Originally Posted by
Arjon
You're welcome. I'm pleased the recipe worked for you. If you decide to use it again, here are a few easy ways to adapt it. One is to substitute a bit of olive oil for part of the water; e.g. 1 Tbsp per 2 cups of flour. Or just add it; since the amount is small, you might not even notice any difference in the dough.
Another thing you can try with olive oil is brushing a bit on the top before adding the sauce and toppings.
If you sub whole wheat flour for 20-25% of the AP, the result will be a bit less rise and more umami.
For a flavored crust, you can add 1 tsp of dried herbs per 4 cups of flour.
Note that these ratios are just starting points. For instance, if you find you'd like more olive oil flavor, use more, within reason.