Kneading is the first point in the process that is the "art" of making pizza. To this point, calculations in ingredient volumes and good record keeping will bring you to a base level that all making pizzas can have in common. It is at this point that good judgement and feel for the ingredients can determine outcome. I've lately been of the mindset that "less handling" is better. Yet on occasions I read that a 5 minute, hook and dough mixing is where some take it past the initial rest. Not sure that I'll ever need to do the volume to use mixers, want to add additional cleanup, or lose the hand making element to a true artisan pie. I appreciate the input as many here are familiar with this as I can only guess at.