Resting the dough between mixing times
I work in a pizza place and we mix a batch of dough for 14.5 minutes. We mix the dough for 7 minutes and then let it rest for 5 minutes; then we mix it for 7.5 minutes. Is there any reason why we cannot just mix the dough for the entire time? I have asked why we do it this way and have yet to get an answer.
thank you for your input!