Ankarsrum Mixer - Recipe and procedures

The Ankarsrum mixer is quite a mixing machine. I was looking for a mixer that could handle larger batches of dough but would still fit in a household kitchen setting. This mixer fit the bill. I can now make large batches of dough at a time! Because of the design, I needed to modify my recipe process. Below is a description of the process and a chart of different-sized batches. Doing a 12-ball batch is very convenient because I can fill 2 dough boxes with 6 doughs each.

The mixer is open bowl style so Ankarsrum recommends adding the liquid ingredients first and then adding the flour a measure at a time. Since I was changing the recipe a bit, I started creating a dough starter along with this method. This is not a true poolish, but I like to get the yeast started with warm water and a measure of flour.

This description is based on a 6 dough-ball batch for cooking at 700℉. Use the chart at the bottom to make larger batches.

Starter:

Sprinkle 4g of yeast into 240g of warm water (100℉) and let it hydrate. Add 120g of flour. Stir by hand and let this sit someplace warm for 10-15 minutes as you set up the rest of your gear. It should bubble and become fluffy. Do not proceed unless your yeast becomes active in this starter.

Mixer:

Use the insider roller and scraper arm for batches of less than 15 dough balls.

Add all of the cold water 307g, salt 15g, oil 9g, and sugar 4g to the bowl

Let this mix together and dissolve for 1 minute

Add the 325g of 00 flour - one cup at a time

Add the 410 g of additional bread flour a cup or so at a time

Finally, add the starter to the mixer.

Use the awesome timer function and set the mixer on 5 minutes.

Once the dough has completed this cycle, remove the mixer and scraper and pour and scrape the dough onto a counter. Invert the bowl over the dough and let it rest covered for 5 minutes. It should go from a shaggy texture to a smooth dough. Measure and make dough balls of 240g each. Park them in the refrigerator for 24-48 hours.

This is a view of the mixer using the bar method instead of the roller. I found it to be effective, but may be better suited for extra large batches of dough.

A large batch using the bar instead of the roller

Recipe Calculator

This chart will allow you to calculate the right proportions for different quantities of pizza dough balls.