My on going tests with pizza brought me back to a formula I had used in the past; a direct yeasted dough, with the inclusion of milk and olive oil in its final form. It's a relatively quick dough to make ,and easy to handle. Without any dough slowly fermenting in my fridge I whipped this batch up as a hybrid.
Using well-fed levain at full power, I added a trace of yeast for boost and security. With a short window of proofing time, (maybe four hours total), I was quite pleased at the pizza's look. It was also a light feeling dough. And even it wasn't retarded in cold proof overnight, it made for a tasty pizza.