Going back to the post where I explained what I had learned from bread baking books, it seems somethings do apply here where others are hard to apply in the pizza world.
To me know, it is clear how kneading time for pizza dough effects the oven spring and the openness of the crumb.
An under-kneaded dough (Dough #1) has a weak gluten matrix but lacks oven spring and crumb openness due to the lack of air incorporated. Maybe extra fermentation time can help it where I remember that in sabino's post here http://www.pizzamaking.com/forum/index.php/topic,9027.msg79867.html#msg79867
. I think that the flavor of the crust/crumb showing signs of under-fermentation is an evidence for that.
The medium-kneaded dough (Dough #2) resulted in the pizza with the best oven spring and the most open crumb. To me it demonstrates more air incorporation and a not too firm of a gluten matrix that allowed that result.
The over kneaded dough (Dough #3); while surely did not lack less air incorporation, it definitely didn't have much of an oven spring. Evident of the strong gluten matrix that did not allow it. The smoothness of the skin and the distinctive bite and chew were something I don't think I would like in my pizza.
Regarding the the regularity of the crumb, I was not able to detect any difference and I assume this is the thing that I cannot apply to the pizza world. I could be wrong but I think that the stretching to a skin and pushing the air to the edges, deforms the structure of the air bubbles inside.
If I had to classify the 3 doughs according to the stages of dough development in the mixer, I would say that:
Dough #1 is severely underkneaded
Dough #2 is slightly underkneaded
Dough #3 is well kneaded or closer to the top edge of the mixograph (http://www.pizzamaking.com/forum/index.php/topic,9027.msg79564.html#msg79564
) because if it was over kneaded as I classified it throughout my experiment, the gluten matrix would again start to weaken and the end result might be similar to the pizza produced from Dough #2 but that did not happen
While this experiment was not to find the best pizza dough in general, I believe that I would pick the characteristics of Dough #2. Also, it is worth it to experiment with allowing Dough #1 to ferment for a longer time and allow more gas production that could potentially result in more crumb openness.
Feedback is greatly appreciated...