This is a hot topic for me as I'm trying to expand my pizza method to commercial scale. I got tennis elbow doing it all by hand, so I started searching for a mix-fold hybrid approach as well. I'm currently doing my initial autolyze mix mechanically, then adding in salt and yeast mechanically, but doing the folds by hand. This is good for my elbows, but I can't get the yeast and salt distributed evenly through the dough- when I'm stretching the pizzas I come across little balls of salt or yeast hiding here and there. So far this doesn't seem to be hurting the final product, but I'm worried what will happen when I'm making even bigger batches. Any suggestions how to get the salt/yeast evenly worked into the autolyzed flour/water mix?

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