What a fascinating piece! I am not really a bread baker, just a wannabe. However, one of my sons is an executive chef and his personal pleasure is pizza. He makes his own pizza dough and has experimented with it a lot, how long it should rest, how far ahead to make the dough, etc. He throws his dough into a hot frying pan (usually cast iron or non-stick), pats it out a bit to fit, adds the toppings, then finishes it off under the broiler. He has made this for us several times and it looks and tastes great, very organic looking! Next time he visits I will be talking to him about autolyse to see what he knows about it although I don't think he does much if any bread baking on a regular basis. Hmmm, maybe I should give this a go to perfect the process before his next visit so that I can astound him for a change.

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