So this isn’t really about the pictured pizza but needed a photo for the post. FYI this is the only pizza I’ve ever sent back in my life and this was in Rome, tasteless and sopping wet.
Anyway more looking for thoughts on how to get some more flavor out of a quick (2-3 hour) dough. I can get a good rise with instant yeast in this timeframe but the flavor is lacking. Was going to sub some beer instead of water next time, but would like to make a second option to taste test side by side and wondering if anyone has any suggestions.
The first two items that came to mind were maybe adding some nutritional yeast, don’t have any but would get some if it seems worthwhile. Second thought was using miso paste instead of salt in the dough to get a little more funk but not entirely sure how to figure out how much to use as a replacement.
Tester recipe as it stands now:
145g KA bread flour
2.5g salt
.75g IDY
.5g diastatic malt
100g warm water
2.5g EVOO
by underscore_1111