I'm going to have read this a few more times to find something I disagree with. There must be something you got wrong, but I haven't found it yet. Doesn't the Internet exist so that we can show others how wrong they are? How frustrating! Seriously, this is the best description of the beloved pizza of Naples that I have ever read. If you can bake pizzas as well as you write about them, you should open your own joint.
Dear Bill, I believe somewhere in this forum I read that you operate a forcella
mixer by "Santos". Until a couple of months ago, I used a forcella mixer made in Iran, but it broke. So, today, my wife surprised me by disclosing that she has electronically purchased for me a Santos Dough Mixer (model #18). If you do not mind, I have several concerns. I am wondering how you like your mixer, and if you have any tips. Already, by watching some videos about the mixer, I have noticed that the fork rotation seems to be faster than I prefer. Moreover, according to the Santos' website, lifting the safety cover automatically stops
the mixer. Can the rotation speed be decelerated (hoping that it will not jeopardize the rotation of the mixer bowl)? How about disabling the safety feature of lifting the cover? What is the smallest amount of dough that can be prepared with this mixer? At last, is there a difference between Santos "18" and Santos "18n"? Please, forgive me for asking too many questions! I thank you in advance for your trouble. Good night!
I have added a second picture of Santos mixer below, which I think is the model #18. Notice it has a different base than the first picture, which probably exhibits model #18N.