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
1 Comment
Looks like a certified banger