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This is not the right device... Take the Kitchenaid 6.9l bowl lift from the professional range (Professional Artisan, Heavy Duty or Professional). It is really made for working with heavy doughs and not this one.. In addition, the kneading whisk is different and much more effective! There will be no difference with the Maxima except that the latter will be able to work in greater quantities because it has a much larger bowl...

Le impastatrici maxima hanno tutte 1 sola velocità?????

I hate also my KitchenAid.

The Kitchenaid isn’t kneading the dough. It’s caught in the hook and is just spinning. I’ve been messing around with pizza dough for about 15 years now in the KitchenAid is just a multipurpose machine that is great for all kinds of things, but in terms of dough itself, it definitely has a hard time unless you do a small amount. I just blew a commercial KitchenAid mixer doing 1.3 kg of flour on a 60% hydration pizza dough. My spiral mixer on the other hand doesn’t work half as hard because of the design. The whole dough is never placing a load on the hook at one time, so the machine is never under as much load.

Common. It is Not only for Pizza dough… Buy the more expensive kitchenaid Artistin which pushes the dough to the ground…. Bad comparison

Missing some ice water After 10 Minutes

There's no contest between the two types of machines; the spiral mixer is superior. A tip for its use: employ ice water and limit the mixing time to a maximum of 12 minutes, as the dough will heat up otherwise.

An excellent video! Exactly the reason why I resisted to buy such a kitchen machine on the left side (even when my wife wanted to have one). It may be useful for many things (except dough!)..

you can't compare apples with oranges

what speed is it set to? how much pizza dough is this? hmm. maybe I should go for the bowl lift model afterall.

I like most have a KA. Works well, Ill mix the flour water till incorporated together then let sit 15 minutes to hydrate. Then mix on setting 1 or tops 2 for 10 minutes (ball should form and pull away from bowl around 6 or 7 minutes or so depending). Let resy hand knead for a minute do a set or two of stretch and folds. Works fine for me but that seriously is still one nice dough mixer for sure!

I don't recommend using a KA Artisan style mixer for yeast doughs. Their bowl lift machines work just fine for doughs. Extremely unfair comparison.

I did the same. I stepped up from a Kitchenaid to the Maxima. Actually mine is a Vevor as sold here in the US, but it's the same mixer. I think a lot of people are quite happy with the Kitchenaid, but they are not all alike. There are so many different models. Mine was constantly stripping the plastic driven gear. I hate it. The Maxima is a great mixer for the price, but it is a one trick pony designed specifically for dough, and is very heavy. If all you are mixing is pizza or bread dough it's hard for me to recommend a Kitchenaid when the Spiral is almost the same price, and so much better at the job. Vito Iacopelli actually recommends mixing for 20 minutes in the Spiral. I've found that is a good target, although it really seems to come together at around 17-18 minutes.

कहां से हे बड़ा स्पॉयलर कितने का है

It is amazing the ammount of errors you made in this dough recipe. first and most important you are using a very weak motor kitchen aid mixer which is not reccommended to make pizza dough, and secondly the quantity of flour, a complete dissaster..., with the right ingredients and the right mixer there is no need to mix longer than 10 minutes, otherwise you are killing the glutten structure because the temperature it will reach by mixing for almost double the time.

Way to much flower in the planet airy mixer, that is a big overload on the capacity of the mixer

Yeast should be desolved in water first

This is an obvious example of several things: 1) KitchenAid cannot handle more than 850g of flour, 2) mobile workstations are not fit for a stable, safe work environment, 3) Spiral commercial mixer will always beat a KA

What a joke of a comparison it makes no sense to add the same amount of ingredients on 2 machines that hat vastly different sizes. BTW just FYI you're not following instructions of how to work yeast doughs in KA. We've had a KA in my house for over 30 years, I was a kid when bought and we use it often in my house and works perfectly. What pe7dont understand is the difference between the C hook of Artisans and smaller KA against the Spiral hook on Bowl lift models. You can compare small KA against a dough making machine. In the end the KA is still a more versatile kitchen appliance against the MSM that can only mix dough. This ìs a terrible video almost offensive is like comparing Dimaggio and a 3rd grade playing Baseball its just about humiliation of course this are inanimate objects but the animosity of the video is horrible. I'll make you do a Sprint race against Usain Bolt and see who wins

Unrealistic, since MSM 8 is designed for 3 kg of flour and KA for 1 kg of flour. Repeat the test with 333 grams of flour in the KA, then both machines are loaded to 1/3 of their capacity.

