Guide to Pizza Dough Mixers: Everything You Need to Know

Mixers are incredibly helpful tools that make the physical kneading process much easier, saving us both time and effort. But what sets different mixers apart, and do you really need one to make great dough? In this article, we’ll explore the different types of mixers, covering their characteristics, advantages and drawbacks. We’ll also go over how to use them effectively and, most importantly, how to choose a mixer that best fits your needs

Introduction to Dough Mixers

Before diving into the different mixers and their characteristics, let’s first understand a key concept.

The primary purpose of mixers is to save time and reduce physical effort. When making dough, as long as there are no physical limitations and you’re working with manageable amounts, anything a mixer can do, can also be achieved through hand kneading.

In fact, I’ll add that, contrary to popular belief, hand kneading is often better than using a mixer – especially for relatively small batches of dough. You can explore the reasons for this in the following article: Pizza Dough Kneading/Mixing Fundamentals: A Guide to the Most Important Step in Dough Making.

General Guidelines for Using Any Mixer

In the following sections, you’ll find general usage instructions to help you use any kneading device correctly. Along with these specific guidelines, there are some universal tips that apply to all types of mixers.

First and most importantly, always read the user guide that comes with your mixer.

Each mixer is built differently, with unique capacities and capabilities for handling various dough types and amounts. Understanding your mixer’s design limitations – such as its capacity, minimum and maximum kneading amounts, and correct speed settings – is essential.

In general, higher hydration doughs, put less physical strain on a mixer, allowing you to knead larger quantities more comfortably. This is because high hydration doughs are softer and more ‘fluid’, whereas low-hydration doughs (below about 58%) are stiffer, making the mixer work harder. For this reason, it’s typically less recommended to use a mixer for very low hydration doughs.

When it comes to dough quantity, larger batches require longer kneading times. This is because it takes longer for the water to be fully absorbed by the flour. Since gluten only begins to develop once the flour has absorbed enough water, slower water absorption means longer kneading.

Keep in mind that mixer bowl capacities are usually listed in liters. Converting from liters to kilograms of dough depends on the dough’s consistency, particularly its hydration level.

Generally, the amount of dough (by weight in kg) that a mixer can handle is about 80% of its volume in liters. For example, a mixer with a 5-liter bowl can typically knead around 4 kg of dough. For the most accurate information, check the mixer’s specifications.

To reduce kneading time when using a mixer, you can use an autolyse. This allows the flour to absorb all the water before you begin kneading, which can shorten the overall kneading process.

In the following sections, I’ll use the term “revolutions per minute” (RPM). Here, RPM doesn’t refer to the motor’s speed, but to a full “revolution” of the dough itself – a complete kneading cycle. More dough revolutions per minute mean faster, more intense kneading.

For professional mixers, power source options (single-phase or three-phase) may also be relevant, though I won’t be covering this here. Just be aware that your electrical infrastructure might influence your choice of a mixer.

[Enrichment section – not essential for home bakers, but useful information]

When using a mixer, the type of flour can significantly influence the kneading process. Different flours have unique technical properties that affect how they respond to mixing, and these are evaluated using a device called a Farinograph. The farinograph measures dough resistance during kneading, providing insight into how a particular flour will perform.

The Farinograph assesses four key indices: Stability, Peak Time, Departure Time, and Mixing Tolerance Index (MTI):

Peak Time measures the time (in minutes) from the start of kneading until the dough reaches maximum resistance, showing how quickly the dough (flour) develops strength and reaches full gluten development.
Departure Time marks the point (in minutes) from the start of kneading when the dough’s resistance begins to decrease, indicating that gluten structure is starting to break down.
Stability represents the duration (in minutes) during which the dough stays at maximum resistance, reflecting how well the flour can withstand extended mixing before gluten deterioration begins.
MTI measures the drop in dough resistance between the Peak Time (maximum resistance) and exactly five minutes after the Departure Time. This index indicates the rate at which gluten begins to weaken once it has reached full development.

These indices are often listed in the Farinograph section of a flour’s technical data sheet.

