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Thanks Aaron and Mike.
I should have mentioned that it is the Ultra-Thin Crust Pizza recipe:
http://www.kingarthurflour.com/recipes/ultra-thin-durum-semolina-pizza-crust-recipe#reviews
I think that the semolina flour and the durum wheat flour particularly contribute to the flavor. I may try making this pizza dough a day in advance. Would I need to alter the recipe? I'm assuming that it still needs to come out of the refrigerator for an hour or two to warm up before shaping and baking?
My husband does not care for strong fermented flavor (does not care for sourdough), but I could probably get by with a day in advance, and it would make dinner preparation easier.
My husband goes light on toppings. A bit of tomato paste, some nitrate-free salami (or occasionally ground turkey), a few mushrooms, and a bit of red bell pepper, and then mozzarella and some parmesan. I use more of everything, and add black olives and green onions. I also sprinkle the Penzey's Tuscan Sunset and some garlic powder over the tomato sauce before I start adding toppings. (If we are using ground turkey, I sprinkle on some fennel.) KAF says not to overload this crust, but I make them 12-inches in diameter, and I don't have a problem. Of course I put them on parchment on top of the pizza stone.
On Tuesday, I made Turkey (well, Chicken) Wild Rice Soup. The recipe came from one of those Pillsbury cooking booklets, Holiday Classics II, #34. I delete the salt, and I lighten it up by using 2 cups of 1% milk rather than half and half, and I use a stick of unsalted butter instead of margarine. I also increased the wild rice by half. It is perfect comfort food for a day with blowing dust, and now I have lunch for the week.
I recall that some of KAF's yeast recipes (the Hot Cross Buns) require some baking powder. It was also called for in that dismal sweet potato biscuit recipe that I baked--and which Bake from Scratch insists works, although they said that they would check it.
On Saturday, I baked Brown Sugar Cardamom Bundt cake, from Rebecca Miller Ffrench's Sweet Home. I also baked Oatmeal Scotchies--a recipe from a bag of Nestles butterscotch chips a VERY long time ago. It's not the recipe that Nestles now has, and I've adjusted it to include some white whole wheat flour. The cake and cookies are for after service social time at church tomorrow. The first time I took the cardamom cake to church, two people asked for the recipe.
Joan told us about her experience in the February 5, 2017, What are You Baking thread.
Aaron--you are not the first, and you will not be the last, to forget an ingredient. I hope that it works for you. I also hope that tomorrow's Challah bakefest goes well.
