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King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredients listed include cheese (maybe Parmesan or Romano,) garlic and spices. Any suggestions on what spices would make a good blend?

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Slow rise dough has more time to develop a more complex flavor. Any un-used dough is carried over to the next batch, enhancing its flavor. Remove skin and seeds from the tomato sauce, seeds add bitterness. San Marzano are the best. –  Optionparty Dec 30 '13 at 1:56
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4 Answers 4

Sure. Dried oregano, basil, marjoram (probably no more than two out of three of those), onion powder and red pepper flakes would all go just fine.

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While you can certainly use any hard grateable cheeses like parmesan, or herbs and spices, traditionally a good pizza dough would be seasoned with nothing but salt. New York style would also have olive oil.

You should be able to get a very good result with just salt, and maybe the oil.

The toppings sauce and toppings on the pizza normally would be flavored strongly enough to compliment that dough.

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What I recommend doing is bake just the dough, no toppings and try and make it as good as possible. It's yummy on it's own and it will give you a great idea where you stand dough wise. Experiment a bit, but really, in my opinion, olive oil, sea salt and a bit of oregano is the farthest I go. If I use tomato sauce and other toppings then I don't go crazy on flavoring the dough.

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Agreeing with SAJ14SAJ, can you share your recipe and baking technique? Maybe a lot of room for improvement of the plain crust before you add extra ingredients. My own dough is based on this: http://www.splendidtable.org/recipes/classic-pizza-margherita

Here's my version of her recipe: 1/2 teaspoon dry yeast 1/2 cup warm (about 100 degrees) water 1.25 cups bread flour 1/2 teaspoon salt

I use double the yeast, and the resulting crust is good enough to eat by itself.

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