The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

[jpaul]

ooni spamming my email with their new spiral dough mixer - heading towards a grand LOL, more than a pizza oven

Ooni just dropped an unexpected new kitchen gadget — and no, it's not a pizza oven

Meet the Ooni Halo Pro Spiral Mixer

www.tomsguide.com

stand mixer (kenwood chef) is great for creaming for cakes with flexi-beater, and food processor attachment for pastry,
bread - unfortunately most stand mixers (like kc) don't have spiral dough hooks, just these C things, so not much good for bread, even if I was prepared to then turn the oven on just for baking bread , can't bake bread in an air fryer - all videos show poor results. (top end KA's have spirals eg. https://momsbakingco.com/kitchenaid-dough-hook-vs-spiral/)

so use the Panasonic bread machine for both bread and pizza dough, very convenient , no mess and makes at least a loaf a week, not as good as the ~£3 artisanal loafs I could buy on the market at brownbread
but for 50p a loaf as good as any supermarket specials.

kenwood chefs are bullet proof, ours purchased 2nd hand, and 5+ years, in; Panasonic bread machines we've bought new, and not as robust.

 

[ddoubleep]

I just stick to autolysing the dough these days even though was wanting one of these fancy spiral mixers.
The PizzApp+ app and some time and some wonderful doughs created for home use in the Gozney.

 

[jpaul]

you still let the dough rest even if you have a spiral mixer - it is just replacing manual dough kneeding;
I make a poolish with my sourdough starter 24hours before I 'make' dough in the panasonic bread maker I use
(unfortunately I don't think air fryers can be used as a more economic way of then making loaves - need high heat capacity/temp + cooking-stone + insulation)

 

[ddoubleep]

you still let the dough rest even if you have a spiral mixer - it is just replacing manual dough kneeding;
I make a poolish with my sourdough starter 24hours before I 'make' dough in the panasonic bread maker I use
(unfortunately I don't think air fryers can be used as a more economic way of then making loaves - need high heat capacity/temp + cooking-stone + insulation)

Autolysing with some slap and folding kneading is as simple as it gets these days. I only resorted to it because the KitchenAid was struggling and overheating. There is a spiral hook I could get for it but doing it by hand is fine for now. I wouldn't say no to a spiral mixer but the outlay is way too much at the moment for it.

 

[arknor]

I use the pre-grated mozzarella from the supermarket and it’s decent. It’s a lot drier than using a ball and doesn’t break the bank.

the cheese is coated in flour or something

 

[jpaul]

I hadn't appreciated the pro-sumer spiral is made by wilfa ... hopefully people never paid £500 for a KA ... but if you did you can have a pretty & competent spiral machine for a few dollars more £750
(that would be competing for 'Miss kitchen' position with the espresso machine in my kitchen)

 

[ddoubleep]

I hadn't appreciated the pro-sumer spiral is made by wilfa ... hopefully people never paid £500 for a KA ... but if you did you can have a pretty & competent spiral machine for a few dollars more £750
(that would be competing for 'Miss kitchen' position with the espresso machine in my kitchen)

Thankfully didn't pay lots for the KA over a decade ago. I wasn't into pizza making back then so it's been used loads for other bakes. The Wilfa looks interesting if ever needed to replace the KA for another decade of use.

 

[ddoubleep]

What have you done @jpaul! Searching for spiral mixers again! I thought I have put that one to bed and not to be looked at again. My KA could be shifted on and replaced....not sure with what though as needs to be used for baking tasks and dough.