Comments by "John h Palmer" (@johnhpalmer6098) on "How an 'autolyse' kneads your dough for you" video.
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I'd heard of autolyse but have not done it, as right now, my bread baking is when I make pizza.
I use the Fleishman's yeast recipe that's found on the pizza yeast packets and online on their website. I initially found the recipe off the packets, then got it from online.
Anyway, it does not require any rising, but I do that step as I almost never use pizza yeast these days (it helps with reducing spring back and is much easier to roll out for inexperienced bread bakers).
Anyway, I use the food processor for the initial kneading by putting in the ingredients and yeast/water/sugar mixture (to proof), the oil and salt, and about a cup and a quarter of flour or so and whizz up until it forms a ball and cleans the bowl some, then let it run for about 3-5 min, then turn out onto a floured surface.
I do what I learned from the late, great Julia Child, and that is slap the dough around on the counter no more than 3 minutes before rolling into a ball and into the rising container, a 3.5Qt Cambro container that's been spritzed with cooking spray, then I spritz the top of dough and put the cover on it, and place it at the back of the stove while the oven is heating up to rise to almost double. That is the ONLY rise I give it, it's also like letting it sit and rest, except it rises to almost double in size.
Then I pour it out onto a floured surface, and gently fold it several times then form a ball again, by this point, the dough is smooth and then roll out into a 12" pizza. This same dough can be rolled out to 16" for a thin crust if desired.
It's easy to do and I can have the dough made up, rolled out, ready for the topping(s) and then bake at 550F for 10 minutes. Works every time if I don't screw something up in the process and happens every so often.
I should say, I've done this for a while and have honed it and refined it to where I now use active dry or rapid rise pretty much exclusively and have added the rising step. This became the way when I got yeast whichever was available during the height of the pandemic when many food staples were scarce, like yeast, flour and sugar.
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