Whole Wheat Pizza Crust is bland
I use the following recipe (a lot of "whole wheat" recipes are a mixture of whole wheat flour and white flour which for me is not whole wheat)
1 teaspoon sugar
1 1/2 cups warm water
1 packet active dry yeast
1 teaspoon salt
3 1/2 cups whole wheat flour
1 tablespoon olive oil
I usually use king arthur white whole wheat flour. It makes a decent crust but I find that it is so bland even when coating the dough in spices like garlic powder. Any suggestions on how to boost flavor?
Another way I add flavor to my loaves of whole wheat bread is to add malt powder. Malt is toasted barley. Get some Nestle-Carnation Original Malt powder or Ovaltine Classic Malt powder. Add 1 or 2 tablespoons to 3 cups of flour. Don't use the chocolate flavor, just original malt flavor.
Another flavor I to add to whole wheat loaves is wheat germ. I add 4 tablespoons of Bob's Red Mill wheat germ to 3 cups of flour.
I think you should use only 1/3 of the yeast and double the salt - I'm assuming table salt, not kosher. Don't use water that's too warm - you want the final dough temperature to be around 74-76F. Also, only do one rise at room temperature for 1-1.5 hours, until you see some bubbles form. Then put it in the fridge for 24-48 hours.
But if you really want flavor, you have to use a sourdough culture.
Let the pizza dough rest, covered, in the fridge overnight (covered bowl or sealed zip lock bag, etc.). The yeast will ferment slowly overnight, developing flavor. That's how most pizza restaurants develop flavor. Bring to room temperature before rolling out.
3 1/2 cups of flour weighs about 450 grams. The salt used should be about 2% the weight of the flour. That's about 9 grams or 1 1/2 tsp of table salt, total. Using the additional salt will also enhance the flavor.