Hello everyone! I'm setting up a mobile Neapolitan style pizza company. Ordered my ovens (Roccbox) and in the process of buying everything else. I'm stuck on a dough mixer though. I know this question has been asked about 1000 times but I got to page 8 and didn't find what I was looking for. I'm going to buy a spiral mixer, but not sure on what capacity and spec to go for. I will only be making around 60 pizzas per day for small events – weddings, markets etc – so not sure on what size mixer to get. This is where I am really stuck, though... I plan on opening a pizzeria in the future, maybe after the summer season or when a suitable venue becomes available. It is going to have around 30-40 covers. I plan on using a lot of the equipment I purchase now when we eventually open the pizzeria. Should I invest in a bigger mixer now or get a smaller, cheaper one, for the time being? Also, mixer recommendations would be appreciated. Thanks in advance.