olive in dough


Hey Guys,

I have a quick question. Do you add olive to the dough? If so, is it for more crisp or maybe just for flavour? What's the purpose? Any suggestions?

I usually add some olive on the top of the dough before baking, to get it more crips and brown. As well I add some to the dough the enrich the flavour.

Thanks for your help.

Best regards,
Olek

Thumb 548946 10151148645663883 1019394008 n  1
Aleksander J.
posted about 2 years ago

Save 0

Oil is added for a few reasons - emulsifies, helps bind the dough, manageability, could assist with elasticity especially if you have hard water. The addition of oil Depends on the style.

In the dough recipe
For your standard pizzas like NY, Classic Italian yes and the % is typically low
For Neapolitan no.
For Chicago deep dish I am and typically its higher on the fat which typically is butter or could be lard, oil or shortening
For Sicilian could be higher % than NY but typically the addition of the oil is on after when pushing the dough in the pan

Oil added before the bake can assist in browning

The higher the fat content in the dough can change the texture in your pizza. Depends on what your trying to achieve

Some oil is added more to the bottom of the pan for a fry like texture like you would see in a Grandma pizza

Neapolitan oil is added over the top before the bake

Other styles the oil is added as a finishing ingredient.

Tony Gemignani admin
posted about 2 years ago


Sign In to reply to this post