Anyone ever try adding garlic powder/salt, barley, etc. to their dough recipes to give them extra zing?
Tony,
I personally don't add flavor additives to dough but there are some people who use various herbs and onion and garlic powders in their doughs. However, onion and garlic powders used in excess can act as dough relaxants and result in an overly soft dough. In that respect, the onion and garlic powders behave like PZ-44, which is an additive (relaxant) that some pizza operators use to tame a “bucky” dough, typically a high-gluten dough.
There is one pizza chain, called Hungry Howie's, that is well known for its use of various crust flavor enhancers. They are applied topically to the rims of their pizzas. You might get some general ideas from their menu, at
http://www.hungryhowies.com/downloads/HHmenu.pdf.
It is also possible to add other flours, such as whole wheat flour, soy flour and rye flour, but they will affect the overall gluten levels and many other aspects of the finished crust. Ingredients like honey and barley malt syrup (nondiastatic) can also be added to pizza dough, for both color and taste.
Peter