In general, stronger flours show greater resistance to over-kneading, allowing them to handle longer mixing times without compromising dough quality.

Types of Mixers: Characteristics, Differences, Advantages and Drawbacks

Stand Mixer / Planetary Mixer (“Home Mixer”)

Characteristics, Advantages and Drawbacks

A stand mixer is what we commonly refer to as the standard home mixer, made by companies like KitchenAid, Kenwood, Bosch, etc. There are also industrial planetary mixers, with the most common and well-known among them (at least in the U.S.) being Hobart.

The term “planetary” originates from the way the mixer operates. The bowl remains stationary, while the arm of the mixer moves around the bowl in a “planetary” motion, similar to the orbit of planets around the sun.

A planetary mixer is essentially a device designed to ‘do everything’: knead, whip, mix, and more. It consists of a base where a bowl is placed, typically with a tilting head. Various attachments can be connected to the head: a whisk, a kneading hook, a mixing hook, and other accessories depending on the model (such as attachments for grinding meat, rolling out pasta, and slicing or grating cheese).

The ability of planetary mixers to perform multiple tasks in the kitchen is a significant advantage, contributing to their popularity, especially among home bakers. With one device, you can whip, mix, and knead dough.

However, this versatility is a double-edged sword when it comes to making dough (whether for pizza or bread).

While home stand mixers excel at making cakes (whipping or mixing ingredients), they are far from ideal for dough making. Many are not strong enough, stable enough, or mechanically built to handle the heavy load required for regular dough kneading.

In general, mixers with a tilting head (which can be lifted to provide easy access to the bowl) tend to be less durable than those that allow the bowl to be removed directly (without a tilting head).

Planetary mixers operate in a way that keeps all of the dough engaged with the kneading hook throughout the entire kneading process, so the mixer works on 100% of the dough at any given moment. This differs from other types of mixers (which we’ll discuss later), where only a small portion of the dough is kneaded at any given time.

This stationary operation leads to three main issues:

Less Efficient Gluten Development: Gluten forms less efficiently compared to other types of mixers, which means longer kneading times are usually needed.
Increased Friction and Dough Temperature: High friction between the dough and the sides of the bowl causes the dough’s temperature to rise during kneading, impacting the final dough temperature.
Faster Oxidation: The dough can oxidize more quickly, potentially leading to over-oxidation.

Despite these limitations, it’s entirely possible to produce excellent dough with a home mixer. Doing so simply requires adjustments and careful technique.

With that being said, and despite marketing claims, it’s important to know that most stand mixers are not engineered for frequent pizza or bread dough making due to the substantial load on the motor, making them less ideal for these purposes.

Recommended Stand Mixer for Home Use

One of the most recommended mixers for kneading dough at home is the Bosch Universal, also known as the MUM6 in some regions.

This mixer is a true workhorse, delivering top performance compared to other home mixers.

“Special”/Hybrid Home Mixers

Below are two additional mixers that stand out in their own category, as they combine the features of a standard home stand mixer, with those of a more professional spiral mixer.

As a result, both models are significantly more expensive, typically costing 2 to 3 times the price of a standard home mixer.

Ankarsrum

The Ankarsrum is unique among stand mixers.

This mixer is a hybrid device: while it’s not exactly a stand mixer, it also doesn’t operate like a traditional spiral mixer. It’s classified as a stand mixer because it performs multiple tasks, such as whipping and mixing, in addition to kneading dough.

The Ankarsrum uses a distinct kneading mechanism. It features a rotating bowl (similar to a spiral mixer) with a permanent “scraper” mounted on the side to collect dough from the bowl’s walls. It comes with two kneading attachments: a roller for stiffer, low-hydration doughs, and a kneading hook for higher-hydration doughs.

In terms of kneading efficiency, the Ankarsrum outperforms standard home mixers, with better gluten development and reduced dough heating during kneading, though it’s still less efficient than a spiral mixer.

