Today's New York Times has an article about a baker in New York (the fellow owns the Sullivan Street Bakery, which I believe produces very good bread). He uses a method that appears to involve virtually no kneading of the dough, just a very slow rise with little yeast and a wet dough. The wetness of the dough is what is described as allowing the dough to develop its gluten without kneading. Here is a link to the article for those interested:http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin
You will note that there must be a typo in the text, as a very wet dough is described as 42% hydration. There is also a video on the page that is linked, although I have not been able to have it play properly.
This method seems to be the ultimate "less is more" approach. I know that the "stretch and fold" technique has been discussed here in connection with using less aggressive kneading, and this seems to go much further. It may also not translate well to preparing pizza dough, but may be worth a try.
In the past, I have tried using less kneading and incorporating several "stretch and folds" in making pizza dough, and must say that, especially when using Caputo flour, the dough seems to benefit most from thorough kneading of at least 15 minutes, and sometimes more like 30.
Hope you enjoy the link, as it at least food for thought.