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.
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.
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.
@@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.
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
I have had my Kitchenaid mixer since 1981. Before this it was called Hobart mixer. It is a scaled down version of Hobart’s popular commercial mixers used in many bakeries. The strength of the home version of the Kitchenaid mixer is its versatility that allows whipping, mixing batters as well as preparing doughs on small scale. If one wants to make dough on a large scale switch to a commercial mixer. My mixer has served me flawlessly for anything I wished to make, from desserts to cakes and breads. And frankly, anyone who does doughs would know that best way to develop gluten is to knead by hand with multiple fold between time for the dough to relax. This demonstration was an unapologetic plug for a one trick pony of a mixer. Sorry, my friend but home kitchens prepare more than just pizza !! 😊. Having said that, thank for your other contributions on TH-cam.
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 …
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.
@@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…
@@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
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.
@ 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.
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 .
Yes I use the same technique the dough comes out smooth and well developed. The I use the kenwood mixer and it’s important to vary the speed to ensure a good mix starting slow then speeding up after to make sure the whole dough gets mixed properly
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.
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.
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.
@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?
@@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.
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.
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.
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
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
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!
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
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.
หลายเดือนก่อน
@@siriusinkheart I used the new design hook on my old KA burnt the motor out, it was too much for it, just got the commercial model no worry now
Yeah, I had the 4.5 qt tilt head and it survived 20 years of hard use but when my daughter burnt out the gears with a triple batch of cookie dough using the the flat beater, (don't ask) it gave me the excuse to upgrade to the 6 qt , lift bowl 575 watt, Pro version and it's a BEAST!. I can't count loaves, but it's gone through at least 300# of Kyrol flour since I bought it.
I love you Vito, I can’t believe I’ve been able to make such quality pizza by simply watching your videos. Far before this video I noticed how much better your gluten structure is with the Autentico mixer. It blows my mind people can’t see it, especially if they’ve made pizza dough before. I appreciate your openness on how to make the best pizza, I will definitely get a proper mixer soon
I make pizza dough all the time in a Kitchenaid, and I usually have to fix the dough after by hand like you do here. My pizza is always delicious, but my dough is very delicate and one thing I can say is that it's made me get really good at handling soft and sticky dough. I think if I already had a dough mixer like this, I would not be as good at dealing with dough properly. I think touching the dough is the hardest thing to learn about making pizza. Making a recipe is easy. Making the pizza the right shape and understanding what the dough looks like and feels like is the hard part.
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.
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
@@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?
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.
Vito, I recently replaced my Kitchen Aid with an Authentico. There is no comparison, the Authentico is infinitely superior. And not just for pizzas, my bread is superb, light, airy, full of bubbles. Excellent. One question, why does the dough climb up inside the spiral after fifteen minutes of mixing? Is it done mixing? Thank you so much for Authentico, the best investment I made this year, I recommend it to everyone...get one!
Just made Vito’s dough using my kitchen aid 6000hd 6qt mixer. The dough came out phenomenal. I am going to invest in the Authentico machine just because I use the kitchen aid to make cake batter.
I learned how to make dough by hand and with the kitchen-aid and by hand 30 years ago with a friend who emigrated from italy after the war and who is no longer with us, He taught me about the gluten forming and heat breaking it down, he bought his first kitchen-aid in 1959 and still had it as a spare in his basement. I was never able to match the soft uniform texture when he was alive.. I bought the Autentico and can say it is like cheating, My friend is looking down from heaven with a big smile on his face with how nice my dough is. Even a loaf of bread with no poolish came out as good as the best loaf i have ever made in 30 years... That being said, I will always own a bowl-lift kitchen-aid and you should find a friend who has a spiral dough mixer if you can, it will convince you.. But beware, it is very heavy, so you should have a place for it where it lives permanently, and it is long, so the places it can go is limited.
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!
@@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.
@@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.
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...🤣🤣🤣
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.
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.
I use the KitchenAid and I can get a strong gluten structure. The main problem is that it does mix non uniformly and if you are mixing in a preferment it sometimes remains separate from the rest of the flour and water, which is annoying. It also takes a higher speed which is not ideal (you gotta start slow to avoid splashing, then increase once some of the water is incorporated) and it may very well heat the dough a bit too much (I don't own a better mixer so I can't tell the difference right now). Also I can't really make more than 1Kg (2lbs) of dough at once. Vito, I do think you could have developed the dough a bit more with the KitchenAid and gotten a slightly better result, although with a bit more work.