Using the Ankarsrum involves a learning curve, and it may take some time to get the most out of its capabilities. However, it’s a great option if you’re looking for a mixer that combines the kneading benefits of a spiral mixer with the versatility of a stand mixer.

Note that the Ankarsrum’s price is relatively high, comparable to a spiral mixer. If your main focus is dough kneading, a spiral mixer may be the better choice for optimal kneading performance.

Wilfa

Another noteworthy hybrid mixer is the Wilfa, which also combines aspects of a stand mixer and a spiral mixer.

For kneading, the Wilfa operates similarly to a spiral mixer, with a rotating bowl and a spiral kneading hook. However, unlike traditional spiral mixers, it accommodates additional attachments, allowing it to perform whipping, mixing, and other kitchen tasks.

Guidelines for Using a Stand Mixer Effectively

The most important thing to understand when using a stand mixer for making dough is the correct use of the speed settings.

In general, it’s strongly advised not to exceed speeds 2-3 (and by ‘strongly advised,’ I mean ‘don’t do it’).

Most home mixers are built for kneading standard-hydration doughs (up to around 70%) at speeds 1-2. Running the mixer at a higher speed could overload the motor, causing premature wear and reducing the mixer’s lifespan.

For higher-hydration doughs (about 70% or above), you may go up to speeds 3-4, depending on the dough quantity and mixer capacity (remember, the stiffer the dough, the more strain it puts on the mixer).

Always read your mixer’s user manual, which outlines the appropriate speeds for different dough types. For instance, KitchenAid specifically warns not to exceed speed 2 when kneading dough. If you don’t have a printed version of the manual, it’s usually available on the manufacturer’s website.

The minimum and maximum dough capacities vary by mixer. For instance, some mixers have bowls with uneven bottoms, which may require a larger amount of dough for the kneading hook to effectively ‘grab’ it; Otherwise, ingredients may sit unincorporated at the bottom, or the dough may spin in the air without actually being kneaded.

If the dough rotates on the hook without touching the sides of the bowl, it’s a sign that your dough quantity is too low. Dough that spins in the air without bowl contact, isn’t being kneaded.

Again, reading your manual is essential for precise usage guidelines.

Kneading times also vary based on mixer, dough quantity, hydration, and the level of gluten development you’re aiming for.

A good general practice is to begin kneading on the lowest speed (1) for a minute or two to combine the ingredients, then proceed to the next speed (2) until the desired gluten development is reached, usually another 3 to 10 minutes.

If you’re working with highly hydrated dough (70% or more) or if the mixer struggles to knead and develop gluten effectively, you can try bassinage, which allows the dough to build strength by adding water gradually. You can read more about bassinage in the link above.

Spiral Mixer

Characteristics, Advantages and Drawbacks

A spiral mixer is one of the most common and popular kneading devices used in bakeries and pizzerias. These mixers come in industrial versions with capacities of tens of liters, as well as home versions, which typically have a larger capacity than standard home stand mixers.

A spiral mixer operates with a motorized bowl at its base that rotates on its axis. Inside the bowl is a spiral-shaped kneading hook (hence the name), positioned close to the side of the bowl, which spirals during kneading in the same direction as the bowl.

At the center of the spiral mixer is a straight bar known as a ‘breaker bar.’ Its function is to “break” chunks of dough, effectively regulating the amount of dough that passes through the kneading hook and is kneaded.

Spiral mixers are designed to knead only part of the dough at any given moment, allowing the rest of the dough, which spins in the bowl, to rest briefly before being kneaded again. This is in contrast to a stand mixer, which kneads 100% of the dough continuously.

The kneading method of a spiral mixer is significantly more efficient for gluten development compared to a stand mixer and offers several key advantages:

Less friction is generated during kneading, resulting in less heating of the dough.
Gluten development in a spiral mixer is approximately 30% more efficient than in a stand mixer, allowing for more gluten development in less kneading time.
A spiral mixer handles the dough in a more “gentle” manner compared to a stand mixer.
A spiral mixer provides more uniform and consistent kneading results than a stand mixer.
A spiral mixer offers greater flexibility in the amount of dough that can be prepared compared to other types of mixers. In general, spiral mixers can handle dough amounts ranging from 20% to 115% of their maximum capacity, whereas a stand mixer may struggle with both very small and very large quantities of dough.

