sf > wrote:

>
>I did that tonight. Let's call it a long "resting" time, but it
>wasn't anywhere near a good rising time and I'm impressed. I did
>everything the same as I usually do, but the crust was crispier than
>usual. So, I'm not going together giving it time to rise anymore.
>Nothing suffered from the lack of rising time and it was easy to roll
>out. I thought started letting it rise because it was hard to roll
>out if I didn't, but I guess that's in the past now. Thanks!

Did you use that recipe that Cheryl posted? I put that on the
list & might do it this week.

If you did-- did you *follow* it?<g>

Jim