This is one flavor-packed dough. The parmesan cheese on its own just adds so much more flavor into this pizza, well, with any other bread I’m sure. This is further enhanced by the warm and slightly sweet flavor of nutmeg. They just work so well together.
Before working on anything else, I prepare my yeast, allowing it to bloom in some warm water and sugar. It’ll take about 5 to minutes, which should perfectly be enough for me to get my other ingredients assembled and my workspace organized.
While the yeast is working, combine the dry ingredients: all-purpose flour, granulated parmesan, salt, and the powdered nutmeg.
As soon as the yeast is all bubbly, stir it together with the olive oil into the dry ingredients until everything comes together into a workable dough.
Knead the dough on a lightly floured surface until it becomes smooth and elastic. By hand, this should take somewher between 5 and 7 minutes.
Set the ball of dough in a lightly oiled bowl and leave it in a warm place, covered with a kitchen towel, for about an hour to an hour and a half.
This dough will turn out really elastic, so working it into a crust should be really easy. You could definitely go fancy and stretch the dough as you see the pros do it – pulling and tossing.
A classic pepperoni and cheese would be perfect for this parmesan-flavored dough. That parmesan would give the sharpness that is rather lacking from your mozzarella.