Methinks that happy belly has come a knockin' at the right door.... From SE Talk:

I'm trying to use my KitchenAid stand mixer for pizza dough. It's a pretty standard 5:3 AP flour:water ratio, salt plus instant yeast. I'm just not sure how long to mix it and at what speed. Sometimes I'm sure it's undermixed: dough is not smooth. Sometimes I think it's overmixed, worked so much it has zero springback. Can anyone make some suggestions for me that knows what they are doing?

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