What Mixer Makes Better Pizza Dough at Home?!

TODAY i decide to omoared the most used mixer “kitchenaid” vs my own mixer Autentico

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[weihsiang]

I have a kitchen aid mixer and it does exactly what vito does on video in bad way, i put 400 grams of poolish and 1kg of flour totalling 1.4kg flour and 1l of water at about 71% hydration and the kitchen aid cannot mix it all together, it does throw flour everywhere, the dough sticks to the hook and does not knead it all, and it does not bring the dough and build the structure nicely, even worst at higher hydration, not saying that you cant make it work, i have to split reduce the amount and make 2 separare batches and then combine it together by hand but i think what vito demonstrated is fair and exactly what i have experienced from a kitchen aid single hook mixer vs something that has the spiral hook and middle bar that allows more flour, more water and looks to me to bring the dough together nicely, I think all spiral mixers famag, sunline authentico is going to make your dough better while making your life easier, not saying you cant make decent dough with kitchen aid but you will be levelling up. While putting that amount in as well the kitchen aid is like almost looks like its real unstable ans have to hold it down with my hand. Time to upgrade to a better mixer for sure.

[davideoraziomontersino]

Sooo, one of the things that helped a lot with mixing a long time with kitchen aid was adding a few ice cubes. Yes it does exactly what happens here - long time to incorporate water, but eventually comes out smooth and creamy. Also ice will melt little by little giving time to the flour to absorb it. I use an infrared thermometer to never exceed 22 Celsius .

[mcculleys]

Thanks for the video, Vito. I love your content. First, I want that spiral mixer and have no doubt the results for the pizza dough are superior. But... I have a Kitchenaid stand mixer and have found some success with experimentation. Basically, one cannot create dough in the same order with both mixers. Instead of adding water little by little which is best in the spiral mixer, ALL of the water and poolish are added in the beginning on the stand mixer with the Paddle attachment in the beginning on slow speed. Then once poolish and water are mixed to a milky color, add half the flour and once mixed on slow until incorporated like pancake batter consistency, then switch from paddle attachment to the hook. Start mixer again and add remaining flour little by little. This allows the dough to slowly absorb the flour and does not create a soupy mess like you show in the video. No flour is thrown around this way either. After all flour is added an incorporated and not sticking to the bowl, add the salt and turn up the speed to kneed for another several minutes. I usually shoot for around 22-23 C dough temp. Then let the dough rest like you do in your other videos and it turns out similar. Again, the spiral mixer is amazing and I'd love one but it is expensive to switch mixers for some people.

[Dziadu]

Vito, not so long ago you showed in your videos how to make dough with a good gluten structure in a standard mixer... (red one ;) ) overheating can be fixed with cold water... and speed control. IF you want to sell your brand do it but not in that way …

[rickbooher]

I have a kitchen aid. you use to use a kitchen aid years ago and showed how to make great pizza with it but now i feel you into your own mixer and I understand so you make it look better. Which may be true that the authentico is a better mixer but not everyone can justify spending more for a professional mixer just for pizza. I dont doubt you like this brand because it your own but what got me into your channel was the use of a kitchenaid mixer which I have I have the pro 5 guart kitchen aid mixer and a pro 6 quart i inherited from my mom when she past away, both have the drop bowl not the tilt head. So stronger machines than the tilt head kitchenaid. But if i was going to change mixer and i am not, I would go to the european Ankarsrum Original Stand Mixer whith various atachment capabilities. If i was more professional pizza maker like you choose a more dedicated mixer like yours for the task but I have what I have and need to work within what I have and can afford plus I have all the most of attachments for the kitchenaid. So I have to learn how to make a good pizza like you use to with a kitcken aid. Sorry but that the truth of the matter. Even if the authentico is better for pizza. I do other cooking other than pizza that my mixer helps me with so i need flexibity over specializing.

[zoomzoom]

It is perfectly reasonable and legitimate to sell stuff; it is not so honest to portray a general-purpose device as useless just so a dedicated alternative would seem like the only solution. Vito! Your knowledge is amazing, but your credibility is strongly harmed by such sales pitches! There are excellent (and more honest and legitimate...) ways to sell one's own branded stuff. Instead of showing how terribly awful the planetary mixer is compared to the amazing spiral mixer FOR THIS PURPOSE, you could present the advantages and limitations of each of those mixers. Doing that would not only preserve and enhance your ethos as an honest artisan and educator but would also increase your already firm standing as a great impresario in the pizza-making circles. Liking you and your excellent content, I strongly suggest that you rethink your strategy and revert to more down-to-earth, household-relevant content. Sure, spiral mixers are MUCH better for dough kneading, but you should not have to sacrifice your authenticity and credibility demonstrating it!

[davewest]

So the expense mixer that is made for dough did a better job at one recipe? No adjustment in recipe for the smaller mixer? The Autentico is 7.4qt and the KitchenAid is maybe 5qt. One mixer is over $700 and the other is maybe $350. Also, one was sabotaged with bias. Maybe make a video on how to use a KitchenAid to make great dough. Mine works great.

