Throughout the catering industry, pizzas continue to be a popular and lucrative addition to the menu. Whether pizzas are your main product, for instance in specialist pizzerias or Italian restaurants, or a crowd-pleaser in a pub or a cafe, using the right mixer for pizza dough is the key to success.
Making Pizza Dough in a Mixer
For most chefs, choosing the best and most appropriate ingredients is the first step in any culinary undertaking. But with pizza making, that’s just not enough! Creating the perfect pizza dough requires using a professional pizza dough mixer. Investing in the optimal pizza dough mixer to suit your business is vital. For catering purposes, you really must take the time to consider which type of pizza dough mixer you should buy. Here we’ll take a look at your options, and explain a little bit more about the process.
What Type of Mixer Should I Use for Pizza Dough?
There are two types of mixer used in the catering industry for making pizza dough. Planetary mixers, with the addition of a dough hook, can mix pizza dough, but not in large or repetitive quantities. On the other hand, the mechanics of a spiral pizza dough mixer maintains consistent production of substantial volumes. As opposed to a planetary mixer, a spiral pizza dough mixer has a bowl that continuously rotates in both directions around a fixed central arm. This mimics the action of kneading pizza dough by hand. So if mixing pizza dough is a significant part of your workflow, then a good quality spiral pizza dough mixer is what you need. It will considerably reduce manual labour and give you superior pizza dough every time!
A Spiral Mixer for Pizza Dough
Why does a spiral pizza dough mixer produce such perfect dough? What are the technical reasons for this? The answer is water absorption. To guarantee stretchy, strong pizza dough, you must ensure water is thoroughly pushed and absorbed into the flour by mechanical action. A good spiral pizza dough mixer will do this for you.
Don’t Over-Work Pizza Dough in a Mixer
When making pizza dough in a mixer, the most important tip is to not to over-knead the mixture. This leads to a fine, crumbly texture that rips easily and won’t hold its shape. With this kind of dough, your pizza base will be more like a heavy bread, rather than a light and airy pizza crust.
ChefQuip Pizza Dough Mixers
With this in mind, all of our mixers for pizza dough have a 20 minute production cycle. This should be ample time to mix-up a smooth, satiny dough, perfect for delicious pizzas! With a good selection of sizes available, you are sure to find the ideal appliance from our pizza dough mixer range.