I am curious about your comment on the Bosch. I have access to both the Bosch and the DLX and it seems that when doing say a double 18" recipe in the Bosch at 63% hydration, it goes into a ball and sort of wobbles around the outside of the bowl. The Bosch mixer can even 'walk' on the counter because of the off balance nature of the dough going round and round.
Any comment or wisdom appreciated. Do you have good success with this machine and how?
Also for Les, You have had both the KA and now the DLX. I is a great mixer but Perhaps naively I long for the spiral dough hook to quickly and properly knead pizza dough like most pizzerias. They use a spiral hook on large hobarts.
Perhaps it is key for me to use the great equipment I have access to and 'knead' 66-80% of the flour as many have said and use autolyse together to make dough in my existing equipment.
When I do 10-16 pizzas for a group though I want something fast. Then when I do one at home in the larger mixers the small dough ball in the DLX or Bosch seems to thunk around and not really knead. But do I keep a KA around only for the singles and double recipes. Seems a pity.
Advise appreciated. Thank you, Mike in VA