I lightened up the rules of culinary rigidity today and went a bit crazy making pizza dough. The sort of pizza dough that would make an Italian look at me in despair.
This current batch has a hefty scoop of garlic powder and of onion powder added to it. I figured I may as well make it visually distinct too, so it also has poppy seeds kneaded in.
I just hope this violation of tradition doesn’t send me to pizza dough purgatory.
9 Comments
the only question is… how does it taste??
I’ve been playing around with whole wheat pizza dough lately, trying to get the nutrition of whole wheat without compromising flavor and texture. I haven’t thought about adding seeds before though, I bet sesame would be good!
Eh, if it tastes good, who cares about being “authentic”? I do a whole wheat pizza crust, which would probably horrify many Italians as well. Heck, the sauce and toppings aren’t exactly Italian at this point!
I agree with dot, I’m waiting to hear how it tasted. If it tasted good then the hell with the rules.
So dear daughter, you must not remember pizza dough from home…? Try adding some of your shredded cheeses in the dough as well. Adding a good teaspoon of Italian seasonings makes for a tasty crust. Also try using beer for your liquid for a quick sour dough flavor.
yum yum yum!
thanks for the taste bud reminder mom.Mmmm- now I want beer-made pancakes. For dinner?
–McAuliflower
OMG…this looks sooooooooooooooo good.
Now I feel like I ‘need’ pizza…and I’ve only just had lunch!
Looks delish. Have you tried grilling pizza? It’s my favorite way of making it these days. yummm.
Well perhaps not… Anyway, I picked up some Black Indian Salt, kala namak, and it is a nice change of pace from regular salt. Currently I use Himalayan red rock salt and this black salt. I picked up both at my favorite Indian store. I think the black salt would be good on some pizza bread. 
Seasoning the dough is the way to go. I live in a very rural area. Pizza delivery is not an option. But pizza on Friday nights is a must. I haven’t tried grilling though.