While there is a bit of “sales” in the vid, it absolutely makes sense. The kitchenaid does exactly what you [Vito] say it does. I typically stop my mixer and reposition the dough during the mixing process. I the knead the dough outside of the mixer to build gluten. Vito’s mixer clearly does a better job. My thoughts are that it is a bit more expensive, I don’t like the way you have to clean it and it’s a damn big mixer but if your serious about pizza, the kitchenaid definitely falls short of the Autentico. I’ll have to give that some thought but thanks for the vid and the education
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...
Vito - maybe a little #silentsales, but honestly - you’re right. As a professional home-baker, I have this exact issue with my kitchen aid. Constantly throwing flour all over the kitchen, heating up the dough, and yes, completely lacking in the proper gluten structure. It’s fine for the family and casual - but I really want to make professional quality pizza at home EVERY TIME. I really love the video, and the comparison. I love your work, and I really appreciate all I’ve learned from you and your videos over the past few years.
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!
This comment made me invest in a spiral dough hook for my artisan mixer, thank you! That must the cold water trick others have mentioned here will help develop the gluten more slowly.
I recently tried to make biga dough for the first time in a mixer similar to the kitchen kid and the result was like in this video exactly. All the dough was very sticky and it got stuck on the rotating thing. But I was aware I made 2 big mistakes. The quantity of biga I made was small and I waited for more than 24 hours until I made the final dough. And the second mistake: my flour was at room temperature although in the video it was explained that is very important to use cold flour. And I saw some videos where they even used ice. Could you please give some tips? Have you got it right in the kitchen aid? I will try to make it again with cold flour and and ice to see if the gluten structure will build better.
@@MadeInRoChannelthe technique with a KitchenAid style mixer is different - basically at the step he says the mixer has damaged the gluten structure you have to let it rest in the bowl for 10-20minutes. And mix it a second time for another 10 minutes at a higher speed. And the result will be similar to the professional mixer, but achieved much slower. So yeah - the professional is better, but this was unfair to the KA - it just requires a different approach
vito, thank you so much bro for making this video , i had had the kitchen aid and returned it twice bc it sucks and i use to get frustrated bc my dough did not turn out a smooth and as good as yours and i knew it was something wrong .. my dough also is not as strong like when i try to stretch my dough it was always so weak and ripped .. i wish i could contact you i am thinking about becoming a member so i can talk to you .. I also just recently purchased the master class and learned alot .. thanks, vito love ya
I just wanted to say something in regards to gluten. Gluten needs to be warm to develop. Gluten structure Gluten in flour is naturally curled up, but water unravels it into long, stringy strands. The warmer the water, the faster this process happens. Could you explain why you say gluten needs to be cold to develop?
Vito, for those of us who can't afford a good mixer (yet), is it possible to use a standard mixer (e.g. Kitchenaid) to mix the dough but then remove it and knead it by hand? Would that work ok and, if so, could you please demonstrate how You would do that?
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.
I bought Vito's Autentico - I got the second machine in his first batch (signed). I do biga doughs only, which require hydration after the dryer pre dough has been doing it's thing for 24-72 hours in the fridge. Hands down, the machine is awesome and second to none. My pizza (dry yeast), my breads and rolls (sourdough and pate fermente) are beyond awesome. All my family and any guests say this is probably the best pizza they ever had. Recipe: 67% hydration (40% for the biga), 2% salination, and just 0.1% yeast. That's not a typo: 1 gram of dry yeast to 1 kg of flour. Works perfect every time!
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.
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.
Continue using a 400 Watt KitchenAid mixer I've owned for 28 years, or buy a MSRP $995, on sale for $795 spiral mixer. No thanks, I'll keep cranking out doughs, grinding meats, shredding cheeses and vegetables with my mixer.
It's another typical apple vs oranges. The KA or something similar, are multipurpose, much smaller machines. And most of them can be had for as little as 200$. Also, non removable bowl in 1000$ machine it's really bad especially if you want clean the bowl....
Great educational video Vito! My Kitchen Aid mixer is ok, but not great. Very frustrating to develop proper gluten structure with it. I guess I'll have to save up and get a dedicated mixer for pizza.
When i use the kitchen aid and it gets to that texture i just speed up to 6 and it starts to slap on the bowl and the stickiness goes away and forms a nice strong dough.
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.
