Pizza Dough in my professional Electrolux Assistent DLX 2000 Mixer

Pizza Dough in my professional Electrolux Assistent DLX 2000 Mixer
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#pizza #recipe #baking
I'll show you how to make a large amount of pizza dough at one time in a larger mixer found in smaller bakeries and restaurants.
This mixer is capable of mixing 20 cups of flour at a time.
It is strong as a tank.
Not everyone has one of these mixers, so you won't see me using it very often, truth is, I only use it when I wish to make large amounts of dough at one time.
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[@BakeLikeAPro]

Hi 578sundriedAZ, yes ! sure thing. I'm glad somebody expressed some interest in this amazing mixer ! I will do this in the near future. Thanks for watching my video on the Electrolux DLX mixer, it's a great machine.

[@annmcqueen5185]

Wow!! I have been around but never seen a mixer like this.all mixer should have a scraper👍I would love one but I'm sure it cost a arm and a leg.good kitchen equipment is better than diamonds.🍕

[@BakeLikeAPro]

Hi Ann, this machine goes under many different names. This mixer has changed names and is now known as the Ankarsrum Original Kitchen Machine (formerly known as Verona, Magic Mill, Electrolux Assistent, DLX) pricing is about $700 American. Expensive, but built like a tank. This mixer can mix 20 cups of flour according to the manufacturer. You don't need this mixer to make great pizza dough though, you can see me making pizza dough with my KitchenAid stand mixer in another dozen or so videos. Thanks for watching ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* kzbin.info/www/bejne/f2i1ooWpqamYqqc ✅

[@BakeLikeAPro]

Hi again jumperchu, glad to be of help, I appreciated the great question !

[@BakeLikeAPro]

yes 9-1/2 cups of flour total, this machine is very powerful ! :-)

[@BakeLikeAPro]

Hi Saberoph, sounds great ! that will give the dough time to really do a slow ferment in the fridge, this will really let the flavours meld together, it makes for such a better tasting dough. Sounds great ! good luck with your party !

[@BakeLikeAPro]

Hi jumperchu, I'm glad you noticed that, not many do. In pastry school a long time ago, our pastry chef told us this exact thing. However, it depends on how quickly you add your flour, basically an agent which fortifies the "yeast's team in this battle. IF, you are going to put your yeast, and sugar, and let them sit for 10 minutes, don't add your salt. I'll tell you from over 20 years experience, I've never ever had a problem with adding salt in at the beginning like you see me do though.

[@karinadeespinoza]

Wow! I now have my first wish for Christmas! Or Should I make it for Mither's Day???? Jaaa! I' m pretty sure with this mixer I can forget that feeling of pain I use to get pouring each cup of flour each time my kids want to bake tons of cookies to share!! Now I have.a Crave!!!! Thanks for sharing. 😉

[@BakeLikeAPro]

Thanks again for asking that question, and noticing this, if you feel a little uncomfortable doing this, just wait until your first cup of flour has been added, then add your salt, but you won't have a problem, if you get that flour in right away, as you see I do. Thanks for the question, and thanks for taking the time to watch my video AND comment, I appreciate it jumperchu.

[@BakeLikeAPro]

Hi Chris319, thanks :-) yes I just happen to always have a bunch lying around in my studio, I"m also a portrait photographer. Thanks for watching, I'm glad you enjoyed the video !

[@reginaborgesdepaula6559]

Hello from Rio de Janeiro, Brasil 🇧🇷 Love to see your dough!!!

[@BakeLikeAPro]

Hi Regina ! Thank you! 😃 I have so many pizza dough videos here on my channel, I hope you have time to watch a few more of them. I'm going to guess I have 30 more hahaha !

[@BakeLikeAPro]

Hi larryrp66 ! you have a great mixer there, but yeah for 3lb of dough, that's asking a lot of the KA mixer. The Electrolux DLX is really a tank for doing huge amounts of dough. Supposedly it can handle 20 cups of flour, I have never tried that though LOL. It is powerful, and I doubt it will ever burn out. Thanks for checking out my video ! :-)

[@Celerott]

Oh I will, and I already have it all planned out too. Get all the ingredients about 2 or so weeks before, then since Halloween falls on a Wednesday I'll be making the Dough on the Monday, then pull it out on that Wednesday and there I go. :)

[@BakeLikeAPro]

Triple crust ? sounds interesting ! I'm sure your guests won't be disappointed !

