OK, folks, I was just thinking as I was making my new batch of dough.....wanted to share my thoughts, thought I'd try to get an interesting discussion going here.
The quantities of ingredients when making dough are important, of course. But I got to wondering...which ingredients are *most* important to the taste of the product in terms of quantity?
What I mean is this: the proportion of flour to water is certainly important in making good dough. But if the proportions are off, the dough won't necessarily TASTE much worse; it'll just have a different consistency or texture. Maybe there'd be a slight difference in taste, but not a drastic one.
Whereas, if you took a typical NY pizza dough recipe and changed it from 1 tsp salt to 1 TBsp salt, you'd get quite a different taste. Same for changing the quantity of sugar, oil, or yeast.
So that conclusion took me to this question: Can we rank ingredients in terms of their importance to final dough taste?
As a separate question, forgetting quantity--which ingredients are most important, in terms of their QUALITY (assuming they're used in equal quantities to their competitors), to the final taste? For instance, water--poor-tasting water will have a drastic effect on the final dough taste--many people claim that NYC water is essential to get "that authentic NY taste." Some flours may taste better than others, too. But the type of salt used doesn't usually make a huge taste difference. Here'd be my rank for that: