Do you know how bakery pizza has that "taste" to it? Like the dough has a lot of yeast in it or something? I love that taste, whatever it is. Does anyone know what that actually is?
Maybe add a little yeast extract or deactivated yeast?
If you’re not already a member, you might like joining pizzamaking.com - many of the members there are professional pizza makers, so you get a little different perspective.
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