In my search for making a decent pizzahttp://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.