Kitchenaid Artisan Mixer for Pizza Dough
I am new to using mixers and having a tough time working out speeds etc when mixing dough. I am used to going by feel and the dough changes quickly with a mixer. What would you recommend for initial mixing speed and duration and secondary mixing speed and time? Dough hook for both or a paddle then dough hook? Here is the link to the pizza dough I am trying to make:
This dough is great when made by hand. I'd like to give it a shot with a mixer to stock up the freezer.