On Thu, 07 Mar 2019 09:56:41 -0700, U.S. Janet B. >
wrote:

>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.

If you think about something for more than 5 seconds, Gary calls you a
snob.