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After almost a decade of developing and testing recipes for my website Thursday night Pizza, I’ve amassed an impressive (though some may be exaggerated) amount of pizza-making equipment. OK, ready? I have six different pizza cutters, five baking shells (including metal and wood) and four round pizza pans (rimmed, flat, textured, and perforated). There is also a steel griddle that always lives in my oven and three more heavy duty baking surfaces (cordierite, ceramic and cast iron) stacked on a shelf in the basement. In the backyard is a wood and propane fired pizza oven. Wow.
i bought this
Also known as the Danish dough beater or brodpisker, this swirly-whirly tool consists of a single piece of stiff stainless steel in the shape of the @ sign and a 12- to 14-inch handle. My LHU dough beater has a 13.5″ wooden handle, but there are other styles with metal or plastic handles as well. The loose coil design makes it uniquely useful for mixing sticky, yeast dough, and other stiff batters that would otherwise clump on a wooden spoon or clog the slender loops of a balloon whisk (I’m looking at you, pizza dough!).
But that’s just the beginning of the many uses of this wand.
What makes the LHU dough whisk great?
You know the common rule in most baking recipes: “Don’t overmix”? Well, that’s another problem the dough beater solves. The firm double loops are widely spaced and slide easily through the batter, combining ingredients without creating the gluten networks that can make baked goods chewy and dense instead of being soft and tender. Plus, it helps you stir delicate ingredients like fresh raspberries into a batter without crushing them. It’s also my go-to for folding chocolate chips, oats, and raisins into cookie batter.
On the savory side, the LHU dough whisk is ideal for polenta and oats, which require constant stirring to prevent clumping and are tricky to remove from wooden spoons. The flat, coiled design not only keeps the grains nice and smooth while they cook, but you can also reach the bottom edges of the pot to prevent burning. That’s why I always grab my dough whisk to stir rice and fluff it in the pot after cooking.
Even if you don’t have a pizza blog like I do, you get heaps of versatility and convenience with this $8 sturdy dough beater — as evidenced by all my non-pizza uses. This dough beater is like the love child of a wooden spoon and a stiff balloon whisk – the coils are sturdy enough to combine ingredients effectively and placed far enough to cut through almost any texture without much effort.
Time to take that heavy stand mixer off the counter and enjoy the luxury of extra prep space; you won’t need that clunker again until cookie baking time.