[@onzkicg]

Great, makes me wanna buy one. My hands aren’t good for kneading manually, it feels painful and crampish after 15min. By the way- i notice you are direct on countertop tile, how do you keep it sanitized? Vinegar spray or something?

[@BakeLikeAPro]

Hi Saberoph, I made 6 pizza dough balls with this recipe, and in theory I could get them to 16" in size, but that depends on how thin you want your crust. If you want a thicker crust, then you will want to make 5 dough balls instead, which will ensure you have enough dough to get that 16" size you want for your pizzas. Thanks for the question, and thanks for taking the time to watch my video.

[@BakeLikeAPro]

Hi Heidi I'm using quick rise yeast in this recipe ( instant yeast ). Thanks for watching Heidi !

[@BakeLikeAPro]

Hi Karina ! I think Mother's Day is much closer for you :-) Christmas is very far away LOL. Yes, this mixer is very nice, and it's very powerful, you will enjoy it ! Thank you for watching my video, and thank you for subscribing :-)

[@Celerott]

Thanks, now I know which recipe I'll be using for Halloween. I'm intending to make a Triple Crust pizza, each being about that size. To go along with my Undead Movie Marathon. Thanks.

[@thegbgfamily]

Just another great swedish invention.

[@BakeLikeAPro]

The Swedish make great products. This thing is built like a tank.

[@bread-studio]

Really good video for using the ANKARSRUM. Thank you.

[@BakeLikeAPro]

Hi Kaltham ! I'm glad you enjoyed it. I love this mixer... it's so powerful. I've had this one for about 15 years now and it still looks brand new and works like a charm. Thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅

[@BakeLikeAPro]

Hi Bud3236, Thanks for watching the video. Yeah, it is indeed a nice mixer, it truly is built like a tank, supposedly it will mix a whopping 20 cups of flour at one time ! I have NOT tested that out, but you can tell it's powerful when it plows through 6 cups without breaking a sweat. I still love my Kitchen Aid mixers for home use. Don't retire your Kitchen Aid, they are worthy mixers. I put many hours a week on mine and they just keep going. Thanks for the comment !

[@jumperchu]

ahhh thanks alot for clearing that up

[@BakeLikeAPro]

Thanks so much for watching ! 😊

[@BakeLikeAPro]

Hi Saberoph, if you make them for your marathon, please let me know how they turned out ! I wish you the best of luck, get all your ingredients prepped in advance, and make your dough balls up in advance also, so all you have to so is roll them out, and pop your ingredients on, and bake them. It's so much easier when your prep work is done in advance. I do a lot of entertaining and this helps me lots. Good luck ! :-)

[@bazukaran]

Hi There , wondering what was the weight of each dough in the container and what kind of container are you using? (tapperware??) Thanks

[@BakeLikeAPro]

Hi there this video was filmed back in 2012, that's 5 years ago. I don't recall the weight of the balls. That said, yes, I do have many other newer videos here on KZbin where those measurements may be indicated. I must have a dozen pizza dough recipes. I will weigh out the dough balls so I get the same sized balls into each container. I'm using *Tupperware* in some of my videos. They are super inexpensive containers and every store sells them, so super easy to find everywhere.

[@johnd1536]

Our Ankarsrum just arrived and we are so excited to start making larger batches of bread and pizza dough. With this process you don't need heat to allow the dough to rise or proof? After it proofs it doesn't decrease in size when it's frozen? How do you thaw..in fridge?

