Arthur and all,
At the risk of my virtual life, I'd like to ask an additional question about kneading times with Caputo flour. I'm a bread baker, really, with an Alan Scott design 3'x4' oven; mostly wild yeast hearth breads. It's only recently that I've gotten into the pizza end of things, and I'm quite aware that a Scott oven is not the ideal shape for pizza. Anyway, I use an Esmach SP5 mixer that will handle 8 pounds of flour at a time. Many of my bread dough formulas specify quite clearly that the fully kneaded dough (in the mixer, not on the bench) should have an internal temp of between 77 & 81 F. Normally, and following Jeffrey Hamelmann's advice on water and flour temps, that means I mix my doughs for about 4-5 minutes, let rest 20, mix 4-5. Otherwise, the dough overheats. My question is: with a mix time of 20 minutes, doesn't the dough overheat? Or is Caputo flour more tolerant of this?
As a sidelight, I've been experimenting with pizzas made using Peter Reinhart's pain a l'ancienne formula with some success, but this is a cold mix, cold rise dough, with a very high hydration level.