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heliman 03-03-2010 05:47 AM

Do you or Don't you?
I realise that I risk being tarred and feathered and possibly publicly flogged for daring to ask this question around here but...

Do you or don't you use olive oil in your pizza?

I have been making some bread lately and the addition of olive oil made an incredible difference to the texture of the dough. Knowing full well that it is a serious crime, I have been reluctant to go down that path but even Reinhart actually proposes using it in his latest book. Perhaps it is worth exploring - possibly covertly at the outset of course, so as not to arouse suspicion ...

To get an indication on how widespread this practice is - please indicate if your current pizza making methodology involves olive oil.

altamont 03-03-2010 06:03 AM

Re: Do you or Don't you?
In (the dough): Yes.
On (the pizza): Yes.

shuboyje 03-03-2010 06:43 AM

Re: Do you or Don't you?
I use 2% oil in my dough. I've tried omitting it many times but the dough is never as nice. I cook at very high temps and have never had burning issues, although my dough is very high hydration.

Dino_Pizza 03-03-2010 07:34 AM

Re: Do you or Don't you?
Nope, never have in the dough. I'm scared to even try since I've had such good luck without it.

dsgreco 03-03-2010 08:00 AM

Re: Do you or Don't you?
i use it in the dough.

scottz 03-03-2010 03:07 PM

Re: Do you or Don't you?
I use it in my dough (just the smallest amount) and a good splash on the pizza before throwing it into the oven.

splatgirl 03-03-2010 06:22 PM

Re: Do you or Don't you?
In the dough I do not, but maybe I'll try it next time!

RTflorida 03-03-2010 09:34 PM

Re: Do you or Don't you?
I've got the tar and flogging stick, anyone bring feathers? ;)

Seriously, I originally DID use it in my WFO dough. I wasn't too thrilled with my first few attempts. Several members of the forum suggested I try the FB recipe that came with my Caputo flour - no olive oil, I've loved it and have not looked back.

The electric oven (indoor pizza) is another story. Only goes to 500 F, although a separate thermometer tells me it actually gets around 525 F - just doesn't seem to brown all that well. I've found olive oil helps with the browning. No measuring or percentages, just a couple of good splashes while I'm mixing. In fact, I have no set recipe for my indoor pizza dough; Just a basic idea that I "eyeball". Yes, it is a bit different everytime, but we like the slight variances....not the same old "electric oven pizza" you can find almost everywhere.


papavino 03-03-2010 10:15 PM

Re: Do you or Don't you?
The only olive oil my dough sees prior to putting toppings on is the little bit I brush on the sides of the bowl that I let it rise in. Hardly enough to say that it makes a difference. 1/2 a teaspoon per 850 g of dough...

splatgirl 03-04-2010 08:34 AM

Re: Do you or Don't you?
ohyea, for indoor oven pizzas and cast-iron deep dish, I def. use olive oil in the dough

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