On Sat, 22 Jul 2017 01:40:31 -0700 (PDT), dsi1 >
wrote:

>On Friday, July 21, 2017 at 7:45:11 PM UTC-10, Julie Bove wrote:
>> "Cheri" > wrote in message
>> news
>> > "Julie Bove" > wrote in message
>> > news >> >
>> >> Angela messaged me earlier and said that her aunt got her the best pizza
>> >> made by real Italians. Heh. There are a lot of Italians in PA and the
>> >> area that they're in has really good pizza.
>> >
>> > Yes, I imagine there are some wonderful pizzas in different places, not
>> > too much not to like about a good pizza like Angela had.
>>
>> Alas, I don't think we have any really good places here. My husband's cousin
>> who used to work for a bakery surmised that it has something to do with the
>> air. Some people wanted to hire her to make pizza on Cape Cod but she
>> refused because it just wouldn't come out right there. I heard similar
>> comments from a neighbor on Cape Cod who was an Italian from NY. Something
>> in NY just makes for really good pizza.
>
>The microorganisms in the air might indeed play a role in dough fermentation. I have seen how mold or yeast in the air can affect rice in vastly different ways. The effect is quite surprising.

I'll remember that next time my bread fails. "It's not me, it's the
micro-organisms in the air."