[@BakeLikeAPro]

Hi John, the heat from the water and the mixing of the machine creates a lot of heat. The dough will feel warm when you remove it from the mixer. Divide your dough in the ball sizes you want, and then form into nice dough balls, and then right into your greased / oil containers, - use what you see me using here, or use glass or stainless steel bowls... grease the tops of the dough and then cover with covers or plastic wrap so the dough doesn't dry out. If I'm going to freeze the dough .... I will let it proof for an hour or so, and then punch it down.... and then cover it, ( with your container covers ) and then into the freezer. The dough will be compressed at that point, because you have just punched it down. Don't worry, that dough will fall asleep very quickly because of the cold of the freezer, and then when you want to use it, bring it out, many hours before.... let it sit there and it will thaw and come back to live. I've done this 100s of time and it works flawlessly every time. The yeast will warm up, the dough will thaw, and you're ready to use it in your pan. When the hot heat of that oven hits it, magic happens. I hope this helps ! Enjoy your new toy ! you're going to love your Ankarsrum !! ( for those not in the know, this mixer has several names )

[@johnd1536]

@@BakeLikeAPro

[@johnd1536]

@@BakeLikeAPro Thanks for your reply. Very detailed as well I appreciate it. We will try this method. Have you used this method with GF pizza dough?

[@BakeLikeAPro]

Hi again John, thanks ! I try to help everyone, it's no fun watching a recipe video and then not getting answers if you need help. As for GF pizza dough, I haven't tried it, but I'm 100% sure it will produce the same results. Yeast feeds on any sugars, and doesn't need flour to work, so yes, I'm going to say it will work well. 🚨 ⚠️ For those reading t his and wondering what GF pizza dough is, GF stands for "Gluten Free"

[@chunloh]

thanks...

[@BakeLikeAPro]

:-)

[@BakeLikeAPro]

If you google the mixer, you will find many pricings.

[@MrTiwilager]

What temperature, and how long do you bake the pizza at?

[@BakeLikeAPro]

+MrTiwilager 425 F sometimes 450 degrees F.

[@chris319]

Nice job of shooting. You had your camera on sticks (a tripod) the entire time.

[@BakeLikeAPro]

Hi Angela, youtube won't allow me to direct link, but do a Google for "Electrolux DLX" and you will find it. They go for $600 approx. They are expensive, but they are built like a tank. They mix 20 cups of flour at once. This is a big choice of personal chefs who need a machine to do big volumes. The KichenAid is all you need, it is a beautiful machine. I have 2 of them and love them. My first one I've had for almost 20 years and it works like it is new. You'll love your new KitchenAid :-)

[@Sooz3112]

I'm looking at replacing my KitchenAid as the gears have broken twice in 3 years 😥. I'm considering a Bosch or this one. I make a lot of bread / pizza dough. Your recipes always look great 😀 x

[@BakeLikeAPro]

I've heard good t hings about Bosch, I hope you have better luck with it than your failing KitchenAid mixer. Thanks very much for your kind words, I appreciate them 😀 👍 if you are on Facebook, you can also find me here: facebook.com/bakelikeapro ✅

[@Sooz3112]

@@BakeLikeAPro Thank you! I like to buy appliances that last many years, so sadly, I'm disappointed in the KitchenAid, I won't buy another. I do like the look of this one...it looks a workhorse, like the Bosch. I'm on Facebook - I follow your page on there 👍😀. Many thanks x

[@BakeLikeAPro]

Hello again, when you purchase your new mixer, the #1 thing you must look for is a good company that offers a solid return policy. Like Amazon, or another big vendor. I would suggest looking at a few videos on KZbin for the exact model you wish to purchase so you know more about the machine etc.... but yes, a good vendor is a must when purchasing a mixer that costs a lot of money. Thanks for following me on Facebook too ! I appreciate it Su 😀😀

[@Sooz3112]

@@BakeLikeAPro Aw thank you. Good advice. Some sellers have been a little 'sketchy' with the warranty etc, so I will keep on looking. In England, we have an online store who are stockists for the Ankarsrum - I'm tempted to buy the Ankarsrum...for large batches of bread dough and pizza dough. I have ordered a small / compact Bosch food mixer for smaller quantities of dough 😀. I will have to try your pizza recipe, I love pizza dough that has been developing over a couple of days or so. I think restaurants use the same method. Thanks again! x

[@Sooz3112]

@@BakeLikeAPro Hi, I forgot to ask..is this the regular sized model or the Deluxe model please? x

[@AndreasKzK]

Hi, can you tell me the total knead time in the Mixer? Often i am not sure when the dough is ready. The window test is totally different in this mixer than in an KitchenAid. My yesterdays dough failed window test after 25 minutes of kneading. Today the dough looked very good. Can it be possible that DLX Mixers dough results are totally different to machines with kneading hooks?