[donsnow]

I have to thank Vito for getting me started on the road to amazing homemade pizzas. I've learned much from him and his channel. I've been able to create so many great pizza night memories because of him and his willingness to share. But I've since moved on to Tony Gemignani and his book "the pizza bible". I prefer his master dough recipe with little to no use of a stand mixer. I can easily make Neapolitan, new york/new haven, Chicago tavern and Roman style all from the same dough. I can use my oven with 2 stone system, my breville electric and ooni outdoor oven all the same night, to make everyone their favorite types of pizzas. Fyi I make 20-40 pizzas a month. 12", 14" and 16". Maybe semi retire sometime and have a small pizza food truck. I am forever grateful to this channel. I have a KA pro 6 quart stand mixer. Has never let me down, normally make (12) 225g ball batches at .08 thickness factor, Vito biga recipe gave it a good work out though. Cheers

[AmericaFirstNow]

Also, Vito's machine is dedicated. Kitchenaid is a multitask machine. I recently upgraded to the KA Professional 5 plus lift bowl 525 watt. It makes good pizza dough

[Kerlimann]

Hi Vito. I've been using my kitchen aid for over 10 years for my pizza dough. I've developed an easy hack to avoid the problems you've showed in your clip. Once the dough has come together, while mixing, I move the dough hook in and out of the bowl. This prevents over mixing/over heating and also prevents the dough from sticking to the hook and spinning without mixing. Works like a charm, and if you do it right, you look like a Ci! 🤟

[BrassAmTV]

Still nice to see Vito sharing again his experience. But a little bit unfair to compare a dedicated spiral mixer designed and built for dough making with a family multiuse stand mixer. It always depends on how far we want to go toward the perfect pizza dough and the budget you have for that (+ the room space in the kitchen for an additional tool). And yes Vito, I learned thanks to you how to proper use my KitchenAid for making very decent pizza dough, like 4.5 years ago now.

[antoniopudina]

kitchen aid pizza still looks amazing, its well worth it for a budget price. There could also be some adjustments on how to get better results with throwing ice in the dough or resting the dough and mixing it again.

[alexs]

This is a message for everyone complaining in the comments.

A spiral mixer is different compared to your standard kitchen aid mixer. I’ve been following Vito for a while now and have been using his recipes and tried many different methods to make the dough. After 3 years of hand kneading and kitchen aid mixing I finally purchased a Eurodib spiral mixer. When I tell you the spiral mixer makes a HUGE difference, it really does!! The way it kneads the dough is much greater than a regular stand mixer. It does many more layers of kneading and the temperature control is much better.

For anyone complaining about Vito selling and being biased towards his product. You shouldn’t!!! It’s his product! And it’s GREAT!! And also who wouldn’t advertise their own product??? I currently am using a 20 qt eurodib but will soon be purchasing one of Vito’s autentico mixers.


Thanks for all your hard work and FREE videos Vito. Thank you

[pssundar]

I have had my Kitchenaid mixer since 1981. Before this it was called Hobart mixer. It is a scaled down version of Hobart’s popular commercial mixers used in many bakeries.

The strength of the home version of the Kitchenaid mixer is its versatility that allows whipping, mixing batters as well as preparing doughs on small scale. If one wants to make dough on a large scale switch to a commercial mixer.

My mixer has served me flawlessly for anything I wished to make, from desserts to cakes and breads. And frankly, anyone who does doughs would know that best way to develop gluten is to knead by hand with multiple fold between time for the dough to relax.

This demonstration was an unapologetic plug for a one trick pony of a mixer. Sorry, my friend but home kitchens prepare more than just pizza !! 😊. Having said that, thank for your other contributions on YouTube.

[Steve-pkok]

I have started watching your videos about a month ago. I have tried several of your recipes and want to thank you for helping me bring my pizza skills to an entirely new level. The difference is night and day.

[alancohn]

Vito,
I have religiously used kitchen aid for years. Now that I have an Autentico mixer, I am truly amazed at how my pizzas come out, even my New York crusts.
The variable speed really make it easy to bring everything together, and then get it mixed up in a reasonable time before the dough has too much time to heat up .
And not all that big a deal to clean. Takes me five minutes, which I just use the time that I’m letting the dough rest once I’ve taken it out of the mixer.
So thank you for a great product, I’m looking forward to making many thousands of pizzas with it .

[geert.vranckx]

I now use the kitchenaid spiral dough hook, no longer a problem with a rising dough mass.

[Dmoknight]

I make pizza dough all the time in a Kitchenaid, and I usually have to fix the dough after by hand like you do here. My pizza is always delicious, but my dough is very delicate and one thing I can say is that it's made me get really good at handling soft and sticky dough. I think if I already had a dough mixer like this, I would not be as good at dealing with dough properly. I think touching the dough is the hardest thing to learn about making pizza. Making a recipe is easy. Making the pizza the right shape and understanding what the dough looks like and feels like is the hard part.

[bardrockenbach]

I've been using a Kitchenaid mixer since the 1970s, first with my mother and then on my own for the past 40 years. It does many things well. It's a great all purpose mixer. However, one thing it doesn't do well is make dough. It's frustrating to use. It doesn't incorporate the ingredients efficiently, and the dough hook gets all balled up with dough so it isn't working. I see many comments here showing loyalty to Kitchenaid, but not being very forthright about its limitations. A dedicated dough machine like Autentico is necessary if you want to make better bread and pizza. I'm very happy with the Autentico, except for the cleanup. I think Vito is exaggerating the danger of having a removable bowl and a tilting machine. There's no real problem with wear and tear due to tilting and removing the bowl, and it would make cleaning the Autentico much easier.

[jessiebrader]

Vito, I recently replaced my Kitchen Aid with an Authentico. There is no comparison, the Authentico is infinitely superior. And not just for pizzas, my bread is superb, light, airy, full of bubbles. Excellent. One question, why does the dough climb up inside the spiral after fifteen minutes of mixing? Is it done mixing? Thank you so much for Authentico, the best investment I made this year, I recommend it to everyone...get one!