Hello, I have been hitting my head up against the wall for about a week on this and now im putting my ego aside and asking someone who I hope knows. I currently an owner/chef of a restaurant and we are opening a new concept with the emphasis on pizza, pasta etc. During research and development stages I used an old 3o quart Hobart mixer to come up with our dough. After many trial and error attempts I came up with a 68 percent hydration dough. Now that we are in the building and using a different mixer I am having a huge issue. The model mixer I have is a Hobart H 600 T. Im using a dough hook to mix it and I cannot get the dough to ball up. It just mixes with nothing happening. The only way I can get it to ball up is on 4 speed and that shakes the machine all over the floor so that clearly is not an option. At first I though maybe my hydration was too high and the dough was just sticking to the sides of the bowl. I took it all the way down to 60 just to see and the same problem, so I am thinking now its not an ingredient problem, but something with the equipment. Can anyone give me some insight on this one? I am opening soon and this is my only food related hang up at this point!