On Mon, 16 Feb 2004 08:20:14 -0500, Gini wrote:

> Good grief--The OP wants flavor. I gave him flavor. Your pizza dough
> preferences are simply *your* preferences which may/may not be his
> preferences. I am not aware of any law forbidding pizza crust
> creativity. Geez--Lighten up.

No laws, no, but they could lead to problems.

parmesan -- likely to burn in an oven above 425F
garlic -- increases water and oil ratio thus could lead to weaker crust
more olive oil -- again, makes a weaker crust.
spinach -- burn and break risks.

The oregano is the most likely to not impact a dough, but by itself it's
not that helpful.

Pizza dough is closer to French bread than sandwich bread. You really
don't have a lot of "flavor" options with French bread other than the
flour, salt, and yeast. Beyond that, it depends more on what you put on
top of the bread/crust than what you put in it.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown