Pizza Solutions

Pizza Solutions UK importers of Sunmix spiral mixers, Sud Forni electric ovens and Kip-Uorm pizza warmers.

01/05/2026

Pizza help!

01/05/2026

I talk about how I helped Ryan troubleshoot his Moon Rounder mixer after he’d been struggling with it for a month. Instead of letting him spend nine grand on a new Sun Mix, we jumped on a video call, reviewed his videos and photos, and identified that his gluten development was the issue. I taught him the bassinage process and proper high-hydration dough mixing techniques, and now he’s making beautiful dough balls.

21/04/2026

We discuss the different speed options available on dough mixing machines and how to use them appropriately. We explain that machines come in single-speed (around 100 RPM), two-speed (105-210 RPM), or fully variable (50-300 RPM) options. We emphasize that higher speeds (200-300 RPM) should only be used for very wet doughs with high hydration levels (80%+), while lower speeds (50-100 RPM) are ideal for stiffer doughs with lower hydration (below 75%). We recommend matching your machine’s speed range to your typical dough hydration needs and using the appropriate speed tier for each dough type to keep your machine in good condition.

20/04/2026

We discuss the importance of choosing the right machine capacity for your bakery needs. We explain that machines are rated at 50 or 60 percent hydration depending on your dough types, and we emphasise never running a mixer at maximum capacity with minimum hydration. We share that investing in a larger machine upfront will save you significantly on maintenance and repairs over time, and we provide practical tips on how to properly care for your equipment to ensure longevity.

20/04/2026

A response to the guys over at where we’re discussing and experimenting with the use of pizza dough straight from the fridge.

08/04/2026

We discuss the common misconception about not baking cold dough from the fridge. While this may apply to lower hydration doughs, high hydration dough actually benefits greatly from being baked straight from the fridge. We explain how cold, high hydration dough handles better, produces superior oven spring, creates a better crust with more character, and develops a more open crumb structure. The key reason is that the temperature differential between the cold dough and hot oven causes water in the crust to rapidly turn to steam, creating that desirable pop and expansion. We encourage pizzaioli to try baking their high hydration dough cold if they haven’t already.

Address

Unit L, Escrick Business Park
York
YO196FD

Telephone

+447554676265

Website

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