Pizza Dough Enhancers: Everything You Need to Know to Boost Your Pizza Dough Flavor

Improve the Flavor and the Structure of your Pizza Crust

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Pizza Dough Enhancers

Have you ever heard of pizza dough enhancers?

Are you eager to learn how to make pizza dough taste better?

This article will show you how to improve your pizza dough’s flavor and structure.

We will provide a list of pizza additives and how you can use them to get the taste and the volume you want and impress your friend and family.

Pizza Dough Flavor

While dough may be used in its simplest form without any added flavors, pizza dough may taste bland if it’s not let to rest enough time.

The pizza dough flavor comes from allowing the yeast to ferment for 8 to 72 hours. The longer it rests, the stronger the flavor will be.

However, what if you don’t like the yeast “sour” flavor or don’t have time to let the dough rest for an extended period?

Then, seasoning pizza dough is the best way to go about it. Your pizza will turn out amazingly the best. People will love you for your pizza.

Pizza Dough Structure

The structure and the volume of your dough will depend on the yeast and the time it is allowed to rest. Kneading will also determine the formation of the gluten structure.

You will discover some additives that will help you either support and extend the gluten development from the yeast or additives you can use to substitute yeast in your recipe completely.

The best thing is that these additives can be used with homemade or store-bought dough for both savory and sweet doughs.

Dry out different flavors when you prepare a pizza to gain more experience.

What is Pizza Dough Flavor?

Pizza dough flavor is any additive added to a pizza dough recipe to improve or denote any particular taste.

How to Add Pizza Dough Flavor

Adding flavor to pizza dough depends on the level of taste you want. Pizza dough tastes bland, especially when the crust flavor is low. However, you can improve your crust’s taste by adding flavors such as spices or mixed herbs; the flavor will be generated from the topping.

When adding flavor to your pizza dough, add your flavors before adding water. Pizza flavors need to mix well without one flavor outdoing the other. It is up to you to add the flavors you want.

Why You Need Pizza Dough Additives

Most people like their pizza recipes as natural as possible. However, adding some additives here and there to your dough to prevent it from tasting bland is no harm. Dough additives enhance the taste and the structure of your pizza crust.

Dough Enhancer vs. Dough Conditioner

Dough enhancers or dough conditioners (improvers) facilitate and sometimes accelerate the pizza-making process.

When it comes to taste, flavoring pizza dough can be accomplished by adding any baking ingredient that can improve the dough’s making, taste, and consistency.

The reactions during the dough-making process will depend on the ingredients you will use.

Any additions to your pizza dough apart from water, flour, and yeast can be called dough conditioners. Dough conditioners can be manufactured commercially.

Dough enhancers and dough conditioners are different, although they serve the same purpose.

They are all used to speed up the dough process and give a consistent result. Dough conditioner is also referred to as a flour treatment agent or an improving agent.

Here is a list of several additives you can use when making your pizza dough recipe.

Pro Tip


When adding any additive or enhancer to pizza dough, always consider how it will affect your baker’s percentage ratio. When adding dry enhancers to the dough, always add them to the flour and consider the flour’s total weight, including the additive. Any additives should be added before adding the water or liquid.

PIZZA DOUGH FLAVOR

Additives you can add to improve or enhance pizza crust flavor.

Press the Image for More Information

IngredientWhat it does to pizza doughHow to use it

parmesan cheese
Asiago or Parmesan cheese
When you sprinkle asiago or parmesan cheese around the crust’s outside edge, it imparts a nutty taste as it browns in the oven.– Add 1 tablespoon per pizza dough ball.

Beer
Beer
It sounds weird to use beer as a flavor, but it is very delicious. If you do not drink beer, be sure that beer’s malty and yeasty flavor will go very well in your pizza dough. Nowadays, there are many beers, so you can pick the beer of your choice depending on the flavor you want to add to your dough. There are also alcohol-free options if you don’t consume alcohol.– Begin by replacing 25 percent of the water called for in the recipe with the beer you want.

butter as pizza additive
Butter
Everything just tastes better with butter. Butter is used to give a lubricate gluten and to increase the volume of your dough. At the same time, it provides the dough with distinct flakiness.– Add 20g of butter per 500g of flour or 4% of total flour weight.

cardamom
Cardamom
Cardamom will give your crust a middle eastern taste and increase yeast activity. Perfect for sweet pizza dough recipes. The amount you will use depend on the desired flavor.– You can use a teaspoon per pizza dough ball you make.

cinammon
Cinnamon
Cinnamon is used to increase yeast activity as well. The amount of cinnamon will be determined by the amount of flavor you are using.
It can also be used as cinnamon sugar instead of mixing it with your dough. This will require large amounts of cinnamon.
– Use ¼ teaspoon of cinnamon up to a tablespoon per pizza dough ball.

dry mustard
Dry Mustard
Be careful with this one as It prevents yeast activity. It will give sourness to your dough. The amount of dry mustard you will use will depend on the amount of dough you are making.– Use ¼ to ½ teaspoon of dry mustard per 500g of pizza dough.

