Thank you for those videos! Interesting that even tho I do not understand the language, it seems that the water is measured IE 1 litre, but the flour is added until there is the right consitancy. All the dough seems to be of a higher % of water, mid to high 60 % I would guess. This is the way I started, the mixing order not the hydration %, before coming here, now measuring by weight everything. Also interesting that many of the videos show the salt added to the water followed in at least one case by the yeast, I had read and heard that salt diminishes the action of the yeast if mixed early in the process. Obviously that is open to a difference of opinion and technique.
All the pies made seem to be of the Margherita variety, I wonder IF the mixing technique would be the same if those pizzaiolo made different styles? Or why would they?
Thanks again for the videos, interesting thread!