26 окт. 2013 г. · The aim of the olive oil (and only olive oil) is to adjust the moisture meanwhile it is cooking. If you have a wood oven it's not necessary. If ...

16 янв. 2024 г. · Don't add oil until you've made a fermented dough ball. Any tips on which method will incorporate the olive oil evenly? Thanks in advance!

29 окт. 2022 г. · I always put a bit in my pizza dough. I find it helps to make it more silky. However, I´m sure there are a million different ways to make ...

12 мар. 2024 г. · Oil interferes a bit with gluten development so it's best to add it near the end of your kneading. Yoy can add it at the beginning if you want, ...

27 сент. 2023 г. · After its baked is the best time for adding Olive Oil to your crust. Add different flavors to that O.O. like Garlic and Cheese and Herbs and ...

14 сент. 2022 г. · It will lend more extensibility to the dough when you're stretching them out so it is especially useful if you've overworked the dough a little ...

12 янв. 2019 г. · I work at a pizzeria, we add the olive oil after the water, yeast, dry ingredients mix for a few minutes. It's essential to the recipe and ...

4 нояб. 2022 г. · Oil on the stretched dough before the sauce layer. This is a classic Italian method to allow the dough to cook more evenly and to help it get ...

16 мар. 2023 г. · I personally do it every time. Oil doesn't make the dough hotter while baking. And It doesnt destroy gluten, as long as you don't add too much.

8 янв. 2021 г. · There is no benefit if you're using an Ooni or other 750f+ degree oven. Mixing oil into your dough causes the crust to burn at such a high temp.