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View Poll Results: Do you use olive oil in your pizza dough?
YES 8 33.33%
NO 16 66.67%
Voters: 24. You may not vote on this poll

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  #1  
Old 03-03-2010, 05:47 AM
heliman's Avatar
Il Pizzaiolo
 
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Location: Perth, Australia
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Default 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.
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  #2  
Old 03-03-2010, 06:03 AM
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Default Re: Do you or Don't you?

In (the dough): Yes.
On (the pizza): Yes.
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  #3  
Old 03-03-2010, 06:43 AM
Journeyman
 
Join Date: May 2009
Location: Detroit
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Default 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.
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  #4  
Old 03-03-2010, 07:34 AM
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Default 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.
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Old 03-03-2010, 08:00 AM
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Default Re: Do you or Don't you?

i use it in the dough.
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  #6  
Old 03-03-2010, 03:07 PM
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Location: Perth, Australia
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Default 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.
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  #7  
Old 03-03-2010, 06:22 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: Do you or Don't you?

In the dough I do not, but maybe I'll try it next time!
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  #8  
Old 03-03-2010, 09:34 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default 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.

RT
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  #9  
Old 03-03-2010, 10:15 PM
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Location: Seattle, WA
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Default 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...
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  #10  
Old 03-04-2010, 08:34 AM
Journeyman
 
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Location: minnesota, usa
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Default 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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