On Wed, 16 Jan 2013 21:58:35 -0600, zxcvbob >
wrote:

> I mix the dough the day before, and let it rise in the refrigerator. I
> just use about 1/2 tsp of yeast to 2 cups of flour. It can go several
> days if I don't get around to baking it, and the taste just gets better.
>
> When I'm ready to bake it, I press it into the pan while still cold
> (which mostly deflates it, but not completely) and let it rise just the
> 10 minutes or so while I'm getting the sauce and toppings ready and the
> oven preheats. By the time the oven is hot, it goes right in.
>
I used 1 tsp to what turned out to be a lot more like 6 cups of flour.
Maybe it was more than that. I don't measure precisely.


--
Food is an important part of a balanced diet.