OK so I've been experimenting for years to make the perfect Pizza-Dough.
Early on I found that there's no need to let it prove for too long, and that Olive Oil is the only fat needed.
But now I've perfected it.
I tried adding Oregano to the dough.
Not bad.
Then Basil.
Nope
Then Basil and Oregano.
Hmmmm. Okaaaay.
But then the masterpiece was created.
By adding freshly chopped dill to the dough before kneading or rolling out, the pizza base is tangy and flavoUrsome.
So try it!
Nobby's Patent Dill-Dough tm!
To coin a phrase - I kill me.