Please use a more stable table.

There is a procedure for yeast dough in the KA manual, you should read it. But even then, the outcome is not perfect, of course. I worked with the KA, but I got a used one for 100€. I'd never buy one for 500€. Because for dough kneading that's rubbish. You can use it to mix the dough. Then for example fold by hand. Ah and thank you for the video !

Ha.. many times it be given my KA the finger.. bread machine works better

Salve, potrebbe dirmi se il gelato prodotto è 750g? Grazie 😊 vorrei acquistare una gelatiera Musso, e sono indecisa tra il modello illustrato Mini e quello più grande Stella

KA mixer is in NO WAY designed to mix pizza dough. simply, it is NOT a "dough machine." i even bought a really good stainless dough hook off amazon for my KA, but it still only gets the dough about 80% there before the dough starts to overheat. so... i forked out the $500 for the vevor spiral dough mixer, which is the same mixer as the MSM... identical in every way and made in the same factory. yep, the MSM / Vevor gets.it.done. !!! my pizza dough is definitely pro-level now and i didn't have to buy an $1850 famag 8. i have perfect gluten structure development. best $500 i ever spent. cleaning the MSM / Vevor is actually not that much of a pain. just buy it if you're serious about your pizza dough. that, and make sure to use caputo red flour. cheers!

The Kitchenaid is a planetary mixer. Homegrade. The Maxima is a Spiral mixer. Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity. Planetary mixers are primarily designed for whipping up cream, mixing cookie dough and cake batter ect. Maybe small batch of bread or pizza dough. Spiral mixes are designed for mixing bread and or pizza dough only including high hydration doughs. You won't find a Spiral mixer in a cake factory or cake store. Likewise you won't find a planetary mixer in a Pizzeria or bread bakery. They are two different types of mixers that compliment each other. Not meant to compete against each other. Let alone compare a knock off of an Italian commercial mixer to a homegrade mixer designed for women to bake cookies, muffins and cakes.

Kitchen aid is a children toy.

Planetary are OK for American baking, like making cookies and sponge/cup cakes. But limited to make gluten requiring doughs. Just don't get an Ankarsrum, it's even worse for bread making.

Can I get some to buy

I think you destroyed the gluten in the bigger mixer.

Regarding kitchen aide there is written literature about speed and maximum flour. Watching I think you have overtaxed the machine so that is not a fair comparison.

Spiral mixers are definitely the better design for mixing dough compared to Planetary mixers. Planetary mixers are better for cakes and lighter mixtures.

I believe there is a valid point being made with this Video. The right mixer will do the job right.

Was the home use c hook max load mixer supposed to stand up to the commercial heavier load spiral mixer? What a stupid comparison.

Thanks, this was nice to see in action

Thank you for posting this video.

The KA is a light to medium weight home multifunctional appliance compared to a very light commercial unit specifically meant for one thing. They are both good when used as designed.

Is Kitchenaid a North Korean brand?

That kitchenaid needs a spiral hook for a fair comparison. But, obviously, the dough mixer is better overall. Also, the Maxima site has it on sale for 750, and that KA is 300 on sale right now. 1250 and 400 not on sale.

M8 👍👍👍

KA are shite in every aspect not just dough work, over hyped, I went through 8 replacement cogs before selling on. I guess they come in fancy colours though 😂

This was very instructive. Thank you.

can the Maxima make whipped cream topping? shred cheese? grate cheese? grind meat? crush tomatoes? stuff sausages? make ice cream? spiral slice vegetables? I have a Kitchen Aid 7qt Pro model and I make a lot of pizza and bread with it for our family. The Kitchen Aid Artisan model is the smallest of their lineup at just 4.5 pts. It is more suitable for making cakes and cookies. Just stepping up to the 5qt Pro line is a big difference. what a stupid comparison

C’mon, this is ridiculous.

BS review.. Like comparing a Corvette to a PT loser. (cruiser)

There is a better hook for kitchenaid !

You should read the load limits of the Kitchenaid. This is a poor comparison.

Have you ever tried mixing meat for sausages in this mixer? I would be very interested if it works. Thx

Change the hook for a spiral one and it will work much better

This is exactly the way my kitchen aid preforms with any amount of dough over 500 grams, it’s not really intended for this kind of abuse, just ordered my Famag 8 ss - can’t wait for it to arrive !