Gini wrote:
> "Dan Levy" > wrote in message
> ...
>
>>"Brian Macke" > wrote in message
>>newsan.2004.02.17.01.31.51.376527@strangelove. net...
>>
>>>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.
>>
>>I bet rosemary would be good. As for structural concerns, good grief does
>>this dough have to be engineered to withstand a 747 flying into it or
>>something? A little experimentation would tell the story as to whether a
>>given additive is acceptable.
>
> ==
> Actually, I have made pizza crusts for years with said additives without
> incident. In fact, many have praised my crusts as the best they've ever had.
> Methinks Brian was just in a slump when he posted his warnings.
> I'm sure he's had time to reflect and see the error of his ways ;-).
> ==
>
>
>>Personally I love the pizzas that have cheese in the outer rim. Yeah I
>>know, it's soooo Pizza Hut.
>>
>>
>

I don't see anything wrong with adding stuff to the dough, but it would
probably be better to *first* work on getting the plain dough to taste good.

I think the original poster's dough just needed a longer rise time, and
maybe more salt.

Best regards,
Bob