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need to buy a mixer for pizza dough

r
rodeo Apr 5, 2009 03:40 PM

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

  1. c oliver Apr 5, 2009 04:19 PM

    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. s
      spinblue Apr 5, 2009 06:23 PM

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

      1. JK Grence the Cosmic Jester Apr 5, 2009 08:17 PM

        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
          JoanN Apr 11, 2009 11:51 AM

          "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
            hungryinmanhattan Oct 16, 2010 06:13 PM

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

        2. Caroline1 Apr 5, 2009 09:12 PM

          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
            m
            metalgrannie Jan 14, 2010 06:38 AM

            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
              maplesugar Jan 14, 2010 07:19 AM

              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
                ZenSojourner Oct 16, 2010 08:54 PM

                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. MikeB3542 Apr 6, 2009 12:45 PM

            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
              r
              rodeo Apr 6, 2009 01:59 PM

              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
                Fritter Apr 7, 2009 05:18 AM

                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!

                http://www.costco.com/Browse/Productg...

                1. re: Fritter
                  Paulustrious Apr 7, 2009 06:58 AM

                  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.

                  http://www.amazon.co.uk/Kenwood-Chef-...

                  1. re: Paulustrious
                    Fritter Apr 7, 2009 08:29 AM

                    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.

                    http://www.kitchenaid.com/flash.cmd?/...

                    1. re: Fritter
                      Paulustrious Apr 7, 2009 09:16 AM

                      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
                  f
                  ferret Apr 13, 2009 10:45 AM

                  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.

              2. Fritter Apr 11, 2009 11:02 AM

                Not sure if this will help but Costco is having a coupon sale on the 475 watt 5 qt Kitchen Aid from 4/13/09-5/03/09. $40 off. That should drop the price to about $260 pre-tax.
                If you don't get a coupon book they usually have them at the service desk.

                1. p
                  paraque Apr 11, 2009 01:19 PM

                  I second the vote for making pizza dough by hand. I have a KitchenAid but find myself unwilling to pull it out and clean the parts when I'm only making pizza dough. Stir it with a spoon, knead with your hands, done...

                  1. Joe Blowe Apr 12, 2009 09:11 AM

                    The OP would be well-advised to look at the stretch-and-fold technique BEFORE purchasing a potentially costly mixer (used tabletop Hobarts can still fetch nearly $1000 -- they're in demand for a reason). With stretch-and-fold, you can work very large batches of dough with near-perfect results, little hand fatigue, and no additional cash outlay.

                    http://www.sourdoughhome.com/stretcha...

                    "I ran across this technique when the mixer in the kitchen I was renting died - a day before I had to make 140 loaves of bread. In a panic, I sent an email to the Bread Baker's Guild of America mailing list begging for help. The president of the guild, Craig Ponsford of Artisan Bakers not only sent me an email, he called me and talked to me for about 45 minutes. [...]"

                    "Having used this technique for about a year now, I feel the only advantage of having a mixer is that you can be measuring the next batch of bread as the mixer kneads the one you just measured. [...]"

                    7 Replies
                    1. re: Joe Blowe
                      JoanN Apr 12, 2009 09:20 AM

                      Those thousand dollar Hobart's you're talking about are professional mixers with a capacity of 20, 30, and 60 quarts--not exactly countertop models. If you look further, you'll see that there are a couple of KA 45SS models (the one that's been a workhorse for me for more than 30 years) that will probably sell for less, or at least not much more, than $100.

                      1. re: JoanN
                        Joe Blowe Apr 12, 2009 09:43 AM

                        I'm talking about Hobarts, not Hobart-made KitchenAids. A Hobart N50 *is* a countertop model, and has a 5 quart capacity...

                        I know you're speaking of KitchenAid, but if you read my post a little more carefully, I said, "look at the stretch-and-fold technique BEFORE purchasing a *potentially* costly mixer..." The OP said they might be looking to get into the pizza business, and I responded approriately.