If you are unsure about what capacity of mixer to choose, consider the average amount you plan to make each time, aiming for a quantity that falls roughly in the middle of the above range (between 20% and 115% of the maximum capacity).

Another significant advantage of spiral mixers is their durability. These are robust “workhorses” that are much less “sensitive” than stand mixers, making them nearly indestructible. Consequently, the lifespan of a spiral mixer is typically much longer and trouble-free, an extremely critical consideration in a business environment.

The main drawback of spiral mixers is that they are designed solely for kneading dough, and cannot be used for any other applications. In other words, spiral mixers perform one job, but they do it exceptionally well.

Spiral Mixers and Removable Bowls

When choosing a spiral mixer, one important factor to consider is whether it has a removable bowl or a fixed, non-removable bowl. Typically, spiral mixers with removable bowls are more expensive (for obvious reasons).

A removable bowl can greatly simplify cleaning and allows you to place it directly on a scale for weighing ingredients inside the bowl.

Cleaning a removable bowl is straightforward, as it can be washed directly in the sink or under running water. Non-removable bowls, while slightly more challenging, can still be cleaned effectively: Simply wash them with water and soap, then dry with paper towels, or use a suitable kitchen disinfectant.

Some non-removable bowls feature a “drain hole” at the bottom, which allows for easy drainage of residual water after cleaning. This means you can fill the bowl with water, clean it, and then easily drain the water out.

Ultimately, the choice between a mixer with a removable or non-removable bowl depends on your needs. This is an important consideration whether you are purchasing a mixer for home or commercial use.

Guidelines for Using a Spiral Mixer Effectively

Most (commercial) spiral mixers come with only two speeds: 1 and 2 (or “slow” and “fast”). Typically, speed 1 operates at about 100 revolutions per minute (RPM), while speed 2 reaches approximately 200 RPM. The exact figures depend on the specific machine.

In general, a low speed introduces more air into the dough, causing increased oxidation but slower gluten development. Conversely, a higher speed reduces oxidation but facilitates faster gluten development.

For home spiral mixers, most models offer a range of speeds from 70 RPM (the slowest) to 210 RPM (the highest).

For most applications, it is recommended to start kneading at a slow speed for 1 to 4 minutes (depending on the amount of dough) to ensure all ingredients are mixed and the flour absorbs all the water. After this initial phase, the speed can be increased for an additional 3 to 10 minutes, depending on the desired level of gluten development and the dough quantity. Another effective option is to knead the dough at low speed for the entire kneading duration.

Regarding dough quantities, and as already mentioned, most spiral mixers can handle a minimum of 20% and a maximum of 115% of the stated maximum dough capacity without issue.

With that being said, It is highly recommended to read the user guide that came with your mixer. This will provide the most accurate information regarding recommended amounts according to the manufacturer’s instructions, including adaptations for different types of dough, hydration levels, and various flours.

Similar to using a stand mixer, if you are making highly hydrated doughs, you may need to use bassinage.

It is important to remember that kneading with a spiral mixer is very effective for gluten development, so pay close attention to the dough during kneading to avoid over-kneading or reaching a final dough temperature that is too high.

Fork Mixer

Characteristics, Advantages and Drawbacks

A fork mixer, also known as an oblique mixer or “French mixer,” is less well-known than the spiral mixer, yet it is an excellent kneading device.

A fork mixer consists of a bowl at its base, inside which stands an arm with a “fork”-shaped kneading hook resembling two claws.

Fork mixers are especially common in France and Italy, where they likely originated, particularly in bakeries and pizzerias, as well as in bakeries that produce sweet pastries. Like a spiral mixer, a fork mixer is designed solely for kneading dough.

