I am new to pizza making and am confused about kneading the dough. I was introduced to stone pizza making when watching a pizza episode on Alton Browns Good Eats. I have made about 50 pizzas using his method and am pleased with the results. Alton has me kneading the the dough for 15 minutes using a dough hook in my kitchen mixer to develop the gluten. The Forno Bravo method in the ebook cautions overworking the dough and involves much less kneading time. I plan on trying the FB method but I would appreciate it of someone could explain the differences in these two approaches. Thanks in advance!