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[Bluesology]

So it looks like after 10 years, my mixer may be trudging closer now towards that undiscover'd country.  I may be in the market for a new one in the next few months and wondered if anyone had any input regarding the Pro series vs Artisan specifically in regard to pizza dough.  I currently have a 4/5 quart Artisan but have been thinking about getting a larger size.  I have read some criticisms of the Pro Series being too loud, the gears and the motor not holding up to the work and was wondering if anyone had felt the same way.  Any info would be appreciated.  Thanks.


Chad

[pcampbell]

I would pass on the Artisan, go for Pro 600, or Pro 5 Plus.  I have the Pro 5 Plus and am much happier with it, than with the Artisan.  It has the Spiral dough hook, and holds a bit more dough than the Artisan.  I still cannot make 2 x 18" doughballs with the Pro 5 Plus.  The Artisan could not do more than maybe 1 16" doughball, maybe a few smaller ones.

Looks like my next mixer is a 20 quart!

[pacoast]

What is your budget? Were you happy with the Kitchen Aid before it became ill? Or were you dis-satisfied with how the KA handled stiff doughs, etc? Have you looked at other mixers e.g. Electrolux DLX?

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[widespreadpizza]

I dont mean to preach mixers,  but just get a BOSCH.  -marc

[Jack]

Anybody know where the Costco PRO HD KitchenAid fits in the lineup?  It's a 475 watt unit that come with a spiral hood, paddle and wire beater.

I can get two, double 18 inch NY Style doughs out of it, but it's starting to get moderately warm (not at all hot) after the second batch.  Am I dooming it to an early death?

Jack

[Whiskyb]

I have a line on a lightly used DeLonghi DSM7. It seems to be fairly heavy duty compared to some others. It has the usual attachments and a 1100watt motor. 7 quart bowl

Is anyone familiar with this one?
Thanks