Author Topic: New to this small hobart..........  (Read 1530 times)

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Offline gregdutchmol

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New to this small hobart..........
« on: December 16, 2011, 01:17:45 AM »
So I am opening up a brand new shop...the guy funding the whole project purchased a small 20 quart hobart mixer.....WTF.

I have ONLY used hooks before, this one has a ummm thing? its like a flat object...really dont know what to call it...

So far, I have made 2 batches.

First batch...

1 gallon of water
1 oz salt
1 oz sugar
4 oz melted butter
4 oz vegetable oil
.75 oz yeast
~12 lbs flour

turned out okay....

when the dough is mixing...the bowl will not stay at its highest idea why..i have to sit there and hold the handle up to make sure the bowl stays up...its kind of ridiculous.

i need a dough expert !

Offline norma427

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Re: New to this small hobart..........
« Reply #1 on: December 16, 2011, 07:21:50 AM »

Welcome to the forum!

I make my dough batches in a 20 qt. Hobart mixer.  If I may ask, what style of pizza are you trying to make?  I think members will need to know what type of flour you are using, what kind of oven you are using, and other questions.  Most members on the forum use bakers percent for calculating a formulation for any style of pizza they make.  The pizza dough calculation tools are at: The reason to learn how to use dough calculation tools is if your formula doesnít work out right, then you can change each variable a little at a time. Using a digital scale helps to make sure your ingredients are accurate. When weighing by volume it isnít as accurate. There are many great recipes for doughs here on the forum.  The flat thing to mix your dough might be a flat beater.

Maybe you also might want to register at PMQTT where other pizza operators hang out.  They also maybe might be able to help you since you are just starting.

You could also pose your questions to Tom Lehmann the dough doctor.,65.0.html



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Re: New to this small hobart..........
« Reply #2 on: December 16, 2011, 07:26:02 AM »
 Norma, I calulate his water ratio to be 69%, fairly wet depending on what brand of flour he is using. 8.35lb. water divided by 12lb. flour equals .6958        If you don't like the B beater you can buy a hook:
« Last Edit: December 16, 2011, 07:35:17 AM by buceriasdon »