What is the reasoning behind withholding 1/3 of the water until after the dough is mixed for a while? I ask because most of the neapolitan recipes I find, like this one from
Vincenzo Iannucci, actually reverse the strategy and say to withhold some of the water until the dough is well kneaded, adding the rest of the water at the end. The logic there is that with a firmer dough, the dough is "worked" more by the dough hook before adding the reserve water at the end to get the ratio right.
Did you get this idea from
Jeff Varasano's Famous New York Pizza Recipe?
