What Noisy Cats Are We

http://www.nytimes.com/2010/05/19/dining/19pizza.html?pagewanted=1

The best part of the article comes at the very end:

“Someday, you might build a wood-burning oven — right after you start making your own vinegar, raising honeybees and churning butter with cream from cows you milk. Until then, you can make pizzeria-quality pizza with the perfectly normal oven in your kitchen.”

The article talks about how you should let your dough rise overnight for better flavor.  Duh.  Still, for basic advice, it’s pretty on the mark.  I am glad they didn’t run a ‘grill your pizza’ piece or anything like that.

Yes, leave your dough out overnight.  I know Reinhart, as mentioned in the article does an overnight rise in the fridge, but I rarely follow that and just leave it in the oven with the light on for 24 hours.  Really brings out the flavor and gives it time to develop the sugars.