What should I do?

[Marley]

Hello everyone!

I'm setting up a mobile Neapolitan style pizza company. Ordered my ovens (Roccbox) and in the process of buying everything else.

I'm stuck on a dough mixer though. I know this question has been asked about 1000 times but I got to page 8 and didn't find what I was looking for.

I'm going to buy a spiral mixer, but not sure on what capacity and spec to go for. I will only be making around 60 pizzas per day for small events – weddings, markets etc – so not sure on what size mixer to get.

This is where I am really stuck, though... I plan on opening a pizzeria in the future, maybe after the summer season or when a suitable venue becomes available. It is going to have around 30-40 covers. I plan on using a lot of the equipment I purchase now when we eventually open the pizzeria.

Should I invest in a bigger mixer now or get a smaller, cheaper one, for the time being?

Also, mixer recommendations would be appreciated.

Thanks in advance.

[vtsteve]

Spiral mixers will effectively mix batches much smaller than their maximum capacity; I'd go big. What's your dough ball size? A ballpark figure is one liter of bowl per kg. of finished dough. Pretty much if you can fit it in the bowl it will get mixed, and you can also mix 1/10 of a bowlful.