[@BakeLikeAPro]

Hello Andreas, these days, I set my mixer for 10 minutes and let it run on a low speed. There are no real rules to follow, when I worked at a pizzeria place, we ran the huge Hobart mixer for 14 minutes to knead the dough. I would say that the DLX 2000 mixer ( which today goes by so many other names ) does a better job than the mixer, it's considered a professional mixer. That said, I am not that much of a purist that I do a window test. I appreciate there are many out there that do this, and also pay a lot of attention to the exact hydration percentage, but I just make the dough, and enjoy the pizza for what it is. Each machine is so different, so it's really hard to say. Thank you for watching my video. P.S. I have about another 20 pizza videos here on my channel.

[@ClubFred6]

Your video is good, and I enjoyed watching it, bit I just wanted to say, the music was not an enhancement.

[@BakeLikeAPro]

Why not watch a newer video where there is NO music :-P Here: kzbin.info/www/bejne/hGXCg42PqraGeZY ( same machine, pizza recipe, NO music )

[@Bhatt_Hole]

Shaddup noob, dat muzak wuz fresh, yo!

[@Yodaismycopilot]

Excellent video! I'm a novice just beginning to look into baking and mixers. Just curious - how small of a quantity can the Ankarsrum do? i.e. is it good for small batches? Thanks.

[@BakeLikeAPro]

Yodaismycopilot Hi there, honestly, you do not want to go less than 3 cups of flour in this mixer. Keep in mind this mixer is more of a commercial unit and really wants a lot of mixture to work at its best. The DLX mixer is a beast, and I truly mean that. I own a lot of mixer and this is a true work horse in the kitchen. If you have the $, you won't be disappointed.

[@chineeboy18]

Thanks for posting up this video. Most of the time I see this machine in use its for bread dough. Can an this machine do cake batter too?

[@BakeLikeAPro]

J VON J Archie Hi there, yes indeed, you can use for cake batter too, works very well.

[@BakeLikeAPro]

Sashine B. Hi Sashine, okie dokie, I'll put it on my "to-do" list.

[@acebaker3623]

There is a different bowl/whip combo for use with lighter mixes.

[@SquidgyBidgey]

May I ask why you don't use it that often? Is there a better machine for smaller quantities of pizza dough?

[@BakeLikeAPro]

If you mean in videos, yes you are correct, I haven't done a lot of video with it here on KZbin. You are right, this machine is better suited to larger recipes. Using for example just 3 cups of flour is very low for this machine. I do however use this mixer every weekend for a large amount of pizza dough.

[@SquidgyBidgey]

Cheers for the reply mate. I was enquiring due to your comment where at the very start of the vid you said that you "don't use it too often", I was thinking that you only use this very occasionally and had a different go to mixer. Its a machine I'm considering for my own pizza dough, as my current mixer a 'Kenwood Prospero' is simply too lightweight for pizza dough. It vibrates all over the place and I've even had too wrap a strap (from a sports bag) around it to stop the mechanism popping open with the force and weight of the pizza dough as it spins.

[@BakeLikeAPro]

Hi there, thanks for watching the video. The grout has been treated with a special sealer, so it absorbs no moisture, also the grout is almost level with the tile, making it a breeze to wipe. A mix of bleach-water ( in a spray bottle ) is your best defense, spray the counter top, and wipe off. Also, I use cutting boards to cut all meat, and also veggies, so nothing gets cut directly on the tile. I hope this helps a little bit. It's a great question, thanks for asking it.

[@luispulido3425]

que power, sonó como un mustag del 78

[@BakeLikeAPro]

Vroom vroom ! Hola, sí, tiene el poder del Mustang, es un mezclador muy potente, capaz de mezclar 20 tazas de harina.

