On 1/16/2013 1:23 AM, 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!
>
Just now seeing this. Glad it turned out. It is a real timesaver. I
rolled the second one out, too, after doing the first one the usual push
and stretch method which was getting me no where.