I'm trying to use my kitchen aid stand mixer for pizza dough.
Its a pretty standard 5:3 ap flour:water ratio, salt plus instant yeast.
I'm just not sure how long to mix it and at what speed.
Sometimes I'm sure its undermixed: dough is not smooth.
Sometimes I think its overmixed, worked so much it has zero spring back.
Can anyone make some suggestions for me that knows what they are doing?