Has anyone tried the dough recipe in The Bread Bible by Rose Levy Beranbaum? It seems really quite different than everything else I've read.
It has a 70% hydration, and for all practical purposes is not kneaded at all. I tried it with a short rise time yesterday. Of course it hadn't developed much flavor, and she does recommend a good, 24 hour slow cool rise. But all the same, at 70% hydration and "stirred" for 20 seconds, no more, it is quite different. Also unusual, she suggests partially baking the crust first, then adding the toppings. Something about not being able to top a pizza when you bake it that just seems wrong. Just wondering if anyone has even bothered with this angle??