> It turns out to be remarkably easy to make a good pizza, as long as you let the water soak into the flour for at least 40 minutes before you start to work it.

> It turns out to be remarkably easy to make a good pizza, as long as you let the water soak into the flour for at least 40 minutes before you start to work it. If you don't, nothing else you do can save it. As in my post just above, I have good news for you and everyone else: By actual experience, for about a dozen recent trials, done need to let the water "soak" into the flour at all. Instead, just as I documented, just add the flour to the water in 1/3rds, mix after each 1/3rd, and then proceed with the kneading, rising, dividing into 8ths, let rise again, and get on with making pizzas. The dough in the pizzas is terrific, puffy, fragrant, etc.