By hand - Bonci style.
Any reason you use grapeseed instead of olive oil?
By hand - that's how I do it as well.
Grapeseed oil - it has a neutral taste, so the flavor of the semola remacinata
shines through. Not that I dislike the flavor of olive oil, it's just that for some
pizza/bread doughs I want the benefit of a softer crumb without having a perceptible taste imparted by a flavorful oil. Having said that, a healthy swig of EVOO post bake is another matter...
And while I haven't the scientific literature to back it up, through my fingers, grapeseed oil definitely feels lighter
/more fluid than olive oil.