James:
I bought a DLX 2000 or Electrolux some time ago after burning the windings of my new KA. This mixer will happily and efficiently mix up to 15# of dough.
The roller and scraper works on smaller amounts up to 5-6#. The stationary dough hook rests on the bottom as the scraper cleans the sides.
It makes excellent Chicago deep dish, NY style dough and SUPERB Neapolitan dough. After a 20 minute autolyse, the low friction dough comes out like smooth taffy.
This mixer as well as dough formulations are discussed @
PizzaMaking.com - Pizza Making, Pizza Recipes, and More!. This what they do.
I've referenced FB many times over there when someone needs direction on building ovens so I hope you don't mind when I mention "The Other Place".
PizzaPolice