifehqcks and giving usefull advices and especially some ' what not to do'
So happy for you Vito , you are the amazing pizza maker my favorite .
Thank you! This were new informations for me.
Thank you kind sir. For sharing all your secrets. Very kind of you. 🙏🙏🙏👍🏻🍻
Auguri Vito!!! You worked so hard and you deserve it!! Thanks for all you do. Next stop is 10,000,000!!! Buona Fortuna
Fingers crossed!
Thank you Maestro this is an amazing product and video. Hope you sell out soon!
Vito congratulations! Thanks to you my pizza is better than ever! I have a video suggestion for you, how much should my pizza balls proof in different ambient temperatures and how to determine that dough is ready, not under or over proofed? You always talk about point of fermentation and I want to learn how to always get it right :)
I mix and knead my dough by hand, no mixer involved and I get a beautiful soft and crunchy crust using your recipe.
I have been waiting for this 1 million special!!!
your mixer looks incredibly nice. i dont know if you designed it or if youre using a previous patent but i would guess you designed it yourself because the parts look very functional and high quality. nice work i wish i was doing what youre doing now and i wish you the best of luck man maybe one day i can afford your mixer
Congratulations! I’m so excited and happy for you and your brand!
Congrats Vito, the detail of making a pizza is what I like, keep it up!
Congrats on your mixer! One thing I want to mention is that I burnt 2 6QT kitchen aid mixers. First time it was mixing sour dough and the second time it was mixing pizza dough. Kitchen aid is only strong on the outside, being all metal. But the motors are weak and burn. I would have full confidence in your mixer.
Wow! 😍 Congratulations!!! What is an amazing surprise!!! Good luck with YOUR brand! Also, I personally, would love to see any italian recipes on your channel, not just fermentation related! I'd love to learn to cook authentic italian dishes from the best teacher on TH-cam!
Thank you! Will do!
I'm happy for you, Vito! I am one of the newest subscribers. Found out about your channel through Guga's channel! Keep up the great content!🎉🎉🎊🥂🥳
CONGRATULATIONS, Vito!!!!!!! 🎉 looks like a awesome mixer!
Congratulations!! Love your content, and my pizza skills are slowly improving! Can you use the mixer for more than just pizza dough?
Dude, that mixer is dope. I wish that was available years ago. I had to get one out of Germany which is much bigger. The size of yours looks very nice. Way to go.
Right on!