The experiment that John Fazzari described in an earlier post today is very similar to one that I had been meaning to try once I got past the food processor/stand mixer/hand kneading issues. The last 7” test pizzas that John made used 3.5 ounces of dough. That translates to a thickness factor of about 0.091, which is close to what I calculated for the DKM dough skin (as it was formed in the cutter pan) when I originally tried the DKM dough recipe under this thread. In my case, the later crusts were quite a bit thinner. However, the idea of using a fairly thick dough skin, together with the lamination method, while dispensing with the need to dock and pre-bake the skins, does offer a certain measure of appeal. If using the dough warming method makes this approach more efficient, so much the better. As I previously noted, I have been perfectly happy with the pre-bake approach, because I think it gives me better control in my particular oven configuration. However, I am receptive to trying out the lamination approach that John advocates. I’d also like to develop a good pizza stone baked cracker-style pizza, as John has been making, to go along with my use of the cutter pan.
As for your question about the scraps of dough and the water retained by them, it is quite possible that the results I got with the last pizza were attributable to the moisture retained by the scraps. Member November once told me that to get a good crispy and crackery crust, it was a good idea to get moisture between the laminations. In my case, in lieu of using the fold and re-roll approach to get the laminations, I had superimposed two separate skins and sealed them together at the edges before continuing the rolling process. To avoid having the lamination get too moist and pose handling problems, November suggested that I coat the bottom layer with a bit of oil before spraying on the water. Perhaps the same overall effect was achieved rolling out the scraps with the water from the spray bottle.
If you go back and look at the photo I posted for the skin after the rolling step, you will see that it is splotchy in areas. The splotches were due to dough scraps that apparently had not adhered quite as well to the neighboring dough scraps and were a bit drier because of the heat of the proofing box. As a side note, when I later removed the skin from the refrigerator, I saw that it was a bit moister than the previous skins I had made. That suggested that I could have cut back on the water from the spray bottle a bit. But, who knows? Maybe the extra water helped with the crispiness in that case.
The other experiment I had been meaning to try is to use the dough warming method at the end of a long (e.g.., 24-hour) room temperature fermentation rather than at the beginning. However, since Jon has effectively conducted that experiment and shown that the dough warming method works well at the end also, there is no need for me to conduct that experiment. However, the preparation of the skins in advance and putting them into the refrigerator, as John Fazzari and I have been doing, has a lot of merit also. With low-hydration doughs such as we have been working with, I think it is possible to hold the skins in the refrigerator for several days before using. One can conveniently prepare several skins in advance and stockpile them in the refrigerator until ready for use.