SC - Pizza Wars - OOP

[Diana L Skaggs/prsnl/busfin/Okstate]

       Letting the dough rest does allow more gluten formation, and
       causes the bread cells to be more elastic.  The more elastic
       the dough, the less carbon dioxide escapes (by-product of yeast
       growth), the more expandsion upon heating, with a resulting
       lighter loaf or pizza base.  I you want a more tender crust,
       brush the loaf with melted butter (or other oil).

       Leanna of Sparrowhaven
       "Who will love a little Sparrow?"
       Mooneschadowe, Ansteorra

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