Shaun, I guess you could if you want too. When I trap these big air bubbles, they tend to expand and protrude through the rim with the oven spring. At the high heat of a NP bake, these large bubbles tend to burn to a crisp easily and can create fire spots on the rim. Takes more time to have to blow out the fires. When doing NP style pies, I go for a more evenly leoparded looking rim. When doing NY-elite style, I like a few large & dark/burnt air bubbles here and there. Adds to the look I guess.
CP - I do like the mixer very much. It's price well and mixes an awesome dough. Well worth the money. But again, I have to say that I can mix an almost equally good dough by hand. Having said that, I don't particularly like to mix large batches by hand. It's rare that I do that anyway.
b/c I have a mixer now, I'm currently experimenting with larger batches and freezing leftover doughballs so that I can just defrost and bake without having to make dough each time.
I can also make this quality of dough with a food processor and I have done it with a KA mixer once. Sorry to be presumptuous, but I'm confident that I can mix this type of dough using any mixer not just the bosch. I am really happy with the Bosch, but any mixer will get the job done. When I have some more time, I will make a video on how to hand knead pizza dough. it will take less than 10 minutes of mixing/kneading by hand and another 45m-1 hour of rest and your dough will be looking like mine.