"piedmont" wrote
> ImStillMags wrote in

>> I think it's great that you have found a methodology that works for
>> you.. Other people have methodologies that
>> work for them. I figure it's all good. :-)

> Your correct, pizza dough can be like bbq and what you grew up eating is
> what you may well like. My sister swears by bisquick dough for pizza,
> bless
> her heart.

Hehe true! She likes that taste and that is that.

> The many websites and pizza speciality forums I searched were fanatical. I
> mostly reviewed those that professed to have cracked the 'brooklyn' pizza
> dough secrets. Some giving recipes which required days to prepare, waiting
> for starter doughs to ferment and other obsure and complicated techniques.

Nothing wrong with those sites either. Some folks like to play in the
kitchen more than others. There actually is a taste difference in a long
fermented bread but this doesnt mean a regular sort is 'bad' or
'unacceptable'.

A person who bakes a good bit, may not consider that time for a starter mix
to ferment as even part of it all as they have it going all the time. It
only becomes notable for them, when they have to describe it as something
they added to the bread at the time when they make it. Take it like this.
They may have a starter on the counter all the time and while the coffee is
brewing, they add a little something or remove a bit if thats's what it
needs. They don't think of this as part of the bread process when that
evening they dip out the cup or whatever they need, to make some bread.

Conversely, a person with that counter top starter, may not be able to wrap
their head around a bread made without it. They *assume* all such breads
made without it are 'poor' or 'bad'. This isnt true either although some
types really are enhanced by those methods. Pizza dough isnt really one
enhanced that much by a long ferment. ABM's actually do them quite well on
a dough mode of 'pizza dough mode' if you have that.

Works well enough as the real magic is how you cook it and what you add to
the dough. I use lots of olive oil to an almost fougass (sp?) type.