Here is a sped up version of what it looks like to make one of the pizzas during the dinner party we host! I don’t have to work that quick because of the timing of the night, so I can be a little more particular with how things are spread out and look.
This is my white pie: seasoned whipped ricotta, fresh mozz, whole milk mozz, feta, rosemary, and then not on camera it is topped with lemon zest and parm!
I’ve just recently bought the ooni halo pro mixer and am transitioning from hand mixing everything to using the mixer. This was my second batch and I’m still trying to figure out why it’s so different. The gluten is VERY strong, so in total now I only am mixing about 6 minutes. The result is very different than when I hand mix still, does anyone have any tips on what I should be doing different when switching to a spiral mixer?
This was my process last time:
Hand mix biga, cold ferment it over night
Add biga water and flour into spiral mixer and mix for 3 minutes at 25% just until no dry spots are visible
Let sit for 30 minutes to autolyze and let everything get hydrated
Add honey oil and salt and mix for 6 minutes at 25%
Do a stretch and fold after 30 minutes and then let it bulk ferment until it’s grown by 50% and then ball it.
This is exactly how I always do it when hand mixing, just replace the spiral mixing times with hand mixing which takes longer.
Why is it coming out so different?
by _peterabraham
36 Comments
Looks like a certified banger
Gorgeous
When you say it’s coming out different, what exactly do you mean?
Will be needing more pictures of the pizzas
lovely, so cool
Insane. Your perfect round stretch is boggling to me
Nice white pie, keep the dream alive
Why the gloves?
Our guy is pumping out better slabs than most of the north end ! Keep it up man, I’d love to try it someday
OP this is awesome. Those look amazing
Looks amazing man! More power to you
Just FYI you can’t legally sell out of your apartment unless you completely separate the kitchen from the living space (like walled off with a separate door). There are people who go around selling burritos and tamales out of a cooler in the trunk of their car (which doesn’t seem practical for pizza) or selling food through Craigslist/FB Marketplace/putting up fliers. Just know that if you’re wanting to be legit you can’t get licensed in a home kitchen.
lemme know when you start cuz I’ll be there DAY ONE
That looks awesome man. I’m in Dorchester— would love to try your pies sometime if you did pop up’s or something!
Mate, this looks amazing! I hope you can make your dream come true.
That looks great!
Can you share your dough recipe?
Do you make SSBP as well?
Why not do hot dog style cart but pizza? Have a few pies baked at the beginning of the day and cook more as needed.
Also yes a mixer with “work” the dough allows more gluten/yeast activity/gas creation/etc.
Baking in what?
What sauce is that you’re using as a base?
I know nothing from pizza but i think i once read on this forum that having it mixed by machine is the difference as it could of been mixed too much , something with the texture / grain? I don’t know the right word but it could be the difference of a hand mixing and the machine
Can’t wait to make my own pies
I was pretty careful about only mixing to about 72 degrees, which is what I would do in hand mixing also! And room temp is about 72 where I just wait for it to have about 50% growth and then 48h CF, would have to check the temp on that. And these are 430g balls
Daaaaaamn I live on the north shore lemme know when you’re selling 😂😂😂
I’d buy one! That looks great. 🍕🧀🥂
What’re you making for the big game on Sunday??
Dreams of eating Pizza from your small Boston apartment
When are you gonna stsrt selling!
Boston suburbs checking in. Absolutely gorgeous pie.
You want to drive some over to Somerville for me? Looks amazing.
As a local New Englander living near Boston, you need to stop dreaming and just do it. I’ve already seen some of the other pies you put out and they look phenomenal
Try mixing it at the lowest speed, in order to try and mimic mixing by hand. I always mix mine by hand as well and have been wanting to get that same spiral mixer.
What kind of white sauce are you using for the base? Pizza looks delicious
Omg white pizza and from a home oven, sorry but iam out.
You should experiment with not using any autolyse in your dough when using a spiral mixer. The biga, depending on the percentage, is technically the bulk ferment/autolyse, and spirals build gluten fast already.
Try using decently cold water for the mix. 38-40f is usually good.
I recommend dumping the biga, flour, and honey first, then adding enough water to total 55-60% hydration. Let it run on 100 rpm for however long it takes until you get a smooth pumpkin.
After that, up the speed to 170-200 rpm, and slowly pour in your water. This is called a bassinage. It helps build the gluten the best in a spiral mixer.
Once almost all the water is done being added, add in your salt, sprinkle some water so it dissolves, then drizzle in the remaining oil once all the water is added.
Spirals mix very strong, so it’s easy to overmix. Once all the water/fat are added in, you’re DONE mixing. I’ve made the mistake of mixing for longer periods just to get to temperature, and it messed my dough up. Even on lower speeds.
After that, you really don’t need to bulk ferment too much either since you’re using biga. You can let it rise 30 minutes to an hour. I find majority of the bulk fermentation in the ball to be best. You can let it rise in ball form for an hour as well.
I also recommend swapping honey out for diastatic malt powder. The sugars in that will help feed your biga, and give a nice color to it. A benefit of it is that you don’t need to add too much depending on the brand. I do 0.6%.
How many pies you plan to crank out if you’re selling them out of your apartment? And how do plan to deliver them?
It’s not official if you don’t have the white t and white towel on the shoulder. Sals! Love it man. Great memory of me and my buddy Jeff passing through PA, Pittsburgh maybe, driving to a job site. Stopped at a local pizza and subs joint, Sal (literally was his name) was standing in the corner running the show, didn’t say a word, just had his white t white towel and gold chain posted up. One of the best subs and slice I’ve ever had. Had to pull over and take a nap from the itis. Miss you Jeff, R.I.P.
mustache game on point!