I wonder what is the optimum quantity of oil one should use in pizza dough?
I've read here
Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of gluten in breads by coating and lubricating the individual strands of protein and also helping hold the structure together. If too much fat is included in a bread dough, the lubrication effect will cause the protein structures to divide. A fat content of approximately 3% by weight is the concentration that will produce the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize the breads they are used in and also help to keep the bread fresh longer after baking.
I've tried 3% oil in my pizza dough, and the result was a hugely expanded dough with a light crispy bottom. My kids loved it so much.
I used to add 8% oil, and I didn't know at the time why my pizzas were flat with little oven rise even after 1h. proofing after shaping in trays.
Is 3% the right percentage? how much oil do you recommend?
Another question: during shaping, do you oil your board or flour it?
I tried flour, but the dough had many cuts while stretching, and it was a mess. I find oil much easier to shape the dough with. I do shape my pizzas in trays directly, after coating its surface with oil. I tried shaping on floured board and stretching but it was messy! its too difficult for a newbie.
How do you make a dough elastic enough to stand stretching while shaping?
ps. In my humble dough, I use 1kg AP flour, 2 1/2c (580g) warm water, 3t instant yeast, 1t salt, 2T oil.
I hand-knead, then let rise for 1h, hand-knead again then pre-shape in 2 rounds, let rest for 10min., shape in 2 40cm (15.5in) oiled trays, top, then proof in warm oven for 30min., then bake in same oven, without pre-heating. I'm happy with the results so far. But I would love to improve, with your help and advices.
What I meant to ask is: does a little oil make a dough rise higher and lighter? and to achieve that goal, should I use 3% oil, or more, or less?