Olive Oil in Pizza Dough | Classroom Pizza

[@eugenetswong]

Teacher and supporters, thank you for this great lesson!

[@0zbagz345]

This is Great Stuff ☝🏼

[@classroompizza3949]

Thanks!! Glad you enjoyed it!

[@dougdruziak8795]

I’m using an OONI and using oil in my dough and having trouble getting a very crispy bottom. Am I better with no oil but brushing on the dough before I cook?

[@classroompizza3949]

Traditionally, the Neopolitan style dough (which are typically the styles used in high heat ovens) does not use olive oil because the high heat evaporates the water so quickly, giving that nice crisp. What hydration level is your dough?

[@dougdruziak8795]

@@classroompizza3949 I do typically make more of a NY Style…but I’ve tried everything from 57% up to 70% hydration. I’ve found par baking does help but still not perfect.

[@timetravellist1930]

I've tried experimenting adding Nuttelex Olive Oil to my pizza dough, it turned soft, but nothing impressive.

[@classroompizza3949]

I'm not familiar with Nuttelex Olive Oil. Is there anything different about it?

[@BeaverMonkey]

Tobey Maguire really knows a lot about pizza!

[@angelharies3913]

Could you use other oils like vegetable oil

[@classroompizza3949]

You could because the oils will essentially act the same way. However, the flavor profile would be slightly different.

[@mikey19608]

Where are the comments from your students?

[@classroompizza3949]

Bad students I guess :/

[@citizen-2099]

Wtf happened on that head.

[@classroompizza3949]

Psoriasis did its work

[@guyeshel9316]

@@classroompizza3949 I have Atopic Dermatitis in my palms,
annoying as f.
Literally life ruining.
I managed to find out the cause and I don't suffer now :)