experimental Pizza with rye sponge starter and a lot of ADY 3/18/2011

I found this thread started by giotto, while I was searching for other information.  http://www.pizzamaking.com/forum/index.php/topic,524.0.html  After reading some of the thread, and reading at Reply 122  by giotto, how there was over usage of yeast in pizza recipes
http://www.pizzamaking.com/forum/index.php/topic,524.msg17214.html#msg17214 and then continuing reading to post at Reply 126 by giotto about rye appearing to contain hydration levels
http://www.pizzamaking.com/forum/index.php/topic,524.msg17408.html#msg17408 and next Peter posting at Reply 127 http://www.pizzamaking.com/forum/index.php/topic,524.msg17409.html#msg17409 about Alice Waters using rye flour in one of her basic pizza dough recipes, specifically, in a sponge, I thought the recipe Peter copied and pasted would be a good experiment to see how quick that much yeast would make a dough rise.  I can’t recall using that much yeast before too many times,  so I gave the recipe a try this morning.  I mixed the rye flour ADY, and water together and put the sponge in the oven with the oven light on.  Within a little over a half an hour the sponge was bubbly and really smelled of yeast.  I added the other ingredients and in less than three hours the dough looked like it had at least tripled in volume or more.  I only used the paddle attachment on my Kitchen Aid mixer to see if the dough would come together okay.  I knew I was going to use this dough in Steve’s WFO this evening so I thought I better freeze the dough because I knew it probably would be overblown by this evening.   The dough then sat at room temperature for about 3 hrs to defrost before baking.  The dough didn’t feel sticky and did open well.  The taste of the crust was good, but it sure was different.  In my opinion this recipe gave me a good idea how much more yeast will rise a dough fast and also how fast a starter can be made with rye, ADY, and water. No yeast was in the final dough.  I also got to play around with volume measurements to see if a pizza would turn out okay.  

In my opinion the whole thread that giotto started has a lot of good information, if anyone is interested in reading the whole thread.

Norma