On 5/19/2010 3:15 PM, Boron Elgar wrote:
> On Wed, 19 May 2010 11:12:30 -0700 (PDT), ImStillMags
> > wrote:
>
>> We've talked about pizza dough lots just since I've been in this group
>> but here's another take on it.
>>
>> http://www.nytimes.com/2010/05/19/dining/19pizza.html
>>
>> I'm going to stick my pizza stone in my bbq and try that.
>
>
> The advice to retard the dough overnight that the article mentions, is
> quite commonly accepted among breadies for helping to deepen flavor.


And almost certainly the way the typical evil mom & pop pizza shop
prepares their dough.
>
> It really works well, and is the basis of the artisan bread 5 minute
> thingy.
>
> Boron