Around six months ago, I got my hands on an electric pizza oven (the Pizzaiolo, from Sage), and it's been a thrilling game-changer in terms of how I've made pizza at home. The only real downside to getting one of the very few pizza ovens that can work indoors is that it still takes up a massive chunk of storage in my not particularly huge top-floor London flat.
So, it's been with some trepidation that I've also been looking out for a stand mixer, a notoriously sizeable part of any chef's lineup of appliances, to help upgrade my dough-making. After graduating past store-bought dough a while ago, my hands were getting tired of self-kneading everything.
