Well, the experiments I was running concerning the water/flour ratio, were consistently producing the same results (or near enough that the criteria I was working with wasn't greatly affected). However, what I did notice was that a water/flour ratio above 0.7 resulted in pizza dough that was hard to work with. I was constantly having to flour it and apply fresh cornmeal to prevent it from sticking to the counter while forming the shell as well as sticking to the peel while assembling the pizza toppings.
The bread on the other hand, does not need to be worked, so stickiness does not factor into it. A higher ratio would be possible without any added difficulty. However, there did come a point where the the bread no longer grew larger (lower ratios had a smaller loaf produced). Luckily for ease of the math involved, this also occurred around the 0.7 ratio mark as well.
All of this combined, has led me to believe, that my maximum water ratio is 7 parts water and 10 parts flour, both by mass.
My next task is to expand on this. Since varying the water didn't enhance the flavours (probably because water isn't flavourful...) is to vary the liquid I use. My current experiments are with substituting some of the water with milk. I chose milk because of its fat content which in theory will help add flavour, I had originally wanted to test oils and butter, which are both fats. But the ease of using milk called to me and overruled my better judgement. I have started with a ratio of 1:1 (1 part water and 1 part milk). I should find out how this turns out in a few days once the dough has fully matured. I don't knead bread right now (pun intended), but I will be wanting pizza. So my experiment is continuing there.
