Best mixers for hobbiest Pizzaiolo

[SanFellipoPizza]

Hi,

Im looking for a good stand mixer to reduce my time hand kneading neopolitan doughs.

Is there a couple models I should look into? I want something that will last a while and Im not sure what specs I need to consider for pizza dough. Also, it will probably be multipurpose.


Thanks,
Blake

[TXCraig1]

What size batch do you typically make and how frequently?

[SanFellipoPizza]

My batch size is 6 dough balls with 1000g of flour and a ~60% hydration. I typically make a batch every 2-3 weeks. Sometimes more frequently than that and sometimes I doubel that batch size.

[Heikjo]

How do you knead them today?

What is your budget?

[SanFellipoPizza]

How do you knead them today?

What is your budget?

I knead by hand currently but I want something a little easier and more importantly I feel that it will add some consitency to my process. I am less concered on budget. I dont need the best of the best, but I want something that will last and perform on dough kneading.

[loch]

Are you going to use your mixer for anything other than mixing dough? Cookies, pie crust, whip egg whites etc.? If so you'd probably want a conventional stand mixer.

1000g of flour isn't that big a batch, so you could even do something like that in a good food processor, maybe in two or three batches depending on the machine.

Dave

[Pizza_Not_War]

I've had an old KA mixer, a more modern low end KA mixer, Bosch Universal mixer and now the Bosch inspired Nutrimill Artiste. The KA's are barely okay in my opinion, maybe if you step up to the higher end models but I never did. The Bosch was great but it burned out years ago from unknown cause. The Artiste is cheaper and does a bit less but for your sized batches should be sufficient.

[SanFellipoPizza]

Are you going to use your mixer for anything other than mixing dough? Cookies, pie crust, whip egg whites etc.? If so you'd probably want a conventional stand mixer.

1000g of flour isn't that big a batch, so you could even do something like that in a good food processor, maybe in two or three batches depending on the machine.

Dave

I will most likley be using it for other things. I like the idea of a good stand mixer, but not sure what KA stand would be sufficient. I dont want to sacrifice anything on the pizza dough side of performance.

[loch]

Here's a thread from 2019 discussing the KA vs the Nutrimill Artiste. The Artiste seems to do well and I think you can get cookie paddles and whisks for it like you can the Bosch, for a reasonable price. You might want to check.
https://www.pizzamaking.com/forum/index.php?topic=58158.0

Dave

[Timpanogos Slim]

I've had an old KA mixer, a more modern low end KA mixer, Bosch Universal mixer and now the Bosch inspired Nutrimill Artiste. The KA's are barely okay in my opinion, maybe if you step up to the higher end models but I never did. The Bosch was great but it burned out years ago from unknown cause. The Artiste is cheaper and does a bit less but for your sized batches should be sufficient.

I understand that under some conditions the motor brushes can become fouled and the armature just needs a good cleaning. Of course, other failure modes are always possible.

Transmission breakdowns happen too. Though my pre-1986 unit is still kneading dough. I know people who have burnt out their bosch universal one way or another but so far, somehow, nobody in my family? Though my eldest sister tells me that she had to have something replaced in hers at some point in the 90's. Her husband recently bought her a new one just because he didn't like how yellowed the plastic was.

I'm mulling getting a 2nd hand lift-bowl KA with a spiral hook just to compare, and then probably give it to a friend.

If one does get a KA, you want the lift-bowl version with a spiral hook. The C-hook is a joke, from all reports, and the spiral hook is not recommended for the way the gear head is designed on the tilt-head models.

I don't have an opinion on the nutrimill unit. A 2nd hand bosch of the 1986-2008 variety would be my recommendation, on a budget.

[SanFellipoPizza]

I understand that under some conditions the motor brushes can become fouled and the armature just needs a good cleaning. Of course, other failure modes are always possible.

Transmission breakdowns happen too. Though my pre-1986 unit is still kneading dough. I know people who have burnt out their bosch universal one way or another but so far, somehow, nobody in my family? Though my eldest sister tells me that she had to have something replaced in hers at some point in the 90's. Her husband recently bought her a new one just because he didn't like how yellowed the plastic was.

I'm mulling getting a 2nd hand lift-bowl KA with a spiral hook just to compare, and then probably give it to a friend.

If one does get a KA, you want the lift-bowl version with a spiral hook. The C-hook is a joke, from all reports, and the spiral hook is not recommended for the way the gear head is designed on the tilt-head models.

I don't have an opinion on the nutrimill unit. A 2nd hand bosch of the 1986-2008 variety would be my recommendation, on a budget.

Ooh, I like the bosch. Might start searching for a good deal on one.

[TheRealJonnyD]

The Bosch does well with batches that size, but it really shines when you start throwing much bigger batches at it. I have a universal plus and a nutrimill artiste, the Bosch is stronger but that doesn't really come into play until you're really packing it to the gills. And I mean when you're stuffing 12lbs of dough in it. I also have another Bosch clone and a KA 4.5qt with a spiral hook. The KA rattles apart every single time I use it for dough. I made a 765g doughball yesterday in it and the trim ring fell off twice and got wrapped up on the hook. I really hate it and it's going on craigslist soon. Anyway, I like my Bosch and Bosch adjacent devices much more.

