@Benway; love your story! A propos, one objection. You claimed; "...Well lactic acid isn't a common ingredient in cooking, but it is very common for those who brew beer and living in the beer capital of the world, I've got several friends who had lactic acid in stock...". No no no! I'm living in a country the size of a major city, plus we have over 750 beers, mostly artisanal stuff. So, I'm better placed to claim I'm living in the beer capital of the world, hahaha! Back to topic; sorry 'bout Kevin! @Mary; could you elaborate a little on the "warm fermentation"? What kind of yeast do you use? Ambient temperature? Thanks Mary. @Kaneo; to all people suffering from stomach acid and sleepless nights after eating a commercial pizza; make your own crust and your troubles are over, and it's so easy! I'm certainly gonna try to make the dough the day before, it's just a 15 minute job.