Worried about overheating with KA Pro 5 Plus

[SausageManDeluxe]

Hi guys, I spent my 3rd paycheck on a refurbished KA Pro 5 Plus, since it has the 450 W motor over the 300-325 on their standard models. Even then, it seems like the P5P breaks down on a lot of people, too.

I'm relatively new so please bear with me!

For how long should I mix my dough (5 cups)?
-I've been making only Lehmann variations, and my thought is around 15 minutes?

Should I let it rest for a few before starting it up again?

P5P is rated for up to 12 cups. Let's say I want to make a large batch of dough, is it better to mix 10 cups for 15 minutes, or 5 cups every 7 minutes?

Thanks,

SMD

[Randy]

That flour rating is for AP flour only.  I set my limit at around 5 cups for pizza.

I use 7 minutes on speed 2, 7 minutes off then 7 minutes on for a typical Papa John's like pizza.

Randy

[Pete-zza]

Randy,

Is the seven minutes off because of a concern about the mixer or is that part of your answer about how you mix five cups of dough?

Peter

[Randy]

Peter, the rest period is for the dough but I think it is a good idea for the mixer as well.  So for a single, five cup recipe of dough it would be 7 on, 7 off, then 7 on again.

Randy

[SausageManDeluxe]

So I actually went ahead and canceled my order & bought a Professional 600.  I am now $350 in debt + 20k from student tuition! I hope this is all worth it, as I've been taking over half an hour to knead my batch. Even then I can't see much webbing!

[Ronzo]

I just picked up the Pro600 myself. I had a regular old Artisan model up until last week when the Pro600 came home to live with me.

I have to say that it's quite an upgrade. The Pro600 does not walk all over the counter when kneading the dough and I made a double batch of the pizzamaking.com NY Style dough the other day without so much as a hiccup from the mixer. I ran that sucker for 15 minutes straight and all it said was "Sir! Yes sir! Thank you sir, may I have another?!"

The artisan would beg for relief after one batch of that dough.

Glad I upgraded.

[SausageManDeluxe]

My KA Pro 600 came in today!!

I made two double batches tonight, both times using Pete-zza's formulation:

Lehmann recipe for one 16-inch pizza
Flour (100%), King Arthur high-gluten, 12.65 oz. (2 3/4 plus 3 T.)
Water (63%), 7.95 oz., (1 c.)
Salt (1.75%), 0.20 oz., (a bit over 1 t.)
Oil (1%), 0.13 oz., (a bit over 3/4 t.)
IDY (0.25%), 0.03 oz., (about 1/3 t.)

1st time.. I threw all the ingredients in the bowl, thinking my KA would be able to handle it. I was wrong. It sounded like it was struggling and got hot after 10 minutes (5 on stir, 5 on speed 2).

I got a little worried & allowed my KA to cool for half an hour.

2nd time.. I used half the flour, and added a cup every 2 minutes or so. I found this to work extremely well for me, and my mixer made consistent whirring noises, and barely got warm.

[Y-TOWN]

I've found with the KA it is best to put all the liquid in first and then to put all the flour on top of the liquid - I use 30 oz of bread flour at a time and since I started the liquid first technique the mixer doesn't labor 1/2 as much. You may want to try it.