[@BakeLikeAPro]

Gracias por ver mi video 👍😊 ¡Me alegra que lo hayas disfrutado! Si está en Facebook, por favor pase por mi página algún día: fac facebook.com/bakelikeapro

[@chanelle8226]

😍😍😍😍😍

[@BakeLikeAPro]

Thanks so much for watching ! 😊

[@nadarjan1184]

Good

[@BakeLikeAPro]

Thanks so much for watching ! 😊

[@BakeLikeAPro]

Hi TheTFlon, the Electrolux DLX is a nice mixer, I call it a tank because it is so heavy duty, however, it's a mixer you really only need if you are doing lots of dough at a time. I don't use it that often... my everyday mixer is still my KitchenAid. However, yes, this mixer is a lot of fun :-) Thanks for the comment, and watching the video.

[@sumiatisuparno]

9 cups?! :O and a half?!

[@hilma121379]

Hi, I’m planning to buy one this month. Do you still have your mixer? Still functional? 😊 thanks for your feedback

[@BakeLikeAPro]

Hello ! Yes I do! and it still works very well ! I love this machine ! Thanks for watching ! Thanks for watching ! 👍😁 If you have time, please watch my brand new video recipe: *The Ultimate Chocolate Cupcake Recipe:* kzbin.info/www/bejne/f2i1ooWpqamYqqc ✅

[@EFrost411]

These machines just won't die, born and raised in Sweden, where these are really common. If you buy one of these, you never need a new machine for the rest of your life. My parents got one when my bigger brother was born, in 1990. Still going strong!

[@heidimontgomery9955]

I have a question about the yeast you use in your recipe? Is it instant yeast or active?

[@chunloh]

may i ask for kneading big batch of dough, which mixer you prefer..KA or this?

[@BakeLikeAPro]

This machine will blow away all KitchenAid stand mixers. It is super powerful. I do however use my commercial KitchenAid mixer all the time. It's a new model and very large. You can see my unboxing of it on my channel here. This Electrolux DLX2000 is a monster though, if this is what you wish to know. It can mix 20 cups of flour at a time - according to the manufacturer.

[@milkandhoney84]

They changed the name of this mixer didn't they? I love my Kitchenaid, but it struggles with a single dough recipe. It gets warm 10 minutes into mixing.....and my favorite recipe needs 15-20 minutes. I've been looking into the Ankasrum, which I believe used to be Electrolux. KA is great for mixing cakes but bread, not so much. I bake a lot. I'm afraid to burn it up. It's about 4 years old.

[@BakeLikeAPro]

This machine is a beast, and yes, the Ankasrum brand name is the same thing, all these mixers are the same. Many different names, but they are all the same machine and company making them.

[@Ayram9]

Is it a total of approximately 9 or 10 cups of flour for a double recipe?

[@BakeLikeAPro]

Hello, if I was going to *double* this recipe, I will double *all* ingredients. This keeps ingredient ratios exactly the same, and will give you exactly the same finished recipe, but larger. I hope this helps ! 😁 by the way - I have about 20 more pizza videos here on my KZbin channel, you may get a lot more help watching some of them, I also have some larger recipes you can watch.

[@BakeLikeAPro]

Here is one that is larger: NO Fail Pizza Dough Recipe Makes 3 LARGE Pizzas kzbin.info/www/bejne/o4fOiZiKbNRnibc 👍✅

[@bleesedhour]

Do you have this in the Philippines how much which store..?

[@BakeLikeAPro]

Hi agnes, try Amazon.

[@janonthemtn]

What size freezer containers are you using? thanks.

[@BakeLikeAPro]

Hi Jan, oh boy, I have switched from those, as this video is now 10 years old, but I did buy them at my local Walmart. If you reply to this, I will go check the ones I have now and see if there is a size marking on them. That said, thanks for watching. If you love pizza, and making pizza doughs I have about 30 more videos on dough here on my channel, many of them are a lot newer than this one. Thanks so much for watching ! 😊

[@janonthemtn]

@@BakeLikeAPro I never looked at the date! I just bought that machine which is why I wanted to see your method with that quantity of dough. I'll be buying some freezer containers for the dough. Everyone has switched to glass or silicone these days. Thanks for all. I'll be checking out all your recipes.

[@stevejensen6210]

What is the clean up like with this mixer? I want one.

