Once the dough has reached the desired consistency, reduce the mixer speed to the lowest setting and allow the dough to knead for an additional 2 to 3 minutes to develop gluten and improve dough elasticity.

Monitor the dough closely during kneading, adjusting the Commercial Mixers for Dough speed or adding small amounts of flour or water as needed to achieve the desired texture and consistency. The dough should be soft, pliable, and slightly tacky to the touch, but not sticky.

Remove the dough from the mixer bowl and transfer it to a lightly floured work surface.

Shape the dough into a smooth ball and place it in a greased bowl, covering it with a clean kitchen towel or plastic wrap to prevent drying.

Allow the dough to rest and rise in a warm, draft-free environment until it doubles in size, typically 60 to 90 minutes depending on the ambient temperature and yeast activity.

Once the dough has proofed, gently punch it down to release any trapped air bubbles and deflate the dough.

Divide the dough into individual portions according to the desired size and shape for the final baked product, such as loaves, rolls, or pizza crusts.

Shape each portion of dough into the desired shape, smoothing the surface and tucking any seams underneath to create a uniform appearance.

Preheat the oven to the temperature specified by the recipe, ensuring that it is properly calibrated for accurate baking results.

Transfer the shaped dough to a greased or parchment-lined baking sheet or pan, leaving adequate space between each portion to allow for expansion during baking.

Place the baking sheet or pan in the preheated oven and bake the dough according to the recipe instructions, adjusting the baking time and temperature as needed to achieve the desired level of doneness and browning.