The Boston Globe posted a pizza dough recipe today that I’m having an issue with.
Granted, I’m just a home cook. I have no formal culinary education and everything I learn is through books and videos and discussion boards.
It sounds like what’s going on in this recipe is an autolyse before the yeast is added. However, my understanding of autolyse is that it is traditionally just flour and water (and maybe some starter). The rest of the ingredients are added after the autolyse. In particular, salt would cause the gluten to tighten, hindering its development and hydration. So adding salt to your autolyse defeats the purpose of autolyse.
What do you think?