garlic
Garlic
Garlic is a universal flavor that is used almost in everything people cook. If you love garlic, try adding some chopped garlic into your pizza recipe.
When you use garlic as your flavor, it will make your dough and the yeast easy to roll. It is used as a preservative as well.
However, adding roasted garlic is also an excellent way to incorporate a complex flavor into your dough.
– Use one or two teaspoons of roasted or fresh garlic or even roasted garlic oil per 500g of pizza dough.

ginger
Ginger
Ginger boosts the yeast and makes your pizza fresh for a longer time.– Use ¼ teaspoon in every pizza dough to affect the dough, although the flavor may not be noticeable.
bunches of herbs
Herbs
Herbs can be used to add flavor, whether dried or fresh. You can choose herbs such as rosemary, dill, or oregano because they are also cheap and easy to use.– Add one or two teaspoons of the herb of your choice to your pizza dough to add that flavor.

jar of honey
Honey
Honey makes the crust golden and moist. However, it has some antibacterial effects that are used to retard mold.– Use a tablespoon of honey per pizza dough to replace the sugar. However, you must be careful because sometimes honey can kill the yeast.

king arthur pizza dough flavor
King Arthur Pizza Dough Flavor
This one is a definite dough flavor enhancer. For over-the-top flavor in your homemade pizza. Features cheese powder, garlic, and natural flavors.– Use approximately 1⅓ teaspoons per cup of flour in any pizza crust recipe.

spoon of molasses
Molasses
Molasses can be used as a substitute for sugar or honey. It gives the pizza crust a unique flavor profile. The molasses caramelizes while baking, leading to a darker crust. It also helps in fermentation because it takes longer for the yeast to break down molasses than sugar. Consequently, be prepared to let your dough rest for more time than usual.– Add 20g of molasses per 500g of flour.
Diastatic Malt Powder by King Arthur Flour”>
diastatic malt
Diastatic Malt
This adds flavor and sweetness to your dough. If you want to come up with a dough recipe that needs sugar, try using this instead. It adds some sweetness, and you might even see a small improvement when it comes to browning.– Use anywhere from a tablespoon to a teaspoon of the barley malt syrup, depending on the size of your pizza dough.

nutmeg spoon
Nutmeg
Nutmeg is an intensely flavored spice that boosts yeast activity during dough-making.– Use about a ¼ teaspoon in every pizza dough you make.
Salt Flakes”>
salt in pizza crust
Salt
Salt is used to regulate yeast. It is also used to tighten and strengthen gluten. However, when you add salt in large amounts, it can kill the yeast. Since salt tightens gluten, it makes the dough hard to knead, so you can choose to add it after they are done kneading their pizza dough.
However, when you add salt after you knead the dough, it can be difficult to distribute it. It all depends on what you are comfortable with.
Salt should be to taste but not more than 5% of the total flour. Alternatively, you can add one teaspoon of salt per pizza dough you make.

soft cheeses for pizza dough
Soft Cheeses
This is used to add flavor to the dough and make it moist.– Add about ½ a cup to every pizza dough.

Sugar additive
Sugar
Sugar helps pizza stay fresh for a longer time. It also feeds yeast as well as keeps the crumb softer. It also moisturizes the dough. When added in large amounts, it slows the growth of yeast.– Use .05% of total flour weight or one tablespoon of sugar in each pizza dough ball.

thyme for pizza dough
Thyme
It is used to increase the activity of yeast during the dough-making process. The amount of thyme to use depends on the flavor you want.– You can use about a tablespoon in every dough ball.

Pizza Pun


How do you add flavor to an algorithm?

Use a Boolean cube.

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PIZZA DOUGH STRUCTURE

Additives you can add to improve or enhance pizza crust structure.

Press the Image for More Information

IngredientWhat it does to pizza doughHow to use it

ascorbic acid
Ascorbic Acid
Ascorbic acid is also known as vitamin C. It is soluble in water and can be found naturally in some foods and added to others.
When making pizza dough, ascorbic acid is used to oxidize the dough during mixing. It is also used to strengthen the gluten.
– Use about a teaspoon of ascorbic acid per pizza dough. You can also measure it depending on the amount of flour you have.

