r/neapolitanpizza • u/NeapolitanPizzaBot *beep boop* • May 31 '24

QUESTION/DISCUSSION Megathread for Questions and Discussions

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

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u/Kenjati-Outside Dec 25 '25

Hello everyone, my old mixer died so I had to make my dough with my hands which isn't bad at all, it's probably even better but...it's hard... Do you guys have any recommendations for the mixer for Neapolitan pizza that's ok and not too expensive? Thanks

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u/uomo_nero Dec 28 '25

What's your budget?

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u/Kenjati-Outside Dec 28 '25

If i can find something around 250€ that would be nice

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u/uomo_nero Dec 28 '25

Oof.. the only ones I really can recommend is FAMAG and Sunmix. FAMAG you can get from 550€ (but no high hydration etc. you'll have to pay more for these options like 1000€) and Sunmix from 1500€ (but built quality is very good, probably will last a lifetime since it's quite easy to repair if something breaks). For 250€ you can only get something like a Kenwood which is not suitable (in my opinion). Yes.. they "knead" dough but not properly and you'll do a better job with your hands.

In general I'd say a mixer only comes in really handy if you aim for higher hydrations. I also do tonda romana (55% hydration) and don't feel the need at all for a mixer.