Author Topic: why not use virgin olive oil  (Read 52 times)

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Online bmac

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why not use virgin olive oil
« on: Today at 07:23:17 PM »
 i was wondering as to why not to use virgin olive oil in the dough recipe...

Offline Pete-zza

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Re: why not use virgin olive oil
« Reply #1 on: Today at 07:27:37 PM »
i was wondering as to why not to use virgin olive oil in the dough recipe...
bmac,

Is there a reason why you ask the question?

Peter

Online bmac

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Re: why not use virgin olive oil
« Reply #2 on: Today at 07:30:14 PM »
only because it is in the dough calculator on this site

Online bmac

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Re: why not use virgin olive oil
« Reply #3 on: Today at 07:37:42 PM »
i meant to say extra virgin olive oil ...   sorry about that

Offline Pete-zza

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Re: why not use virgin olive oil
« Reply #4 on: Today at 07:41:35 PM »
only because it is in the dough calculator on this site
bmac,

That is what I thought but I wanted to be sure.

For my explanation, see Reply 5 at:

http://www.pizzamaking.com/forum/index.php?topic=19477.msg190635;topicseen#msg190635

Of course, Tom can elaborate on the matter should he wish to do so.

Peter

Online bmac

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Re: why not use virgin olive oil
« Reply #5 on: Today at 07:47:11 PM »
thanks peter that solves my curiosity..

Offline Pete-zza

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Re: why not use virgin olive oil
« Reply #6 on: Today at 07:56:03 PM »
bmac,

Based on Tom's suggestion on the use of pomace olive oil, I once suggested to a member who had a pizzeria in Idaho that he use pomace olive oil in lieu of the much more expensive extra virgin olive oil that he had been using because he wanted to use only the very best ingredients in making his pizzas. He made the switch and later thanked me because his customers could not tell the difference, and he appreciated the cost saving.

Peter


 

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