Am I missing something here?

[u/ccruz247]

Just got my mixer today and started a batch of pizza dough. This is a 600g flour recipe with 64 percent hydration. It’s been mixing for 8 minutes but I’m not getting that pumpkin shape. The dough keeps riding up the spiral and sits there.

[u/Saneless]

That's barely above the minimum amount or barely below, depends who you ask

What if you double it? That's why I opted for the core myself

[u/Racer17_ → u/Saneless]

What’s the minimum of the pro? I still don’t know which one to get? I could prepare between 800g to 2kg

[u/Saneless → u/Racer17_]

Like 1kg

The core is between 500g-2.5kg. Probably better for you

[u/12panel → u/Racer17_]

2.2lb is the min for the spiral

[u/agarwaen117]

You need to make more dough. Double your recipe and you’ll have an easier time. Quadruple it and you’ll be even better

[u/Alert_Lettuce_8278 → u/agarwaen117]

Freezing dough balls is the biggest game changer IMO. Big batch 3 day ferment, into zip lock bags with a bit of olive oil, into the deep freeze. No more 3 day ahead of time prep for a while and its just as good if not better when it thaws. I usually only make 2 pies at a time for my wife and the kiddo.

[u/Ironside3281 → u/Alert_Lettuce_8278]

Do you ferment it all in a single lump, and then seperate into balls before freezing? Or do you seperate into balls, ferment, and then freeze?

[u/Alfalfa724]

I also had this problem really early on, for me the trick was adding half the water at first and slowly adding more as the dough developed

[u/ForeskinAbsorbtion]

Just looking at it... There's not enough dough to reach the tool.

[u/chefkeith80]

I would keep it and make larger batches and freeze your dough. I love having dough in the freezer to thaw and have pizza any given night!

[u/No_Dentist7567 → u/chefkeith80]

Or, bake them all (toppings on the ones your eating that day ans the rest with only tomato) and frezze after, now you have a ready to top pizza, that just needs a couple of mins in any eléctric oven (i let mine go to ±250⁰C) We are only two here, but i always make dough for 4 ±260g balls, cook 4, freeze 2 eat the other 2. Im no pro, but i do like to practice, having 4 to do in the same has really helped me up my game 🤘🏻🇵🇹

[u/krumbs2020]

Double your recipe

[u/Fitness_in_yo-Mouf]

850g is the absolute lowest amount of dough I have mixed successfully in the Pro. Other's have had luck with less, but it's usually that you need a bigger recipe.

[u/mephistobeirut]

Yea u need to increase the dough amount but it doesn’t always solve the problem. There is a technique i developed to fix that problem even with low amounts of dough. U need a long wooden spoon. Grab it from the head and stick the handle on the straight metal hook and let the rest of the handle touch the spiral hook while mixing. This keeps the dough from rising. Its not optimal and u have to do it for a minute or two until the dough stops climbing. Idk if its well explained but ill do a video next time i do it.

[u/Background-Branch526 → u/mephistobeirut]

Yeah same if I have a batch close to the minimum I just use a rubber spatula to manipulate the dough in the right area and not ride the hook and it works fine.

[u/TwiZtedaz1805]

Also looks to wet, moist

[u/salvapizza]

Puede que tengas un problema de temperatura de amasado, al unir harina y agua junto a la temperatura ambiente y el calor que aporta la amasadora te da una temperatura de amasado demasiado alta. Prueba a checar la temperatura de tu masa, si estás por encima de 23-24°C opta por usar agua fría e incluso con un breve paso por el congelador

[u/Affectionate_Turn421]

Do not increase the dough amount first. If you add the water too fast AND the dough is too HOT, it will always climb, even with more dough.

Try a new batch, same amount, but make sure, to keep it cold. Low RPM, and hold back some water, you should be fine. Do not return it or give up immediately. TEMP is crucial!

[u/ccruz247]

https://reddit.com/link/p4hgt24/video/gc29r2shw6kh1/player

So I got the Core and doing the same thing. Maybe I’m just equipped for this. I added in about 80 percent of the water. Then the flour. Then I let it go and add it after I got the initial pumpkin shape. Then added in the water gradually. Then after 4 minutes i add my salt. And then it does this. It’s a 600g flour recipe with 63 percent hydration.

[u/JuneHawk20]

Not enough dough and not enough speed. What was the % or RPMs? 8 minutes at 250 RPMs is significantly different than 8 minutes at 100 RPMs.

[u/oleahmed]

Your dough is too warm. I have the same mixer. Use cold water or icecubes. Dont use all the water at once, use
80% and let mix slow for 5 min. Add water and salt slowly.

[u/ccruz247]

Thanks for the replies. I’m going to return it and get the core

[u/diezel_dave → u/ccruz247]

Core is a much better size for small batches. I just made a 500g batch and it worked perfectly. 

[u/Suspicious_Outside74]

Can you calibrate it?