This night, I decided to take the same dough, divide it into two 250 g lumps and make pizzas out of it using 9" cake pans. My usual pizza prep involves fairly extensive kneading of the dough. But, I'm a wicked busy parent and looking for any possible way to get good food to the table in a shorter amount of time. I thought this expt. would be pretty fun too.
I made the dough as in the previous focaccia, post, divided it, plopped each lump into a 9" cake pan (dark, non stick), topped them with pureed tomatoes, oregano, good mozzarella, salt, pepper and tossed them in a 450-deg-F oven (middle) for 15 minutes.
Crust was, like the focaccia, soft, not too chewy, cooked well all the way through (kind of a thick crust), and tasty but far, far from the robust crust of a well-kneaded dough.
My next foray into this kneadless stuff will be tonight when I apply the method to our night's baguette; a very lean dough (it's bread, cheese and salad night in our household). I'll post results.
Now vote, damnit.