                        1. re: Joe Blowe
                          JoanN Apr 12, 2009 10:13 AM

                          I read your post carefully enough to see that you were giving an entirely misleading impression of the cost of a Hobart-made KitchenAid stand mixer, which is after all what JK Grence, Caroline1, and I had been talking about.

                          1. re: Joe Blowe
                            Fritter Apr 13, 2009 09:34 AM

                            The N50 spec sheet may be of real interest to others serious about baking that want a true commercial product and ease of portability.

                            http://www.hobartcorp.com/assets/spec...

                          2. re: JoanN
                            Fritter Apr 12, 2009 03:50 PM

                            "Those thousand dollar Hobart's you're talking about are professional mixers with a capacity of 20, 30, and 60 quarts--not exactly countertop models"

                            20 quarts isn't exactly huge for some one wanting to go pro. Think of that little KA 5 quart bowl x4. The 20 quart is indeed a counter top model. I've owned one.
                            I wouldn't opt to spend $100 on a 30 year old mixer especially from eBay and trust that it would be in great working order when you can buy a new one with higher wattage for $160 more. One repair could make the new one a much better deal. *IF* you can even get a 30 year old KA repaired.
                            If the OP is serious about going pro then a Table top 20 quart Hobart (A200) is a great way to fly but not cheap(This is why I suggest looking for auctions). If I was buying a KA and wanting it to see serious duty I would go with the Commercial model that is NFS rated and has a better motor (although a lower wattage). The "Commercial" model is the most similar to the antique KA's made by Hobart.
                            MSRP for that model is $545

                            http://www.kitchenaid.com/flash.cmd?/#/product/KM25G0XWH/

                            Here's one on eBay (I'm NOT suggesting this one just showing the physical size) with a video of it operating.

                            http://cgi.ebay.com/ws/eBayISAPI.dll?...

                            1. re: Fritter
                              d
                              dscheidt Apr 13, 2009 12:54 PM

                              Nameplate wattage has zero to do with what a mixer can do. zip. Nothing. I use an ancient hobart 20 quart mixer fairly regularly; it's capable of mixing 20 quarts of whatever is put in the bowl. That includes, I'm told, concrete. Its motor input rating: 375 watts. Its output: 250 watts, 1/3 horsepower.

                              1. re: dscheidt
                                Fritter Apr 13, 2009 01:03 PM

                                I only mention the wattage because that is the measure that most will use for the standard KA's.
                                If you look at the plate on the A200 or N50 I don't believe Hobart even lists the wattage.
                                The commercial KA has lower wattage but a stronger motor.

                        2. sebetti Apr 13, 2009 12:32 PM

                          I've had a Bosch for 8 years now and it seems like a good fit for your needs - as long as you are going to be using it for large volumes. Mine is a workhorse that is abused regularly for bread dough.

                          That said, it's ONLY good for med - large volumes. It's a waste of space for anything small...or even on the small side of medium.

                          1. roxlet Apr 14, 2009 05:03 AM

                            I recommend the Electrolux Assistent (sic), which makes twice as much bread dough as my 30 year-old KA. Plus I love how I can look directly into the bowl while I am mixing my dough. I don't like it for cakes, however, since it doesn't have a paddle but a roller and a dough hook. Its grinder is awesome, and my husband loves it for making sausage -- far better than the KA which, even though it is an old, Hobart model, is like a toy compared to this.

                            1. p
                              pamelakrest Jan 14, 2010 06:44 AM

                              I don't use a mixer other than my hands to make pizza dough. I thought you had to knead it on a board or counter but found out its easier to knead it in a bowl. I have dough for 2 pizzas right now on the counter proofing because we are having pizza for supper :-)

                              1. Paulustrious Jan 14, 2010 10:00 AM

                                My (fairly heavy duty) food processor has a dough setting...

                                http://www.amazon.com/Cuisinart-MP-14...

                                1. s
                                  Sargent Jan 14, 2010 10:16 AM

                                  I would suggest checking out a Viking Mixer. The horsepower and quality can't be beat.
                                  the 7 Qt. has 1000 watts and the 5 quart 800 watts. Viking really stands behind their products also.

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