Neapolitan Pizza Dough DIRECT METHOD - Review Hauswirt Stand Mixer
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- เผยแพร่เมื่อ 18 ธ.ค. 2020
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Today i show you how to make a direct method of neapolitan pizza dough, and i made a review and unboxing video, of a very nice stand mixer from hauswirt it was very good stand mixer i really raccomand you if you don't want to spend a lot of money go with this stand mixer is amazing for that price
here is the link only $167 crazy good price : amzn.to/3nCksGN
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You prefer the dough made with stand mixer or by hands ?
Hands sir ❤️
I recently bought a stand mixer and have yet to use it, so I'm looking forward to watching this! I make dough with my Cuisinart food processor very successfully most of the time though.
Hands!
if i have money to by a mixer I won't use my hands
This is very cheap
Great video Maestro! Watching your videos has really helped me step up my pizza game from good to great. Now I'm looking to buy a proper little pizza oven like the Ooni to make them even better. Cheers!
You make everything look so easy .I make a mess everywhere and my wife constantly giving me that look and shaking her head lol
Let her try and see if she can make better than u😁
Your most recent home oven recipe is so easy with hands I can't see needing to use a mixer. I make the polish the night before and before of it being so active takes hardly any manual manipulation to get nice tight dough balls when then only need to sit for another 2 hours!
Thank you for showing a direct dough technique, it's the one I use the most
Love your enthusiasm, you have a love for life , and never seen anybody as excited about pizza like you . lol Your very entertaining and make me smile . Thanks and I subbed today
Thts famoUs italIAn scharm
I make pizzas with the poolish you showed on your how to make pizza in a home oven. It was great and made excellent pizza. I now have a heavy duty stand mixer and have a question on whether to mix for 15 minutes with a poolish? Is there any difference in the time of mixing?
i like your videos so much! your tips are very helpful!!!
I'm looking for a video with pre-fermented dough and mixer at the same time! Vito u are outstanding really show us your passion!
You are the best teacher, thanks vito
Great video! I will make a batch of dough this week with mine for the first time. I would have made some this weekend but when I opened my 'fresh' bag of 00 flour it was unfortunately contaminated with flour bugs and I had to toss it, so I will have to replace it this week when I get over to my favourite Italian grocery store.
flour worms are everywhere and nothing to worry about. Just sieve them out.....
Hi Pizza Master, at min 8:55, how bad was the vibration and shaking of the mixer? I saw you hold the machine just before min 15. Would you leave the machine unattended while kneading the dough?
Thanks Vito for a good mood.😁👍👍👍🎅
Another great review from Vito.
Dear Maestro Vito, Happy New Year 2021.
just like to ask you one short question..
1 size 9inch thick crust pizza, how much dough (in GM) is best ?
thank you very much in advance.
I live in China and I have a similar mixer.
Used it for dough up to 100% with no problem.
Main issue is that with more than 1.2kg of dough it will raise on the hook/leaf and get dirty.
Hi Vito, how much dry yeast would you use to ferment the dough overnight at room temperature?
Merry Christmas 🎄 Vito. For water absorption I calculate 64.5% (400/620) but you mentioned 70%. Am I missing something?
Can’t wait!!,
In love with that "olovoio" word! :)) Rock on man! 11:05
dear vito .. I did not understand when to put the dough in the refrigerator for tomorrow? After an hour or after 6-8 hours ??
Is honey or any other sweetener such as sugar really necessary? I understand it makes the edge of the crust brown a bit better when baked and the crust taste a bit sweeter, but does the yeast really need it? I thought it feeds on the dough as does not need any other encouragement.
I am excited to see this video. I am lazy so I use a Kitchenaid. Thank you Vito for helping me become a better Pizza maker. #PizzaIsLife
Ok this is perfect for you
I do it all by hand because I travel and never have access to a mixer, but... I'd love to see a review of the smaller Italian diving arm mixers like Bernardi or Mamy.
This is my dreams ,this mixer😍😍
I have this stand mixer. The timer actually has a time limit of 10 minutes. The timer didn't get set to 15 minutes, you can see in the video. Also in the instructions it states that speeds 1-2 are for kneading. Speed 5 could damage the machine for kneading. Having said this though, it will still do a good job at kneading the dough on speed 2.
