Author Topic: Rolling dough out in olive oil  (Read 505 times)

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Offline andrewperetti

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Rolling dough out in olive oil
« on: July 12, 2011, 08:30:22 AM »
What are the cons of doing this?

I lightly oil the bench before I work the dough balls into a "skin". It seems to bee easier to work the dough (especially at hydration levels) and the pizza seems to always be crispier/browned after baking (550-600 degrees fahrenheit).

Just an observation

(NY style recipes I'm referring to)


Offline The Dough Doctor

  • Tom Lehmann
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Re: Rolling dough out in olive oil
« Reply #1 on: July 12, 2011, 08:44:56 AM »
You are correct in that high absorption doughs are easier to roll out using oil rather than flour. The oil also helps to darken the finished crust color too, just as painting oil on the edge of the crust before baking helps to darken it when rolled out in flour. Commercially, we have the Celeste brand of frozen pizzas that are actually fried, not baked. and many crusts that are formed using the cold press forming method utilize an oil soaked dough ball to improve the forming properties of the dough under the cold press. You can identify a cold pressed crust by looking at the bottom. If it has raised circular rings, creating what appears to be a bulls eye pattern, you have a cold press formed crust in your hands.
Tom Lehmann/The Dough Doctor