Since you make the most pizza around here...I'm interested in how you mix these Lehmann doughs. What kind of mixer do you use? Do you mix by length of time or by feel of dough....what metric do you use? You know I've made soooo many higher hydration doughs the past couple years, and the mixer doesn't really do a great job...and that is why the reball became so much apart of my process. On the other hand, my cracker doughs are so undermixed, sometimes they don't even make a single ball (depending on the flour).
I'm sorry if the information is buried in this thread somewhere, I just don't have time to read everything.
You are asking tough questions because I have changed my mixing methods so many times to see what happens. If you are asking about my doughs at market, right now the videos of my Hobart mixer mixing my dough are at Reply 571 http://www.pizzamaking.com/forum/index.php/topic,25401.msg278116.html#msg278116
and the second part of the mix after resting the dough for about 10 minutes to hydrate the flour more at Reply 574 http://www.pizzamaking.com/forum/index.php/topic,25401.msg278135.html#msg278135
That second mix was shorter than I usually do. Usually first I mix just until the flour is off the bottom of the mixer for about 1-1/2 minutes, then let it rest and then start the mixer and drizzle the oil into the mixing mixer. I am doing it that way because of what Tom Lehmann posted about the delayed addition of the oil and what Joe Kelley told me from General Mills about the delayed addition of oil. That dough even with the second shorter mix time did work well the next day. Usually the second mix is around 5 minutes. I have been upping the hydration a little at time and am about at 62-63% hydration for that dough right now. The dough does feel somewhat sticky coming out of the mixer, but it becomes more manageable while cutting, scaling, balling and the oiling. My 20 qt. Hobart is no match for a bigger Hobart in mixing though and I have read bigger batches mix better. I wish I could test that out, but I can't.
To add to what I posted, if I am mixing at home in my Kitchen Aid mixer right now I try to follow the same procedures, but I might start with using a flat beater and then change to the dough hook if I am making enough dough at one time. I might even use the flat beater for both mixes is the batch is small. I try to guage how the dough looks also.
If I am mixing a high hydration dough like the Detroit style pizzas that totally changes how I would mix that kind of dough.
It all depends on how the dough feels after mixing, cutting and scaling, will depend on how many fold unders I will use in balling.
I have changed mixing procedures at home and at market so many times and I am not sure which is right at this point in time. As you know there is always something new to be learned.
If you need anymore links or for me to explain more, let me know. I am no means an expert on knowing how to mix doughs even though I have mixed many doughs at home and at market.
I learned a lot from Craig's way of mixing in using stretch and folds for Neapolitan doughs.