While I was thinking about throwing together my cracker crust which originated with DKM I figured I would make a few changes. I have wanted to try Peter's idea of rolling out a dough that was at a bit higher temperature than say 70 F of my typical counter rise. Since I was in an experimenting mode I chose to change the order of adding the ingredients.
This time I put everything in except the oil. Ran my kitchenAid on stir speed for a couple of minutes then let it rest for 30 minutes. I then added the oil and ran the mixer on stir speed for another 2 minutes. I used 100F water.
I don't expect any real break through here, more of curious twist in a good recipe.
I might try as well baking on my screen.