Bland pizza dough -- what gives?
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Tonight's dinner was homemade pizza. I put my regular dough recipe away in favor of trying an overnight, slow-fermented pizza dough. We ended up with a pizza dough that was crispy on the bottom, chewy and pillowy up top, but so unbelievably bland. This was even more surprising considering the long, cold ferentation (24 hours in the fridge). The recipe is as follows:
20 oz KAF Bread flour
~ 2 cups water
4 t active dry yeast
2 T olive oil
3.5 t salt
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