I've been making pizzas for a few years using the Lehmann dough recipe/calculator (ie King Arthur flour, IDY, water, salt and olive oil - all std. super market products).
Yesterday we bought some pre-made dough balls at Trader Joes.
The Trader Joe dough balls made good pizzas but the crust flavor was lifeless and bland.
By contrast, I don't always produce good skins using the Lehmann method but the crust flavor is always excellent.
So my question is, what differentiates excellent flavor vs. bland flavor in pizza dough. (given same toppings and baking) Is it the brand of ingredients? Is it the exact ratio? Is it the process?