Questions for the Neapolitan Pros

Hi all! As I continue to go down the rabbit hole of trying to perfect Neapolitan pizza there’s a growing list of questions that I’d really appreciate your perspective on. Here they are!

1) Dough Mixer: Are there benefits to using a dough mixer beyond convenience? Does it actually improve the end product and/or make it easier to work with higher hydration doughs vs. having mixed by hand?
2) Biga vs. Direct Room Temp Dough: I recently did an experiment comparing 100% biga dough vs. 24h room temp direct dough (same bake times and same temps of ~850F, same 65% hydration levels and same 3% salt levels). The flavors were surprisingly similar, the cornicione on the direct dough was puffier, and the cornicione on the biga was crispier. Is that consistent with your experience of biga vs. direct at all? Two key differences between these doughs that I should call out are that the biga had 5g instant dry yeast which is literally 5x more yeast vs. the direct dough. Also, the biga had caputo red flour vs….