High Percentage of Olive Oil, What Will Be The Results?

[PizzaEater101]

I've seen that many of the recipes here call for about 2% olive oil in the dough.  Occasionally I've seen 4% or even 8%.  I'm curious what the higher amount of olive oil will do to a pizza dough crust, say 8%, compared to what I see most people use which is about 2%.  

I did read Peters post that if you don't adjust the hydration when using a high percentage of oil you will have a wet dough that is hard to work with.  Other than it being hard to work with what does it do to the baking results of the pie?  I have tried to use Trader Joe's brand pizza dough and it was super gooey, or wet I guess you can say.  Makes me wonder if their dough has a high percentage of oil due to it being gooey or wet.  I can't work with their dough.  I threw it out last time I tried.  Also Fresh & Easy brand was kind of gooey but not as much so I was able to work with it but it did seem kind of wet.

If you know let me know, I'm curious about this.


Thank You

[Pete-zza]

PizzaEater101 ,

For a NY style dough and other standard doughs, you should find the answer to your question in Reply !0 (including the linked subject matter) at http://www.pizzamaking.com/forum/index.php/topic,12872.msg124926/topicseen.html#msg124926. For the effects of a large amount of oil, along with sugar, in an American style dough, such as a Papa John's dough, see Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58196.html#msg58196. For the effects of large amounts of oil in a Chicago deep-dish style dough, see Reply 75 at http://www.pizzamaking.com/forum/index.php/topic,6480.msg64759/topicseen.html#msg64759.

Peter

[PizzaEater101]

Peter, thanks for the links.  After I posted the original post I went back and changed it because I think I ran into a post that you made stating that too much oil might make it wet and hard to work with.  Your links to the discussions related to my question are very informative. Thank you for the help on this.

The reason I am so concerned was I was doing a dough that has a 4.5% oil content or 5.09 tsp but I was distracted and not paying attention and realized I was using my tablespoon not teaspoon. About 4 tablespoons into adding oil I realized that I was using Tbs not Tsp.  Actually I stopped at about 3.5 tbs, I did not pour spoon 4 all the way in.  If was to use tbsp it would have been correct to use 1.7 tbsp but I ended up throwing in about 3.5 or double so I guess that made the percentage go from 4.5 to 9.  Not sure if I should scrap the dough or use it.  If I use it I'm letting it cold rise and ferment in the fridge for about 4 days and use on Friday.


Thank You

[wizarddrummer]

What's the worst that can happen?

My humble suggestion is try it and see.

It may turn out great... or bad... or not-so-bad-or-great!

In any case you can always scrape the toppings on to the dish. They will still taste great!

[PizzaEater101]

wizzarddrummer, I baked up the pizza and it actually was good.  I think sometimes these mistakes can yield fine results.

[scott r]

I know of a few NY style pizzerias using 4+ percent oil.   I think marco said it best when he said more cake like.    It will be nice and tender with a crumb closer to a good birthday cake at higher hydrations, and at lower hydrations it will become more flakey and like a pie crust or biscuit, both high fat doughs.    At 4 it isn't going to be too much like this, though, still pretty normal until you hit 8+.