How I use my Famag mixer to make pizza dough.
HTML-код
- Опубликовано: 14 окт 2021
- Today I show you how I use my Famag mixer to make pizza dough. I love this mixer and highly recommend it to anyone who’s in the market for a good spiral mixer and someone shows ready to step up their pizza game.
Mixer:
pleasanthillgrain.com/famag-i...
Affiliate Links:
Ooni Koda 16:
tinyurl.com/TPGJOoni16Koda
Ooni Koda 12:
tinyurl.com/TPGJOoni12Koda
Ooni Gloves:
tinyurl.com/OoniGloves
Opni Classic Peel:
tinyurl.com/ClassicPeel
Ooni Wooden Peel:
tinyurl.com/WoodenPeel
Ooni Brush:
tinyurl.com/oonibrush
Recipe for 8 Dough balls:
Poolish:
420 grams water
420 grams flour
5 grams of yeast
Dough:
420 grams of water plus the poolish
780 grams of flour
36 grams of salt. 
Хобби
Heavy duty pumpkin gadget! 😀 Thanks for sharing!
Haha no problem.
Ciao! Complimenti per il video. Sto per acquistare anch'io una impastatrice grilletto però la im5. Posso chiederti che colore è la tua? Grazie!
👍so satisfying
I could watch dough mix all day.
Geart vid ! Thank you
Thank you.
Amazing content very educative
Thanks man
Quick question, I know there's a huge difference between the dough machine and kitchen aid mixer but I was wandering is it possible to get a decent gluten development with the kitchenaid stand mixer?!
Thank you. You definitely can, I've seen some good videos on RUclips of people only making pizzas with a kitchenaid.
difference is the kitchen aid warms up the dough more and destroy the gluten structure more, you need much more experience to make the perfect light and airy dough. for normal use idk if ther any other big differences,.
Awesome!
Thank you.
Great video. Would you recommend this machine for a household of two? I’m rather anal about my dough texture and kitchen aid sucks in my opinion at making high or low hydration dough for bread and pizza etc.
Consider an Ankarshrum mixer or cold proofing techniques. I stretch and fold 4x in 2 hours then into the fridge.
I've been eyeing this and the Hauser Alpha 2. Do you know if it's possible to make pasta dough with this machine? Trying to keep my number of appliances minimal
Not sure about pasta dough. It would make a lot, this machine is pretty big and would probably knead it to much.
@@ThePizzaGuyJon thanks
I was looking for videos on the Famag 8S mixer. And I found your channel.
I am a hobbyist but I also own a small resort 16 Cabins and 10 teepees on an Island with a restaurant associated with the resort and I bake bread and make pizzas. I know many bakeries use a much bigger spiral mixer. My 8S is on the way but has not arrived. I physically am in Panama and I shipped mine to a freight forwarder in Miami and it will be here in a week.
I understand about controlling the temperature but I wonder if there's an advantage that I am missing why you are keeping the temperature so low? I thought the only concerned about keeping the temperature reasonable is to not speed up the bulk fermentation? We have similar weather to Florida and our kitchen is open not air-conditioned.
Many bakeries with large mixers automatically do a 30 minute autolyse after incorporation of ingredients but I have never seen at the end of the cycle yet you would have a bench rest prior to balling up the dough. I do an hour bulk ferment before balling the dough.
Thank for the video
Glad you found my video. You are going to love your 8s, such a good mixer. I like to keep the temp low for fermentation purposes. If it gets to high I notice that the dough will require less time to ferment and for me time is everything. Helps with consistency. Its all about finding out what works best for you.
@ThePizzaGuyJon What is the maximum dough weight, the mixer can handle?
7lbs of flour, 5 quarts of water for a total weight of 17.6 lbs or 8 kg
Hi John! You think the regular IM-8 will be a good option vs the IM-8S? I am leaning towards the fixed head as I hear the sensors might be a problem on the tilted version. What’s your opinion? Thanks
I had no idea the sensors were an issue. I've had mine going on a year and have not had any issues. I like the tilted for the easy access to the bowl and access to cleaning the spiral hook. I also liked the way the the 8s looked versus the 8. Either one will be a good purchase.
I just got mine and had a issue with the sensor. On first batch. Couldn't figure out why it kept shutting off. After talking with customer service they said to adjust the sensor a little lower and that fixed the problem. Easy to do. Just loosen a nut and tighten it back up. Works great now.
@@82bartos what was the issue with the sensor? What was it doing?
@@ThePizzaGuyJon When the bowl had a lot of dough in it, it would shake a little coming out of contact with the sensor and would shut off. I lowered the sensor pretty close to the bowl and haven't had a issue so far.
WOW!!!!!! That’s definitely not a kitchen aid 😂😂😂
That’s a serious mixer!!!! Love it!
🍕🍕🍕🍕🍕
Yeah it’s a beast for sure. Definitely gets the job done.
ver cool.......what is the biggest batch you can reasonably do....as in KG`s of flour at 70% hydration.
Since it’s a high hydration mixer they state that I can do up to 5kg of flour. I’ve done around 3kg with no issues.
Hey John, nice video and thanks for showing. Can I ask you, I noticed you have a kitchenaid as well. Would you say Famag is worth the money, to upgrade from the kitchenaid?
Thank you. I would say it’s worth the money if you do a lot of big dough batches. I know when I got my mixer the price was reasonable but now it’s gone up like $400 so it’s really up to you and your price range. I absolutely love mine though. Definitely a big upgrade and you will be able to tell the difference in your dough.