The kneading action of a fork mixer is much gentler than that of a spiral mixer, operating at up to about 80 RPM, usually less. The goal is to simulate manual kneading, developing gentle, controlled, and minimal gluten. The “fork” (or claws) rotates at an angle of about 45 degrees inside the dough, effectively performing a slow folding action.

Similar to a spiral mixer, a fork mixer only works on a small portion of the dough at any given moment.

In most fork mixers, the bowl is stationary (i.e., not motorized). However, the kneading action causes the bowl to rotate due to the friction of the dough against its sides, allowing for manual control over kneading (by manually stopping the bowl or increasing its speed to adjust kneading intensity).

The significant advantage of a fork mixer is its ability to knead dough without achieving high levels of gluten development, while still optimally oxidizing the dough. This is why it is the most common type of mixer used in pizzerias in Naples and artisanal French and Italian bakeries for making baguettes, ciabatta, and other “delicate” baked goods and pastries.

Additionally, due to its relatively slow and gentle kneading action, form mixers heat the dough significantly less compared to spiral mixers, and much less compared to stand mixers.

The main drawback of a fork mixer is that it is less versatile than a spiral mixer, offering less flexibility in making different types of dough. For instance, a fork mixer works well for doughs with low to medium hydration (up to about 70%) but may struggle with high-hydration doughs (above about 75%).

Another limitation is the minimum amount of dough that can be effectively kneaded. Typically, the dough weight needs to be at least 75% of the maximum capacity. For instance, if the maximum capacity of a fork mixer is 20 kg, you need to make at least 15 kg of dough for the mixer to function properly.

As already mentioned, it’s best to consult the manufacturer’s instructions for specific details on the mixer’s capabilities.

Guidelines for Using a Spiral Mixer Effectively

Operating a fork mixer is similar to using a spiral mixer. It is recommended to consult the user guide for general instructions and recommended dough volumes.

Kneading times in a fork mixer will be significantly longer than with a spiral kneader due to the gentler, slower gluten development, often exceeding 20 minutes depending on the desired level of gluten development and the amount of dough being made.

Diving Arms Mixer

Characteristics, Advantages and Drawbacks

A diving arms mixer, also known as an Artoflex mixer, is the latest “evolution” (or devolution) of dough mixers. As the name suggests, it is designed to simulate manual kneading as closely as possible, using two “arms.”

Like spiral and fork mixers, a diving arms mixer is used exclusively for kneading dough.

The design of a diving arms mixer consists of a stationary bowl at its base, above which stand two “arms” that “dive” up and down, giving it its name. This action kneads the dough in a way that closely simulates hand kneading, particularly in terms of gluten development.

The kneading method used by a diving arms mixer allows for slow, gentle, and controlled gluten development (typically between 35-80 RPM), while also optimizing dough oxidation.

Diving arms mixers are commonly used in bakeries and pizzerias, especially in Naples, where they are more prevalent than spiral mixers, but less common than fork mixers.

One of the main advantages of diving arms mixers is their ability to knead dough consistently and uniformly, achieving the ideal level of oxidation and gluten development, making them particularly suitable for artisanal baked products, including pizza. If cost is not an issue (since diving arms mixers tend to be the most expensive), they are likely the ultimate choice for most types of dough.

In general, a diving arms mixer can easily handle high-hydration doughs (75%+) as well as low to medium-hydration doughs (57-65%), and can be used for various types of dough, including enriched doughs, making it highly versatile.

The kneading action of a diving arms mixer generates minimal heat, with the dough typically increasing in temperature by only one to two degrees Celsius (or 2 to 4 degrees Fahrenheit) during the kneading process.

Diving arms mixers are less common for home use. One of the few available models for home use is the Miss Baker diving arms mixer, which comes with a 10-liter bowl.

Guidelines for Using a Fork Mixer Effectively

Operating a diving arms mixer is similar to using a spiral mixer. It is recommended to consult the user guide for general instructions and recommended dough volumes.

Due to the slow and gentle kneading process, kneading times in a diving arms mixer can easily exceed 30 minutes, depending on the desired level of gluten development and the amount of dough being made.

