I've been searching the archives and can't find an answer to this.

Has anyone actually had success making very wet doughs (like about 85-95% hydration) for pizza or ciabatta using a light duty hand held mixer?

We are traveling to visit our son and they want me to make them some pizza. The problem is that they don't do much baking and they have only a little hand held mixer. After bragging about my pizza, I wouldn't like to make one that didn't meet standards just because of the lack of proper machine kneading. I can't take my big Kitchen Aid on the plane.

If anyone has had success with a little mixer, I'd love to hear about it ... any problems encountered, how you overcame them, etc. or how you compensated for the lack of power in the mixer. I'll be making a standard small batch, about 500 g. flour. I'd love to do this if it is possible.

Catherine