A interesting way to make pizza.
I just tried under mixing to an extreme and make one of the best tasting crust to date.
100 % 12 oz panama hard flour
80 % 9.6 oz water tap water
!.75 % sugar
1/2 tsp IDY but slightly less
Mixed in large glass bowl about 6am, water, sugar, salt and IDY until dissolved less then minute with a spoon
I added the flour mixed maybe a minute covered let sit on the counter for 5 hours then took a wet spatula de gassed and folded for a minute. I repeated this every 2 hours until 10 at night. I place in the cooler for the night. the gluten development was very good at that point but the next morning. wow!
At 10 AM I oiled a 16” dark pan and dumped the dough into the pan and spent 30 seconds forming with my fingertips. I left on the counter till about noon. It was near formed on its own but in less then a minute I finished forming and de gassing with my fingertips.
The dough very evenly spread but was very soft. I loaded like a deep dish Pizza. cheese meats and sauce on top.
I put the pan on the deck for 15 minutes with the pan coved. (my $1000 counter top deck oven also heats from the top and will finish the top in 8 to 10 minutes minutes so the bottom need to be direct on the stone to finish at the same time and the oven needs to be at 550. I get a well cook deck pizza but any delay in finishing the bottom like in a pan I have to cover the top}
I cooked at 500, 15 minutes covered and 10 minutes uncovered. crust was 1/4 thick yes fried on the bottom yet very tender inside and well cooked and very easy with no flour mess or taste. no real mixing. mostly time.
Very interesting and very good.
My girlfriend thought the best taste to date and the least mess to date. She love it!
No mixer and no dough press needed and no real forming.