mo, i notice you are doing a neo Neapolitan and your oven is a valorian which is a great oven, and vpn approved. the Neapolitan faction that have the naples built ovens would challenge the quality of pizza coming out of your oven. the difference could possibly be noticed by a professional,but it would be to small for most to notice. i think the same goes for your mixer ,if there is a difference in dough quality it would be minor if at all. i use a verticle cutter mixer for my dough, a lot of pizzerias frown on them . i have been using it for 25 years and i made adjustments in mixing that make the v.c.m. work just fine for me. so be creative and keep your start up cost reasonable.