Commercial planetary mixers are much more powerful than most home type mixers unless you are one of the few fortunate ones who happen to have a Hobart A-120 or A-200, or even a Hobart N-50 (a gear driven 3-speed 5-quart mixer like a K5-A on a double dose of steroids). With that said, a food processor will mix a dough much in the same way as a vertical cutter mixer (VCM) so it is possible to achieve greater levels of gluten development with a food processor than with a home type planetary mixer. As the gluten continues to develop during mixing the dough goes from a very rough appearance to a smoother appearance which appears to be lighter in color (actually no color change at all, just the dough's smoother skin reflecting more light), as the dough approaches this level of development it becomes noticeable less sticky/tacky, as mixing continues the gluten film develops extensibility, allowing it to stretch without tearing (remember I showed this in the video), The "egg test" is designed to assess dough development to this point. When this level of gluten development is achieved the dough can be taken to the bench for cutting, scaling and rounding/balling without the dough skin continually tearing resulting in greater difficulty in handling the dough. In a pizzeria we have only a 20-minute window of time during which the dough must be taken from the mixer, cut, scaled, rounded/balled, boxed and placed into the cooler so when you are dealing with upwards of 80-pounds of dough you do not want to have a sticky or tacky dough as it will only serve to slow down the operation. When making pizzas at home where only a few dough balls are in play, this is not an issue unless you want to have a dough that is easier to work with. Above all, remember that pizza dough is best under mixed, how much under mixed? Try mixing a dough just until the ingredients are fully incorporated and you have a homogeneous dough mass. The resulting dough will be sticky but it will make a great pizza if you give it a minimum of 18-hours cold fermentation time. This same rule is followed by most pizzerias, they just mix it longer to make the dough easier to handle on the bench, ditto for the large box store commissaries where they mix the dough just enough to allow for ease of processing through their equipment and to control the spread of the dough while it is stored in the large dough boxes.
Tom Lehmann/The Dough Doctor