The dough mixer is one of the most important pieces of equipment in a pizzeria. It must be able to handle the required quantity of dough consistently, without overheating, overloading the motor or slowing down production.
However, dough mixers are still often chosen simply by looking at the bowl capacity or the number of kilograms advertised by the manufacturer.
To make the right choice, several factors should be considered:
A correctly sized dough mixer should meet your current needs while still providing enough spare capacity to support the future development of your pizzeria.
Not all dough mixers work the dough in the same way. The main types used in the pizza industry are spiral mixers, fork mixers and twin-arm mixers.
The spiral mixer is the most widely used type in pizzerias.
It generally features:
The combined rotation of the spiral and the bowl allows relatively large quantities of dough to be mixed quickly.
A spiral mixer can transfer more energy to the dough than a slower mixer. If mixing time, speed or temperatures are poorly controlled, the dough may heat up.
This does not mean that a spiral mixer is bad for the dough. You simply need to choose a suitable machine and learn how to control:
A spiral mixer is generally the most versatile choice for a pizzeria.
A fork mixer uses a fork-shaped tool that works the dough more slowly and gently.
It is often appreciated for long fermentation processes and doughs where limiting heat build-up is important.
A fork mixer can be particularly interesting for a pizzaiolo who already knows exactly what type of dough they want to produce.
A twin-arm mixer reproduces a movement similar to hand kneading. Its two arms move into the bowl and gradually stretch the dough.
This type of mixer is often chosen for specific productions, highly hydrated doughs or establishments looking for a particular working method.
A planetary mixer is very versatile. It can use different tools for mixing, whipping or kneading.
It can be useful in a kitchen producing many different preparations, but it is not always the best choice for making large quantities of pizza dough every day.
Its dough hook works the dough differently from a true spiral mixer. As quantities increase, the machine may become less consistent or more heavily loaded.
For occasional small batches, it can be useful. For a pizzeria producing significant quantities of dough every day, a dedicated professional dough mixer is generally more suitable.
Spiral mixers are available in several configurations.
On this type of machine, neither the head nor the bowl can be lifted or removed.
The dough must be removed directly from the bowl.
When working with larger quantities, this can be less comfortable. Cleaning the bowl may also require more effort, even though the surfaces remain accessible.
A fixed-head mixer is often sufficient for a pizzeria carrying out one or several daily mixing cycles with reasonable quantities.
The head can be lifted, while the bowl remains attached to the machine.
This configuration provides additional comfort without requiring a fully removable bowl.
The head lifts and the bowl can be removed from the machine.
A removable bowl becomes particularly useful when working with large quantities of dough or when several mixing cycles need to be organised one after another.
For a small pizzeria, it adds comfort but is not always essential.
The number of speeds affects how the dough is mixed and developed.
It operates at one fixed speed.
A single-speed mixer can be suitable when the recipe is stable and the requirements remain simple.
The first speed is generally used to combine the ingredients, while the second speed accelerates dough development.
For a professional pizzeria, a two-speed mixer often provides a good balance between simplicity and flexibility.
This type allows more precise adjustment of the spiral speed and, on some models, the bowl speed as well.
Variable speed does not automatically improve the dough. It gives the pizzaiolo more possibilities, but also requires a good understanding of the method.
The capacity of a dough mixer can be expressed in several ways:
These figures should not be confused.
A 40-litre mixer does not mean that it can mix 40 kg of dough.
Likewise, a stated capacity of 30 kg may refer to the total dough weight rather than the amount of flour.
Always ask the manufacturer or supplier:
Does the stated capacity refer to flour weight or total dough weight?
The total dough weight includes:
Take a simple example.
You use:
Your mixer will not be handling 10 kg, but approximately 16.8 kg of dough.
This total weight is what should be compared with the maximum capacity stated by the manufacturer.
To determine the required capacity, start by calculating your daily production.
