Pizza dough base, adding flavour

jsmoke · 13 Feb 2013 at 14:15

Was thinking of adding both garlic infused oil and chilli infused oil and also leaving the dough for a few days, seems to get a better texture that way. Just experimenting, do you think these oils will work, what else (herbs etc) could I use to make a more exciting pizza base, anyone tried anything other than a standard pizza base, would you even notice it with all the flavour from the toppings?

PapaLazaru · 13 Feb 2013 at 14:18

I have used infused oil before and it does work. My best advice is to swop the water for a good beer.

FrenchTart · 13 Feb 2013 at 14:27

I quite like to keep it simple with a fairly standard base made from 00 flour. I'll add a splash of olive oil and a pinch of brown sugar to help it achieve that nicely charred flavour when cooked in a super hot oven (or using the pan and grill method).

jsmoke · 13 Feb 2013 at 14:37

FrenchTart said:
I quite like to keep it simple with a fairly standard base made from 00 flour. I'll add a splash of olive oil and a pinch of brown sugar to help it achieve that nicely charred flavour when cooked in a super hot oven (or using the pan and grill method).

So 00 flour works better than bread flour or bread + semolina?

FrenchTart · 13 Feb 2013 at 15:02

jsmoke said:
So 00 flour works better than bread flour or bread + semolina?

00 flour is probably best yeah. Nothing wrong with using semolina to roll the dough in though

a1ex2001 · 15 Feb 2013 at 10:05

I'd stick to the flavour in the toppings the base should be just that for me so it's much more about having the right texture and bite.