This week’s pizza’s not even out of the oven and I can already tell it’s going to be too bready for the missus. I had misgivings about keeping the overnight dough fermentation step in the process. Cutting the yeast amount down to a 1/4 teaspoon doesn’t really matter if you give it plenty of time to grow. What to do? Next week I guess I’ll do a day-of dough and let the yeast rise for a very short time. Maybe just an hour or so. That would be a better fit with a restaurant’s operations anyway (nobody who owns a pizza place would bother ripening dough overnight). If that fails I go to a straight pie-crust. So, Gino’s, you have another week’s reprieve. But don’t get comfortable: I’m still on your tail!