Hi Folks, what is pizzadough flavor? Recipe calling for 2 tablespoons, also says optional. What would be a good substitute? Thanks
I tried something that sounds like that a few years back. Instructions were to add a certain (teas/tablsp?) amount in ratio to each cup of flour. It's an additive made up of dried powdered cheese, the usual types for pizza (parmesian, fontina, asiago) garlic powder and herbs. Personally I don't think it's worth bothering with. You could easily add small amounts of the same things in your dough. But be sure to use small amounts. I think it would work best in medium thick crusts. I remember that the super thin crispy crust I make seemed to be tougher, less airy when I used the additive, that's why I don't bother with it. It was kind of nice in foccacio, but like I suggested now I just throw in some parm & oregano on my own if I feel the urge ( I keep the garlic for the topping). It is very optional, not that impressive and mostly gets in the way of your crust taste.
LOL I just realized that it's been a long time since I made those crispy guys. My concentration goes in waves with pizza. I get stuck on liking one kind for about 6mo. then leap into another. The LOL is because this morning I got a lovely 9" Deep Dish pan. Guess I'm off in a new venture. I'm in Chicago so this a replicate Pizzaria Uno's thing (that's the original and ONLY deep dish that counts).
Enjoy your pie! Good luck and...Bake on!
Do you happen to know if Garcia's Flying Tomato Pizza is still around? Or maybe they were just around Rantoul and Champagne-Urbana, not Chicago... But I always liked their deep-dish pizzas. They used to use bright red Gremlins (the car) with a big plastic (lighted at night) tomato stem mounted on top of the car for delivery... Ahhhh, memories! (This was 25+ years ago, I hate to have to admit...)