Re: Do you or Don't you?
Don't do it! :-)
But I like to swirl good quality EVO on my pizzas right before they go into the oven.
James
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Re: Do you or Don't you?
I was taught that you oil a vegetarian pizza, but not a meat one. No oil in the dough.
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Re: Do you or Don't you?
such a personal question!
I have tried it both ways, a few times, and really prefer no oil in the dough, but def a swirl on top.
It tastes good and I (believe I) look cool when I swirl.....
Well it tastes good any way. off topic but I bought a bottle of oil at a syrian market that was sooooo good.
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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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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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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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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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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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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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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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Re: Do you or Don't you?
In (the dough): Yes.
On (the pizza): Yes.
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Do you or Don't you?
24YES33.33%8NO66.67%16I 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.Tags: None
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