On Thursday, March 7, 2019 at 9:18:32 AM UTC-5, Gary wrote:
> Julie Bove wrote:
> >
> > https://www.foxnews.com/food-drink/h...-pizza-at-home
>
> All of this "how to make pizza dough" here lately is insane. All
> these silly special flours or processes. It was never broke many
> years ago so quit trying to fix it. Look at a 1970's Betty
> Crocker cookbook and use their simple recipe for pizza dough. It
> works perfect and everyone that's tried my pizzas asks for the
> recipe.
>
> Simple is a good one sometimes. Betty's dough recipe makes 2 11"
> pizzas. I use it all to make one 16" pizza. No special flour, no
> long rising times. Very good results.

The long rise is hardly a new innovation. Bakers have been using
it for centuries.

Cindy Hamilton