Originally Posted By: Steezo
I've always felt that a good dough, stretched out super-thin, resembles the skin of a bat's wing. You'd have to make your own pizza dough to know what I'm talking about.



I worked in a Pizzeria for a few years in college. Figure at least one 50 lb sack of flour per day, I must have made, minimum, twenty tons of dough.

I have no idea what you're talking about.