"Yukon Cornelius" > wrote in message
...
> >Ingredients for baked goods are often divided into two categories:
> >structure producers and tenderizers. Shortenings inhibit the proteins
that
> >form gluten from joining into long, tough networks. That is why they are
> >called "shortenings." The fat makes the baked good more tender, improved
> >the "mouth feel" by making it seem moist, influences the way some baked
> >goods like cookies spread, influence browning, and carries fat soluble
> >flavors and/or contributes its own flavor.
>
> That would explain why shortening ruins pizza crust.

Exactly. I do add a tablespoon of olive oil to my pizza dough, but that's
not much and if you add it late in the mixing it has less of a shortening
effect.