You can just mix by hand.
Gets tangier the longer the dough rests.
If you don't have a stone, keep the oven rack in the oven to heat.
Roll the pizza on an oiled aluminum foil, it helps fpr transfer.
A dust of semolina on the bottom of the dough before rolling adds a nice crunch.
Donts use too mich sauce.
When putting in the oven , speay the oven with some water, the moisture helps with the crunch.
Only add the mozzarella last minute so it doesn't dry out
