I have just ordered your Pizza Bible. While I'm waiting for it to arrive in my mailbox, I have two questions. My first question is about kneading time for a classic Italian style pizza dough? I use an industrial Italian dough mixer (see attached image), and I have started to wonder if I over kneading my dough? I normally run my mixer for about 20-25 minutes. My second question is about percentage of salt. I have understand that with hard water you should reduce salt and with soft water increase the amount salt. I live in Norway and we have soft water. Calcium 15-16 mg/L and Magnesium 0.5-1.5 mg/L that will give an hardness of approximately 40 mg/L of CaCO3 or 2.4 grain/gallon. How much percentage salt will you recommend me to use in my dough? For information I use Tipo 00 flour with 12% protein. Thank you for answer.