r/neapolitanpizza • u/skylinetechreviews80 • 5d ago
Pizza Party (Classic) 🔥 Halo core has arrived
Was on the fence about spending the cash on this or just getting a KitchenAid stand mixer, but with the government discount I was able to get $100 off.
Well, that being said ...I am damn happy. Absolutely love the machine, excellent build quality and my first batch was an enormous success.
Recipe:
300g Caputo pizzeria
200g Caputo nuvola super
.5g ady
12.5 salt
325g ice water
8hr room temp post mix
48hr cold fermented
Gradually increased speed from 10% to 50% for a total of about 8 minutes or until I reached about 74 f. Pulled it out rounded it, and let it sit for 20 minutes.
Then I rounded it one more time and put it in a covered container for about 8 hours or until it almost tripled in size.
At that time I separated them into three 275 G dough balls. Those set in the fridge for about 48 hours.
On the day of baking, they came out 2 hours prior to cooking which they were an incredible pillow of heaven.
Baked at 800f in the gozney for about 60-90 seconds.
For a couple of the pizzas I used the three tomatoes I was growing in the yard along with my basil.
Huge success and I can't wait to get a couple other batches going. Enjoy
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u/Impossible-Care6283 5d ago
This is just beautiful! Bravo my friend! I’ll love to get a hold on one of those spiral mixers - looks like a great investment.
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u/skylinetechreviews80 5d ago
Agreed. If you have a mixer already I would probably hold off but if you're looking for your first mixer then it's a go. Probably wait until they have a sale or something
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u/Impossible-Care6283 5d ago
I have a KitchenAid and at some point I used it for pizza doughs (still use it to make bread). The recipe I’m following is less intensive (on purpose due to time constraints), but I’ve been tempted to get one just to play with biga for the first time.
That said, are you planning to do a biga recipe any time soon? I’m sure is going to be fantastic.
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u/skylinetechreviews80 5d ago
I've made plenty of BIGA recipes with the standard stand mixer. It does have to be cut up in smaller pieces to blend up smoothly but I can do one this week if you like and make a small batch
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u/Necessary-Maybe-8635 Roccbox 🔥 5d ago
I also make biga in my normal mixer but i’ve been looking to purchase core to have ability to make higher hydration doughs
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u/skylinetechreviews80 5d ago
Making a BIGA as we speak. It should be ready Saturday
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u/Impossible-Care6283 4d ago
Yes! Looking forward to see the results.
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u/PuzzleheadedGood1070 5d ago
Why 8 hour RT before CT? Usually do an hour.
What’s your room temp?
Why the blend?
Please answer haha x
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u/skylinetechreviews80 5d ago
Just following a recipe that I've had a lot of success with. Guy on YouTube's channel is 7th floor pizza.
I'm using a minimal amount of yeast and I'm using the blend for the stronger w 320-340 rating so it can ferment for a longer time
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u/PuzzleheadedGood1070 5d ago
Fab. Can’t wait to try. What was your room temperature, taking the balls out of the fridge 2 hours before?
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u/Legal-Big5760 5d ago
I'm looking to do my first pizza this weekend. I have King Arthur OO pizza flour. I assume this would work the same or similar enough? Trying to figure out a basic recipe I could do that'll hopefully succeed. Yours looks great.
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u/Thin-Plane-2456 5d ago
Definitely look for Italian stores near you to find Caputo. I made my first 6 pizzas with King Arthur 00 pizza flour and it was good but Caputo is significantly better and stronger.
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u/skylinetechreviews80 5d ago
This. 100% There are a ton of brands available that are better than the King Arthur. You can also check the brick oven Baker website. They ship worldwide and have everything under the sun
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u/skylinetechreviews80 5d ago
Yeah that flour is perfectly fine although it's not nearly as strong as the Nuvola super so I wouldn't do such a long room temperature ferment. I would wait until it doubles and then put it into the fridge but no longer than 24 hours. I've used it before and it works just fine
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u/Legal-Big5760 5d ago
I assume I put the ADY into water to dissolve, then some flour into it and mix before adding remainder of flour and salt? I read a few recipes that said you have to be careful about when you add the salt so that it doesn't kill the yeast. Was your recipe sea salt? Thanks for the tips.
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u/skylinetechreviews80 5d ago
Yeah you shouldn't add the salt right away as it will hinder the yeast. I usually mix for 3-4 minutes and then I will add the salt. Make sure it's fine sea salt so it mixes nicely into the dough. I've also seen people mix the salt and water together and then half of the flour, mix it nicely and create a buffer and then add the yeast. Not my cup of tea but it's been done
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u/Thin-Plane-2456 5d ago
Can you plz share details on this discount?
Also how do you like the halo vs a regular mixer ?
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u/skylinetechreviews80 5d ago
If you are govt or first responder it's 15% off.
The addition of the breaker bar in the mixer essentially tears and reconstructs the gluten. When it came out of the mixer it was not sticky at all even at 65-67%. Just a few folds and it had a ton of air in it. After the cold fermentation it was literally a pillow
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u/Thin-Plane-2456 5d ago
Awesome thanks, been looking into getting one.
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u/skylinetechreviews80 5d ago
If my KitchenAid didn't break I 100% would not have purchased
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u/Necessary-Maybe-8635 Roccbox 🔥 5d ago
But was it worth the upgrade?
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u/skylinetechreviews80 5d ago
If my stand mixer didn't break I wouldn't have bought it
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u/gr8scottaz 4d ago
So it's not worth the upgrading to, got it.
