On Thu, 7 Mar 2019 07:07:30 -0800 (PST), Cindy Hamilton
> wrote:

>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

so have the different kinds flour. Gary doesn't understand that some
people like to be able to duplicate some things, or master an art of
something.