For Old Dough, mix all the ingredients together, either by hand or in a machine, until well combined. Place in an oiled plastic container and refrigerate for 24 hours before use.

制作老面肥时，把所有原料用手或机器充分和好，放在一个表面涂过油的塑料容器中，在冰箱里冷藏24小时后再用。

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"We will bake first," said the old woman, "I have already heated the oven, and kneaded the dough."

“我们先烤吧，”老太太说，“我已经把炉子烧热了，面团也揉好了。”

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"Whatever they do, they have to do it quickly because this uncertainty is hurting business, " the 41-year-old said as he kneaded dough to make lahmacun, a traditional Armenian pizza-style food.

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While he loves a chewy, old-school Neapolitan-style crust and suggests letting your dough rise overnight for fuller flavor, Mr. Vetri has also developed a simpler Romana-style dough that forgoes the use of a yeast starter and shines in thin-crust preparations.

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