Do you still like this stand mixer after 1 year?
@@mkim2799 its decent for the price. But there are also a lot of drawbacks with using a mixer like this compared to using a spiral mixer. Also spiral mixers are professional, heavy machines so their longevity is also much more guaranteed.
I would personally wait until you can find a cheap second hand spiral mixer before buying this if you're really into pizza making. It will cost you more, but in the long run I believe its the better decision
Hi, i'm planning to get this stand mixer for household usage, main purpose would be for making sandwich, milk bread. Will it do well enough?
i made this dough step by step but my end result turned out a little dense and didn't puff up all crazy like most Neapolitan Pizza does . i used a ooni frya for the cook.
Vito, I see at the end of the video, you say this recipe is for a home oven, can this recipe be used in a pizza oven reaching 900+ degrees F?
Amazing mixer!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 🌹❤️👍
VITO!!!!! YOU THE BEST PIZZA MAKER!!!
Can you PLEASE make a PANETTONE video before Christmas!???!
If you know how to make it, of course!!!
Thanks for all you do!!!
Ciao MASTRO VITO!
i recently bought the Cookmii 1500w in metallic red 😍 it is fantastic and so beautiful like a Ferrari. i would never buy the overpriced KitchenAid machine. and i certainly don't need a timer, but the Hauswirt looks sturdy and reliable
Hi Vito how would you change this recipe for 6 dough balls thanks for the help love your videos
I have prepared a poolish. Can I put it in a robot dought machine to finish my dought? Do I have to let rest the dought after ? Like 1 hour ?
This mixer looks great and advance , may I know how many litre and how many litre suitable for making 1.0 kg dough
Ciao Vito , sei il top !!!
Ciao Vito
No olive oil in the dough while mixing in the mixer?
How long should the dough wait at room temperature before putting in the fridge for later use?
I've seen this alot lately, "Hauswirt" literally means housekeeper in German. Apparently Chinese manufacturers love to put German names on their products.
Um ..actually it means "landlord" or die Hauswirtin,,,means landlady.
But interested in seeing if you get the same result with a mixer.
Can you leave dough to prove on the counter at room temperature for 24 hours?
Birthday greetings from Northern Ireland.
Number 1, by monte bianco at France, bellisima pizze e bravo, Marco
Excellent video Vito. That's a really Good review. Thanks for showing that. I think a few moreike this with the uses of the mixer would be helpful. I still make the dough by hand and have been thinking about a stand mixer. Is it worth it.
Thanks again see you at the next video Vito. 👍🍕👍🍕👍🍕👍🍕
Maaaaan i have been watching your videos for about 6 months and It was today when I first get in action. You know what, I have never eat such pizza like the one I made today in my entire life. I realized that I was eating sh....... You are the pizza Bruce Lee man ;) :p
hello @vitoiacopelli
can I use dried lievieto madre powder from flour type 0 instead the dry/fresh yeast?
can you make a video about this and a recipe with dryied lievito madre in a mixer with and without poolish and biga?
for this type of recipe and for your poolish/biga for a similar mixer like the hauswirt?
I hate to knead the dough with hands 😅
on the lievito madre package writes,, for long rest doughs"
can't lievito madre be activated?
thanks ❤🎉
much love
Can you do a video using the vorwerk bimby machine? Thanks a lot!
Sorry, but I don't see recipe in description like you mentioned..
Can i use polish and steer with the machine?
Have been wondering? After you make the dough balls, how long before you should put them in the refrigerator? And should they just stay there? until a couple hours or so before you're going to use them? Thanks and keep up the amazing work. 🙏👌
In the fridge the balls will be ready in12 to 16 hours remove one hour before
@@xxsansfightxx1995 after making the dough balls does they need to stay 6 hours on room temp. before putting in the refrigerator ?
The video says 70%, but the recipe looks closer to 65%. Did you add more water?
Stand mixer is ideal bro
No one:
Vito: voila!
What the recipe for 1 - 8 to 10 in pizza? I keep making to much and end up wasting dough. I do use the poolish method you demonstrated.
Did you mix on max speed? And why
Now that it hurts my hands to make, i do it like you did, start in mixer and finish by hand. its messier but saves me pain.
