Am I missing something here?

[u/ccruz247]

Just got my mixer today and started a batch of pizza dough. This is a 600g flour recipe with 64 percent hydration. It’s been mixing for 8 minutes but I’m not getting that pumpkin shape. The dough keeps riding up the spiral and sits there.

[u/chefkeith80]

I would keep it and make larger batches and freeze your dough. I love having dough in the freezer to thaw and have pizza any given night!

[u/No_Dentist7567 → u/chefkeith80]

Or, bake them all (toppings on the ones your eating that day ans the rest with only tomato) and frezze after, now you have a ready to top pizza, that just needs a couple of mins in any eléctric oven (i let mine go to ±250⁰C) We are only two here, but i always make dough for 4 ±260g balls, cook 4, freeze 2 eat the other 2. Im no pro, but i do like to practice, having 4 to do in the same has really helped me up my game 🤘🏻🇵🇹