I want to preface this post by saying that after reading bills post I realize its very possible I sold my santos too soon. I had it for about a year and a half, but I was at that time making pizza at least three times a week, so it got lots of use. I actually thought it was one of my least favorite mixers, if not my least favorite, and I have had a lot of mixers! At that time I was trying to recreate some neapolitan pizzas that I had sampled in Naples Italy, and the pizza I had at Il Pizzaiolo in pittsburgh that were all using 60% hydrations. I think that is on the low side of what the santos does best, and if I were making 66% hydration doughs I think I would have liked the santos more than I did.
One day I had the fortune of meeting forum member widespread pizza, who had a bosch mixer. I went up to his house and brought my dough and we baked pizzas in his amazing hand built low dome wood burning oven. It was very obvious to me that his dough was really different than mine, even though we were using a very similar recipe and techniques. I decided it would be a good idea for us to swap mixers for a month or so to really put them through their paces. Surprisingly his little $300 bosch universal (not even the plus) made what was in my opinion a much better dough than my santos. it was also much easier to use...almost dummy proof. I remember his surprise as well that he couldnt wait to get his bosch back! I was quite verbal after that on this forum about how amazing the bosch mixer is, and I will never forget my surprise when I started seeing threads where people were complaining about thier bosch mixers. If you are doing a really wet dough (65 on up) in the bosch, and especially if you are doing really small batches (enough for just 1 or 2 pizzas) its not the best mixer. It does, however, excel at pizzas from about 65 on down, and once you get to 60 percent and below its actually my favorite mixer.
My DLX was almost the exact opposite of the Bosch in its "sweet spot". I think that if you are looking to do higher hydration doughs above 65 ish percent it is much better than the bosch, and maybe even as good as a full size (slow speed) professional fork mixer. It can go WAY high with hydrations into the 80's with no issue, and really the high 60's is probably the cutoff for the Bosch. The problem with this mixer, though, is that it really doesnt make the best doughs at under about 62% hydration. Im sure there are people that use their DLX at 59 percent and say its great, but trust me... I spent many days with these mixers doing side by side comparisons and this mixer just falls short when it comes to lower or what I call medium hydrations.
My spiral mixer is the mixer that really is the best of both worlds..... It can easily do high and low hydrations, but you just have to be careful with it. Like the Santos, its a very fast moving mixer, which forces you to use very short mix times. Unfortunately spiral mixers are expensive, at least double the cost of the others we are talking about. You could actually get a bosch and a dlx for about the same price as a spiral or the santos.
Id say... if I were starting all over again and could only buy one mixer it would be the spiral, but... if you really know you are going to be only working in that 60-65% range, I would save a bunch of money and just go for the Bosch. Thats smack dab in the middle of its sweet spot, and if down the road you want to get into any chicago thin crust style pizzas (highly recommended!!) or laminated dough pizzas which both use hydrations in the 40's, you will have the best mixer for that as well.
On the other hand... if you know you never will need to go below 63 on your hydration, and you might want to get into roman style uber high hydrations down the road I would save a bunch of money and go for the DLX.