why is it that peter reinhart and most forum guidelines recomend very light kneading, but manufacturers of fork and spiral mixers...and also roberto at keste etc seem to be kneading for 15-20 minutes. Is it the larger batch size? Or does mixer style make that much differance? I currently use kitchen aid mixer(5 qt.) I am in the process of planning a new pizza restaurant and testing doughs. I do not have a wood oven yet, so testing is tricky. I do have restaurant experience though. I am shooting for a neapolitan "style" pie, but with a longer bake time at a little lower temperature, for a crisper finish. I could use some guidence to make this result possible. Thanks...rock dude
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