On Sun, 12 Oct 2014 03:38:23 +0000 (UTC), tert in seattle
> wrote:

> http://ftupet.com/upload/dough.JPG
> http://ftupet.com/upload/sauce.JPG
> http://www.ftupet.com/upload/pizza.JPG

I'm making two batches of pizza dough today for family pizza night
(Friday). One will be made with regular Fleischmann's and the other
will be champagne yeast (my son is making hard apple cider with
champagne yeast and has an extra package, so we'll see how that works
out. The interweb says it will be a slow rise, but that's okay
because I do 24 hour rises anyway. I just need to find out if it
should be a room temperature all that time or if it goes in the
refrigerator. We're interested to see if there will be an appreciable
flavor and/or texture difference.

--

Never trust a dog to watch your food.