Baking powder
Baking Powder
Some bakers use baking powder as the secondary leavening agent.– Use a teaspoon of baking powder per cup of flour.

bleached flour
Bleach
This is used to bleach the flour to come up with a whiter dough. You can find it in the form of bleached flour. However, it is not very good for your health because a lot of chemicals are used in the bleaching process.– No need to add to your pizza dough; it’s already incorporated in bleached flour.

olive oil additive
Olive Oil
Olive oil is used to lubricate gluten and increase your dough’s volume. However, your pizza dough will also have a softer crust. After you have completed kneading the dough, gluten will soften when you add the oil. If added too early, it may end up coating the flour, and the gluten may not form.
Sometimes, it may lead to a compact loaf since the oil may over-tenderize your dough if added in large amounts.
– Add .05% of the total weight of flour. Add 1 tablespoon of olive oil per 500g of flour in the alternative.

jar of buttermilk for pizza dough
Buttermilk
Buttermilk is used to strengthen the dough.– You can also use it as the liquid to make your dough like beer.
egg whites
Eggs Whites
It is used to make the texture lighter and adds a crispy texture and brownish color to the crust when baked.– You can also use it to replace some liquid when making your dough. Use one or two whites per 500g of pizza dough.
whole eggs
Eggs, Whole
It is used to enrich the dough. It dries the dough as well as retains water to avoid the drying effect.– Use one egg for every pizza dough you make to add enrichment without the need to add sugar.

gelatin
Gelatin
Gelatin helps to texture and moisture the pizza dough.– You can use one tablespoon of gelatin in every pizza dough.

lecithin for pizza dough
Lecithin
Lecithin makes the pizza last for a longer period and preserves its flavor as well. Adding more lecithin also makes the crumb softer and makes the texture even finer. The crust also becomes tender.
Lecithin can be found naturally in an egg yolk. You can also buy it as granules or as a powder.
– You should use it in small amounts because it is an add-in. Use a teaspoon per pizza dough.

Potato flakes
Mashed Potatoes or Potato Flakes
If you are looking for a secret ingredient, look no further. Mashed potatoes will make your dough soft and fluffy. When buying it, ensure you look for one with the least ingredients to keep it as natural as possible.– Use ¼ cup in every pizza dough you make.

dry milk for pizza dough
Milk (Dry, Powdered)
Do you want your crust to be brown and moist?– Add ¼ cup of powdered milk in every pizza dough recipe.
milk
Milk (Liquid)
It is used to strengthen the gluten and help the crust to be brown. Milk has an enzyme that slows down the process of yeast growth. The enzyme also weakens the dough by breaking down the flour’s protein.– You can use liquid milk like the whole liquid, water the recipe calls, or supplement some of it when making your dough. Use the amount of milk depending on the amount of flour you use based on the hydration percentage.

pectin
Pectin
Pectin is used to provide moisture into your dough.– Use about one teaspoon of pectin per pizza dough.
potato water for pizza dough
Potato Water
If you want to make your pizza moist, potato water is the right thing for you.– You can also replace it with liquids such as water, beer, and milk when making the dough.
sour cream for pizza dough
Sour Cream
You can use sour cream as a substitute for other liquids like water, beer, and others. Sour cream is used to tenderize the crumb as well as strengthen gluten.– Use a quarter of a cup for every 500g of pizza dough you make.

vinergar
Vinegar
Vinegar makes the dough rise higher. It also gives strength to gluten and can increase yeast activity. When added in large amounts, it slows down yeast activity.– Add one teaspoon or so, depending on the amount of flavor you want in each pizza dough.

vital wheat gluten
Vital Wheat Gluten
Vital wheat gluten is from the wheat plant. It is used to boost elasticity by increasing the gluten protein found in your dough mixture. Wheat gluten is mostly used when you are using whole wheat flour.– Use only if you are using All-Purpose Flour to make your pizza dough. If you are using Bread Flour or any other high-protein content flour this product is not necessary.

– Add 4 teaspoons per 500g of all-purpose flour

Where to Buy Pizza Dough Enhancers

Are you wondering where to buy pizza dough flavor for seasoning pizza dough? You can get flavors from your nearest herbs and spice store.

However, you can get them online from online stores, which is the easiest because you can do it in your home’s comfort.  Your most convenient local supermarket should also have most of these products in stock or look for reliable baking supply companies and get these additives for pizza dough from them.

Here are Some of Our Favorite Pizza Dough Enhancers

Our Top Pick Store
The Spice House
Go the Spice House
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Milliard Citric Acid
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Diastatic Malt Powder by King Arthur Flour
Check it Out
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Our Top Pick
King Arthur Flour Pizza Dough Flavor (2-Pack)
$26.32
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09/29/2022 04:16 am GMT

The Last Slice

What do you think about these additives for pizza dough?

What is your favorite pizza dough flavor, and how do you add it to your dough?

Express yourself and let us know your favorite additions to your pizza dough.

Also, tell us how to make pizza dough taste better your way and flavor pizza dough using your process. We would love to know.

Additional Resources on Dough Enhancers

How to Turn All-Purpose Flour into Pizza Flour

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Vital Wheat Gluten in Pizza Dough

Vital Wheat Gluten: The Magic Touch for Pizza Dough

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Diastatic Malt

Diastatic Malt Powder: The Top Secret Ingredient Nobody is Using to Make the Best Pizza

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Master pizza bakers often praise diastatic malt powder as “the secret ingredient” in any good baking recipe. But what is it, and how can you incorporate it into making excellent pizza dough? There’s a lot to know about it, but don’t worry, we’ve got you covered!

Enjoy!

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