I'm constantly experimenting with the doughs I make at home..just to see the many things there are to learn. Quite by accident, I amended a mixing process found at thefreshloaf.com to see how it would handle pizza dough. So, here is where I'm at...I put all my ingredients in the Kitchen Aid, and using the paddle, mix for 1 minute on low (this gathers all the dough together). The dough sits 5 minutes, and then it is mixed again for 1 minute (using the paddle) at a slightly higher speed. The very shabby dough is then poured on a lightly oiled baking sheet and is stretched and folded 3 times in 15 minute intervals (once each at the 15,30 and 45 minute mark). After one hour the dough is scaled, balled and refrigerated for later use. What I have found, is that the quality of the dough holds up much longer mixed this way....in fact the quality is as good as a dough ball which has been reballed. I am one of those who like brown, crisp, light pizzas. The following shows the dough right after mixing, and then after 1 hour following stretch and folds.