Author Topic: why would one use a mixer for home pizza making?  (Read 2993 times)

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Offline charbo

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Re: why would one use a mixer for home pizza making?
« Reply #25 on: November 06, 2014, 05:24:21 PM »
I make a point of incorporating the oil after the dough is fully hydrated.  That's difficult without a mixer.


Offline David Esq.

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why would one use a mixer for home pizza making?
« Reply #26 on: November 07, 2014, 07:01:56 AM »
I don't think for a home batch it is hard to incorporate oil. My last pie, I hydrated flour and water and believe it or not I separately combined the oil and salt! Sprinkled the yeast on top of the dough and then scraped out the salt and oil and kneaded/squeezed it all together 3 minutes mix-knead/15 rest/4 minutes kneading. Dough came out nice. I even took the dough and wiped out the salt-oil container with it.

I would guess that coating the salt in oil is the worst thing you can do to ensure that it dissolves in the dough. And yet...
« Last Edit: November 07, 2014, 07:03:36 AM by David Esq. »

Offline adampawliczek

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Re: why would one use a mixer for home pizza making?
« Reply #27 on: November 16, 2014, 08:02:14 AM »
I've bought KitchenAid (classic) for all cooking purposes, but the pizza dough was one of the top "need". Mixer is great when making about 4 doughballs (240-280g each) and it saves time & work a lot!
Note: there are two types of hooks - the letter J type and the spiral type. The spiral is sold with the PRO versions of KA and as i have heard this is the better hook. But the classic KA prepare a good dough, which next is finished by hand. The biggest problem is, as mentioned before, the dough climbing over the hook.

Offline mililani

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Re: why would one use a mixer for home pizza making?
« Reply #28 on: November 30, 2014, 05:12:39 PM »
An update, I've been learning the art of hand kneading dough, and now I'm a convert.  I developed a method after watching the french method of kneading wet doughs, and man, my doughs now are really good!  I can stretch the dough out really thin without it tearing.  Although I thought I fixed this problem with the food processor, I was still getting a lot of tearing with 63% hydration doughs.  Now, I can stretch much further with with the pizza hanging over my knuckles.