Interesting. Sounded like the voice-over was from the 60s, but that may just be my impression
![Happy :happy: :happy:](/styles/default/xenforo/smls/grin.gif)
![Happy :happy: :happy:](/styles/default/xenforo/smls/grin.gif)
Yoghurt would add smoothness to the dough and, since the yoghurt is "live", might just help to raise the dough a bit. I make a deep-fried Indian bread called bathura, which uses yoghurt, and it´s deliciously silky.
Have to admit that the final product looked a bit "stiff" to me. More akin to a Catalan "
Coca" than a pizza. Definitely nowhere near a Chicago Pizza Pie.
Curiously enough, I went to a traditional Neapolitan pizza house last night, where the crust is big and puffy, but the rest of the pizza is milimetrically thin and soft. When I asked the cook why, he said: "
Neapolitan pizza is not eaten in slices. You cut a piece, with the crust, and then roll it up. Pizza slices? Is an American thing"
And then I remember eating pizzas in Florence, Tuscany, many years ago. Great slabs of dough, cut into squares.And utterly delicious.