SC - "a tart" of greens (was :Re: SCA ladies figures)

[Nick Sasso]

In a message dated 1/10/99 6:42:16 PM Eastern Standard Time, mermayde at juno.com
writes:

<< (My
 guess was develops more glutens, which would make it tougher, or would
 it?)   >>

I have no idea what the chemistry behind their reasoning is BUT I let my home-
made pizza dough rest for a day because it seems to produce a crispier crust.
I suppose that if you like a thin crispier crust (like I do) you would go to
PJ's and if you prefer a soggy, soft crust you would go to Pudgie's. :-)

Ras
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