67% hydration with proper flour can be easily kneaded manually. With the same crust and gluten structure. 750g of flour - perfect for manual kneading. The bigger the batch, the harder it is to knead.
I have the KitchenAid mixer and I have not had anything spell out of it yet although I do put the speeds on appropriately for what I’m using it for but I have noticed the motor starts to smell like it’s burning if I’m using her for more than 1015 minutes
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.
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.
Your dough always looks so smooth and glossy. I follow your recipe exactly and mine never turns out that way. Maybe next seems drier, more dense. It drives me nuts.
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"
WIth a Kenwood the bowl as a cover that handles the splash outs, the issue with such a dough volume is that the mixer start to ''walk" about. I keep mine safe, but at a friends' he walked right off the table :-/
Vito, would you like to swim across the Adriatic? in length? a real challenge would be to swim all the way to Tripoli and the start would be Duna Verde
To be fair - the dough hook from the kitchen aid is not meant to be used for this kind of dough. There are more massive ones available for that and with them it will work better, although of course not as good as with the machine specificly designed for making pizza dough. So as good as this showcase is its kind of an unfair comparison ^^
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 ...
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.
I found a stainless steel spiral dough hook on Amazon for my Kitchen Aid. Also, I make 2 smaller pizza crusts at a time and the dough turns out just fine. I don’t need to make 6 or more crusts at a time, so what I have is all I need. Oh, and without the $20,000 oven, its a moot point anyway.
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!
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 😅
You are missing the guard on the kitchen aid. Put the bowl guard on, and it won't splash out everywhere. The kitchen aid is not a 1 trick pony like yours. I've had mine for 20 years, and it was gifted to me used. Still works great. I make your pizza dough monthly for the past 2 years or so.
It's not fair, because kitchenaid has a max. of 1kg or less flour (depending of the model) capacity and also with kitchenaid you can do more than dough like whipping cream and so on. You compare something that makes only dough with another thing that makes many more things if you have also accessories. I understand that you want to sell your product but it is not a fair comparison.
I got tired of lifting my Kitchenaid Mixer and use my Zojorishi Bread Machine in dough cycle only. Seems to work, but I'd like you to try and comment. Regards.
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.
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
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!
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).
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.
Thank you
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.
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.
@@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.
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
I have had my Kitchenaid mixer since 1981. Before this it was called Hobart mixer. It is a scaled down version of Hobart’s popular commercial mixers used in many bakeries.
The strength of the home version of the Kitchenaid mixer is its versatility that allows whipping, mixing batters as well as preparing doughs on small scale. If one wants to make dough on a large scale switch to a commercial mixer.
My mixer has served me flawlessly for anything I wished to make, from desserts to cakes and breads. And frankly, anyone who does doughs would know that best way to develop gluten is to knead by hand with multiple fold between time for the dough to relax.
This demonstration was an unapologetic plug for a one trick pony of a mixer. Sorry, my friend but home kitchens prepare more than just pizza !! 😊. Having said that, thank for your other contributions on TH-cam.
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 …
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.
@@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…
@@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
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.
@ 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.
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 .
I've never felt the need to mix for a long time, 4-5 minutes for my Neapolitan dough.
@@stevemullen8457 if you're not unreasonably time pressed, you can rest the dough in the fridge for 15-30 min, between mixes.
Yes I use the same technique the dough comes out smooth and well developed. The I use the kenwood mixer and it’s important to vary the speed to ensure a good mix starting slow then speeding up after to make sure the whole dough gets mixed properly
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.
too bad he didn't show how "easy" it is to clean a non-removable bowl machine...
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.
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.
@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?
@@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.
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.
That's what I do...and it's worked for years.
For a Kitchen Mixer, I find a 60-62% hydration dough to be better for my 400Watt mixer. Vito has videos for that hydration level.
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.
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
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
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!
Thank you for the comment
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
I've used a KitchenAid pro model for 10 years and my dough comes out perfect.
@@stevemullen8457cold water, cold flour, that's secret.
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.
@@siriusinkheart I used the new design hook on my old KA burnt the motor out, it was too much for it, just got the commercial model no worry now
Yeah, I had the 4.5 qt tilt head and it survived 20 years of hard use but when my daughter burnt out the gears with a triple batch of cookie dough using the the flat beater, (don't ask) it gave me the excuse to upgrade to the 6 qt , lift bowl 575 watt, Pro version and it's a BEAST!. I can't count loaves, but it's gone through at least 300# of Kyrol flour since I bought it.
