Hamilton Beach food processor for dough

[johnamus]

I'm interested in purchasing a food processor to help "knead" low hydration doughs, such as the one in DKM's thin crust recipe here: http://www.pizzamaking.com/pizzainnstyle.php

There are many options available with a wide variety of prices and since most of them do not mention dough processing in the marketing material it is difficult to determine which model will meet my needs at the best price. 

The Hamilton Beach model here: http://www.amazon.com/Hamilton-Beach-70610-500-Watt-Processor/dp/B000SAOF5S/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1317084523&sr=1-7 is $40 and gets decent reviews, but would such a model work well with doughs? Other better equipped models go for $400, but if the extra functionality does nothing for dough then it is priced $360 too high for my needs.

So, assuming a cheap food processor has the necessary capacity to hold the dough, can I safely assume that it will work for me?

[buceriasdon]

I have a couple of Hamilton Beach products in my kitchen and think for the money they are an excellent value. I say go for it.
Don

[Mad_Ernie]

johnamus:

I own a Quisinart, not an HB, but it is 11-cup capacity and I would say it is just big enough.  If I had it to do all over again I would choose the 14-cup Quisinart.  The HB sounds like a good bargain.  I would just beware if you are making more than single balls of dough for a 12-14" pizza.

-ME

[johnamus]

I appreciate the insight buceriasdon and Mad Ernie.   

A single batch of the DKM recipe requires about 5 cups of ingredients so the 10 cupper would be sufficient, but a cheap 14 cupper is only $20 more: http://www.walmart.com/ip/Hamilton-Beach-Big-Mouth-Food-Processor/11396537.  Decisions, decisions.