One of the best things I did at the recent Pizza Expo in Las Vegas was to go to the dough making demo put on by General Mills. Interestingly the chef mixing the dough knew how much the mixing process and kneading of the dough would increase the finished dough temp. I had never measured mine.
Also the chef mixing and kneading the dough in the stand mixer, stopped every 2 min to show where the dough development was. I had never done that.
As a relative rookie, having been making pizza dough for about a year, and having been on this forum for about 6-8 months, I find that I have been doing things a lot because I read that it should be that way. What I am now suggesting is that as a newbie you should do your own tests to confirm what you read.
So today I wanted to see just how much heat my mixer brings to the party
I started with 200g of flour which was 64.2F
124 g of water at 69.3 F
I added 0.6 g IDY, 4g salt, 7 g EVOO and some Splenda. I intend to make tea rolls out of this.
After mixing the flour and water etc until the flour was almost hydrated the temp of the dough was 70.9F
At 2 min of mixing the dough temp was 69.9F
At 4 min of kneading the dough temp was 69.7F
At 6 min of kneading the dough temp was 70.0 F
At 8 min of kneading the dough temp was 70.0F
At 10 min of kneading the dough temp was 70.6F
At 12 min of kneading the dough temp was 70.6F
I stopped at 12 min. Besides testing the temp, at each 2 min I took a bit of dough and tested it for gluten development. At the demo the chef showed us how to stretch a small piece of dough and tear it until it looks like a zipper.
At any rate, this test has shown me what my mixer does to the temp of my dough. If like some, you want your dough temp to be x when finished kneading, it is helpful to know what your particular mixer does.
The mixer I used is a Bosch compact. I used a dough hook on speed # 1
From this test I assume that my starting dough temp, when hydrated, will be about the same as my finished dough. All other things being equal.