Kneading dough, when to stop

[ehlaban]

Hello,

In my search for making a decent pizza
http://www.pizzamaking.com/forum/index.php/topic,4401.0.html

i wondered about how long you should knead the dough.

I've read tons of posts on this forum but can't quite find a guideline
for it. I understand that different flours have different requirements
but is there something you can see or feel in the dough when it's kneaded
enough? Does it get a different structure, smell, colour or .... whatever.

Perhaps the why of kneading, why do you knead the dough after mixing???,
can answer this question. Any leads are welcome.

Ernesto

[ehlaban]

What i found by looking around is a bit of concensus on what the final
dough should be like. In this regard i quess it doesn't matter if you knead
by hand or with a mixer, the end result has to be the same.

Keywords seem to be: smooth, silky, uniform texture, elastic

So if your dough equals the keywords stop kneading
as the result is more important then the time kneaded

soft and supple
http://www.pizzamaking.com/forum/index.php/topic,2964.0.html

hand kneading
http://www.pizzamaking.com/forum/index.php/topic,3985.msg36489.html#msg36489
(Reply 30).

lighter in color and smoother in texture
http://www.woodstone-corp.com/cooking_naples_style_dough.htm

pliable and elastic. Kneading is complete when the dough transforms into a silky,
smoothly-textured ball
http://pizzaware.com/howtomakepizza3.htm

dough is elastic and smooth to touch.
http://www.buzzle.com/editorials/4-25-2005-69047.asp


How smooth is smooth?
http://www.foodnetwork.com/food/lf_kids/article/0,1904,FOOD_16382_3523568,00.html

is smooth and elastic.
http://www.redstaryeast.com/baking/lessons_oneb.html

Dough is ready when it is smooth, silky and just past stickiness
http://www.thegutsygourmet.net/pizza-do.html

texture is smooth and uniform
http://www.grapegraphics.com/recipes/bread.html#Basic_Pizza_Dough

smooth and elastic
http://www.ochef.com/r109.htm