Luzzo's has demonstrated the capability to produce the best texture I have ever encountered in a pizza. Simply put they offer a wafer thin exterior (with plenty of char) with a silly-soft middle. That is exactly what I am striving for. Bianco offers the best overall crust experience anyone could ever ask for. Chris's toppings and his delicious crust flavor, put his pizza in a class by its own. No pizzeria comes close - in my opinion. Bianco's texture was close to perfect and, in fact, it surpassed the recent Luzzo crust I enjoyed in NYC over Thanksgiving.
What would a fork mixer do that my Kitchen Aid Professional can not do? Well, take a look at Bill/SFNM pies and I believe his quality speaks volumes. In my opinion, Bill/SFNM has achieved the highest level of desirable crumb structure on this site. I then think Scott r is next with his hand kneading and the others with a DLX and KA are far, far behind. KA owners, such as myself, simply cannot produce the texture and crumb structure that a Santos or a human hand can. I believe the DLX and KA (with dough hook) are so close in outcome that the additional investment is not clear cut in favor of the DLX.
One notable exception to my position above may be the recent collaboration between November and Pete-zza on the thread entitled: "New KitchenAid Dough Making Method." I think they may be on to something which is so far out-of-the-box in its approach that I have not yet fully grasped its implications. One thing is for sure, with the scientific approach being utilized by November and Pete-zza I anticipate major breakhroughs being developed with respect to dough management and the resulting crust structure in the near future. They may put the pizza world on its collective head with what is possible.