Hey guys,

I was hoping you can help with me getting more 'body' and flavor intot his dough recipe. It's pretty standard:

High Gluten Flour - ~6.5 cups
Water - ~2.66 cups
Salt - 1.1 tbsp
IDY - 1.19 tbsp
Oil - 3.69 tbsp

My main issue is that my dough isn't 'smelling'. I remember making indian naan years ago and it would smell up my fridge and had lots of odour and flavor when I made it. Not sure if it used yoghurt or not.

In my home city of Ottawa Canada, most all the pizza places were Lebanese owned. Often the dough would have this 'smell' to it. It had flavor.

What I'm fidning on the forums is extrememly tasteless, bland pizza dough. I cold fermented dough for a full week in the fridge and was not able to get the smell and flavor in the crust. I warm fermented for in room temps for 24 hours in the oven, opened it and yes there was a smell, but not good enough.

Here is a pic of the pizza I made tonight. The dough came out amazing on everything except that missing 'flavor'. This sour sort of fullness nutty thing I can't describe. Please help!