"PIZZA, THE FINAL FRONTIER. THIS IS THE TEST OF THE SPIRAL DOUGH HOOK CURLY, HIS 30-MINUTE MISSION, TO EXPLORE STRANGE NEW DOUGHS, TO SEEK OUT NEW RECIPES AND TECHNIQUES, TO BOLDLY GO WHERE NO DOUGH HOOK HAS GONE BEFORE!!!!!"
I'm not a big sci-fi fan but I just couldn't resist the spoof! Can you just hear the ST theme running through your head? Enough of this silliness, let's get started on our own.....pizza trek
I have a Kitchenaid 5 quart mixer model K5SS. When the new "Pro" model mixers came out with the spiral hook I knew I had to have one of those puppies. The spiral hook just looks so professional and soooooo cool.
I guess you could say I was hooked!
The only problem was that KA does not recommend using the spiral hook on a C hook mixer.
I decided to throw caution to the wind
and ordered a spiral hook (ebay) and proceeded to make a batch of pizza to road test the performance of the new spiral hook technology. I used the following recipe:
88 grams Hodgson Mills stone ground rye flour
178 grams Hodgson Mills stone ground WW flour
534 grams General Mills all purpose flour
528 grams 55 degree water (66%)
3/4 cup rye preferment
16 grams salt (2%)
24 grams sugar (3%)
32 grams olive oil (4%)
As you can see this batch is over 1500 grams (3.3 lbs)
with 1/3 of the flour comprised as whole grains. I also used cool
water. The combination of large batch size, whole grains and cool water usually translates into big trouble for any mixer. Undaunted, I forged ahead adding everything except 1/2 cup of the ap flour into the mixer bowl. I ran the mixer on stir for 2 minutes to combine everything adding small amounts of the reserved flour as needed to keep the dough ball unified. I let the dough sit for 20 minutes and finished with a 6 minute mix on stir, again, adding small amounts of flour. The finished dough temp was 70 degrees.
K5 never even broke a sweat and was barely warm. I measured the temp of the mixer with my Ratec IR thermometer and it came in at a tepid 85 degrees at the warmest point. That's not even body temperature folks!
I made a video of the process and I'll post it on YouTube when I get a chance to edit it. The spiral hook is awesome and the dough did not climb the hook like it tends to do with the C (short for crappy?) hook.
The take home message is that the spiral hook can be used with the C hook mixers without a problem as long as you steer clear of high gluten flour and low hydration dough. I've read that some folks have trouble with the spiral hook even on mixers designed for it. Even KA will tell you that NONE
of their mixers are engineered to withstand the rigors of mixing heavy bread and pizza dough.
If you want a mixer to knead heavy dough then the legendary Hobart N50 would be a better choice. Keep in mind that Hobart recommends a batch size of no more than 3.6 pounds using 60% AR, high gluten flour and 70 degree water. I'm not sure if anyone, including Hobart, has tested the spiral hook on the N50. (http://www.hobartcorp.com/assets/specsheets/F-7533(12-03).pdf
Use the spiral hook on your mixer at your own risk as this post is simply a reflection of my experience and not a recommendation for anyone to disregard KAs guidance.
Looks like I'll only be using my C hook with my pirate costume on Halloween!!!!! Arrrrrrrrrrrrr!!!! You are a Pirate!!!!
Beam me up (for pizza) Scotty.......Villa Roma