Basic pizza making question
I unfortunately do not have a stand mixer, so I have to knead my pizza dough by hand. I generally knead the dough until it isn't sticky which usually takes only a few minutes, but I was wondering if I should be kneading the dough longer. Should I? If so, how long in general? I realize that there may be different answers due to type of flour, quality of the water, the climate in which I live, etc. I am just looking for an approximate time so that my crust comes somewhat close to that made by a good pizzaiolo. Thanks!