Sono a casa finalmente Vito ⬜🟥
Vito, review the ariete dough mixers.
please more recepts to mixer !
I like this product how can i purchase and price please
15 minutes at speed 5? What was the temp of the dough? 30C?
please make calzone pizza again with oven and deepfried. and the tips so the filling is not so dry and soggy
1- Pizza is REALLY REALLY serious thing (it's not easy)
2- Soft and Crunchy at the same time
3- İf you gentle the pizza , the pizza gentle to you
4- ther is fouf ingriedents a pizza dough and fifth absolutly is passion
5- Every step making pizza dough separately needs master skills , don't be impatience , by time you will get masterize
Vito, how much flour at a time you can process with this machine? Usualy im using 1kg.
1kg
No chance with 1kg
Seriously 500-600 grams comfortably.
Anything more and the machine will get quite hot, vibrate all over the bench top.
In the case of a normal Kitchenaide machine, the dough will climb up the dough hook.
There are home machines out there with 2x dough hooks that doo a better job.
If I want to make 12-15 pizza what's the ingredient? Please
Happy Happy Birthday Baby!!!!!
Little confusing, you can put in fridge before the 6 - 8 hrs of resting at room temp or after the 6 to 8 hrs ? Because I'm having all kinds of problems with my dough being I think way too soft and after 8 hrs it's 5x the size and all connected together and i spaced it 3" to 4" apart and it combines into one piece . Was i supposed to punch down and reball couple times during that 6 to 8 hr rest ? it's very hard to work with , hard to get on peel and very hard to get off peel especially when using peel with holes , the dough wants to settle through the holes making it hard to slide off the peel , I can't win and I tried a bunch of times making already following your recipe, Other people on youtube have stiffer dough and easier to work with , what am I doing wrong with your dough ? I'm following it exactly how your doing with a stand mixer because by hand it's too hard for me with having bad shoulders
same problem here. i think he misunderstood everone. after the balls created it must be put in the refrigator .not after 6 hours.
Your expression is so funny. And why did you push the manual aside😄
Had exactly the same mixer here a few weeks ago to test it. I'd prefer another one and send this one back. A few cons are there are no handles and it's hard to fill when it's running. But the biggest down site was the bad kneading. There's to much space between the hook and the bowl.
My mixer allows me to change the height of the beaters, etc. No handles but thats no big drama. But its not this brand.
Get a Kenwood Chef XL. Kenwoods are built like a tank and last a lifetime.
Hauswirt stand mixer HM740
Some suggestions about dosage as below:
Beat whole eggs at least 2 eggs, at most 10 ~
Beat egg White: at least 3, at most 12 ~
Beat Cream: 200ml-600ml ~
Beat 40% water hard dough, 250g-600g ~
Beat 60% water soft dough, 200g- 1000g ~
Considering the service life of the machine, it is recommended that the dough be controlled within 800g~
@Any One Hauswirt Stand Mixer nearly 5 star with good reviews.
@Any One Do your best and right choice.
Hi I'm just new to pizza making and I'm having trouble on my pizza sometimes its bitter and I cant figure out if its the dough or the sauce, I'm using yeast btw can someone help me
Make sure the tomatoes are san marzanos. You can also add a pinch of sugar to the sauce. I hope that helps!
I need your kitchen 😊
How did he do that??.
Mixer only Vito!
my opinion is 15 minutes is way to long! I have used many mixers over the years about 5 or 6. minutes on low. speed is enough. because I will bulk ferment before dividing into ball and the gluten development will continue naturally. I am very surprised you being so experienced that you suggest 15 minutes? I hope you are others will also comment
Buonasera Vito! so che non c'entra niente con quello che stai facendo però mi servirebbe urgentemente un tuo consiglio onnikoda 16 o effeuno p134h da 500.. mi interessa moltissimo il tuo parere .Grazie!
great recipe but it feels like my dough is not hydrated enough with this measures, something I do wrong? maybe the flour I'm using needs more water? had to ad water under the kneading to get same result as you =) Awesome anyway!
70% hydration. That’s pretty high.
What kind of flour do you use?
@@ellefsensbarmyarmy8491 i use tipo 00 , maybe to much yeast? Idk if my dry yeast count as instant dry yeast or the other, i do this recipe now with a small(like a pea) ball of fresh yeast, will check it out in a couple of hours today. I tried this recipe a week ago and the dough balls looked completely awesome after 4-5 hours, then it collapsed..