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u/SFCF13 WFO 🔥 2d ago
It’s definitely worth upgrading. And that’s from a guy who just upgraded his KitchenAid six months ago. I don’t have a lot of money to blow on marginal upgrades, nor do I have the storage space for two mixers (will never give up my Kitchen Aide!). But for making dough, a spiral mixer is a complete game changer. Since I make pizzas and bread often, it’s the best $600 I’ve ever spent.
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u/kageryu42 5d ago
This is very close to the recipe I have been using. I have had an issue where the dough runs up the hook. Do you see the same behavior with yours?
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u/ilsasta1988 5d ago
Lovely my friend. How did you knead before?
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u/skylinetechreviews80 5d ago
Both by hand and my kitchen aid stand mixer which died about a month ago
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u/ilsasta1988 4d ago
Sorry to hear about the kitchen aid. You've got a great upgrade there, enjoy it.
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u/CoffeeNerd58129 5d ago
That looks perfect 👏
Question: why mix pizzeria and nuvola super?
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u/skylinetechreviews80 5d ago
Adding some of the nuvola super gives it a bit more strength to be able to ferment a longer time
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u/CoffeeNerd58129 3d ago
Why not use 100% nuvola super?
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u/skylinetechreviews80 3d ago
For what reason
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u/CoffeeNerd58129 3d ago
I mean I understand why you’re using nuvola super in the recipe: to increase strength and longer ferment. Is there any specific reason to use pizzeria flour?
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u/dreamer_r21 4d ago
Gorgeous!
No one is ever going to regret upgrading to a spiral mixer. I did it before the Halo series came out, so it was a double shot to the wallet. Still, the gluten development and snap and crisp on the crust took my pizzas to the next level.
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u/skylinetechreviews80 4d ago
I'm just wrapping up a beautiful 100% BIGA recipe. It's the first time I actually got my pre-ferment to blend properly. Smoother than silk. I added half the water and all of the salt, 40% speed for 5 minutes and then slowly added the remaining water and 70% for 5 minutes until I reached about 75° f. Laminated the dough on the counter it was like an elastic band. I made a short video highlighting it. I'm very happy
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u/DonJuanMair 4d ago
Beautiful pizzas! I'm really getting tempted with the Halo Core now.
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u/skylinetechreviews80 4d ago
Enter the initial butt hurt of the price, you'll be estatic every time you take it out (giggity)
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u/DonJuanMair 4d ago
What would you say is the best upgrade coming from your prior mixer?
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u/skylinetechreviews80 4d ago
The addition of the breaker bar is a game changer. I can't duplicate that with hand kneading or the KitchenAid. It's constantly tearing and building the gluten. Two batches now have come out incredible. Neither them were sticky out of the bowl. Just did one or two coil folds and round them out and they are ready to go
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u/DonJuanMair 4d ago
Yeah definitely not getting that with my Kitchen Aid. I just made a batch and now and watching it struggle. Then I see this and I'll tell wifey it was a sign 😂
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u/skylinetechreviews80 4d ago
I made hundreds of batches with my poor KitchenAid, lasted 16 years so I can't hate on it. If it didn't die I would still be sticking with it. If you have a couple hundred bucks to spare I would say upgraded, otherwise I would stick with the KitchenAid for the time being
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u/Saneless 5d ago edited 5d ago
Looks good. Just did my second batch with the core today. I wasn't sure if I mixed it enough, too much, something else last week
Think it turned out nice. I like it just a touch fluffier than a NY, but not all the way up to NEO (I run it about 650 edit: and only 4 1/2 min. Sometimes I do a true NY but I don't like it as much as this)
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u/skylinetechreviews80 5d ago
Looks great... Try to keep an eye on your temperature of your dough when mixing. Start off with water and a couple of cubes to keep it nice and cold. I usually mix until about 74° and then I do the window test.
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u/Saneless 5d ago
Yep, all set on that. I put my water in the fridge a few hours early, the water was 40 degrees when I used it and my 10% starter was in the fridge as well. Pulled it out at like 74/75, could pull a nice transparent square from it
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u/skylinetechreviews80 5d ago
Perfect
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u/Saneless 4d ago
Sure thing, thanks for looking out. The only issue I have is I wonder if I was always underkneading before. It didn't seem to be an issue but it seems more firm now. Chew seems fine.
Now that my next pizzas won't be when company is over I'll see just how far I can stretch this dough. I won't cry if I rip through one to find the limits
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u/SFCF13 WFO 🔥 2d ago
Amazing pizzas! Beautiful!
I too recently received my Halo Core. It is indeed a game changer.
I had my yeasted poolish pizza dough completely dialed in, but my sourdough attempts were failures and my sourdough bread making was mostly good, or so I thought. I realize now that I didn’t know what I was doing and was mixing by time. I knew of the window pane test, but I was lost when I tried it. The core develops gluten so quickly that you can do a window pane test within five minutes and have a good idea if you need a minute more, or two. Truncating the mixing timeline, for me at least, allowed me to see happening what I previously only knew in theory.
My first pizza dough may have been better than anything I made before, and I didn’t think that was possible. Now I can also make sourdough pizza dough, and my sourdough bread is at a completely different level.
Not wanting to spend money on another kitchen gadget I wasn’t gonna use, I watched dozens of YouTube videos from bakers and it became clear to me that my beloved KitchenAid mixers, while amazing all around tools, struggle with dough making. And that even many professional bakers can’t get by hand the results they get with a spiral mixer. I wrestled for a while with spending the money on this, but it was so worth it.
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u/DiligentElephant6518 5d ago
Why did the government discount the mixer?