I even wonder if the dough experiment with the aggressive kneading would even benefit this kind of dough. I had mentioned in my other post that I thought the flat beater did a good job, with out all the other mixing. When I was finished with mixing with the flat beater on different speeds from 1-3 (like at home with salt) the dough felt ready to be balled. I then mixed with the dough hook on those high speeds and went back to the flat beater and the dough without salt sure didnít feel any different to me, than just using the flat beater on 3 speeds. I thought just ball the Buddyís clone dough without salt and wait and see what happens.
You might recall that I cited an article for a very high hydration dough at https://sites.google.com/site/hollosyt/quickrusticciabattapizza
. If you look at that article, you will see that the dough is mixed and kneaded entirely with the flat beater (paddle) attachment at high speed for several minutes. I estimate the hydration value for the recipe cited in the article to be a bit over 90%, but as you know from your Pizzarium
experience doughs with very high hydration but properly kneaded can be handled without a lot of sticking to the fingers. In Buddy's case, lufty told us that the dough during his tenure at Buddy's was formed into balls and scaled after mixing and placed in pans (Reply 318 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg136795.html#msg136795
). As I mentioned before, I believe the hydration value for Buddy's dough is set at a value to allow even fairly inexperienced workers to be able to make the dough using practices that can be followed at all of Buddy's locations as a standardized procedure. In a home setting where you are only making a few pizzas, you can get away with much higher hydrations but in a commercial setting like Buddy's the bulk dough has to be easy to divide, scale and pan without sticking to everything.
Another thing you will note from the above article is that the amount of yeast cited is over 1% (about 1.2% if IDY is used). At that value, the dough is essentially an emergency dough, just like Buddy's. You will also note the lack of oil or sugar in the dough described in the article. However, salt is used, at 2.8%.