Since I am going to have a WFO, or facsimile thereof, I am going to work on my Neapolitan dough making skills. From what I have been reading here, over working the dough is not too good. So I am wondering if when making dough for 1 or 2 pies is it advisable to use a stand mixer, or is it best to do by hand?
I started my pizza dough making by hand, then bought a Bosch compact mixer, and have gone back and forth. The action of the dough hook on the Bosch doesn't seem to be optimal for a Neapolitan dough. What do I know
I have found that one of the hardest things about learning this whole process is that I have no one to stand beside me and teach.
But that is a whole different thread.
So what do you more experienced and accomplished Napoletana pizza makers think?