The Physics of baking good Pizza (2018)

> I'm worried that "just" mixing it with flour and water might've created pockets when dough is saltier and kill it or just be non-uniform

I omitted some details on this point:

Yes, adding the (active dry) yeast and the salt directly to the dry flour would also have me worry about "non-uniform".

Sooo, I try to have steps that promise to give a nice uniform distribution of the yeast and salt ...:

I don't try to get the yeast to grow or generate CO2 before it is mixed with the flour and is set aside to rise.

Instead, I put the (active dry) yeast in the 650 ml of water just to soften. So, it is plenty wet, starts with plenty of water, when it is mixed in with the flour. I suspect that this step, to soften the yeast, is not necessary, to give it a drink of water, enough to soften it, is useless and pointless.

Then, just before combining the water and yeast in the water with the flour, I add the salt to the water and yeast and mix it in. Sooo, the salt is nicely uniform in the water, and the yeast has a good start on being uniform in the water. Then, in goes the ~2/3rds of the flour. These ingredients can be mixed with a spoon and are still essentially a liquid. And I do that -- use the spoon to mix the mixture into what definitely looks like everything is uniformly distributed. Soooo, this spoon mixing is likely doing a good job achieving uniform distributions of the water, yeast, and salt.

Then I add the remaining ~1/3rd of the flour. Now the mixture is too stiff to mix well with a spoon. Sooo, I just do a little mixing. At this point, the flour is NOT, is no longer, nicely uniformly mixed with the water, salt, and yeast. Just from an accident, I discovered that it can be good, for the final texture, to let this mixture rise some. Actually this rise step is optional.

Then on to the kneading: Coat the outside surface with some flour so that your fingers don't get too sticky with the dough. Then, for the kneading, press the dough out some, enough to be able to fold it in half. Then, fold it in half, and repeat -- press, fold, press, fold .... During this, may have to add a little loose flour to the outside surface to keep too much dough sticking to your fingers.

Here are, with this kneading work, sure, "developing the gluten", etc. But to me what is more important, are achieving a nice uniform distribution of the water, yeast, and salt with the flour. That is, you can pretty well tell that the water is uniformly distributed in the flour.

Soooo, since, from the first efforts with the yeast and salt in the water, the yeast and salt are already uniformly distributed in the water, and now the water is uniformly distributed with the flour, no doubt the water brought along the yeast and salt uniformly and now the salt and yeast are ALSO uniformly distributed with the flour, thus, addressing your concerns!

I omitted all that but include it here!

Excellent, thanks.

For the cheese: yes, there's the freezer, but I've also found my Zwilling vacuum unit works well. Put the leftover in the special bag, evacuate the air (as much as it'll do, anyway), and I don't get mold on it.

i dont mean to say the conductivity changes, but the thermal conductivity of steel is too high that when its hot enough it will have too much stored heat and will burn your pizza. stone, having a lower conductivity will release its heat more slowly

also, conductivity is determined by (at least) material, shape, and temperature

Ah, my guess, going back years, is that a large fraction of book and Internet recipes are more for reading than eating!