Author Topic: Best mixer for low hydration pizza dough  (Read 278 times)

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Offline pfhlad0

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Best mixer for low hydration pizza dough
« on: July 25, 2014, 12:47:12 PM »
I think I need to replace my KA mixer. It does just fine if I'm just doing one batch of dough (6 260g balls), but if I need to do 2 or 3 batches in one night (one right after the other), it gets very hot. To clarify, I am not doing double- or triple-batches of dough -- I'm doing separate single batches one after the other.

My dough is a 60% hydration dough using Caputo 00 flour.

From the research I've done, seems like the top runners are the Bosch Universal and the Electrolux DLX. I know I can can a "Pro" Kitchen Aid with 1.3 HP, but I'm not sure if that's something I should consider.

Any advice would be greatly appreciated.

Thanks!


Offline pfhlad0

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Re: Best mixer for low hydration pizza dough
« Reply #1 on: July 25, 2014, 12:48:12 PM »
I should have also told you that each batch of dough weighs about 1.5 kg after it's done mixing.

Thanks again.

Offline SweerMK

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Re: Best mixer for low hydration pizza dough
« Reply #2 on: July 25, 2014, 01:15:12 PM »
Are you budget limited?? Or, do you want the best??  ???

Offline pfhlad0

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Re: Best mixer for low hydration pizza dough
« Reply #3 on: July 25, 2014, 01:46:03 PM »
We all want the best, don't we? :-)

I know that I'm going to have to spend a decend amount of money to get something that's going to meet my needs and last me a while. That being said, I don't need the  Mercedes model because I'm not going to use it more than once a week (or sometimes less often).

I know that the Electrolux is the most expensive of the ones I was looking at. If it's SUBSTANTIALLY better than the others, I may consider it. But if the Bosch or KA or something else will do what I need it to do (even with less bells and whistles), I'd probably go that route.

Clear as mud, right?

Offline pfhlad0

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Re: Best mixer for low hydration pizza dough
« Reply #4 on: July 25, 2014, 01:54:53 PM »
I should also mention that I can get the Bosch Universal Plus Kitchen Machine (MUM6N10UC) for $247 via employee discount. Not sure if that sways your suggestion at all.

Offline dsissitka

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Re: Best mixer for low hydration pizza dough
« Reply #5 on: July 25, 2014, 02:21:37 PM »
A Bosch Universal Plus would work fine:

http://www.pizzamaking.com/forum/index.php?topic=11900.0

I don't think you can do any better for $247.

Offline clg763

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Re: Best mixer for low hydration pizza dough
« Reply #6 on: July 25, 2014, 02:25:16 PM »
Is there a reason you wouldn't want the bosch?

The only real problem I know for this one is high hydration/small batch problem but if you are working with full size batches of medium/low hydration dough then it should be a dream compared to the KA.

I still can't figure the bosch out, they are tiny and have a lot of plastic, the KA is huge and seems way better built but when it comes to their ability to work through large amounts of stiff dough, there is absolutely no contest. Go with the bosch, I have used them before, they work great.

I have not used the electrolux but a lot of folks have found them very quirky, and with the massive price difference, I'd definitely stick with the bosch for the price you can get it at.

Offline pfhlad0

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Re: Best mixer for low hydration pizza dough
« Reply #7 on: July 26, 2014, 09:37:53 AM »
Thanks for the replies.

If I buy the Bosch, do I need to buy the metal bowl?

Btw, I found a used Ekectrolux on eBay for $350. Better than the Bosch?

Thanks.

Offline TXCraig1

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Re: Best mixer for low hydration pizza dough
« Reply #8 on: July 26, 2014, 10:31:59 AM »
When did 60% become low hydration?
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Offline mkevenson

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Re: Best mixer for low hydration pizza dough
« Reply #9 on: July 26, 2014, 11:05:53 AM »
When did 60% become low hydration?

I am also curious!
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Offline barryvabeach

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Re: Best mixer for low hydration pizza dough
« Reply #10 on: July 26, 2014, 04:16:29 PM »
pfhlad0,  yes, the Electrolux is better than the Bosch at dough.  It can handle small to very large, and low hydration to high hydration with no problem.  One cool feature is the integral timer on most versions of the Assistent -  you set it, and walk away, and it turns itself off when it is done.  Also,  I find the stainless steel bowl easier to clean than the Bosch with the center column.  The Bosch is a great mixer, IMHO, it just is not a strong as the DLX in terms of kneading dough.

Offline jeffereynelson

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Re: Best mixer for low hydration pizza dough
« Reply #11 on: July 26, 2014, 05:53:55 PM »
I've personally never used a high end home mixer. I really think that market is lacking a solid choice for a dedicated home baker. Is it the electrolux? I have a 1980's KA at home and 60qt hobart at work. Nothing in between  :-D

Offline pfhlad0

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Re: Best mixer for low hydration pizza dough
« Reply #12 on: Yesterday at 02:19:22 PM »
Ok so I think most will agree that the Electrolux is better than the Bosch. The question is, then, is it worth 3 times the money? Bosch (for me) is $247, Electrolux is $799. (I could probably find a used Electrolux on eBay or something, but I'm leery about buying something like that sight-unseen.)

Opinions?

Offline dsissitka

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Re: Best mixer for low hydration pizza dough
« Reply #13 on: Yesterday at 02:37:56 PM »
Ok so I think most will agree that the Electrolux is better than the Bosch.


Disagreed. You'll find plenty of people in both camps.

http://www.pizzamaking.com/forum/index.php?topic=10454.msg92445#msg92445

Offline pfhlad0

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Re: Best mixer for low hydration pizza dough
« Reply #14 on: Today at 02:09:18 PM »
OK, so I decided to buy the Bosch. Can't wait until it gets here!

Do I need to change anything in my recipe or workflow when I start using the new mixer (vs. my existing KA)?

Here's what I'm currently using (makes 6 pies):

Ingredients:
2.2 pounds Caputo 00 flour
1.7g active dry yeast
14g kosher salt
600g water (150g warm for yeast, 450g cold

Directions:
1.   Dissolve the yeast in 150g of warm water. Let it sit for 3-5 minutes.
2.   Pour yeast mixture in mixer bowl.
3.   Pour remaining 450g water in bowl.
4.   Add flour to bowl.
5.   Mix until combined; then let sit for 5 minutes.
6.   Mix on low for 10 minutes.
7.   Add salt.
8.   Mix on low for 5 minutes.
9.   Take dough out of mixing bowl and put in a different lightly oiled bowl. Cover with plastic wrap and let sit for 1 hour.
10.   Lightly grease proofing vessels with olive oil.
11.   Make six 260g dough balls maybe try seven 220g ones next time.
12.   Put proofing vessels into refrigerator.
13.   Take tray out 2 hours before you’re ready to use the balls. Balls should double in size.