Author Topic: Adding spices to dough?  (Read 1313 times)

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Offline pizzaegger

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Adding spices to dough?
« on: February 12, 2008, 04:01:06 PM »
I have been able to make my own dough the last few times. My question is I see on-line stores that sell spices to add to the dough.  I would like some suggestions of what I can add to enhance the flavor.
TIA
Al


Offline petef

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Re: Adding spices to dough?
« Reply #1 on: February 12, 2008, 06:22:06 PM »
  I would like some suggestions of what I can add to enhance the flavor.

I've added Garlic Powder with good success.
About 1/4 TS per pizza of about 14 in diameter (about 2 cups flour).

You can also try ground red hot pepper in smilar proportions.

I'm glad you brought up this issue because I've not seen much on this
topic and was wondering what others have tried in regards to flavoring
their dough.

To me, a good measure of a great pizza is whether the crust alone
with no toppings is something you could make a tastey snack of
if you cut it from your pizza and had it as a left over.

---pete---

Offline widespreadpizza

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    • my beer store opening in june 2011
Re: Adding spices to dough?
« Reply #2 on: February 12, 2008, 07:01:21 PM »
You could try time. It works great for a lot of people. :P -marc

Offline Scot

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Re: Adding spices to dough?
« Reply #3 on: February 17, 2008, 04:29:57 AM »
Check this out Correllconcepts.com This site has everything you would ever want to know about pizza go into encyclopizza and Scroll down to Flavorings & Colorings and this will give you the info you are seeking.

EDIT (2/1/2013): For the Correll topic referenced above, see http://web.archive.org/web/20040606220400/http://correllconcepts.com/Encyclopizza/04_Dough_ingredients/04_dough_ingredients.htm
« Last Edit: February 01, 2013, 01:10:17 PM by Pete-zza »

Offline DieselAddict

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Re: Adding spices to dough?
« Reply #4 on: February 17, 2008, 07:47:38 AM »
I do several different flavorings in my crust depending on the toppings. One of the pizzas I make that is very popular when I do a pizza party is a smoked salmon pizza. The crust for that one has a little fresh rosemary in it. People just go crazy for it. I add about a tsp of finely chopped fresh rosemary to a 13" crust. It must be fresh rosemary. Dried doesn't work here due to its woody texture.

The rest of the pizza is a sun dried tomato alfredo sauce and a little cheese. I shred some lox style salmon and put on the pizza after its out of the oven. So simple but delicious.