On Wednesday, June 17, 2020 at 3:20:15 PM UTC-4, Thomas wrote:
> Why rise when i flatten the crap out of it.

The rise makes carbon dioxide, which makes bubbles in your finished
dough. Otherwise you could just put sauce and cheese on a sheet of
fiberboard.

The three-day rise makes for a better flavor, due to byproducts
from the yeast's metabolism. I generally go for an overnight
rise because I don't have time on weekdays to make pizza. I make
the dough on Saturday and eat it on Sunday.

Cindy Hamilton