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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