Researching high hydration doughs. Doughs that are not kneaded and almost pourable at first make for airy and light crusts that can be rolled thin. Here is one from America's Test Kitchen that has 1/2 and 1/2 in it. Odd. It is made for freezing in tin pans and then baking whenever.
DOUGH
1½ cups half-and-half, heated to 110 degrees
½ cup water, heated to 110 degrees
2 tablespoons extra virgin olive oil
4 cups all-purpose flour
¼ cup cornstarch
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
½ teaspoon baking powder
½ teaspoon sugar
1½ teaspoons salt
SAUCE AND TOPPINGS
1 (14.5-ounce) can diced tomatoes
1 tablespoon extra virgin olive oil, plus additional for brushing
1 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
Salt
3 cups shredded mozzarella cheese
¼ cup Parmesan cheese, grated
¼ cup half-and-half
1. MAKE DOUGH: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, shut it off. Grease large bowl. Combine half-and-half, water, and oil in liquid measuring cup. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, yeast, baking powder, sugar, and salt until combined. With mixer on medium-low speed, add half-and-half mixture in steady stream and mix until dough comes together, about 1 minute. Continue mixing until sticky strands form around exterior but center of dough is uniform in texture, about 5 minutes. Transfer dough to prepared bowl, coat lightly with cooking spray, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 1 hour.
2. MAKE SAUCE: Pulse tomatoes in food processor until coarsely ground. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook tomato paste until just beginning to brown, about 2 minutes. Stir in garlic, basil, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Add pulsed tomatoes and simmer until reduced to 1½ cups, about 10 minutes. Season with salt and let cool.
3. CONSTRUCT PIZZA: Remove dough from oven and divide in half.
Following the photos, transfer each half to 12-inch disposable aluminum pizza pan and, using oiled hands, press dough to cover pan. Combine mozzarella, Parmesan, and half-and-half in large bowl and stir with rubber spatula until well combined. Top each pizza evenly with half of sauce and half of cheese, leaving ½-inch border around edges. Wrap each pizza tightly with plastic, then aluminum foil. Freeze up to 1 month.
4. BAKE PIZZA: Adjust oven rack to lowest position, place pizza stone on rack, and heat oven to 500 degrees. Discard foil and plastic and remove frozen pizza from aluminum pan. Place pizza on large square of parchment paper and brush edges of dough lightly with oil. Transfer parchment and pizza to hot pizza stone. Cover pizza loosely with greased aluminum foil and bake until underside is golden brown and cheese is starting to melt, about 25 minutes. Discard foil and bake until crust is golden brown and cheese is completely melted, about 5 more minutes. Serve.
