Pizza Today - December 2021 - 21

The mixer itself will determine
a lot and no two mixers are the
same. The most common mixers you
will find in pizzerias are planetary,
spiral, and fork (specific to those doing
Neapolitan style pizza). Planetary
mixers tend to be the roughest on
dough and drill a hole in the middle
pushing all the ingredients together
against the sides. Planetary mixers
have detachable bowls that raise up
and down and have different speeds
to accommodate a faster mix. I would
recommend not exceeding a 12-minute
total mix time in a planetary mixer.
They also have attachments to cut
cheese and vegetables or to mix sauce
with a balloon whisk attachment.
Spiral mixers have fixed bowls
and dual speeds. The spiral itself is
usually off to the side and is gentler
on the dough. The dual speeds can
bring higher hydrated doughs together
better than a planetary mixer.
The bowl on spiral mixers can also
rotate. Combined with the rotation
of the spiral itself, which can spin
clockwise or counterclockwise, these
two elements give you a better overall
mix without having to stop and
manually push your dough together.
Well mixed dough in spiral mixers
forms a pumpkin-like appearance on
top. I would not exceed a 15-minute
total mix time in a spiral mixer. The
ability to toggle between speeds will
alter these total mix times. If you
are only staying on speed one, then
those total times apply. If you are
moving between speed one and the
faster second speed, your total mix
time will be shorter.
Fork mixers, which are most common
in Neapolitan styles, are even
slower than spirals. They are gentler
on your dough and fold your ingredients
together creating less friction
and impart less heat on your dough.
The bowls are fixed, and the total
mix times can extend towards 18 to
20 minutes. The advantage to these
mixers is how gentle it is on your
dough. Dough does not come out as
one homogeneous mass but is more
of a rope.
The least common mixer found in
U.S. pizzerias is a diving arm mixer.
These mixers are more commonly
found in specialized pizzerias or
bakeries. This mixer replicates how
dough would be mixed by hand.
These are great mixers as they impart
the least amount of friction or heat
but can take the longest to mix as
well as can be hard for operations
as they do not have attachments for
cutting and grating.
Now that I have thought about
the type of mixer I am using and
know more or less how long I
should be mixing for, in what orDECEMBER
2021 / PIZZATODAY.COM / 21

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Pizza Today - December 2021

Table of Contents for the Digital Edition of Pizza Today - December 2021

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Food Cost Myths
Year-End Appreciation
Ttrends From International Pizza Challenge 2021
Grated Cheese
Pizzeria of the Year: Razza Pizza Artigianale, Jersey City, NJ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - December 2021 - CT1
Pizza Today - December 2021 - CT2
Pizza Today - December 2021 - Cover1
Pizza Today - December 2021 - Cover2
Pizza Today - December 2021 - Commentary
Pizza Today - December 2021 - 4
Pizza Today - December 2021 - 5
Pizza Today - December 2021 - 6
Pizza Today - December 2021 - 7
Pizza Today - December 2021 - Digital
Pizza Today - December 2021 - 9
Pizza Today - December 2021 - Conversation
Pizza Today - December 2021 - 11
Pizza Today - December 2021 - Mike's Monthly Tip
Pizza Today - December 2021 - 13
Pizza Today - December 2021 - Man on the Street
Pizza Today - December 2021 - 15
Pizza Today - December 2021 - Building Blocks
Pizza Today - December 2021 - 17
Pizza Today - December 2021 - Tony's Trending Recipe
Pizza Today - December 2021 - 19
Pizza Today - December 2021 - Knead to Know
Pizza Today - December 2021 - 21
Pizza Today - December 2021 - 22
Pizza Today - December 2021 - 23
Pizza Today - December 2021 - Destinations
Pizza Today - December 2021 - 25
Pizza Today - December 2021 - Food Cost Myths
Pizza Today - December 2021 - 27
Pizza Today - December 2021 - 28
Pizza Today - December 2021 - 29
Pizza Today - December 2021 - Year-End Appreciation
Pizza Today - December 2021 - 31
Pizza Today - December 2021 - 32
Pizza Today - December 2021 - 33
Pizza Today - December 2021 - Ttrends From International Pizza Challenge 2021
Pizza Today - December 2021 - 35
Pizza Today - December 2021 - 36
Pizza Today - December 2021 - 37
Pizza Today - December 2021 - 38
Pizza Today - December 2021 - 39
Pizza Today - December 2021 - Grated Cheese
Pizza Today - December 2021 - 41
Pizza Today - December 2021 - 42
Pizza Today - December 2021 - 43
Pizza Today - December 2021 - Pizzeria of the Year: Razza Pizza Artigianale, Jersey City, NJ
Pizza Today - December 2021 - 45
Pizza Today - December 2021 - 46
Pizza Today - December 2021 - 47
Pizza Today - December 2021 - 48
Pizza Today - December 2021 - 49
Pizza Today - December 2021 - 50
Pizza Today - December 2021 - 51
Pizza Today - December 2021 - Product Showcase
Pizza Today - December 2021 - 53
Pizza Today - December 2021 - Pizza Today Yellow Pages
Pizza Today - December 2021 - 55
Pizza Today - December 2021 - 56
Pizza Today - December 2021 - 57
Pizza Today - December 2021 - 58
Pizza Today - December 2021 - The Marketplace
Pizza Today - December 2021 - 60
Pizza Today - December 2021 - 61
Pizza Today - December 2021 - 62
Pizza Today - December 2021 - 63
Pizza Today - December 2021 - 64
Pizza Today - December 2021 - 65
Pizza Today - December 2021 - Expo Spotlight
Pizza Today - December 2021 - Cover3
Pizza Today - December 2021 - Cover4
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