[@BakeLikeAPro]

Hi Steve, clean up is fast and easy. Bowl, scraper and the roller is all you need to clean. I have had this machine now for years, and still love it. It's more of a commercial machine, or one that many home bakers have in their homes that bake a *lot* of bread weekly. The manufacture says this machine can handle up to 20 cups of flour at a time. I have never tried that much, but for my needs, it works well. It's build like a tank. If you purchase one of these, make sure you get it at a well known vendor if you are in the States, ( U.S.A. ) as there are many vendors selling this machine. This machine goes under many different names too.. once you start searching you'll see many different names being used for the same mixer. It's a good mixer but on the expensive side. Hope that helps ! ( P.S. - in case you are wondering - that bowl is thick, and very heavy )

[@stevejensen6210]

@@BakeLikeAPro Thanks for the reply! My little 4.5qt Kitchenaid is about 15 yeas old and I'm looking to upgrade. I like the open bowl design. It's hard to put ingredients in the KA when it's mixing without it falling on the hook as it spins. I also have to constantly scrap the sides and bottom of the bowl until the ball forms. It looks like this mixer has solved that. I like the way it looks and it would fit under my shorter than normal kitchen counter height of 16" vs 18". I would be using it mostly for making batches of pizza dough. Pizza is my passion :-)

[@BakeLikeAPro]

Hi Steve, funny you should mention pizza. I'm making a double batch tonight for tomorrow. Funny thing, I have a video that went viral on another one of my KZbin channels, but I do have many pizza videos here too. I must have a dozen or more. That said, you'd love this machine making pizza dough. I used this machine a few weeks ago to make pizza. I switch from mixer to mixer depending on my mood I guess. Anyway, good luck with your searching, and just make sure you purchase from a vendor with good customer service. I don't know, if you in the States, you may be able to buy this machine on Amazon. Use olive oil, and 00 flour for pizza too. I get ribbed for that all the time, and the way I add yeast, but I've been doing this for over 30 years and never had a bad batch of pizza dough. Anyway good luck !

[@stevejensen6210]

@@BakeLikeAPro Thanks for the tips and the info! I am in that states and am getting closer to pulling the trigger on the black diamond or silver one from Amazon. I have 4 pizza ovens. I own a RoundBoy wood fired oven, a Blackstone pizza oven, a portable Cuisinart propane pizza oven and recently picked up a Breville Pizziola. The Breville is an amazing oven for indoor use as it gets up to the same temps of my wood fired oven and I can produce an amazing Neapolitan pie in under an hour. The deck of the Breville can up to 800 degrees and the top to 750 in about 20 minutes. Compare that to the 2-3 hours it takes for the WFO and the convenience is well worth the cost. I always use Caputo 00 flour. I experiment with various hydration percentages. I think 65% produces a nicely leoparded pie. Have fun with your party. I just baked a wonderful pie tonight. I'll look for your other pizza videos. Enjoy visiting with you.

[@BakeLikeAPro]

Hi Steve, you're lucky to get the real flour for pizzas. I'm in Canada, and that is just not available anywhere. ALL pizzerias here use all purpose flour. I've worked in a few over the years, and that's just how it is. Forget using authentic tomatoes etc for the sauce too, all places I've worked in, and been to just have generic pizza sauce ( in large tins ) That's the way it is here, we just don't get access to the large variety of things available to you in the States. Fun face - the State of California along has more population than the entire country of Canada. That kind of puts things into perspective. That said, pizza here is good. It's all comes down to what you are brought up on. You sound like you love pizza as a hobby ! That's a lot of nice equipment you have there ! wowie ! Anyway Steve, I filmed a new video using my Electrolux DLX 2000 and I'll post it sometime next week I guess. I did a double batch with 6 cups of flour ( 900 grams ) It did a nice job. I'm making those pizzas tonight ( 4 of them ) so will be taking pictures of baked pies. That's it for now, thanks for your reply I enjoyed reading it.

[@HotVoodooWitch]

I'm guessing you're Canadian.

[@renechawy]

COSCO Mx is marketing the machine as “Ankarsrum” brand

[@BakeLikeAPro]

I believe you mean Costco Mx ( where Mx stands for Mexico ) Yes, Ankarsrum is another name this mixer goes by. Many different names, but it's all the same machine. They are made in Sweden.

