I really liked this post. I have been thinking about the fermentation of pizza dough lately. How is/was the type of crust influenced by the speed/necessity of the dough being made. Did the puffier, breadier types of dough come from places where they had the time to let it rise? What types of natural yeast impacted the differences between the foccacia style and the neopolitan style of pizza? So many questions, so many pizzas, so little time.