If my memory serves me correctly from my philosophy major in college, Nietzsche said that you have to go down to the depths before you can rise up to the pinnacle.
Well I am down there when it comes to my new found search for the perfect Napolitano masterpiece.
As Omid knows, I have been making pizza (that's with a small "p") for 25 years and have been using a WBO for 5 years. As a matter of fact, last year I tore down the 24" prefab Earthstone interior and had my mason build a 38" all brick replacement. (Truly a sign of a deep seated problem.) The heat retention and ability to cook two pizzas simultaneously has made entertaining much more pleasurable.
Now my search has turned to creating real Pizza (that's a large "P") meaning Napolitano Pizza. The new hydration level has opened my eyes. However, the very kneading of the ingredience is the low level where I am stuck.
I have been researching this dilemma since I discovered this blog. I think slow RPM is important to keep the temperature down. Aeration is important to develop a proper dough. A fork does both better than a spiral and the hook and spindle follow that. I have been told that for mixing 1 Kilo flour batches at a time hand mixing is simple and easy. However, I believe that consistency is best achieved with a machine over human input.
So which machine?
My first choice is the Santos if the RPMs can be slowed. (I think if I take the machine to an electric motor repair shop, they can swap out the motor or build in a converter.)
My second choice is a Haussler because it is a spiral and the bowl rotates independently.
I currently have a Delonghi with a hook which has variable speed and can go very slowly and not heat up the dough but I think the hydration is limited.
So, here I am, stuck at the beginning and am asking for help! What should I do?