Then why the Neapolitan knead for so long
Yesterday I've tried 20 minutes with the Bosch compact speed 2, caputo pizzeria, hydration around 65%
temperature of the dough at the end of the kneading 73°F
2h in bulk 22h in balls, baking time 1min30'
very soft crumb a lot better than my previous try with minimal kneading and stretch and fold.