I'm posting this because of several PM's asking why my sig says not to use speed 1/stir speed for mixing pizza dough.
Speed Control Guide – 10 Speed Mixers
All speeds have the Soft Start™ feature which automatically starts the mixer at a
lower speed to help prevent ingredient splash-out and “flour puff” at startup
then quickly increases to the selected speed for optimal performance.
Number of Speed
Speed STIR For slow stirring, combining, mashing,
starting all mixing procedures. Use to
add flour and dry ingredients to batter,
and add liquids to dry ingredients.
DO NOT use stir speed to mix or knead
2 SLOW MIXING For slow mixing, mashing, faster
stirring. Use to mix and knead yeast
doughs, heavy batters and candies,
start mashing potatoes or other
vegetables, cut shortening into flour,
mix thin or splashy batters. Use with
Can Opener attachment.
4 MIXING, For mixing semi-heavy batters, such as
BEATING cookies. Use to combine sugar and
shortening and to add sugar to egg
whites for meringues. Medium speed for
cake mixes. Use with: Food Grinder,
Rotor Slicer/Shredder, Pasta Roller, and
6 BEATING, For medium fast beating (creaming) or
CREAMING whipping. Use to finish mixing cake,
doughnut, and other batters. High speed
for cake mixes. Use with Citrus Juicer
8 FAST BEATING, For whipping cream, egg whites, and
WHIPPING boiled frostings.
10 FAST WHIPPING For whipping small amounts of cream,
egg whites or for final whipping of
mashed potatoes. Use with Pasta Maker
and Grain Mill attachments.
NOTE: Will not maintain fast speeds
under heavy loads, such as when using
Pasta Maker or Grain Mill attachments.
Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high
potential for unit failure.