making pizza dough - oil or no oil?
- Thread starter Cuddles
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exoticrobotic
Well-known member
I add a little oil to the mix and smear it on top when it rises 
Some people say it can interrupt the flour/gluten conversion a bit.
Most important i found for taste is letting the dough slow proof for at least 24 hours. It greatly enhances the depth of flavour and allows some nice slightly sour tastes to develop in the dough.
Also, getting a fork and making littles holes in the rolled out bases stops them from puffing up like pitta breads.
I love thin crust pizza!
Some people say it can interrupt the flour/gluten conversion a bit.
Most important i found for taste is letting the dough slow proof for at least 24 hours. It greatly enhances the depth of flavour and allows some nice slightly sour tastes to develop in the dough.
Also, getting a fork and making littles holes in the rolled out bases stops them from puffing up like pitta breads.
I love thin crust pizza!
Cuddles
Well-known member
24 hours- that´s looong but a little acidity could be nice because I don´t use tomatoe sauceI add a little oil to the mix and smear it on top when it rises
Some people say it can interrupt the flour/gluten conversion a bit.
Most important i found for taste is letting the dough slow proof for at least 24 hours. It greatly enhances the depth of flavour and allows some nice slightly sour tastes to develop in the dough.
Also, getting a fork and making littles holes in the rolled out bases stops them from puffing up like pitta breads.
I love thin crust pizza!
Douglas.Curtis
Autistic Diplomat in Training
Tomatillos or pineapple are what I use for sauces. Yes on the olive oil! 
Ca++
Well-known member
No oil. Only on your rack so it doesn't stick.
90 mins rising time should be ample, though the amount of yeast used is a real factor in that.
If you want to wait 24 hours, let it about rise, then fridge it. When it comes out the fridge you can bring it back to room temperature, and let it complete if it still needs to. Don't cook it from cold in any case. Not for thin, which usually means crispy. Though without sauce it will be dry and crispy anyway. Think about high fat toppings or perhaps painting the surface with oil, just so it don't go hard.
90 mins rising time should be ample, though the amount of yeast used is a real factor in that.
If you want to wait 24 hours, let it about rise, then fridge it. When it comes out the fridge you can bring it back to room temperature, and let it complete if it still needs to. Don't cook it from cold in any case. Not for thin, which usually means crispy. Though without sauce it will be dry and crispy anyway. Think about high fat toppings or perhaps painting the surface with oil, just so it don't go hard.
Cuddles
Well-known member
I will certainly have a base sauce, just not a tomatoe one as I have developed a bit of an allergy. So I will use an alternative, which I make myself. I got turkey salami and mushrooms
goingrey
Well-known member
I agree with @exoticrobotic. A little bit of oil and then a long proof. Maybe not quite 24 hours but at least until tomorrow lunchtime.
Vandenberg
Well-known member
I do use oil in my cracker crisp style thin crust pizza dough that takes three days to allow the flavor chemistry to occur in the fridge.
My secret pizza crust weapon is something called diastatic malt. I know it sounds fancy but all it is is malted whole grain double-row barley (beer supply) ground up in a coffee grinder into a fine powderand is then added at 2% by weight (ideally) into the dough recipe or you can buy specifically labeled for much more dinero.Diastatic Malt Powder in Pizza-Making
When it comes to baking, it’s essential to consider the underlying chemistry in and out of the oven.
Without a proper balance of sugars and enzymes in your dough, your pizza won’t have enough rise, and the texture, flavor, and appearance could be lacking.
This situation is where diastase comes into the picture.
Master pizza bakers often praise diastatic malt powder as “the secret ingredient” in any good baking recipe.
I own the book "The Pizza Bible" and recommend it as it has many authentic (world regional) pizzeria recipes.
Malted Barley as a Chitanease/ Chitan/ Enzyme source (Sprouted Seeds)
Chitin and chitosan induces a systemic defense response that can promote an increase in chemicals naturally produced by the plant when pests and pathogens are present. Use of this incredible compound puts plants “on guard” and ready to tackle any impending threat. Because the plant already...
www.icmag.com
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Cuddles
Well-known member
do I have to put it in the fridge, or can I leave it on the kitchen counter? My kitchen gets a bit cold-ish at night time anyway.I agree with @exoticrobotic. A little bit of oil and then a long proof. Maybe not quite 24 hours but at least until tomorrow lunchtime.
goingrey
Well-known member
I have put it in the fridge after some time but people have been doing this since before fridges were invented, it can't be required.
Nah.. It's a cool trick but you don't need to throw it around. I just stretch it. Some skill or luck is needed not to make a hole in the dough but totally works fine, usually. I suppose a rolling pin could also work.
regseeds
Well-known member
No oil especially not olive oil, really unhealthy at higher temperatures.
If you have good to great olive oil, drizzle that on after.
Don't cook with olive oil at high heats period.
Cuddles
Well-known member
I did read a website where they suggested brewers yeast.I do use oil in my cracker crisp style thin crust pizza dough that takes three days to allow the flavor chemistry to occur in the fridge.
My secret pizza crust weapon is something called diastatic malt. I know it sounds fancy but all it is is malted whole grain double-row barley (beer supply) ground up in a coffee grinder into a fine powderand is then added at 2% by weight (ideally) into the dough recipe or you can buy specifically labeled for much more dinero.
Diastatic Malt Powder in Pizza-Making
When it comes to baking, it’s essential to consider the underlying chemistry in and out of the oven.
Without a proper balance of sugars and enzymes in your dough, your pizza won’t have enough rise, and the texture, flavor, and appearance could be lacking.
This situation is where diastase comes into the picture.
Master pizza bakers often praise diastatic malt powder as “the secret ingredient” in any good baking recipe.
I own the book "The Pizza Bible" and recommend it as it has many authentic (world regional) pizzeria recipes.
VandenbergMalted Barley as a Chitanease/ Chitan/ Enzyme source (Sprouted Seeds)
Chitin and chitosan induces a systemic defense response that can promote an increase in chemicals naturally produced by the plant when pests and pathogens are present. Use of this incredible compound puts plants “on guard” and ready to tackle any impending threat. Because the plant already...www.icmag.com
I don´t need anything fancy though.
My main goal this week is to make lots of small sized calzone and then freeze them
goingrey
Well-known member
It's true that olive oil creates some trans-fats at high temperatures. Delcous, delicous trans-fats.
But not much. In reality the risks have totally been blown out of proportion. Cooking with olive oil is fine. Even deep frying for ridiculously long times...
Olive oil stability under deep-frying conditions - PubMed
The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene...
pubmed.ncbi.nlm.nih.gov
I'll take your advice and not take your advice.
Douglas.Curtis
Autistic Diplomat in Training
Stretching makes a much better texture than compression through rolling. This I know.
Maple_Flail
Well-known member
butter or ghee in the dough, and once the dough is formed olive or vegetable oil before it proofs (oat flour based crusts work better with veg/canola IMHO, wheat flour dough work better with olive imho)
Ca++
Well-known member
It's often uncooked seeds that people react to. Making seedless tomato's a possibility, or a pre-cookedI will certainly have a base sauce, just not a tomatoe one as I have developed a bit of an allergy. So I will use an alternative, which I make myself. I got turkey salami and mushrooms
RobFromTX
Well-known member
For a calzone Id say you'll definitely want to add some oil
