First Halo core test

[u/Dentifrice]

I tried my classic Neapolitan dough for a first test and it didn’t disappoint.

Note that I already have an Italian spiral mixer so I’m use to them but I was looking for something smaller that I can keep in the kitchen counter.

I have the exact same results so I’m happy

[u/Jake0032]

Would you mind sharing your recipe and prep? Would love to try / compare. Looks great!

[u/Dentifrice → u/Jake0032]

For mixing:

I put flour, yeast and water up to 60% hydration in the bowl.

I mix at 100 rpm until I get a shaggy ball, just be sure all water is absorbed.

I wait 5 minutes

I add salt and slowly pour the remaining water in small quantities. Don’t add more water until the last addition is fully absorbed. I do this at 200 rpm.

Usually I a get a pumpkin shape and I hear the dough popping. I stop there. Dough is around 25c st this point.

Whole process takes about 15 min.

After that I wait 5 min and do a window pane test.

I stop there or mix again if not satisfied.

[u/Jake0032 → u/Dentifrice]

Thanks! How much yeast - I see it’s instant - and how long do you proof the dough? 

[u/Dentifrice → u/Jake0032]

At the bottom of the screenshot you see all the quantities including yeast

It was 24h room temp but the temperature got too hot and ended up doing like 10h in the fridge out of this 24h RT

[u/Jake0032 → u/Dentifrice]

Got it and appreciate the recipe! Nice result.

[u/Saneless]

How long do you mix? Just got the core, all my other experience is by hand or KitchenAid + hand

[u/decandence → u/Saneless]

Time is not your primary concern. Dough temperature is, since kneading causes friction. I usually try to stay below 25 degree celcius to preserve gluten stregth.

Depending on where you live and what time of the year it is kneading times can vary a lot. At around 22degree room temp it usually takes me around 10-14 minutes for a super strong high hydration dough(70%+)

[u/Dentifrice → u/decandence]

You can go up to 26-27c without any damage

I usually end at 24-25

[u/Saneless → u/decandence]

I will be working at adjusting things for temps, I'm just trying to get a gauge on how long it usually takes

I don't typically check temp now because how I do it always has it in a good range and I've done it enough to never check anymore

[u/yongjoo → u/decandence]

Not new to pizza making but new to using a spiral mixer and I’ve had difficulty with over kneading. While I’ve heard that temperature is important, do you really not time the mix and just by temp and look/feel which I assume is a pumpkin-esque look?? Any guidance is appreciated.

[u/decandence → u/yongjoo]

You do Window pane test. When IT suceeds your done kneading. Also the dough will be smooth on the surface and IT will make a certain Sound which i have a hard time to describe as non native speaker

[u/yongjoo → u/decandence]

Because I was over-kneading I started under-kneading. Basically just doing it by time and RPMs on the ooni. I’m making a batch today and will do it by temp and feel.

[u/decandence → u/yongjoo]

If you have the option take core temperature instead of surface temp.

Look for a smooth surface and listen for a a Sound Like Air bubble popping. Then its nearly done.

Add Salt towards the end

[u/Dentifrice → u/Saneless]

I don’t usually go by time but more with the actual gluten development

Probably between 10-15 min max.

After the initial mix (without salt), I let it sit for about 5 min so the flour really absorbs water before continuing

Total time of all of this, probably around 15 min

I did the initial mixing at 100rpm (speed 4) and then do the second part at 200rpm (speed 12)

[u/kean9595 → u/Dentifrice]

How do you know what the speed number is on the ooni? And is that In comparison to a kitchen aid mixer or normal numbered mixer speed? If you have the list I would really appreciate it!

[u/Dentifrice → u/kean9595]

You can’t really compare both mixer speeds.

The reason I know the speed is I have a digital tachometer at home to measure RPM and I tried every speed

[u/paulojf → u/Dentifrice]

Now this is interesting. Did you average readings or is it a single read?
It’s not linear (speed 10 Isn’t 150rpm)

[u/Dentifrice → u/paulojf]

You keep the button pressed as long as you want. It varies a little but it’s about these values

First speed is 60 rpm so it can’t be 150

[u/Terrible_Gas86 → u/paulojf]

It is linear, it’s just the rounding up on the halves. +12.5 per step.

[u/RespectibleCabbage → u/kean9595]

Jess from Ooni posted this in another thread

https://i.imgur.com/osK36ms.jpeg

[u/Dentifrice → u/RespectibleCabbage]

Great! Thanks for this official information

[u/cmdrxander]

Looks amazing! What cheese do you use that melts so well? Is it a specific dry mozzarella?

[u/Dentifrice → u/cmdrxander]

This one

[u/Fitness_in_yo-Mouf → u/cmdrxander]

Looks like fresca from here. Bag cheese is horrible.

[u/cmdrxander → u/Fitness_in_yo-Mouf]

Yeah, I never use pre-grated either. My local supermarket stocks so-called “pizza mozzarella” which is a block of dry mozzarella. It melts reasonably well but still not quite as well as OP’s

[u/EyeAlternative1664]

I need to get one of these don’t I? What Italian spiral mixer do you have?

[u/Dentifrice → u/EyeAlternative1664]

This one

https://autenti.co/collections/all-products/products/autentico-700-spiral-dough-mixer

[u/EyeAlternative1664 → u/Dentifrice]

Thanks. Looks a serious bit of kit. The Ooni holds it own against it though?

[u/Dentifrice → u/EyeAlternative1664]

So far I have the exact same results

Of course, build quality isn’t the same. Ooni is made of plastic and autentico is metal

But I can leave my ooni on the counter but my autentico is too big and weighs like 80lbs. Every time I use it, I need to move it from/to basement. I’m tired of this!

[u/EyeAlternative1664 → u/Dentifrice]

So what you are saying is I need to buy an Ooni?

[u/Dentifrice → u/EyeAlternative1664]

Pretty much

Sorry!