[@mikesr3011]

Hi, great video showing off the DLX (I have one also). What is the weight of the pizza dough balls you made in this video? I need to make 5 @ 1.25 lbs each. Your recipe looks like it will do it.

[@BakeLikeAPro]

Hi Mike, what a great machine isn't it ! I always say it's built like a tank. I don't know the exact weight of the dough balls, sorry about that. I do have about a dozen or more videos here on KZbin showing my pizza dough process ( full recipes ) and I know in at least one of them, I have weight out the dough balls for fun. I will do this later in the video as I split my dough balls when they go into my little containers for the first rise.

[@BakeLikeAPro]

If you to about 5 minutes into this brand new video, you can see me measuring the dough balls. --> THE ULTIMATE HOMEMADE PIZZA DOUGH RECIPE - An Extensive Guide ! kzbin.info/www/bejne/fJXbkHiKg890ntk via @KZbin

[@mikesr3011]

Thank you. Bake on!

[@DiannaAtherton]

Hey, just weight the dough ball and divide by 6

[@Celerott]

What are dimensions to your mixing bowl?

[@mattiparviainen]

Why do you use cups and spoons instead of grams?

[@BakeLikeAPro]

Hi Matti, way way back, about 30 years ago I went to French pastry school, we were taught to measure everything by weight. This way, you can replicate a recipe over and over again and get the same results. Measuring by volume is not a good way to do it, but in North America 99% of people do it this way. This video is from 2012 ( 7 years ago ) Back then, I thought, well since everyone watching my videos is in North America, I'll go with cups etc.... well I learned a few years later that people from all over the world were starting to watch my videos, so I made the change to measuring in grams. I also still give measurements in cups so I can include everyone. In new recipes, for pizza for example, I have recipes that are far more accurate using grams. I have maybe a dozen pizza videos. I hope this helps a little bit.

[@BakeLikeAPro]

Easy No Fail Pizza Dough Recipe And Pizza Recipe kzbin.info/www/bejne/jqSynI16i6qgiNU via @KZbin

[@b1s3b1]

9 1/2 cups, how many kilos?

[@BakeLikeAPro]

If you have watched any of my videos, you know that 1 cup = 150 grams 🙂

[@hendriawanhendriawan7150]

where is the unboxing video ? hehe

[@BakeLikeAPro]

that would have been a great one :-) I do love this machine, it's built like a tank.

[@Randel1966]

The secret is out! I guess there is a reason they have been making these for over 50 years. I have a KA 6qt Professional. I do a lot of pizza dough as well and when I mix 3lbs of dough at 60% hydration, the thing starts to heated up and smell like it is going to burst into flames. This will definitely be my next mixer.

[@stephan4ever64]

You should fastening the dough roller around an inch from the bowl side. It will also knead the dough better and it does not stick a lot of dough on top of the roll. Check this video kzbin.info/www/bejne/sH6lZXaMfJqZgtUm12s

[@BakeLikeAPro]

Hi Stephan, I don't understand what you mean, I watched the other video, and I use the same technique. The roller cannot be adjusted. You place it on the machine and the spring holds it in place. If I am not understanding, please let me know more info. I am happy to hear from you.

[@BakeLikeAPro]

Hi Stephan, ah ! the black knob, yes, I have used this a few times ! Great info, thank you for that :-) and your English is 100% ok :-)

[@stephan4ever64]

you welcome...thanks :)

[@nazmundiinahar8003]

price please

[@BakeLikeAPro]

? I'm not a vendor. What gave you that idea ? 📌⚠️ Please also watch my new video ! --> *The Ultimate Chewy Chocolate Chip Cookies Recipe:* kzbin.info/www/bejne/g4WnXoJjhplpbLs ✅

[@jameswillard2772]

