Now to take the cooking to a different tangent:
I did an experiment when preparing Pizza today:
One of them has the dough hand-rolled and therefore packed not-so-densely, and the other has been rolled down densely with a very tough consistency.
Both of them had an equal amount of yeast and nearly the same amount of ingredients, and both are baked at 220 degrees fahrenheit for a time period of 25 minutes.
Surprisingly, the only difference was in appearance as the rolled down dough had a somewhat tougher consistency with a much browner colour than the other one. As for taste, they seemed to be more or less the same.
It could have used far more salt during the dough preparation though.
By the way, does anyone have goo recipies for preparing batter used for making the famous Japanese dish style 'Tempura' (Shrimps, vegetables, etc...)?