Nice to hear from you again. Why am I not surprised you're the first to respond?
I still remember you helping me out in the old days -- when my crust was suffering from chronic-noncaramelization-syndrome.
How things have changed. I've now moved from Sydney to San Jose California. And I finally get to use KABF and Grande mozz that you guys use to talk about but I couldn't get.
On to your questions:
1) What kind of mixer are you using? Remember, Jeff uses a DLX mixer.
I've never had a machine, always manual mixing. I'm using a wooden spoon to mix in a large bowl (same method I used in Sydney)
2) What amount of dough (weight) are you making?
Planned to make only 2 pizzas. Here are my ratios in grams:
Dough Flour Water Salt Yeast
600 375 225 9 Tiny Pinch
3) What mixer speed did you use for the 15 minute knead time you mentioned?
Moderate to firm hand mixing with spoon.
4) Where did the 15-minute knead time come from? As I discussed at http://www.pizzamaking.com/forum/index.php/topic,2964.msg25401.html#msg25401
, it is possible to knead the dough too long. However, 15 minutes might not be too long for a large dough batch, e.g., a few pounds.
This is just how I use to do it. I've never been able to 'overwork' the dough before. But this is my first time using KABF.