Caputo Pizza Dough, Mixed By KitchenAid Spiral Dough Hook

[shovelheezy]

Why is such an expensive machine sitting on the edge of the counter where if can fall off and get wreaked or hurt someone??

[Toddster63]

@shovelheezy This was photographed in a teeny tiny studio apartment; this was the only space for the mixer to operate; when not in use it was stored on a shelf... Glad to hear you make good money and have lots of counter space for your appliances! Good for you! Kudos to this GREAT mixer for working so well on such small counter top space, and not moving or being problematic!

[christinewlf]

is that noise normal? mine makes a sound too.. I didnt know if they all did it on first gear..

[emlerron]

Good god,how boring! So what are we suppose to take away from this?

[bnweeks2]

sounds like a dragon ha ha XD

[rurmundo]

dutty kitchen aid rules!!!!!

[rurmundo]

yeeeeeeaaaaaaaaaahhhhhhh awesome powerfully machine

[schmooly]

Wow, patsys culture. artisan dough, etc.

since when did pizza making become chemistry?

isn't it supposed to be fun?...reminds me of the rancilio silvia vids, are people making espresso, or curing industrial carbon fiber!

Have fun folks, thats what it's about!

[rurmundo]

sounds loud,but nice machine

[rurmundo]

funny

[rurmundo]

your kitchenaid its very good machine,sounds pure powerfulness,thank you toddster63

[rurmundo]

great work kitchen sounds powerfully,toddster63 your kitchenaid its great

[ugleee]

Do you use a regular oven? I just ordered a fibrament stone (to try that out) and while my range is self-cleaning, I am a little hesitant to crack it open unless I'm sure the difference will be substantial.

[Toddster63]

I use a modified "Pizza Deni"countertop oven, and cook pies at 800F on the stone in 2 minutes, and then finish the top of the pie with a cooking blow torch. Very reminiscent of a wood oven. While I could not modify my home oven, I do have a fibrament stone (mainly use it for bread baking), and it's great. The higher temps are worth it if you think you can get there...!

[rurmundo]

@Toddster63 your kitcheaid its very powerfully thanks for this video

[ugleee]

It's not as much about the flour as it is about using a good yeast culture. Use a good starter and it won't matter much if you're using Caputo or KA. With a real good starter you won't be able to tell the difference in flour. And about hand kneading? Traditionalists prefer it, but believe me, the Kitchenaid does as good if not better job of kneading that dough. It's god muscle.

[Toddster63]

It's true about the yeast. I use the infamous Patsy's NYC culture (via Jeff) and it's great. Wonderful texture and mellow taste...

[ITALOVER2]

this is ARTISAN flour . .requiring the skill and know-how of an artisan to hand kneed the dough in proper fashion for 5 minute kneed-1-minute rest intervals . .-should be done for 30 minutes--takes MUSCLE .. then after this let it sit covered for 15 minutes . .then cut a 3 inch strip and stretch with left hand holding with the right tuck it into a ball then pinch with the right hand until the ball falls off NEVER CUT the dough at this point--it makes a difference . artisan art approach to pizza

[sebskal]

I don't know...but this is missing the whole experience of kneading the dough by hand.

[allencrider]

I dunno. There's such a wee small ball of dough in that machine, kneading by hand is much better.

[schmooly]

with the amount of dough being mixed, why would the size or wattage of your kithenaid matter?

Even if the ball of dough you were mixing, Was 3 times larger, I'm more then certain, it wouldn't be an issue, caputo, all trumps GM or pillsbury?

I use my 250 watt KA Classic { with the tilt head} and it doesn't pop up, and trust me, it comes out as silky and tasty as it would, When i make it with my 60 Quart hobart.

[rurmundo]

@schmooly sorry the kitchenaid 600 gots 575watts

[muggyspin]

Dough is not only dough and of course flour is not any flour . . REAL pizza is always made with Caputo flour NOT Pillsbury ! That is for bread !

Long live the REAL pizza !

[edstar83]

tunicanl why dont you do the world a favour and stick your head in there while its running?

[rhikdavis]

rofl...

[tunicanl]

stick your hand in there while its running

[abman122]

There is a demonstration on You Tube showing a K5SS with the spiral hook. The torque and forces generated by that hook will eventually destroy his mixer as it should be used with a "C" hook only.

[tomozope]

You're running at to high of a speed.

[dirtynig92]

It's inspiring to see YouTube being used by people with a level on experience, insight and intelligence that is so apparently lacking on YouTube. It's amazing just how many of those who are quick to ridicule, deride and flame others can't even write properly.

[Toddster63]

Amen, dirtynig92, amen...

[underwaterfuture]

stfu bitch

[cepiroth]

inspiring enough to change your nickname?

[UKBB]

How long did you let it knead for?

[Toddster63]

I usually knead the Caputo dough for 12-16 minutes--a long time for dough, but this Italian flour really seems to come out better (oven rise) with longer knead times. For comparison I only knead bread doughs with American flour for around 8 minutes. This spiral dough hook really works well--I have excellent overall results with it.

[Toddster63]

Wow--I still can't get over all of the nasty comments being posted about this little video posted for pizza aficionados.

This video is a specialized vid for pizza freaks who are focusing on making the best Neapolitan style pizza around. These are people who know about specialized European mixers (fork, diving arm) that can cost $1200-$10,000. This video shows what a $400 Kitchenaid can do when it comes to mixing a classic Neapolitan dough.

If you're not into making great pizza, move on...

[cnnw3929]

I have a $300.00 KitchenAid mixer, and certainly can't afford one of those $10,000.00 fork-driven units. Thanks, Toddster63, for showing us that pizza dough can be made with something more affordable.

[lanswipe]

i think you deserve an award..

For the worlds most pointless video...

[gsnowgrl21]

wow...almost as entertaining and gripping as watching the grass grow!!! Got anything better to do???

[omegajedi]

Just got our new Kitchenaid 600 in the mail. It is a beast. I think it could mix Jesus and the Devil if you needed to.

[westytoploader]

I believe the spiral dough hook is not intended for use on the tilt-head models, which is understandable since the vertical force would probably break the head lock if it is locked in the "down" position. The KA in the video appears to be a bowl-lift model, so it's OK.

[BMAN11133]

How much yeast are you using and what kind? Thx

[Toddster63]

SAF Red Packaged IDY. For this bach I used .16 tsp (.5 gram) and cold fermented for 2 days in the fridge...

[BMAN11133]

Thx.. I definately need to get the spiral hook. The C style that came with my Kitchenaid "bites". It just seems to throw the dough around instead of kneading it like yours.

[Toddster63]

Yes, the spiral hooks is a big improvement. I have been pleased with my doughs, particularly with breads. The spiral hook real does a decent job of replicating hand kneading.

[BMAN11133]

Might be a stupid question, but when you say 6.4 oz of water, you do mean fluid ounces.. right?  Like 189g of water? Thx

[Toddster63]

Yes, fluid ounces, or 189 grams as you mentioned...

[HumanTortuer]

whoah watch it, if ur mixer didn't come with a spiral dough hook, u can't use one on it cuz the collar on the beater shaft isn't extra heavy duty for the vertical forces that the spiral dough hook makes, so if u have a pro 6 or any model that didn't come with the spiral dough hook, don't use one, u'll regret.