Pizza Protips: Additions to Your Dough While pizza purists among
us might say that adding anything except the basic ingredients
to pizza dough is wrong, sometimes the urge to experiment gets
in the way of tradition. Next thing you know, there's a Reuben
pizza with a rye crust or a sweet-crusted deep-dish dessert
pizza on the table. Not that I'm encouraging that sort of
aberrant behavior, but if you're going to start flinging things
into your pizza dough, you might as well do it armed with a
little bit of knowledge about what might happen. This is also a
handy list to have on hand if your dough has somehow gone awry
and you want to try to salvage or repurpose it. While many
possible additions, such as seeds, are mostly benign when it
comes to the behavior or structure of dough, others can have a
dramatic impact on the yeast or gluten in your dough and thus,
your finished product. This is by no means a complete list of
the things you might throw into a dough in a moment of whimsy,
but here, in alphabetical orde