Mix well. Use about a tablespoon per 400g flour. Store in freezer.

Make your own cheddar cheese powder Shred chunks of good-quality sharp cheddar in food processor using the shredder disk. Remove to a bowl and toss with a little flour to coat the shreds. Swap out the shredder disk for the regular blade. Return the shreds to the processor and pulse a few quick times to break up the shreds, being careful not to end up with cheddar paste. Spread on Silpat or parchment-lined baking sheets and cook in a slow oven (150-175 degrees) until moisture evaporates. Cool completely. Process into powder. Will freeze indefinitely. I would also store the pizza dough seasoning in the freezer.