Food Processor

Characteristics, Advantages and Drawbacks

Note that this section discusses food processors (like the one in the picture above), not blenders or shakers, which are not suitable for dough making.

Yes, you read that right – a food processor. Not many people realize that a food processor is an easy, fast, and efficient option for making dough.

The principle behind using a food processor to knead dough is simple: the blades of the food processor enable fast, efficient, and uniform mixing and kneading of all the dough ingredients, promoting rapid gluten development.

Although it may seem like the blades “cut” the dough, hindering gluten development, in practice, while the blades do cut the dough at certain points, the rest of the dough moves and gets “kneaded” in the bowl. Otherwise, we would quickly end up with a dough soup.

Moreover, the gluten bonds that are “cut” are short enough that they can “reconnect” quickly, resulting in extremely rapid gluten development and the formation of many gluten bonds in a short time.

A food processor is highly efficient for making small amounts of dough (such as one to two pizzas, or as much as the capacity allows) with low to medium hydration (up to about 65%). In fact, a food processor can often knead dough better than most stand mixers.

For doughs with low hydration (up to about 55%), a food processor is particularly effective, outperforming both mixers and manual kneading. This is because such doughs are very stiff and require significant physical force, either manually or by a kneading device. The food processor “cuts” through the dough (quite literally), mixing and kneading it with great ease and efficiency.

Based on the same principle, a food processor also excels at making pie crusts or similar doughs that contain flour and fat (usually butter). The action of the blades results in fast, efficient, and uniform mixing of the dough and fat, achieving excellent results in minimal time.

The main advantage of kneading dough with a food processor is simplicity and efficiency: add all the dough ingredients to the food processor, and in less than a minute, the dough is ready.

The drawback of kneading in a food processor is that the process generates a lot of friction (heat), which can cause the dough’s temperature to rise quickly.

Therefore, when kneading with a food processor, it is important to monitor the final dough temperature. This usually means using very cold water and being mindful of kneading times. Even a deviation of 5–10 seconds can lead to over-kneading or too high final dough temperature.

In conclusion, using a food processor for kneading dough works exceptionally well. If you’re making relatively small amounts of dough, it’s definitely worth trying.

Guidelines for Using a Food Processor Effectively [For Dough Kneading]

Firstly, if you have the option to choose between metal or plastic blades, opt for metal blades. It may sound counterintuitive, but metal blades perform significantly better at kneading than plastic ones.

Secondly, remember that kneading in a food processor occurs very quickly, so you need to pay close attention to the dough during the process. It’s better to have under-kneaded dough, which you can continue kneading by hand or by performing folds, than to risk over-kneading.

When using a food processor, monitoring the temperature of the dough is crucial. As mentioned, a food processor generates a lot of friction and heat during kneading, so it’s important to use ingredients that are cold enough to prevent the dough’s temperature from rising too much. This typically requires using very cold water.

To determine the exact water temperature needed, you can use PizzaBlab’s final dough temperature calculator.

Steps for Using a Food Processor for Dough Kneading

Adding the Ingredients: Add all the ingredients to the food processor. While the order of adding the ingredients isn’t critical, it’s often easiest and most effective to add them in the following order: water → salt, sugar → flour → yeast. For best results, add oil only after the flour has absorbed all the water.
Initial Mixing of the Ingredients: Perform 2-3 pulses of about one second each to mix all the dough ingredients together. Once the initial mixing is complete, add the oil.
Kneading: Turn on the food processor for about 30 seconds (either continuously or in pulses). After 30 seconds, check the dough, and if necessary, run the food processor for a few more seconds. Generally, it’s recommended not to exceed 45 seconds of kneading time; however, this may vary based on the type of food processor and the amount and type of dough, so it’s important to monitor the dough’s condition.

The final kneading time will depend on the food processor, as well as the amount and type of dough. Therefore, at least the first time, pay extra attention to the dough during kneading.

How to Choose a Mixer

Do You Even Need a Mixer?