I have always used kitchenaid I had the 6 quart proline planetary gears went bad because of a broken plastic gear case I repaired it then Burned the motor up my fault I'm rough on things I got rid of that then bought a assistent dlx I hated it. It took forever to mix a pizza dough ball I broke the aluminum arm of the mixer off and through it in the trash I just recently bought a Hobart c-100t plan to refurbish it and hopefully use it for a lifetime. Noise on the kitchenaid was loud the assistent dlx not much better the Hobart just purrs. I use my mixers for 98% of the time to make pizza dough and used to when I was younger make pizza dough ever other day. Now I just make a1 batch with 10 cups of bread flour once a week. The Hobart I have not tried using yet but I am familiar with its mixing style will mix just like the kitchenaid but quieter mix more, tougher, and has a timer :-) in case you get distracted you won't come back to a dead machine like I did with the kitchenaid. The kitchenaid was noisy and broke on me 2. When I bought it I thought proline was professional grade :-( they now have a commercial grade and that is what I wanted at the time. I still got 5 to 600 uses out of it. The Electrolux dlx has a timer and a different mixing design that is the only good things I can say about it if you use the dough hook then it is not any different in the way the dough is mixed the roller is better and has a more natural bread needing motion but takes forever in my case to mix pizza dough. It has a 12 minute timer hopefully you get a dough ball to form within that time frame and you have to watch it to speed it up slow it down or adjust arm, I don't have enough time for that I just want to through my ingredients in in proper order and be done in under 8 minutes from what I recall it took me atleast 15-25 to get all ingredients to mix in and build gluten

[@BakeLikeAPro]

+james willard You've had the typical experience many have had, with the models that have those plastic gears. Supposedly, they have switched back to metal gears, like Hobarts have always had. What 99% of people don't know, is that Hobart actually started the KitchenAid line. These mixers were a toned down version of their Hobart commercial mixers. Anyway I'm glad you are enjoying your Hobart. I have honestly never put that much flour into my Electrolux DLX 2000 mixer, and tend to baby my machine just knowing you don't know when they may break down. I own a new commercial KitchenAid mixer ( review on my channel here ) but I have never put more than 6 cups of flour into it thus far. Thanks for your story it was an interesting to read.

[@jumperchu]

You added the salt to the yeast immediately after you added sugar, I always thought that salt will kill yeast and that it should be added later to dry flour after yeast is activated, is this true lol or was I just misinformed?

[@BakeLikeAPro]

I've been adding my salt to the mixture of flour and yeast for 30 plus years and have never had a batch of dough not rise. It really is not a problem. Add your flour, add your yeast, stir with a whisk.... add your salt, whisk, don't worry, you will always have great dough. Thanks so much for watching ! 😊

[@mitchamus]

20 cups of flour is about 2kg.

[@BakeLikeAPro]

mitchamus I measure 1 cup of flour at approx 150 grams, which is 3 kg, your calculations are equal to 100 grams for a cup ( 250 ml or 8 oz ) which is on the low side, that said however, I have never tried 20 cups of flour in this mixer, even though they say it can handle it. Was your comment in reply to somebody else's ? if yes, you must reply to that person's comment directly in the comments, or they will never see it, as they won't get an email reply you made it.

[@rsz90182]

Looks like a Ankarsrum Mixer ? Knock off ?

[@BakeLikeAPro]

It is a Ankasrum mixer. The company has gone through many name changes, but it's all the same mixer. Google "Ankasrum" and you'll find plenty of info. This machine is a true beast, capable of mixing 20 cups of flour according to company specs.

[@rsz90182]

Thanks. Glad its the same. I just ordered one arriving tomorrow. I blew out three kitchen aid mixers by trying to mix thicker dough. They are on my hate list for now. I will put Ankarsrum to the test soon.

[@Celerott]

Oh yeah, I don't think anyone will have a problem with that either. Also, going by your reply I will have enough left over to freeze for a later time.

[@Celerott]

At a guess...how many 14 inch pizzas do you think this would make?

[@BakeLikeAPro]

Hi Bud3236, Thanks for watching the video. Yeah, it is indeed a nice mixer, it truly is built like a tank, supposedly it will mix a whopping 20 cups of flour at one time ! I have NOT tested that out, but you can tell it's powerful when it plows through 6 cups without breaking a sweat. I still love my Kitchen Aid mixers for home use. Don't retire your Kitchen Aid, they are worthy mixers. I put many hours a week on mine and they just keep going. Thanks for the comment !