I love you Vito, I can’t believe I’ve been able to make such quality pizza by simply watching your videos. Far before this video I noticed how much better your gluten structure is with the Autentico mixer. It blows my mind people can’t see it, especially if they’ve made pizza dough before. I appreciate your openness on how to make the best pizza, I will definitely get a proper mixer soon
I now use the kitchenaid spiral dough hook, no longer a problem with a rising dough mass.
I make pizza dough all the time in a Kitchenaid, and I usually have to fix the dough after by hand like you do here. My pizza is always delicious, but my dough is very delicate and one thing I can say is that it's made me get really good at handling soft and sticky dough. I think if I already had a dough mixer like this, I would not be as good at dealing with dough properly. I think touching the dough is the hardest thing to learn about making pizza. Making a recipe is easy. Making the pizza the right shape and understanding what the dough looks like and feels like is the hard part.
Good work Vito the pizza dough looks nice elastique
Just got mine! Finally! Shipped all the way to Mexico 🇲🇽 . Game changer!
This is a sales video. 😂
Exactly, you can make perfect dough even without any mixer!
@@vitzemanek8058 making excuses for non removable bowl in a 800$ machine...
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.
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
@@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?
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.
Vito, I recently replaced my Kitchen Aid with an Authentico. There is no comparison, the Authentico is infinitely superior. And not just for pizzas, my bread is superb, light, airy, full of bubbles. Excellent. One question, why does the dough climb up inside the spiral after fifteen minutes of mixing? Is it done mixing? Thank you so much for Authentico, the best investment I made this year, I recommend it to everyone...get one!
Just made Vito’s dough using my kitchen aid 6000hd 6qt mixer. The dough came out phenomenal. I am going to invest in the Authentico machine just because I use the kitchen aid to make cake batter.
I learned how to make dough by hand and with the kitchen-aid and by hand 30 years ago with a friend who emigrated from italy after the war and who is no longer with us, He taught me about the gluten forming and heat breaking it down, he bought his first kitchen-aid in 1959 and still had it as a spare in his basement. I was never able to match the soft uniform texture when he was alive.. I bought the Autentico and can say it is like cheating, My friend is looking down from heaven with a big smile on his face with how nice my dough is. Even a loaf of bread with no poolish came out as good as the best loaf i have ever made in 30 years... That being said, I will always own a bowl-lift kitchen-aid and you should find a friend who has a spiral dough mixer if you can, it will convince you.. But beware, it is very heavy, so you should have a place for it where it lives permanently, and it is long, so the places it can go is limited.
Hate using a mixer, always getting better results by hand.
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!
@@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.
@@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.
@@linpeter9705 above mixer like mine, has a reverse run for biga purpose !
@@linpeter9705 it has reverse speed just for biga !
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...🤣🤣🤣
Congratulations on the video, which is extremely important to all domestic or professional pizza makers! A big hug, my friend! 🙌👏👏👏👏
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.
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.
@@you.got.gapped.racing44what’s the name of that mixer ? I want to change my KA to a spiral one
@@you.got.gapped.racing44 yeah I would like to know too which spiral mixer you have 😊
@@you.got.gapped.racing44which model is it??
@@IGIMaster86this guy is keeping secrets: either he doesnt want to tell, or its a lie 😮. i think theyre at work or asleep tho
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.
I use the KitchenAid and I can get a strong gluten structure. The main problem is that it does mix non uniformly and if you are mixing in a preferment it sometimes remains separate from the rest of the flour and water, which is annoying. It also takes a higher speed which is not ideal (you gotta start slow to avoid splashing, then increase once some of the water is incorporated) and it may very well heat the dough a bit too much (I don't own a better mixer so I can't tell the difference right now). Also I can't really make more than 1Kg (2lbs) of dough at once. Vito, I do think you could have developed the dough a bit more with the KitchenAid and gotten a slightly better result, although with a bit more work.
While there is a bit of “sales” in the vid, it absolutely makes sense. The kitchenaid does exactly what you [Vito] say it does. I typically stop my mixer and reposition the dough during the mixing process. I the knead the dough outside of the mixer to build gluten. Vito’s mixer clearly does a better job. My thoughts are that it is a bit more expensive, I don’t like the way you have to clean it and it’s a damn big mixer but if your serious about pizza, the kitchenaid definitely falls short of the Autentico. I’ll have to give that some thought but thanks for the vid and the education
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...