The formula is simple:
Number of dough balls × weight of one dough ball = total dough weight
For example:
| Number of dough balls | Weight per dough ball | Total dough weight |
|---|---|---|
| 60 | 250 g | 15 kg |
| 100 | 250 g | 25 kg |
| 150 | 250 g | 37.5 kg |
| 200 | 250 g | 50 kg |
| 100 | 300 g | 30 kg |
| 150 | 300 g | 45 kg |
You then need to decide whether this quantity will be produced:
I generally recommend avoiding a mixer whose maximum capacity exactly matches your usual production.
If you regularly prepare 25 kg of dough, choosing a mixer limited to 25 kg means it will almost always operate at maximum capacity.
It is a bit like driving a car permanently at full throttle. It can do it occasionally, but it is not the best way to preserve the mechanics over time.
A mixer that constantly works at its limit may:
It is therefore preferable to keep some spare capacity.
For a normal production of 25 kg of dough, a mixer capable of comfortably handling 30 to 35 kg may be more appropriate than one limited to 25 kg.
This extra capacity also helps anticipate:
Allowing extra capacity does not mean automatically buying the largest machine available.
Every mixer also has a minimum capacity.
A mixer designed for 80 kg of dough may not work properly with a small batch of 5 or 8 kg. The spiral may not engage the dough effectively enough, resulting in inconsistent mixing.
A mixer that is much too large can also:
The right choice is therefore to allow a reasonable margin while remaining compatible with the smallest quantities you may need to produce.
Producing all the dough in one batch can save time, but requires a sufficiently large machine.
Making several smaller batches can offer more flexibility, but it also involves:
The right choice depends on your organisation.
For larger production volumes, it may be preferable to choose a mixer large enough to reduce the number of cycles, without necessarily making the entire day's production in one single batch.
Not all doughs place the same load on a mixer.
A firm dough generally requires more mechanical effort from the motor than a more hydrated dough.
On the other hand, a highly hydrated dough may require:
The maximum capacity stated by the manufacturer may sometimes vary depending on the type of dough and its hydration.
When requesting a quotation, always specify:
Two mixers advertised for the same capacity may have very different motors and construction quality.
Check in particular:
A heavy, stable machine will move less during mixing, especially with firm dough or a heavily loaded bowl.
Some models allow the direction of the bowl rotation to be reversed.
This function can be useful for:
It is not essential for every method, but it can provide additional working comfort.
Some mixers include:
These functions make it easier to reproduce the same method and reduce the risk of forgetting a step during preparation.
However, they do not replace observing the dough. Mixing time can vary depending on temperature, flour or the quantity being worked.
Before ordering, check:
A tilting-head mixer may require significantly more height than a fixed-head model.
A removable bowl also requires enough room to be removed and moved around.
The mixer should be installed in an area that is:
Avoid placing it next to the oven or in a very hot area. Ambient temperature directly affects the final dough temperature.
Also plan nearby space for:
Make sure you can easily clean:
A tilting head or removable bowl improves access, but a well-designed fixed model can also be cleaned effectively.
Cleaning should always be carried out according to the manufacturer's recommendations and only after the machine has been made safe.
To receive a proposal that is genuinely suited to your needs, provide:
Do not simply ask:
“Which mixer would you recommend?”
A dough mixer should be chosen based on your actual production requirements.
| Mixer type | Main advantages | Main limitations |
|---|---|---|
| Spiral | Fast, versatile, wide range of capacities, very suitable for pizzerias | Can heat the dough if parameters are poorly controlled |
| Fork | Gentle action, limited heat build-up, interesting for long fermentation | Slower, bulkier and often more expensive |
| Twin-arm | Gentle dough handling, good oxygenation, suitable for highly hydrated doughs | Higher price and larger footprint |
| Planetary | Versatile for different preparations | Less suitable for large daily pizza dough production |
| Configuration | Best suited for |
|---|---|
| Fixed head and fixed bowl | Simple, robust and economical solution for regular production |
| Tilting head and fixed bowl | Greater comfort when removing dough and cleaning |
| Tilting head and removable bowl | Larger production volumes, need to move the bowl or use several bowls |