Not to discourage you from kneading your dough by hand, but did you know that it isn't necessary? Try this sometime, put the water in the mixing bowl, add the yeast to the water and stir to suspend if using compressed yeast, you must prehydrate either IDY or ADY prior to adding it to the water. Then add the flour, and remainder of ingredients. Using a wood spoon (more on that shortly) stir the mass until it is wet and sticky. Remove the spoon and lightly cover to prevent drying, allow to ferment for 2 to 5-hours, turn out onto a floured bench top, fold the dough several times (I'm hesitant to call this kneading), lightly oil the bowl that the dough was fermented in, and place the dough back into the bowl to ferment for another 30 to 60-minutes. Turn the dough out onto your bench top and cut into desired size pieces, then shape into pizza skins for immediate use. The reason why I like to use a wood spoon to stir the "dough" is so you don't over mix the dough. As you stir, the dough will become tougher, and fear of breaking the wood spoon will prevail to the point where you will stop mixing, and that will be sufficient mixing in this application. The gluten development in this case is accomplished through what is known as biochemical gluten development. You can also get it by managing the dough through the cooler overnight too. This is how bakers used to develop their doughs before Mr. Hobart invented his first dough mixer. The procedure is still used in a number of developing countries around the world.
Tom Lehmann/The Dough Doctor