Welcome to the forum daniela. I don't understand your use of the word interfere in this instance of using sucrose in dough. Interference to me means to hinder, obstruct or or in some way imped an action. My understanding of sugar and it's interaction with yeast is it has the opposite effect, to a certain point. I have read about witholding salt till the very end of the mixing kneading process but never sugar if used. Could you elaborate please?
Sorry Don. As you probably have guessed I'm not an English native speaker so I may not use the right words. I used this word on suggestion of an Australian friend and thought the meaning was clear.
Anyway, it's exacly what you said: the sugar, when put in direct contact with the yeast
, speeds up the rising time, whereas salt slows it down. In fact you never put the sugar or the salt along with yeast when mixing, but in different moments.
But the difference is that if the salt is compulsory in pizza, the sugar isn't. In Italy a lot of pizza makers add some sugar or honey at the end of the kneading because it gives the baked crust a better colour. This is the only reason we use it.
To my experience and knowledge about pizza making, the problem with the salt is a bit different and more complex as it should be added in two different moments according to the type of flour you use.
If you want you can have a look at my blog: http://www.dipizzaepizzerie.com/
I've dealt with this point and yes some suggest that with "strong" flour, as we call it, it's better to add salt at the end of the mixing process.
Don't know if I've been of any help or not.
P.S. What is "formula water"?