Here is the headline: "Does the NYT care about the carbon footprint of its wonderful pizza-cooking technique?"
Here is the post:
"Heat the oven and pizza stone at 500 degrees for one hour..."
Oh, hell! Shut up about my light bulbs. Just. Shut. The. Fuck. Up.
If you people really believed in global warming in the form that you would like to foist that belief on the common folk, that quoted line above would have sounded to you as something on the moral level of first, torture a small, cute kitten....
That's Ann Althouse. Here's the NYT's recipe for pizza dough that's linked in the NYT's pizza-cooking article.
1½ teaspoons active dry yeast
2 tablespoons extra virgin olive oil, more for coating dough
1½ tablespoons salt
1 tablespoon sugar
5 cups bread flour.
It's not a dough for people who make meals on the spur of the moment since it requires overnight refrigeration and sitting at room temperature for four hours prior to using.
So what's wrong with the recipe? Nothing, unless you are one who's preachy about others' carbon footprints. The yeast cells will produce carbon dioxide when it eats the sugar. I liken carbon dioxide to yeast farts. The yeast reproduces and the baby yeast eats more sugar and farts some more. That's what causes the dough to rise.
So keep that in mind the next time the NYT's tells us to get rid of our incandescents. And let's hope the NYT doesn't suggest having beer, wine, or spirits with our pizza. Fermentation of those adult beverages also requires yeast which also produces carbon dioxide. That's why we call those little bubbles in our beer carbonation.