Not that much activity in here lately. I've been on a diet that has meant a minimum of pizza - I have still to figure out how to diet and still live off pizza
But in the meantime I have started up a small blog in danish, and trying to learn other danes the art of Pizza Napoletana. It's actually turning out quite good, and a lot of the information I get, I get from here and basically just translates it to danish. So cudos for a great board!!
I also post on a danish BBQ forum where there's a good focus on pizza as well. I have some good discussions with a baker on the site, as we don't always agree on everything related to pizzabaking. For instance the use of a windowpane test when making pizza dough. He wouldn't go without it, and I'm saying that it's not really something you need to do, as the gluten will develop it self. I refer a lot to Lehmann and what he has gained experience wise, but sometimes I find myself short of knowledge. I would really enjoy a conversation between the two.
One of the things we are discussing as of now is the whole salt/yeast debate. I've always been told to mix yeast, flour and water, and then add salt later on as the salt will inhibit the yeasts ability to ferment. According to him it's a myth, and there have been numerous studies to verify this. As of now I don't know if he's right, but he's basically saying that salt will only kill yeast if it's in direct contact with eachother, sounds pretty plausible.
What's ya'lls 2 cents on this matter? I might go ahead and make 3 doughs with the same amount of yeast in it. One without any salt, one with salt that has been dissolved in yeasty water to begin with, and one with salt that has been added after a short mix of flour, water and yeast.