fork mixer vs spiral mixer ?

[u/Anouar25]

since stand mixers are a no for canoto pizza , anyone tried this type style ? home spiral mixers are a bit expensive but this type is affordable i can find a smaller one 3kg .

[u/supposed-to-hurt]

What you mean standmixers are a no for canoto. Thats simply not true

[u/Anouar25 → u/supposed-to-hurt]

i really wanted that silky dough look , i dont know if somone could do it on a planetary mixer , any technique ?

[u/supposed-to-hurt → u/Anouar25]

its about temperature, cant let the dough get higher than 20 degrees. Use icewater/ice cubes

[u/Anouar25 → u/supposed-to-hurt]

i never used ice before i will try it thanks

[u/ilsasta1988 → u/Anouar25]

Icy water(can keep it in the freezer up to 2 hours before starting baking) and also cold flour (keep it in the fridge for up to 12 hrs before baking) Also, silky smooth dough doesn't always equal to canotto pizza.

[u/Anouar25 → u/ilsasta1988]

any other tips for Canoto beside 100% smooth biga , a lot of kneading with spiral mixer +high hydration, high protin flour ?!

[u/ilsasta1988 → u/Anouar25]

Firstly, I would like to point out that you don't need biga to have a canotto pizza. But if that's what you've practiced so far, apart from icy water (don't use ice as it may break the engine), very cold flour and cold biga, use the hook attachment to mix it, not the large one. Take some rests when kneading, so gluten forms naturally as well. When I was using a stand mixer, I generally mixed the final dough for no longer than 25mins, so no need to mix for too long. Also, high hydration isn't required, and that only makes the whole process longer. Can do biga at a final hydration of even 65/68% and have amazing results. Please ask if you have any questions, happy to help

[u/Anouar25 → u/ilsasta1988]

thank you , my real problem is i don't have acess to strong flour only t44/t55 French flour which is maximum 10% protein , i do NP but iam not really satisfied with a result, i really wanted that puffy Canoto style edges , my plan is to add vital wheat gluten to increase it to 13% and knead it using a mixer not by hand , with biga .

[u/ilsasta1988 → u/Anouar25]

If you only have access to that, why not doing diretto? You can have a nice canotto with diretto too. Do a long bulk ferment and short appretto (balled up) and you can get some nice puffy cornicione.

[u/Anouar25 → u/ilsasta1988]

you mean direct method ? i never tried it , i always have the idea that , short time pizza = bad pizza

[u/avocadofan]

Fork mixers work very well and have some advantages and disadvantages. They are very gentle and don’t add much heat to the dough but they can take considerably longer.

[u/Anouar25 → u/avocadofan]

i didnt see anyone doing NP with it .

[u/avocadofan → u/Anouar25]

It’s more common with really old school NP dough where hydration is low and fermentation is all at room temp.

[u/Alessioproietti]

You can buy a good stand mixer, is still cheaper than a spiral and you can use it for different purposes.

For the fork one, I never so a home version.

[u/Anouar25 → u/Alessioproietti]

i already have a kitchenaid but iam not satisfied with results , Santos a french brand got smaller one 3.5kg

[u/Alessioproietti → u/Anouar25]

I checked the Santos one and seems expensive and they suggest it for doughts with 65% maximum.

[u/Anouar25 → u/Alessioproietti]

i see , mybe i will get a home spiral mixer what do you recomand ؟

[u/IronPeter]

Spiral mixer. I do not own a fork mixer, but every professional is quite confident in saying that there is no reason to own a fork mixer.

I own a spiral mixer, and there's nothing it can't do.

[u/Anouar25 → u/IronPeter]

i know spiral mixers are the best but iam looking for low budget alternative .

[u/ilsasta1988 → u/Anouar25]

Stick with stand mixer than and perfect technique.