On Wed, 19 May 2010 11:12:30 -0700 (PDT), ImStillMags
> wrote:

>We've talked about pizza dough lots just since I've been in this group
>but here's another take on it.
>
>http://www.nytimes.com/2010/05/19/dining/19pizza.html
>
>I'm going to stick my pizza stone in my bbq and try that.


The advice to retard the dough overnight that the article mentions, is
quite commonly accepted among breadies for helping to deepen flavor.

It really works well, and is the basis of the artisan bread 5 minute
thingy.

Boron