Bland pizza dough -- what gives?
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
The flour and 1.5 c water are mixed and autolyzed for 20 minutes while the yeast is dissolved in the rest of the water. After the autolyse, the yeast, oil and salt are mixed in and the dough is kneaded (KA mixer 2) for 5-6 minutes. The very wet, sticky dough is then put in a large oiled bowl, covered with plastic wrap, and popped in the fridge for 24 hours.
To make the pizza, the dough is set at room temp for an hour or so, then turned out, divided into two, and stretched into a 14" round. Topped, then baked at 450 for 15 minutes.
The flavor of the crust was less bread-y than the quicker crusts I make on the same day, although the texture was better. Any ideas for boosting flavor in this type of dough? Thanks!