When you first joined the forum, you told us your name and that you were living in the UK but once lived in Italy. Knowing that, I intentionally drew the distinction between the way pizzas are made in Italy using 00 flour, with which you would be familiar, and how they are made in the U.S. using other flours, which you might not be quite as familiar. In Italy, and especially places like Naples, pizza makers seem to be bound more by tradition. This is less common in the U.S., where more attention is given to how to exploit ideas to create profitable businesses. In that context, it isn't surprising that a short-term dough should emerge out of flour, water, yeast and salt. If there is a way to do it, American entrepreneurism will usually find it.
A short-term dough will appeal to ordinary home pizza makers also because it saves time and is easy to make. I have the luxury of time to make exactly the pizza I want to make, but most people don't have that luxury. But I still think it is good to know how to make the best short-term dough possible for those occasions where there is a desire or need to have it, for whatever reason. I think quite often about how more flavor might be introduced to a short-term dough. I know that there are chemical additives to do this sort of thing, as some bakers and commisaries use to create faux sourdough breads, but I would prefer natural ways--which I have yet to uncover.
sorry it took me so long to reply, had a busy month (including the celebrations for the world cup!)and haven't had much time to do experiments on pizzas.
I agree with what you said, and i absolutely don't question the conveniency of a quick-rise dough. Who wouldn't want to be able to have his pizza ready in a hour?
My point is trying not to sacrifice digestibility and health in search for a better flavour. That is the reason i don't advice using an high gluten or bread flour for anything that hasn't been left maturing for at least 7-8 hours at room temperature.
For this reason yesterday i tried to make two quick NY pizzas , one using bread flour and the other using AP( in england is called Plain flour, i guess it's the same thing, 10,4% protein).
Both were made with same baker's percentages, being
63% warm water
The bread flour one used a slightly higher hydration, and yeast is an approximate value, as dealing with such small quantities is really difficult.
The procedure was the same for both, water in the bowl, IDY dissolved in it, half the flour all together, mixed it, and then added the rest of the flour spoon by spoon , mixing everytime till it was absorbed, leaving some for the hand kneading. Salt was added when 3/4 of the flour had been incorporated, and oil as the very last thing. The dough was slighly under kneaded ( meaning in both cases i could have gone on for 3-5 minutes more). Everything was done on purpose with the quick rise in mind. I put the two balls in different bowl and let them rise in the same part of the kitchen(temperature was approximately around 25°C). If i had worked with bigger quantities, i would have let the dough bulk fermenting for 30 minutes and then shaped the balls with the least possible handling. Having just done 2 single pizzas, i just left them to rise for 3 hours. At the time they had doubled in size. I shaped them and baked them at 250°C (no stone unfortunately). I didn't care much about the dressing , being so focused on the crust , so they were just spiced tomato and cheddar cheese. They cooked for 8-9 minutes.
Results: surprisingly the APF had a better browning, better flavour and better texture than the BF one, and for these reason was the clear winner(conforted in my choice by my girlfriend, who had no clue on why i was being so obsessed about those pizzas..
). The only reason my little knowledge gives me is what i was speculating on in my previous posts, being that a fully developed (meaning matured) dough made with a lower quality flour is better than an "unready" one with bread flour.
I 'll have to repeat this experiment anyway, because i'm not as meticulous and consistent as you are, so i might have just put more effort in the AP one just to prove myself my point