@@ThePizzaGuyJon thanks Jon. I appreciate the answer. I think I will go for the one with a non removable bowl/bunk. I just watched a video on how to clean it and it's so easy, i don't think it's worth the extra money.
Thanks again and have a great weekend
@@Tipko did you buy one with the fixed head? What is your opinion?
When making your not your poolish, are you adding yeast to that?
For someone who makes about 6-12 250g pizza balls would the Famag IM5S be better suited over the IM8S?
The 5 would be good.
Thank you very much for the video. Am inches away from getting one but just a question please: what is the minimum dough amount it does. Thanks again
You’re welcome. So it depends what model you get but I believe this model you can go up to 5kg and a minimum of 1kg. Probably like close to around 8kg of total dough meaning water and flour combined.
@@ThePizzaGuyJon Sinccerely appreciated. Lovely looking dough btw, Great job.
Great video, I find my dough over heating? Do you add ice into the mix or wait for it to melt completely in the water?
Thank you. So usually an hour to thirty minutes before I make the dough I’ll put together my water and ice in the fridge to get cold. Than I’ll take the ice out and weigh it for my dough. Ive had a couple issues with my dough over heating and usually I finish it off and put it straight into the fridge.
@@ThePizzaGuyJon thanks for the reply.
Which head style for the mixer did you buy?
It’s the tilt head.
Great video! Any issues with the breaker bar bending ?
I haven’t had any issues. I do some pretty big batches and never had any issues.
@@ThePizzaGuyJon thank you!
One more question as I am still deciding which one to buy. Is there a big difference having the 300 rpm with the IM-8S VS the IM-8? Thanks
@@oraziopellegrino6746 which one did you choose? Did you have any problem with the machine? If you purchased the fixed head IM-8, is it easy to clean?
@@ThePizzaGuyJon it's weird, because it has the same motor as the IM-5 and that machine had serious problems when fully loaded, even in many videos it struggles when it's fully loaded, around 5kg I can't imagine, that the IM -8 goes that easy....
Just got this today...and it got very hot...over 28.4 c (over 83 fahrenheit). Any suggestions? I used my normal Poolish recipe (800 grams total Poolish of 400water/400flour), and added the remaining flour (750 grams) and remaining ICE-cold water (203 grams), resulting in a 65% hydration. While my ice water was, well, cold (cause, well, ice water!), the Poolish was not. In fact, my normal process is to keep the Poolish at room temperature for 60 minutes prior to making the dough...something about, hmm, don't really know. I must've heard Marco or Vito say as much previously. Anway, within 6 or 7 minutes, the dough was already at 26+...and by 9 minutes, it was gave over, closing in on 28.4 The consequences was a VERY stick dough. So once more, any usggestions? Thank you in advance!
How long did you mix the dough for and for how long? What speed did you do it on? Room temp could also have a play in the dough process but not really sure what else could have caused the dough to get that hot.
Have you found a solution to eliminate overheating?
use cold water
I bake.. ALOT and I do everything from baguettes, bagels to pizzas etc but my ankarsrum is useless when it comes to high hydration doughs. I feel like this machine is the answer to all of my problems, I want it
Yes Ankarsrum is completely useless for any baking that relies on a decent gluten film. I have one and am very disappointed with the kneading results. This Famag is definitely Italy tge solution if you are serious about baking pizza, bread, brioche etc...
@@yvessautter8592 It takes me about 45 minutes to get a good gluten window on a pizza dough. I have to put the container in the fridge and use ice even tho I live in northern Sweden because the dough will overheat else lol. I found an Italian website that ships it for about 680 euro but i'm unsure of the authenticity of the website, I wrote to them and can't find any bad reviews so I might order one
How many pound of dough can this machine handle ?
I think up to ten pounds.
Do you have a reputable company you bought yours from
The only company I could find at the time was Pleasant Hill Grain.
you still use this mixer?
I sure do.
Does thus have a lifetime warranty
I believe it does.
also nice la spaziale.. :)
Thank you. My brother is super big into coffee. He doesn’t let me touch it haha
Third!
Poo-LEESH
😂
Very informative, but as a former teacher, I would encourage you to go back and listen to your video and how often you repeat the same information twice.
Thank you. Yeah I definitely know I repeated a lot of stuff. Happens a lot when I’m nervous.
@ThePizzaGuyJon You shouldn't be. You sound confident and you know your subject. Any time you are teaching a lesson, know what your objective is. Present your topic, make your points based on your objective, and when you are ready to finish, you make a quick summary of your points and close. The great thing about a video is that no one is going to interrupt you to ask questions! Good content. I just got one of those spiral machines! I definitely learned.
Ice cold water because this mixer gets hot, thats the deal breaker , no thanks
The mixer doesn’t get hot. Because of the friction of the spiral it heats up the dough which it’s something you don’t need. Any spiral mixer will do the same. But hey, but no one says you have to buy the mixer.
@@ThePizzaGuyJon Everyone in the know, will not buy Famag! They heat up the dough! Sell it !!
@@MrJusmobile XDD Which spiral mixer is your suggestion in the 5-6kg category?
@@csabas46 The Miss Baker double arm or any Sunmix. Amazing results both Italian tanks!
Video jumping all over the place. Making me motion sick. Keep camera still man.
this video is annoying you are looking at the top of the dough mixer half the time. you need to face your camera downward more. information is good tho
dwlpvf
#von.ong