Is it better to use regular olive for pizza dough?

Is it true that using regular olive oil is better than extra virgin when making pizza dough? I've seen recipes that have called for both. I've read that using extra virgin can impart a strong flavor in the dough.

Joseph H.
posted about 5 years ago

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Joseph, I use EVOO in my dough without adverse taste. I think you would have to use a lot of EVOO to influence taste.
Mark, home pizza maker

Mark Evenson
posted about 5 years ago

Other than Chicago Deep Dish and some pan style pizzas your dough recipe doesn't typically have a high fat content so most of my flavor comes from my leavening agent. A fat range is usually 1-3 % . Since it is such a low % that typically doesn't change the flavor. As your fat content rises it can affect the flavor a little and certainly affects the texture. I always use Extra Virgin that are subtle and fruity in flavor not too grassy and have a light pepper finish. Oil acts as an emulsifier, lubricates, binds, and assists in elasticity. I have used different oils such as cottonseed, vegetable, pomace, canola oil and I feel EVOO is the best but doing go out of your pay purchasing a super expensive one.
What can affect the flavor of your pizza which I am totally against, (this is for regular pizzas not pan style) is when you brush your dough with oil after balling. When this is done and you bake a pizza it leaves an unpleasant residual flavor on the pizza when it is cooked on your stone in your oven. This implies for the professional and the consumer. There is no reason to place oil on your dough balls before refrigeration to keep them moist. Keeping them airtight will allow your dough to be moist and not dry.

Tony Gemignani admin
posted about 5 years ago

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