I would like to upgrade to a for home use spiral stand mixer. It needs to mix pizza dough at a 60% hydration and bagel dough at a 53% hydration. It will never exceed 1000 g of flour. Opinions anyone.
A spiral mixer will do that for you. With batches that size the dough will heat up and mix pretty quickly (larger batches take longer), so you have to be attentive to the dough. One thing to consider is the space the mixer will take up and the weight of the machine. Unless you have it on a cart you don't want to move it too often. Here's a couple of pictures from a member of the Pizza Making Forum for reference. https://www.pizzamaking.com/forum/index.php?topic=70385.msg727136#msg727136
A spiral mixer will do that for you. With batches that size the dough will heat up and mix pretty quickly (larger batches take longer), so you have to be attentive to the dough. One thing to consider is the space the mixer will take up and the weight of the machine. Unless you have it on a cart you don't want to move it too often. Here's a couple of pictures from a member of the Pizza Making Forum for reference. https://www.pizzamaking.com/forum/index.php?topic=70385.msg727136#msg727136
I'd recommend contacting Pleasant Hill Grain's customer service (I'm not affiliated) for info and help in finding what suits your needs. https://pleasanthillgrain.com/famag-im5-grilletta-spiral-dough-mixer
I'm going to add some discussion links to the Pizza Making Forum. Lots to read, but it's a big investment.
https://www.pizzamaking.com/forum/index.php?topic=70385.0
https://www.pizzamaking.com/forum/index.php?topic=77152.0
https://www.pizzamaking.com/forum/index.php?topic=64413.0
Good luck and happy shopping!
Dave