For the polar bears that make their own pizza dough. Before you add the oil or butter into the dough, heat it in a saucepan. Heat, not boil, not simmer, heat. Reach into your pantry and grab all the dried herbs that you like on pizza. Basil, oregano. Italian seasoning and red pepper flakes. Add them to the saucepan. Warm it up and let the herbs bloom. Let it cool down enough so it doesn't kill the yeast before you use it. Experiment and have fun.
Also the idea is to cook the bread part of the pizza quickly so the moisture doesn't leave the bread. This means a deep dish pizza needs to have more water in the dough or it'll be dry by the time the toppings cook. Get a large steel or iron metal plate to preheat in your oven, season it like cast iron, and it's better than those high temp wop pizza ovens.
Good info, I'll make a post later. I use my preheated cast iron now. I've had luck with blind baking the crust, before I did that, at the highest temp I could.
Huh, that's really neat. I'll have to try it out, next time. The most experimental I got (in this regard) was to heat butter with garlic in it, and brush the crust just as it's coming out of the oven (especially on pan pizzas). Makes the crust stay soft-ish (which my daughter appreciates), and it pretty much turns it in to garlic bread. *edit: also, use lard for the dough. Seriously.
I do this when I make bread also. Thanks for the lard tip, I've been meaning to pick some up to make refried beans. For breads made with yeast, use bread flour. Completely changed my bread game. I've added ground pepper (pre ground, very fine, white too) garlic powder, chili powder, paprika, you name it. Pre ground, dry spices get mixed into the bread flour. Start with small amounts and experiment. Maybe, quarter/half teaspoons to start. I'll have to make a post sometime.
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