Pizza dough with my Ankarsrum Assistent Original Stand Mixer

[@CookingWithTheCajun]

Pizza dough with my Ankarsrum Assistent Original Stand Mixer Video: kzbin.info/www/bejne/gWe7XoGrpJ5kfMU Recipe: cookingwitdacajun.com/blog

[@CShannon1991]

I love my 2 KitchenAids but I’m thinking about maybe purchasing an Ankarsrum Mixer for certain doughs that would be too much for even my 6 Qt KitchenAid Pro 600 (575 Watts of Power).

[@CookingWithTheCajun]

I think you will love it. I use it for to mix batter for frying seafood, mixing cookie dough, and making bread. This is my first mixer so I am unsure if there is a learning curve. The big difference will be the kneading roller. I did a test and let it over knead and the results were close to the same. I really enjoy using my new Ankarsrum. Tonight I am making an Almond Joy Cooky video. We will get some time using the Ankarsrum tonight. Good luck with your new Ankarsrum. Please let us know how you like it. Thanks for the comment. Cajun

[@CShannon1991]

@@CookingWithTheCajun I don’t the Ankarsrum yet. I’m thinking about buying one.

[@CShannon1991]

@@CookingWithTheCajun I meant I”don’t have” the Ank yet. I hate this stupid typo.

[@PeterFusco]

12 hours? I'm first generation Italian-American. My people hail from the Campania region (Naples). We've been making pizza dough/pizza for over 100 years (grandfather, father, me, my children and grandchildren). There is no way I would let the dough sit for 12 hours before cutting and rolling into loaves, the yeast would lose all its power. Maximum, a half hour to 45 minutes. Then you cut, roll, bag and either freeze some for the future or put in the refrigerator for the next day. The following day, remove from fridge, place on counter, allow to reach room temperature, then let sit in plastic bag until it rises twice the original size. Then spread your dough in your pan (if you use a pan, if not there are other instructions for like a stone etc., but not here), brush with olive oil, place plastic wrap over the top, let sit and rise for a couple of hours, take the plastic off, dock the pizza dough (poke holes in the dough with a fork so it doesn't grow a bubble while baking), top with whatever you want (except pineapple...don't do that), bake and eat.

[@CookingWithTheCajun]

Thank you for the info.

[@juliehiggins4944]

Ankarsrum tells you to put liquids in the mixer first

[@CookingWithTheCajun]

Thank you.

[@stewarth]

Special order flour? Check. Very expensive stand mixer? Check. What's my pizza missing? Oh, yes, the cheapest, greasiest "pepperoni" available.

[@CookingWithTheCajun]

Thank you for the comment.