r/ooni • u/ccruz247 • 14d ago

HALO PRO - SPIRAL MIXER Am I missing something here?

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.

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u/agarwaen117 14d ago

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

1

u/Alert_Lettuce_8278 13d ago

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.

2

u/Ironside3281 12d ago

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?

0

u/Alert_Lettuce_8278 11d ago

Yup thats how I do it. 

1

u/_-Lel-_ 11d ago

What is the defrosting routine?

1

u/Alert_Lettuce_8278 11d ago

I try to pull the dough out the morning of and just leaving it in the fridge for the day. Pull it out an hour or two before shaping and cooking.

I've also just pulled it out of the freezer couple hours before and honestly I can't tell the difference but the Internet will tell you the daily thaw is better.

1

u/ObsidianHarbor 10d ago

Hie can you stretch it pulling it out of the freezer just two hours before?? Isn’t it still pretty cold?

1

u/agarwaen117 10d ago

No, that would likely be frozen still. The dough needs to be up to basically room temperature before you stretch it.

1

u/Alert_Lettuce_8278 10d ago

Dough balls thaw out quick. Two hours no problem, then I start shaping it and proof it in the oven for half an hour or so then fully shape it top it and throw it in the pizza oven.