Vito - maybe a little #silentsales, but honestly - you’re right. As a professional home-baker, I have this exact issue with my kitchen aid. Constantly throwing flour all over the kitchen, heating up the dough, and yes, completely lacking in the proper gluten structure. It’s fine for the family and casual - but I really want to make professional quality pizza at home EVERY TIME. I really love the video, and the comparison. I love your work, and I really appreciate all I’ve learned from you and your videos over the past few years.
To build gluten structure better in kitchen aid, use colder water as it give more time to build structure
Or just pause and give the dough a rest between mixes.
Surprised he doesn’t use a thermometer to check the dough temperature. He should also use KA slowest speed.
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!
This comment made me invest in a spiral dough hook for my artisan mixer, thank you! That must the cold water trick others have mentioned here will help develop the gluten more slowly.
I can say that he purposefully messed the kitchenaid dough.
I recently tried to make biga dough for the first time in a mixer similar to the kitchen kid and the result was like in this video exactly. All the dough was very sticky and it got stuck on the rotating thing. But I was aware I made 2 big mistakes. The quantity of biga I made was small and I waited for more than 24 hours until I made the final dough. And the second mistake: my flour was at room temperature although in the video it was explained that is very important to use cold flour. And I saw some videos where they even used ice.
Could you please give some tips? Have you got it right in the kitchen aid? I will try to make it again with cold flour and and ice to see if the gluten structure will build better.
@@MadeInRoChannelthe technique with a KitchenAid style mixer is different - basically at the step he says the mixer has damaged the gluten structure you have to let it rest in the bowl for 10-20minutes. And mix it a second time for another 10 minutes at a higher speed. And the result will be similar to the professional mixer, but achieved much slower. So yeah - the professional is better, but this was unfair to the KA - it just requires a different approach
vito, thank you so much bro for making this video , i had had the kitchen aid and returned it twice bc it sucks and i use to get frustrated bc my dough did not turn out a smooth and as good as yours and i knew it was something wrong .. my dough also is not as strong like when i try to stretch my dough it was always so weak and ripped .. i wish i could contact you i am thinking about becoming a member so i can talk to you .. I also just recently purchased the master class and learned alot .. thanks, vito love ya
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.
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.
I just wanted to say something in regards to gluten. Gluten needs to be warm to develop. Gluten structure
Gluten in flour is naturally curled up, but water unravels it into long, stringy strands. The warmer the water, the faster this process happens. Could you explain why you say gluten needs to be cold to develop?
Vito, for those of us who can't afford a good mixer (yet), is it possible to use a standard mixer (e.g. Kitchenaid) to mix the dough but then remove it and knead it by hand? Would that work ok and, if so, could you please demonstrate how You would do that?
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.
I bought Vito's Autentico - I got the second machine in his first batch (signed). I do biga doughs only, which require hydration after the dryer pre dough has been doing it's thing for 24-72 hours in the fridge. Hands down, the machine is awesome and second to none. My pizza (dry yeast), my breads and rolls (sourdough and pate fermente) are beyond awesome. All my family and any guests say this is probably the best pizza they ever had. Recipe: 67% hydration (40% for the biga), 2% salination, and just 0.1% yeast. That's not a typo: 1 gram of dry yeast to 1 kg of flour. Works perfect every time!
How much did you pay for it?
@ I don't remember exactly. I seem to recall it was around 1200 plus tax and shipment, around 1500-1600 in total for delivery to FL.
This explains a lot!! Thanks
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.
Soft and Crunchy!
Greetings from Germany :)
شكرا جزيلا❤
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.
Continue using a 400 Watt KitchenAid mixer I've owned for 28 years, or buy a MSRP $995, on sale for $795 spiral mixer. No thanks, I'll keep cranking out doughs, grinding meats, shredding cheeses and vegetables with my mixer.
U can as well use ice cold water to keep gluten structure, I only make my dough by hand no mixer at all.
Have a couple questions Vito: 1: how do you clean the autentico bowl? And 2. I noticed recent videos you use flour and not semolina, why?
It's another typical apple vs oranges. The KA or something similar, are multipurpose, much smaller machines. And most of them can be had for as little as 200$. Also, non removable bowl in 1000$ machine it's really bad especially if you want clean the bowl....
Great educational video Vito! My Kitchen Aid mixer is ok, but not great. Very frustrating to develop proper gluten structure with it. I guess I'll have to save up and get a dedicated mixer for pizza.
Thanks for the content. very useful to me
My pleasure!
