On Wed, 16 Jan 2013 07:23:43 -0500, Jim Elbrecht >
wrote:

> 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 to give it time to rise anymore.
> >Nothing suffered from the lack of rising time and it was easy to roll
> >out. I thought I 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.

Was it Cheryl that posted about no rise pizza dough?
>
> If you did-- did you *follow* it?<g>
>
HA! Fat chance. As I said above: I did everything the way I usually
do - except I skipped the rising. Thanks to her, I don't need to plan
ahead for pizza anymore - which was a good thing because our car was
spending the night in the shop and I needed to go grocery shopping.
My first couple of dinner choices were nixed because the ingredients I
thought I had turned out to be something else. Well, the good part is
that I cleared out the last few cubes of hard salami dippers that were
leftover from the NYE fondue (whizzed them up in the food chopper, put
them on hubby's side of the pizza and he loved it).




--
Food is an important part of a balanced diet.