Wow, people pay attention! Shortly after I read this article in the New York Times, two friends sent me the link. Sweet!
It's about the benefits of letting pizza dough rise overnight. (Spoiler: It adds flavor.)
I also had a friend ask why I was so intent on making this second dough recipe work if I already have a perfectly good one (which I fell back on this past weekend when the overnight recipe failed). The simple answer is that I don't want to just make pizza. I want to make my perfect pizza. So I'm all about trying as many recipes as possible and tweaking things until I can create my own pizza heaven.
The second answer, I guess, is contained in this article — that apparently letting the dough rise overnight makes it better, or at least different. I wasn't aware of that, but now I have even more incentive to make it work.
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