[mosabrina]

I have a kitchenaid from costco and I'd probably choose a dedicated dough mixing machine. Everything else I would much rather use a hand mixer for. The kitchenaids that are "pro" have bowl lift and hard to pour ingredients in and messy.

The only things the kitcheanid does that hand mixer is a bit weak at  is buttercream, but I do not bake with frostings. Also for egg whites the kitchenaid large whisk does work better than the beaters of a hand mixer but it is a small difference

[Timpanogos Slim]

I have a kitchenaid from costco and I'd probably choose a dedicated dough mixing machine. Everything else I would much rather use a hand mixer for. The kitchenaids that are "pro" have bowl lift and hard to pour ingredients in and messy.

Yeah it's a callback to Kitchenaid's roots as the diminutive mixer from Hobart. And there are still tons of Kitchenaid mixers with a Hobart logo on the side working today. Hobart sold the brand to Whirlpool in 1986 for $150M.

Commercial planetary mixers are typically lift-bowl configuration. Being much larger is probably what makes them less awkward to add ingredients to.

Does the shield with the chute make it any easier? I have to admit I've never used a kitchenaid. Not that i can recall. I have used some large hobarts though.

Personally i can't think of a reason why you couldn't make a tilt-head mixer that has the thrust bearing for the spiral hook but kitchenaid claims that the spiral hook is incompatible with tilt-head mixers, although it does fit and work. There's a thread here about potential ways to modify the tilt-head transmission so that the drive shaft doesn't get driven up into the transmission.

Also no reason why the tilt-head mixers couldn't hold the bowl on a couple pegs like the lift-bowl mixers. There have been so many models over the years that i don't care to try and dig through service manuals for diagrams of the output shafts on tilt-head models to see if there is one that is actually up to the job.

Anyway, here's a video of about 970g of 62% hydration dough getting thrown around the 'deluxe' bowl for my pre-86 bosch. That bowl/hook configuration is rated for 6.5kg iirc.

https://photos.app.goo.gl/V3VZodaMWYGjd5V29

[mosabrina]

I have the chute and have never used it. I just find the kitchenaid annoying enoug to use. THe tilt head would be a LOT easier to use but I believe they are weak for bread. An ankarsum would be good as a mixer but I heard they were not great for bread. I just prefer a hand mixer.

My kitchenaid can do a lot of dough. I've done 1500g of flour  with no issues.

[jsaras]

FWIW, the Nutramill Artiste is no longer made.

[Timpanogos Slim]

I have the chute and have never used it. I just find the kitchenaid annoying enoug to use. THe tilt head would be a LOT easier to use but I believe they are weak for bread. An ankarsum would be good as a mixer but I heard they were not great for bread. I just prefer a hand mixer.

My kitchenaid can do a lot of dough. I've done 1500g of flour  with no issues.

That's not a lot of dough.

My dad made 4 to 5 kg of whole-wheat bread dough every 5 or 6 days for several years in a row feeding me and my 4 brothers and 3 sisters, not to mention all the cookies, muffins, quick breads, and other things we made with it, and the old bosch got gifted to the eldest sister and then, 20 years later, donated to good will simply because the plastics weren't white anymore.

[mosabrina]

That's not a lot of dough.

My dad made 4 to 5 kg of whole-wheat bread dough every 5 or 6 days for several years in a row feeding me and my 4 brothers and 3 sisters, not to mention all the cookies, muffins, quick breads, and other things we made with it, and the old bosch got gifted to the eldest sister and then, 20 years later, donated to good will simply because the plastics weren't white anymore.

The bowl is 6qt and I believe you could fill it to the top and the mixer would be able to handle it

[scott r]

If you have the $$ I think the best mixers for a home hobbiest are the sunmix sun 6 https://www.pizzagoods.com/small-line-mixers

or the famag IM-5 https://pleasanthillgrain.com/famag-im5-grilletta-spiral-dough-mixer

They are not cheap, but they are the best for pizza and bread dough.

[Timpanogos Slim]

The bowl is 6qt and I believe you could fill it to the top and the mixer would be able to handle it

See excerpt from the kitchenaid professional manual below.

Sure looks like the limit is a bit shy of 1.7kg of AP flour.

Page 56.

https://www.kitchenaid.com/content/dam/global/documents/201002/owners-manual-9708307-RevC.pdf

Does anybody else remember about 20 years ago on The Food Network there was a pastry chef who was the only personality on the network who had a countertop Hobart (an N50 i think) rather than a kitchenaid, and all he ever used it for was mixing meringues, frosting, etc? I also recall he tried to demonstrate how to pick up shortbread cookies you've covered with molten sugar with the tip of a paring knife and couldn't do it, because his callouses are so thick that he just picks them up with his bare hands.