With regard to dough mixing, we have found as the dough is mixed to a greater level of gluten development, the crumb structure of the finished crust becomes more bread like. Since the VCM has such a high mixing speed, 1750 RPM, it is more than just a little easy to over mix the dough. I think this is where the VCM gets it’s bad rap as a dough mixer. If you are careful, and mix the dough just until; it comes together, you can duplicate the same mix that you get in a planteary mixer in a lot less time, but do be advised that the dough may feel a little tacky. don’t let this worry you, and by all means, don’t reduct the water trying to eliminate it. The tacky feeling will disappear soon after the dough is removed from the mixing bowl since it is related to flour hydration more than anything else. At the same time, if you fall asleep at the switch, and let the dough over mix, it will come off of the mixer looking and feeling more like well chewed bubble gum than pizza dough, and things won’t get any better with time. Here is my own little trick; Go to Walmart and buy a cheap, battery operated, wall mount clock with a bold, sweep second hand. Install it on qa wall where it can be easily seen from the mixer. Watch the position of the second hand when you start the mixer, and mix for 60-seconds, check the dough, mix longer in 5 or 10-second increments until the dough is judged correctly mixed (remember, it is better to error on the under mixed side). Normal mixing time will probably be around 75-seconds.
Tom Lehmann/The Dough Doctor