Dare I try this 'minimalist' pizza recipe?

It should make for a good experiment if nothing else. In fact, I think I'll try it for today's lunch.

I note that there's a lot of yeast relative to the yield. I assume the dough will rise in the oven for a little while until its internal temperature kills off all the leftover yeast. In other words, it "proofs" in the early stages of the bake.

I do wonder about all that honey, though. I think I'll sub a bit of plain old sugar.

I also note that the baking temp is lower than what I would consider normal for pizza, and the baking time is longer. I take that as supporting my guess about what happens in the oven. I think of this formula as a fast, hot proof and bake.

I have a pizza dough formula that uses less yeast but is risen for 45 minutes. This one should be similar but a heck of a lot faster. Just being able to get your pizza dough ready in less time than it takes to heat the oven makes this formula worth trying.

Cheers

You could always try it, but without question, the crust will be far less flavorful and aromatic without a longer fermentation with less yeast. The honey and olive oil may contribute some flavor, but they will not mask that "raw flour" taste that inevitably comes with very quick yeast breads. It's kind of like spraying citrus cent into an outhouse. It doesn't smell like lemons... it smells like lemony outhouse. 

... there are probably more appetizing analogies that can be made.

Anyhow, I'm a bit skeptical of how good the pizza will taste, but I'd love to be proven wrong. Let us know how you like it if you decide to try it!

Have to agree with YY. I think that recipe fully encompasses exactly why most people bake at home and quickly become discouraged at their "inability to make anything decent without that bakery equipment."

I make pizza at home - ALOT. Its been a little mission of mine to come up with as phenominal and traditional pizza recipe as I can with out access to a WFO. Two things that I've learned. 

Unless you use a heavy hand with dough flavorings you can't make good pizza without patience. 

         If I were going to make the above recipe in a pinch that I would finely grind some salt, pepper, garlic powder, basil, oregano, parmesan cheese, etc and incorporate that into the dough to enhance the flavor. Just like a white bread uses eggs, milk and butter to draw its flavor from. 

The recipe you wrote is close to a standard NY style pizza dough. It has fat (olive oil) sugar (honey) and the rest of the normal ingredients. If you mix up this dough and let it rest for only ten minutes, you will be most likely be left without any real depth of flavor, most likely not the best texture and most likely the strongest "raw" flavor taste you could get out of the flour. 

I'll disclaim myself and say that in your particular instance I could be totally wrong and for all I know you might absolutely love the recipe because those details aren't important to you. In which case you can only try it for yourself. In my case though I've found recipes like that for pizza dough have never had any real success other than providing a carrier for sauce and toppings. 

Just my 2C

Personally, I will skip having pizza, if my dough can't have a long overnight ferment...the crust is one of the most flavorful parts of enjoying my pizza's..along with quality toppings..that can be expensive.  I consider eating pizza a real treat and like to make the best of it.

Sylvia

Pastry Paul - Sounds like you're spot on. I'll probably try the same soon and just overload my dough with as much extra flavor as it will handle.