My KitchenAid kicked-the-bucket two weeks ago, so I decided to give the Mozza pizza dough recipe a second shot by hand. My previous attempt with a mixer left me with a soupy incohesive mass. By hand, however, it felt great. I kneaded for ten minutes, added an autolyse of about 15-20 minutes, and then continued kneading until supple. I will definitely try this recipe again using decent flour (not generic) and an overnight cold proofing to help relax the gluten and aid in stretching the skins.
