What is the difference between adding hot, lukewarm or cold water to flour?  EDIT:  I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water should be:   Pizza dough Flour tortillas Quiche crust  
I know this thread is way old but I did just find it It took me years to figure out that it was my meat filling that was too wet, making my tamales take forever to steam.  