I put the water first then yeast. Swish to dissolve then add the flour and salt. Using the metal blade I mix until it forms a ball. Remove it from the bowl, cover it for about 10 minutes, then form into a ball.
Ok, so no extra kneading (unless forming into a ball requires some working / kneading with the dough?). Good to know... I'll try that next time.
I didn't see this in time, so here's what I just did a bit ago:
I doubled your #105 post recipe (making two 8x10 Lloyd pans tonight) and used my cheap 10-cup Food Processor. First, I dissolved the salt into the water for kicks in a measuring cup, set aside (I thought it might be good to get the salt nice and dissolved first, as I think I've read that somewhere on the forum). I then added the Flour, Diastatic Malt Powder, and Yeast (IDY) to the processor and pulsed it a few times to get it all mixed well, then I dumped in the water w/ dissolved salt and turned on the Processor till everything came together decently. I'm not sure if I over-mixed it or not... I might have, because it seemed to start gripping the middle shaft overly much after a while, instead of more on the outside of the mixing bowl. I didn't really know what to do then, so I then put the dough onto the counter and did some stretch folds several times with wet fingers, then I separated the dough into 2 crisco'd 8x10 pans, and kind of stretched it out a bit, and put the pan lids on, and just left them out on the counter (room temp). I never formed anything into a ball. I thought Detroit Style pizzas were supposed to go straight into the pans, kind of spread out a bit. Crossing my fingers that things turn out well.
Now I'm going to make my first batch of Craig's Homemade Calabrian Chili Oil!
