This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Kneading dough by hand or machine
Luigi Di Domenico compares hand vs. machine kneading and explains how each method affects gluten development and dough temperature.
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This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Lesson details
Hand or machine - what's the best way to knead your pizza dough? It depends on your tools, your time, and your goals.
In this online lesson, Luigi Di Domenico will explore the pros and cons of hand kneading versus machine kneading, so you can choose the right method for your kitchen setup and dough type.
What you'll learn in this lesson, Kneading dough by hand or machine
- The benefits and limitations of kneading by hand versus using a mixer
- How each method impacts dough temperature and what that means for your recipe
- How to adjust your technique based on hydration level and batch size
Instructor
An Italian master pizza maker and gastronomic consultant; Luigi began his training near Naples. Continued in Greece, then moved to Spain and it is in Barcelona where he began to gain experience. Throughout his career, he worked alongside renowned...
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