We had the DeMolay pizza making event yesterday. The boys were in the 15 year old range. The "oversalted" pizza crust worked out just fine as regards taste, oven spring, etc. What did not work out, in my opinion, was the workability of the dough. I could stretch it, and had no issues, but the boys did have some difficulties making the dough thin enough. They would stretch the dough, and it would "unstretch", or pull back to its original shape, or they would put a hole into it. I had no problem, but it takes a while to get a feel for pizza stretching. I have to say that a salty crust with an unsalted sauce was delightful. I had them all make Margharetes, but I had no basil, it dies in the garden in late fall, but I did clip off some fresh oregano and thyme from the garden. Nobody chose to use thyme, but they did use the oregano.
I have the same type of pizza making venture next Saturday, but this time it is for the Job's Daughters. (I am the Master of Elk Grove Lodge #173, and my daughter is the Job's Daughter Honor Queen this term.) I will be making about 200 oz. of dough this time, but will be trying a hydration of 75% this time. I think this may work better for the girls. By the way, the flour I use has a protein content of 11.4% according to the Con Agra rep I spoke to. He mentioned that is the protein content IN NORTHERN CA.