The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza dough flavor

rayel's picture

Pizza dough flavor

Hi Folks, what is pizzadough flavor? Recipe calling for 2 tablespoons, also says optional. What would be a good substitute? Thanks


cahuck's picture

per Penzys', theirs' contains - salt, cracked and ground Indian fennel seed, Turkish oregano leaf and powder, sugar, garlic, Tellicherry black pepper, sweet California basil, white onion, crushed red pepper and cayenne red pepper powder.

Elagins's picture

duplicate the flavors of a well-made pizza sauce, or fight the flavors of a delicate pizza like a margherita? not only does this pizza seasoning strike me as redundant, but it also substitutes someone else's idea of what pizza ought to taste like for the joys of discovering for ourselves the flavors we prefer.

Stan Ginsberg

dosidough's picture

Hi Ray,

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!


tananaBrian's picture

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...)



TXBBQ's picture

Dosi, let me know how your deep dish efforts turn out. I am really wanting to try that as well. I found a recipe online that 'purportedly' comes from the long time chef at Unos-Dues in downtown Chicago. Haven't tried it yet, but plan to soon.

By the way, I MUST disagree with you as to the ONLY or BEST deep dish in Chicago. There is a little-known Italian restaurant in the southern suburbs called Sanfratello's and IT is the absolute world's BEST deep dish. I lived there for more than 20-years and tried all deep-dish, stuffed, you name it. While several are good and acceptable, Sanfratello's is hands-down THE best deep dish on earth (for my two cents anyway).

If you've never tried it, you should look them up on your next visit.


makrma4's picture

I get all the flavor I need from a scant 1/4 tsp of Penzey's onion powder in a 6-cup dough recipe (I make four 12-inch pizzas from that).  I've added a little garlic powder, too, and tried KA's pizza dough flavor, but I like best just the touch of onion powder and a slow rise.  More gets overwhelming, and I find the cheese in the KA stuff gives my dough a slightly Play-Doh like texture.  Blech.  Anyway, I'd say pizza dough flavor is for folks who like lots of extra flavor and don't care about how the crust actually tastes.

OMG, red Gremlins with tomato stems....LOL!!