Today I do a quick review of the Famag IM8S spiral dough mixer for high hydration. A well crafted heavy duty machine thats prefect for home cooks who make bread and pizza. I purchased the mixer from https://pleasanthillgrain.com/

Features of the mixer:
Specifically for high hydration dough
Spiral mixing action
Gentle, lowoxidation kneading
Doesn't heat dough
Integrated offset breaker bar
Power rotating bowl
11.5 qt. capacity
Wide 2.2 to 17.6 lb. batch range
High lift drive head, lift assist
High torque industrial motor
Stainless foodcontact parts
Infinite variable speed
Durable powder coat finishes
Quiet operation
Plugs into 110V home outlet
Made in Italy

Poolish Dough Recipe for 8 pizzas at 70% hydration.

Poolish: 1 hour room temp and 1624 hours in the fridge
168 grams of water
168 grams of 00 flour
5 grams of fresh yeast and honey

Dough: 24 hours at room temp after its balled. 260 grams each dough ball.
672 grams of water
1032 grams of 00 flour
36 grams of salt


Check out my Instagram for all my pizzas: ThepizzaguyJon



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Ooni Koda 16:
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Ooni Koda 12:
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Ooni Gloves:
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Opni Classic Peel:
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Ooni Wooden Peel:
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Ooni Brush:
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