I just did this last night to "get rid" of some sauce, cheese and pepperoni hanging around taking up room in the fridge from the last pizza night.
KABF - 12 oz
Sprinkled a good dusting of garlic salt
Sprinkled ?? 1/2 or more Tablespoon of baking powder
Stir dry ingredients
Tap water - 7 oz
Sprinkle ?? 1/4 teaspoon yeast
Spot of olive oil
Mixer for about 5 minutes, then divide = two 10 oz balls
It did have a couple of hours to bench raise prior to a hand stretch and toss (along with whatever dust and cobwebs were in the corner of the skylight (oops)
I baked two 14" pizza's on a screen, lowest rack of the oven at around 450 Deg
It was lightly crackery and thin but very tender - not tough. I thought it lacked some flavor, but my wife disagreed and just kept saying "this is the best pizza I've ever had - were never going to round table again"
(which although a great compliment has me confused, because it's the least effort I've ever put into making dough). I'll stick to my 24 hour doughs, but this had me scratching my head....
Do short ferments make for a much more tender crumb.
.... hmmm.... What about shortening ..?? Can I get the flavor of a 24 hour cold rise with the tenderness of a short rise with the use of some shortening???
If there was anything I learned from this little experiment - 1. Sneak some sharp cheddar into the cheese blend 2. Don't underestimate post bake seasoning like Mediterranean dried basil and black pepper 3. Sometimes you can get away with "banking it off the porta potty" (tin cup) (it means think outside the box) 4. I am capable of consuming 1 and a half 14" pepperoni pizzas (But oh MAN I felt like I was going to explode before going to bed).
Just thought I'd ramble about with odd thoughts - if anyone has some input, I'm all ears (or eyes, or whatever the E-equivalent is)
- all the best folks