What do you want to know about dough?
I'm brainstorming topics for future "Pizza Protips" articles, and I'm wondering what YOU want to know about pizza dough.
Or, are there topics that are more related to breadmaking in general rather than specific to pizza that you'd like to know more about? Is it time for Pizza Protips to broaden its horizons and begin talking about dough that's going to turn into bread, rolls, buns... and the rest of the family?
Vague ideas, specific topics... even if it's something YOU know about, if you think others would like it, toss it out here.