One other thing I meant to remark upon: flavor. While the flavor of this two-day pizza was pretty darn good, it didn’t have the depth and distant tang of the naturally-leavened pizza I tried about three weeks back (I know, I didn’t tell you, but a baker has to have at least some privacy). How do I know? Because I had a piece stashed in the freezer so I could do a side-by-side taste test. I do those kinds of things. When my expensive Italian flour arrives, I’ll employ the sourdough method, which will, after all, a be more authentic still (think they had Fleischmann’s back in Queen Daisy’s day? I think not!).