I mixed another dough this morning for another attempt for a Sicilian pizza at market. Everything was kept the same except I upped the IDY amount in the formulation, because it will only be cold fermenting for one day instead of two days like before.
I used the flat beater again to start mixing the dough in the Kitchen Aid mixer and then went to the dough hook. The dough felt nice. If I want to use this dough for market, either I will have to do a one day cold ferment or try for a 4 day cold ferment.