Looks good, however because it's not a manual control type of mixer if it breaks down you will have to throw it away!!
Looks VERY Very similar to a KENWOOD. But design evolution does converge
Only difference is a Kenwood lasts a lifetime.
Indeed it looks very similair to the Kenwood i have. But this one is from China.. They took a very look at a Kenwood and then... presto, they had a mixer to. Chinese quality is less comparted to European or American stuff. I have learned to harme and shame.
ear Sir..Thank you very much for your trouble with us
Where is the translation into Arabic?
We used to you, with regard to the ingredients that you put forth, that the amount of flour be 400 grams of flour
And why this time I used 620 grams of flour
master vito. is fresh yeast same with sourdough? please answer
For sourdough you use a sourdough starter.
The starter is sometimes called mother yeast, but you don’t use yeast to create it. Its made from flour and water, and if you like, some sugar or honey, and not.
So fresh yeast is not same as sourdough, and you don’t use yeast to make sourdough.
Sourdough is not worth it for pizza anyway. Unless you have it because you bake a lot of bread.
@@ellefsensbarmyarmy8491 thanks. Btw what is the difference between mother yeast and fresh yeast? Is it how long you store it?
@@BigBlackCat
Fresh yeast and mother yeast are two completely different things.
Fresh yeast is a single cell organism, a fungus.
You buy fresh yeast in the supermarket. Dry yeast is just the dry version of fresh yeast.
Mother yeast, or a sourdough starter, is made from flour and water. You make it yourself. You mix flour and water, leave in the fridge and feed it. The process is a bit complicated, it takes a few days. Just google it, it’s easier.
So, the fungus on the grains of the flour will work as a natural yeast after a week or so of fermentation. Then you can use your sourdough starter instead of commercial yeast in your bread and other dough. You can leave your mother yeast in the fridge for years. Just take of what you need and feed the mother with more flour.
Like I said, sourdough is over complicating pizza. I wouldn’t bother unless you already have a starter/mother already.
@@ellefsensbarmyarmy8491 thank you very much. I appreciate it. Currently, I am an undergraduate student and want to start my pizzeria.
A lot of things that should be learned about pizza and bakery 🙂
Speed 5? Are you insane? Almost broke my machine. I was following this channel till now but starting today no more. You a crazy with speed 5
Can i make my pizza in termomix?
Yes I’m doing a videos soon
How many quarts is the machine?
4
How old are u wolla?, heard that being 25 years you making pizza 😜
😍😍😍
Mamma Mia !!!
Mixers are great, but if you plan to do doughs/breads, buy one that is rated for it. Most of these lightweight machines are only for wisking eggs/cream, cake/pancake batter, or high hydration breads with the hook. You'll burn out this motor making traditional 50% hydration doughs.
good tip
Hands !!!!!
Me too but sometimes with mixer is faster 😂
@vitolacopelli for me ive been using your 100% biga recipe. Arguing with someone who says his bonci recipe is better 😏
😂😂😂 i always prefer with polish instead of bigga. maybe because it's easier
@@BigBlackCat 🤔I didn’t try it
100% biga was real easy also.loved it immediately and just stuck with it. But i’ll check out poolish
@@jackjones5037 goodluck!
Tried this don’t mix all I got was a sticky mess after six hours must’ve done something wrong followed the recipe
Hands!
8:05
14:06
you didn't add the recipe in the description!
Hello,
I made the exact way with my robot,
But the dough is not strong as urs ?
Whats could be the prob?
Flour?
It s a all purpose flour
Maybe more mixing?
Maybe less yeast because its fermented too fast
Please help me
Ese robot de cocina no se consigue en este país como que no importan.
👍❤️👏👏👏
why do you use polish in some recipes and others not.
this might explain why my dough is so weak, I only mix for 5-6 minutes on the 2nd speed (out of 8).
I use an Artisan KitchenAid mixer and it has 10 speeds. However, for doughs it recommends to only go up to the second speed because going faster may cause the mixer to malfunction. I do mix for a longer time like at least 15 minutes.
This mixer sholud be called house-weird🤣
In Napoli they don't use this...
NO