I am been making pizza a longtime and I never give up learning new recipes. Recently, I found an interesting blog on pizza making on the website of the modernist Cuisine. http://modernistcuisine.com/2012/11/scott-explains-his-inspiration-for-pizza-dough-perfection/
I thought this was an interesting post and it shows that there are continued variations of pizza dough. I never thought that pizza could be made in less than 30 minutes. I will try it but for now, I am still used to slow fermentation, one of the keys to developing consistency in the dough’s structure.
Dough temperature once mixing is complete, and the temperature of the dough affects the proofing. The warmer the dough, the faster it will proof. Many pizzerias want the dough to rise slowly, usually overnight. For the most efficient proofing, it is important that you achieve the final dough temperature by using a formula.