When i use the kitchen aid and it gets to that texture i just speed up to 6 and it starts to slap on the bowl and the stickiness goes away and forms a nice strong dough.
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.
2 years Ago he used kithenaid red one and pizza dough was “amazing”
DITTO
I believe he used the paddle attachment instead of the hook since the hydration over 50 percent. @@Dziadu1984
That's all great but what about not using the mixer at all? Would be interesting to see comparison between mixer and hand kneading.
67% hydration with proper flour can be easily kneaded manually. With the same crust and gluten structure. 750g of flour - perfect for manual kneading. The bigger the batch, the harder it is to knead.
Very good Work 👍
He did an honest comparison
I have the KitchenAid mixer and I have not had anything spell out of it yet although I do put the speeds on appropriately for what I’m using it for but I have noticed the motor starts to smell like it’s burning if I’m using her for more than 1015 minutes
Vito I have the kitchen aid and I couldn’t work out why my dough always weak, thanks for showing us the reason ..🙏
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.
The question is.... is it being sold autêntico in Brazil???
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
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.
Your dough always looks so smooth and glossy. I follow your recipe exactly and mine never turns out that way. Maybe next seems drier, more dense. It drives me nuts.
So the more expensive, much larger, professional dough mixer can make better dough than the smaller, cheaper, multifunctional home device? WOW!
Vito if you can't remove the bowl from the the Autentico, how do you clean it?
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"
Stand mixer paddle attachment for high hydration dough not dough hook.
WIth a Kenwood the bowl as a cover that handles the splash outs, the issue with such a dough volume is that the mixer start to ''walk" about. I keep mine safe, but at a friends' he walked right off the table :-/
Vito, would you like to swim across the Adriatic? in length? a real challenge would be to swim all the way to Tripoli and the start would be Duna Verde
To be fair - the dough hook from the kitchen aid is not meant to be used for this kind of dough. There are more massive ones available for that and with them it will work better, although of course not as good as with the machine specificly designed for making pizza dough. So as good as this showcase is its kind of an unfair comparison ^^
Nice work vito
This is like comparing apples with oranges!
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 ...
My 250 year old KitchenAid can STILL kick that Pro-Grade mixer's Ass! 🤣
That Machine is a BEAST!
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.
Now I understand why a could not have ever made a good pizza.Thanks for sharing!
It was a great video, i loved it.
hey vito lacopelli would a kmix 750 be a good dough mixer?
Chef thank you so much i will make pizza business on my own now thank you for sharing chef..
Modern KitchenAid mixers come with a clear, plastic shroud that prevents ingredients from flying out.
even older ones have that.
i got one, great price, works great, only thing is that cleaning can kind of suck.
What did you pay for it?
Even with the $200 holiday discount, the price of $795.00 is way too steep for most home cooks.
I found a stainless steel spiral dough hook on Amazon for my Kitchen Aid. Also, I make 2 smaller pizza crusts at a time and the dough turns out just fine. I don’t need to make 6 or more crusts at a time, so what I have is all I need. Oh, and without the $20,000 oven, its a moot point anyway.
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.
8 or 12 beers and a bowl, and they're both great!!
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!
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 😅
You are missing the guard on the kitchen aid. Put the bowl guard on, and it won't splash out everywhere. The kitchen aid is not a 1 trick pony like yours. I've had mine for 20 years, and it was gifted to me used. Still works great. I make your pizza dough monthly for the past 2 years or so.
I've always been curious why guides say to add the water little by little, is it to control the heat?
There is home mixer with two spiral hooks… cost around 120usd… works great
What mixer is that? Where can I find it?
It's not fair, because kitchenaid has a max. of 1kg or less flour (depending of the model) capacity and also with kitchenaid you can do more than dough like whipping cream and so on. You compare something that makes only dough with another thing that makes many more things if you have also accessories.
I understand that you want to sell your product but it is not a fair comparison.
I got tired of lifting my Kitchenaid Mixer and use my Zojorishi Bread Machine in dough cycle only. Seems to work, but I'd like you to try and comment.
Regards.
I like you showing use the difference thanks
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.
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
I only have a Kitchenaid mixer, guess I need to watch a different TH-cam channel.
th-cam.com/video/i1WcjPLvqnQ/w-d-xo.htmlsi=bXVkm35ObbsH1ru1
What about a spiral vs food processor?
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!
Thank you for the comment I agree with you
Hell, yeah Vito!
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).