Here’s an interesting piece by someone reverse engineering Patsy’s pizza. I don’t intend to violate warranty/lease/fire codes by disabling the safety features of my oven in order to achieve 800F temperatures, but the dough techniques he discusses are informative.
Pizza is bread, and I’ve started using his “The Wet-Kneading Technique with Autolyze” on, say, multigrain bread. This has generally solved some texture problems I’ve had with the relatively low-gluten dough, and I’ve been getting lighter rolls than I had been. The KitchenAid is a very nice machine, but once the ball forms at the end of the dough hook, it’s not doing much more useful work. The wet kneading solves this by working the gluten much earlier and with material the mixer can actually mix.