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Apr 5, 2009 03:40 PM

need to buy a mixer for pizza dough

I am looking to buy a mixer to make pizza dough. i was wondering if anyone has had any personal experiance with the bosch mixer? It sounds like a KA mixer might not be the best buy to make dough. Thanks rodeo

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  1. I use my FP for pasta dough. Haven't made pizza dough yet but don't know why it wouldn't work for that also.

    1. How much dough are you wanting/needing to make and how often?

      1. I've used a Bosch, and while it's good for making bread dough I absolutely despise the doughnut shape of the bowl. It's a royal pain in the ass to scrape out and to clean. See if you can find yourself one of the old Hobart-made KitchenAid mixers, they're built rock solid.

        2 Replies
        1. re: JK Grence the Cosmic Jester

          "See if you can find yourself one of the old Hobart-made KitchenAid mixers, they're built rock solid."

          That's the best advice you're going to get on this thread. I've had the KA 45SS for more than 30 years and even after being dropped on the floor it's never skipped beat. Check ebay. The Hobart models, nice looking ones too, become available with some frequency and seem to sell for comparatively modest amounts. Until you find your Hobart KA, figure out another way to make pizza dough.

          1. re: JoanN

            My old kitchenaid hobart dies after I made marshmallows. could not take it. very sad.

        2. I have an older (1970s) Kitchen Aid K5A and have never had a problem with it when making any kind of bread. Or anything else, for that matter. I've heard occasional squeaks from folks who were concerned about their dough climbing the dough hook, but that's just part of the process. I've never had mine actually climb out of the bowl, and the dough eventually all gets properly kneaded, so there's no problem. However, I cannot speak for the latest Kitchen Aid mixers. I have heard that they are not as good. Having never tried one, I can't confirm that.

          Fortunately, Hobart never subscribed to the Detroit philosophy of a new body design every year, so no one ever looks at my K5A and says, "Wow! That's an antique!" Maybe looking for an old Kitchen Aid on eBay is the answer? '-)

          3 Replies
          1. re: Caroline1

            As I understand it, the latest KitchenAid mixers are not as good because they were bought by Whirlpool. The ones made by Whirlpool have plastic gears and housings, and the old ones have metal gears and housings. Whirlpool also bought out Jenn-Air. I found out after the fact . . . . bought a gas glass-top JennAir cooktop and the glass cracked in several places after only 3 months.

            1. re: metalgrannie

              I have a KA stand mixer and put it through it's paces and never had a problem with it failing but now I'm wondering if it was a good buy. Where'd you hear about the plastic gears? I'd like to read more if I can.

              Thanks :)

              1. re: maplesugar

                I've got a K5. 325W motor. 5 qt bowl. Opted NOT to get the larger mixer because it was way more mixer than I needed. I have never had a problem with it. I have used it to make pizza dough and recently have started trying to learn to bake bread. It still kind of freaks me out when the dough climbs the hook, but somehow it seems to get kneaded anyway.

                I have also used it to mix the "dough" for buckeyes, which is a very stiff mixture of peanut butter and powdered sugar. I quit making it in my Cuisinart (food processor) because it was so stiff that it heated the motor up and the dough got rather warm as well. No such problems in the KA mixer. I had it going for half an hour straight today mixing dough.

                The "plastic gear" to which you are referring is most likely the "sacrificial" gear that was intended to break on overload so that the motor wouldn't tear itself apart. I don't think they use that anymore, they are relying on a power cutoff instead. They were also using a plastic transmission box cover in the K6's that has since been replaced by metal. The metal one is a lot noisier, from what I've been told. That was like 5 years ago, I think.

                Keep in mind that all plastic is not created equal. There are some plastics that are used in high heat applications. The sacrificial gear design is actually safer than trying to rely on a power cut off. Mechanical protection in these kinds of situations rarely fails. It's like the shear pin on a lawn mower motor. Well, on GOOD lawn mower motors. If you hit something that stops the blade, instead of trashing the motor, the shear pin is designed so that it will break (shear) and the motor will be saved because it is mechanically disengaged. The sacrificial gear was like that. I personally would prefer the sacrificial gear design because it's far less likely to fail (failing in this case meaning it WOULDN'T break under overload and the motor would grind itself to bits).

                KAs probably aren't what they were 20 or 30 years ago. Neither are Cuisinarts. They're still good machines IMO.

          2. I hope you aren't waiting to get your mixer before making pizza. As bread dough goes, pizza dough is pretty easy to mix and knead by hand. Unless you need pizzeria quantities, hand kneading has the advantage of giving you a feel for the consistency of the dough, which is critical when it comes to stretching the crust out.

            6 Replies
            1. re: MikeB3542

              I use my FP right now to make my pizza dough but i am looking to get in the pizza buisness. I just want to make more dough at once. I do not need amy big commercial mixer just a good mixer. thanks rodeo

              1. re: rodeo

                If you want to expand to semi-professional then I would suggest either one of the high wattage Kitchen Aids or much better yet a used table top Hobart. Search restaurant supply stores and be sure to look in the back room!
                Another option is to watch for auctions from failing businesses depending on where you live.
                I have used many KA's in professional kitchens although typically for pastry. IMO a lot of people unknowingly purchase a low wattage KA and are unhappy.
                Costco carries one at a very good price and you can order on line if you are a member. Better yet if you are unhappy you can return it any time for a full refund including freight!


                1. re: Fritter

                  We bought a 575 watt KW Pro. I find it is not that keen on heavy multigrain dough. I do not exceed 7 cups of flower/grain. Even on this partial load the machine is almost stalling. It certainly doesn't have the power of my old Kenwood chef. They are sold here under the name De Longhi, but appear to have a bad reputation for service according to Amazon reviews. I just hope I don't have one with plastic gears.


                  1. re: Paulustrious

                    All Kitchen Aid Pro and commercial models use all metal gears and housings. There was only one KA series ever produced with plastic gears and that was by design to save the motor in case it was over loaded. That model now uses a switch to shut the machine off instead of relying on a nylon gear.
                    I guess it depends on your expectations. If you need more than this then IMO you need a true professional mixer.
                    I have a 350 watt KA professional. 13 years old. I've draged it to several professional kitchens when I needed it for extra projects etc. I've processed hundreds of pounds of venison with it and it's produced more dough than I could even venture a guess at. You can do a comparison of KA mixers on their web site.


                    1. re: Fritter

                      Thanks for the update. I was just used to a 1200 watt mixer and this one seems to have less grunt. If I get 10 years from it I will be content.

                      On a different aspect, there are not enough 'power-take-offs' on this mixer so you cannot attach things like a blender.

                      One other thing for the OP. If you only want to make pizza dough then consider a bread maker. They make very good (but limited quantity) doughs. In fact I think they do a better job of proving since they control the temperature. Just set it to "Don't Bake" and roll it out when the cycle finishes.

                2. re: rodeo

                  If you're trying to get into the business then ignore the "handmade" suggestions. You need to get a recipe that you can comfortably replicate in volume, day after day.