| http://www.w3.org/ns/prov#value | - The heating process cooks the outer layer of dough before getting hot enough to bake the interior so you end up with a thicker, heavier crust. (Not necessarily a bad thing, but maybe not what you are looking for.) With a preheated oven the exterior is not exposed to the heat as long so you will get a thinner crust.The premeasured bags of dry ingredients are a great idea.
|
