sf wrote:
> On Fri, 30 Dec 2011 10:58:11 -0600, zxcvbob >
> wrote:
>
>>
>> I make a very moist pizza dough and I press it into the pan with my
>> fingertips. It could be rolled, but you'd have to use a lot of flour on
>> the board.
>
> No you don't, but even if you do - so what?


"So what" is a very good question. I assume having a lot of
not-fully-hydrated flour on the surfaces would be a bad thing. Is it not?

-Bob