Have you ever made your own Pizza dough that is on par with the quality of good NY Pizza? What's yr technique? Refrig?

Unfortunately food processors make the dough hot and that's contrary to the cool fermentation process used for traditional Napoletana pizza. I make the dough initially by hand and then put it in an Electrolux of Sweden mixer which is an amazing tool. Nothing gets overheated.

I own an original Hobart Kitchenaid K45 mixer manufactured in Ohio; it's about 40 years old and is going strong - I'm leaving it in my will - but this is better for certain applications and also has a grain mill attachment. http://www.pleasanthillgrain.com/magic_mill_dlx_mixer.aspx Max20characters 55 months ago http://www.pleasanthillgrain.com/magic_mill_dlx_mixer.aspx.

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