Trying to get some answers

[Tscarborough]

You should let the flavor develop through fermentation.  I add various spices and herbs to my dough, and none of them have any real effect on the taste.  They affect the appearance, but all of the flavor is developed by the fermentation alone.

[Pedro72]

I've had great success using the Lehmann dough calculator that you can find on this site. I use Harvest bread flour from Costco, kosher salt, Red Star active dry yeast, and water...that's it. I use my digital scale, and I do a 65% hydration, .75% ADY, 2% salt, no sugar, no oil. I make 400 gram dough balls, let them cold rise for at least 24 hours, then they're ready to be made into a 13-14 inch pie. The 65% hydration might be a little too much for what you're looking for, but all my friends and fam agree with me that those percentages make a great dough, with good chew in the crust. Start simple, and you may find that you don't want to add anything like garlic salt or pizza flavor.