Pizza dough kneading.
For my pizza dough, I usually use 00 flour with 13-14% gluten. Knead with 58-60% Hydration. Sometimes the dough temperature at the end of kneading goes to 30deg C. How does this affect the pizza crust? Also how do I know that I’ve not over kneaded the dough just by looking t it? Please help!!🙏🏻