Just made my first semi-successful schiaccata in hopes of opening a Florentine sandwich shop w/ Neapolitan and Roman pizzas sometime next year. Dough kneaded by hand (what a workout), no proofing room in a cold shop, it turned out OK. Flavor was good but needs more air. In a matter of hours I've gone from a $400 stand mixer for continued testing to a $4000 double arm mixer for production, choosing a low-priced spiral mixer in the middle, thank you FBMP. And then figuring out how to build a proofing box or just make a small room.
This should be a fun adventure.
