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.