I, too, benefited from Trogdors post, and now have several bags of KASL.
I was very happy with how the first pizza turned out, the crust was crisp, light, looked excellent. Best of all, it didn't taste like a pillsberry product! Hah! But....
It was sorta bland. Like Dominos. Good when hot, but not really an ZING.
Can anyone suggest some additions I could try to add taste? My favorite ALL TIME pizza was from Zino's in Cincinnati, Oh, but that no longer exists. Second would be LaRosa's, also in Cincy. Third favorite would be Pizza Hut Hand tossed.
The Great Pete-zza wrote the following once... PizzaManic,
I'm glad to see that you were able to procure a pizza screen and to make a pizza with it.
When I undertook to reverse engineer and clone a basic Papa John's pizza, I did not try to embellish it in any way to increase the crust flavors. In other words, I did not venture outside of the four corners of the PJ clone dough recipe I used. However, as somewhat a generalization, here are some of the usual ways to get more flavor in a finished crust:
1. Use a long fermentation time, whether at room temperature or in a refrigerator or cooler. Under the proper conditions, a combination of room temperature fermentation and cold fermentation can also be used.
2. Use a higher protein flour or combine the flour with other grains/grain components, such as rye flour, cornmeal/cornflour, whole wheat flour, semolina flour, 00 flour, or wheat germ.
3. Use a natural starter/preferment.
4. Use a preferment based on commercial yeast. Examples include poolish, sponge, biga, and old dough (pate fermente).
5. Use flavor enhancers in the dough such as honey, maple syrup, molasses, nondiastatic barley malt, garlic powder, or herbs.
6. Use butter or other flavorful solid fat as an oil replacer in the dough, or use a more flavorful oil. The rim of the dough can also be brushed with butter or oil before baking.
7. Select a baking protocol (oven temperature, bake time, rack positioning, and possibly use of the broiler) to enhance the caramelization of sugars in the dough (to produce a more flavorful rim).
As you might expect, implementing some of the above measures may entail having to modify the dough formulation and related procedures and other factors.
Can anyone tell me which of the above may lead me in the desired direction?
Would use of a preferment affect the taste greatly? Cold fermentation time? Last minute additives to the dough just before adding ingredients and baking?