First, and it’s important to reiterate, a mixer has one main purpose: to save us time and effort.

Using a mixer will not automatically improve the quality of your dough, and that’s not the goal of these devices. As long as you follow the correct kneading principles, it doesn’t matter whether you use a mixer or knead by hand – you can achieve excellent dough with either method.

In simpler terms, using a mixer doesn’t guarantee better dough. In fact, in both unskilled and skilled hands, a mixer can easily lead to over-kneading, negatively impacting your dough.

If you’re an amateur baker making dough in small quantities or infrequently, and you don’t have physical constraints, my personal recommendation is to knead by hand.

Hand kneading remains the best method. After all, even the more advanced and expensive mixers (like fork and diving arm mixers) are designed to mimic hand kneading. If bakeries or pizzerias had the resources – physically, logistically, and economically – they would all use their hands to knead dough.

On the other hand (pun intended), if you make dough frequently, in large quantities, or knead very wet doughs, hand kneading is often impractical. In those cases, a mixer can certainly make your life easier.

So, the first question to ask yourself is: do you even need a mixer?

Before purchasing a mixer, take a moment to reflect on whether it’s truly necessary for your needs. In my experience, many people rush to buy the most expensive equipment, thinking it will improve their results, without first understanding what the equipment is for or if they even need it (this applies to other areas as well, not just dough making).

How to Choose A Mixer: Guiding Questions

If you’ve read the previous section and decided that you need a mixer, the next step is to consider the following questions to help you choose the one that best fits your needs:

Versatility: Do you need a device specifically for kneading dough, or do you require one for multiple applications, such as whipping, mixing, or other kitchen tasks?
Type of dough: What types of dough do you typically make, and how much flexibility do you want in making different kinds (e.g., only pizza dough, only bread dough, enriched doughs, etc.)?
Quantities: What quantities of dough do you usually make? Are you making small batches, or do you need a mixer that can handle larger amounts?
Budget: Spiral mixers are generally more expensive than stand mixers. Consider what you’re willing to spend and whether the investment aligns with your needs.
Storage: Do you have enough space to store the mixer? Spiral mixers tend to be larger and take up more room than stand mixers, and the larger the mixer’s capacity, the more storage space it will require.

Versatility and Type of Dough

When it comes to versatility, a stand mixer is the winner, as it can perform many kitchen tasks beyond just kneading dough, such as whipping and mixing.

However, a stand mixer is not the most efficient choice for kneading dough. While it can get the job done, it’s generally less effective than other options (including hand kneading), and requires careful attention to dough temperature, quantities, and the load on the motor.

If you need a versatile device that handles a variety of tasks beyond kneading, opt for a stand mixer, including models like the Ankarsrum and Wilfa mentioned earlier.

However, if your primary (or only) goal is kneading dough, a dedicated dough mixer will serve you better. Among dedicated mixers, a spiral mixer offers the highest versatility, allowing you to make a broader range of doughs with ease.

Quantities and Mixer Capacity

Different mixers have varying bowl sizes and can handle different dough quantities. Before purchasing a mixer, consider how much dough you typically make and ensure the mixer can handle that amount.

Note that mixers often require a minimum amount of dough to function properly. Using less than this recommended amount may result in ineffective kneading or, in extreme cases, no kneading at all.

Before buying, check the manufacturer’s website for the minimum and maximum dough amounts the mixer can handle.

If you tend to make small amounts of dough, a mixer might not even be necessary. In this case, hand kneading or a food processor could suffice.

Budget

In terms of cost, spiral, fork, and diving arm mixers are the most expensive options, with diving arm mixers being the priciest, followed by fork mixers and spiral mixers.

Stand mixers are typically much more affordable, with the Wilfa and Ankarsrum being exceptions, as their prices are closer to that of a home spiral mixer.

Physical Space

Spiral mixers generally take up more space than stand mixers. Before purchasing, make sure you have enough kitchen storage to store the mixer, as these machines can require significant space.

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Guide to Pizza Dough Mixers: Types, Characteristics, Proper Use & More