Re: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?

We gotta get you guys on the Couple ‘o Hands train mixing with stretch and folds.  These tales of woe regarding mixers gives me the sad face    I’m using a vintage 70’s model.

For the quantities of dough that most home pizzaiolos make hand mixing is an entirely viable option and doesn’t require any more time and very little additional effort than machine mixing. I think that everyone should try to hand mix and knead dough at least a few times as they will gain a lot of understanding about dough.