Hello

"... but I do make pizzas from scratch. My favorite is a 5-7 day cold fermented dough."

That right there tells me that you'll be at home here. 

"... refurbishing a classic Hobart A200 mixer I picked up for free. I took it apart and cleaned it, and am in the beginning stages of reassembly with some replacement parts."

As Tim the tool man says... "Argh! Argh! Argh! Argh!"

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Pizzamaking.com is familiar to many TFLers.  (So do you use Caputo flour or All Trumps? ;-)

Please let the folks over there know that Tony Gemignani's Pizza Bible is currently (as of July 11, 2021) on sale for only $4.99 for the Kindle edition.  It's normally 9.99 and sometimes higher.  Update: Sale is now over, July 12.

Lagsdin's Baking with Steel is on sale for $3.99 for the Kindle edition. But I don't think there's anything in there about using steel for pizza that Tony doesn't cover in his book.  Though I admit that cookbook collectors will still want both.

Welcome to the TFL forums, you’ll eventually get the bug and hand develop your first loaf of bread soon and then you’ll start baking sourdough soon enough after that.  There are many here that use bread machines even if just to knead the dough to save their standmixers that really weren’t designed for bread kneading.

By the way, it is helpful if you complete your profile information, when asking questions it is often helpful to know where someone is located or what tools they have at their disposal.

Benny

Just a quick wave hello from toasty AZ. 🌵 Hubby and I love the greater Beatty/DV area. We did a road trip thru there last Sept, had lunch at Smokin J's after poking around in Rhyolite for a bit. Do post some of your pizza creations as well as your bread! (Said she who hasn't posted in a few months, lol...). 😁

Mary