As promised, I made pizza with these flavors. It was so soooo good. Fennel seeds add a tiny sweetness that pairs well with salty sausage and cheese, tangy marinara…etc. I’m not sure how to describe the turmeric element except that it’s delicious and it works.
I did drop the fennel seed and turmeric by a bit, compared to the bread.
Here’s my formula in weight and baker’s percentage:
450g all purpose flour (plus more for kneading)
300g semolina flour
1.5 Tbsp EVO (21 grams)
2.75 tsp salt (16 grams)
2 tsp fennel seed, crushed with mortar and pestle (4 grams)
2 tsp ground turmeric (4 grams)
100% flour (blend types as you prefer)
0.5% ground turmeric
0.5% crushed fennel seeds
Photos of the process and the pizzas (3 large pies):