GB, thanks man. Good thought. I think when I try your dough (soon) I'll probably do the ''batter'' with a whisk method with the first 1/3- 1/2 of the flour for a few minutes to "glutenize", so to speak. Then add 80% of the rest and do the heavy spoon until your arm falls off, that's been my method so far. (lol). Then hand knead the bulk ball, with a rest period as you and Varasano speaks of, until it feels right. I keep the remaining few grams of flour aside as when you hand knead, as I'm sure you know, it goes through a "keeps getting too sticky" period for the first 3-5 minutes, so the rest is to flour hands and board, it gets in there. I agree hand kneading all at once is the way. Best to get the whole mass from lumpy knotty mess to smooth tackiness all together. I give a few fold to each to shape each ball, but just 20 seconds or so.
Yours is definitely my next jump, when I get ready I might ask a couple Q's if unclear on protocol on re-read, so thanks much for offering the help.
So, did you cut your cleaning lock!? I'm really getting a sense of how the dough dries out by the time it browns when baking 5-6 mins at these low 550 temps. Well, dries out compared to what happens at higher temps anyway. I think going to 7-800 degrees is the next plan...also soon!
Then comes sourdough cultures, maybe. SD girl, and others, are telling me how much better it is. Aside from my questions about it above, I see threads about creating a "bacteria breeding facility''...http://www.pizzamaking.com/forum/index.php/topic,8179.msg70425.html#msg70425
and say yeah suuuure, sign me up!!