Is it close enough that you could use the current lids on your bowl, or swap the bowl with which it came for a modern one with a lid? I would be pretty nervous without a lid, the dough in my normal batch routinely hits the lid and heads back down from there. I bought a second bowl online for about $30, so that I can make two batches in a row easily. I know they sell replacement lids also.
For your style pizza, that routine may be fine. I tried going 5 minutes on speed 1 and felt like it overworked the dough a tiny bit, so I backed back off. But I do stretch and fold into a ball, let sit an hour, do that again, and RT bulk overnight, and I think you are cold-fermenting? And your dough is BF? With oil/sugar? Or is it lean?
Robyn, I think that the bowl is completely different in shape.
here it is from the ebay listing :http://www.ebay.com/itm/150949454703?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649#ht_408wt_986
I have never had the dough even approach the top of the bowl. In fact on initial mix of ingredients it is very calm, even with water put in the bowl 1st.
I am not sure that I have a "style" yet, Generally flour, water, ADY, salt, sugar, and sometimes oil. Back and forth on the oil.
I am shooting for a thin , airy,crust, kinda crisp on the outside, not tough, not doughy but a little chew. I guess perhaps a Calif style without the weird toppings.
I am currently using KABF/KAAP 50/50. I may try KABF/00 but my only local source of Caputo dried up. Whole foods here has an Italian bulk 00 "pizza "flour but I am not sure of the source or the protein content.
My new oven gets 700+ and I am eager to push the temps but have to figure out how to stop the bottom from burning. Perhaps delete the sugar? Working on that with the oven maker.
Usually do a 48 hr cold ferment, I did do an 8 hr room temp last Sat but it is more convenient to do the cold.