…added some Liquid Smoke to their dough?
I’ve thought about it before…may try a small batch…
BTW, what are some of the other ingredients or procedures that you might add or do, to differentiate your pizza dough/finished pie?
We do, we take a spray bottle with it in it. spray our dough ball, and the roll it out.
we place BBQ sauce on it instead of sauce and add sausage, cheese then ham and bacon on top of the cheese (to get it real crispy) we call it our smokehouse…seriously try that as a special one month and see the results, not sure of your area but it was one of our best sellers
I hadn’t thought about a spray bottle…was thinking an ounce or so in the mixing phase…but I may try that, but might spin it 1st with a diluted liquid smoke, the the BBQ sauce…