Here's today's formula, procedures, and thoughts:
5% Canola oil
I hydrated the yeast in the food processor bowl with about half of the water. I then added the flour and salt, turned on the processor, and poured the oil in through the top. Finally I added the rest of the water, leaving the processor running until the dough reached a cornmeal texture.
After forming a dough puck, I covered the dough and shredded some mozzarella. Within ten minutes of mixing the dough, I started rolling it. When the skin was big enough, I placed a pan over it and trimmed the dough to 14". Placed it on the peel > sauce > cheese > out to the grill > baked for about 8 minutes.
What I changed from yesterday's pizza:
- Decreased hydration by 5%.
- Used 1% yeast, instead of 0%.
- Rolled the 14" dough skin a little thicker, at 11.25 oz, rather than 10 oz.
- Grill was hotter, but that was beyond my control.
- Consquently, the bake time was about 8:00, rather than 10:00.
Of the three variables I changed, I'll probably change one of them back to the original figure with the next pizza, but I'll do everything else the same as I did it today. Since I'm pretty sure the decreased hydration and increased dough thickness were very good changes, I'll probably revert back to omitting yeast again tomorrow, especially considering the whole premise of this thread is that I wanted to make an unfermented dough.
This pizza was really good. Unlike yesterday's pizza, it was not at all soggy in the middle. Rather, it was crunchy from edge to edge, which works for a pizza this thin.
One more thought: This crust is begging for more oil, but I won't change that until I get other things worked out.
I'll post the pics ASAP.
EDIT: One thing I haven't mentioned so far is that I have not docked the dough with either of these pizzas. Also, I do not intend to dock future pizzas in this experiment, although I'm not ruling it out as a prospective procedural change.