I thought I would add to this thread rather than start another one. This has been my method for getting around the high hydration problems I was having.
I've been practicing for the past few months making one or two pizze when I make bread. For the pizza I use a blend of CM Type 85 and Semolina, usually around a 50/50 blend. This time it was 3:2.
Normally I use the DLX to mix the dough adding salt and oil towards the end. This time I mixed by hand adding the salt after 30 minutes rest and there was no oil added to the dough.
I used my starter that I use for bread, using Craig's chart I planned for an eleven hour process. Mixed at 6 AM, added salt and final 60g water after 30 mins. Stretch and fold 3 more times stopping at 8 AM. Had to run errands. At noon I removed the dough from the mixing bowl and put it in a 14" round aluminum (not black) oiled pan. Spread it out a bit and let it sit 30 minutes, finished working it to the edges. Covered it with large plastic bowl that just fits the rim of the pan perfectly.
At 2 PM I brought the pan upstairs, from the cool temps of the basement to the warm kitchen until 4:30 when it went into a 425º oven for 15 mins, taken out dressed and put back in for the final 10-15 mins.
Notes: this method produced a pizza crust that was no different than the one made with the DLX. The crust is light and airy with a nice color/crunch to the bottom. Before baking some form of finger poking needs to be done so it doesn't come out of the oven looking like a basketball.
85g preferment/lievito madre