I have a question or two (or three...) about oil put on the dough during prep. The context of this question is in the prep of a Lehmann NY style pizza. To quote the recipe "Wipe the dough balls with salad oil, and place into plastic dough boxes."
First off, what type of oil do people use? I mean specifically: type (vegetable, canola, olive,
) and brand name.
And, I'm embarassed to ask but how exactly do you "wipe" the dough ball?
Do you pour oil on the dough ball and then wipe it around by hand or do you use a brush or soaked paper towel or
Any estimate of how much oil do you use? A drop or two, tblsp, 10 grams,
Do you put oil just on the dough ball or do you also put oil on the container before putting the dough into the container?
Some hopefully useful info about my dough prep procedure:
- I'm making a thin crust NY style dough, my recipe is a variant of the standard Lehmann NY style dough.
- I make enough dough for 4 pizzas at a time.
- I mix the dough and then immediately portion it and form it into flattened "hockey pucks" (Obligatory: Go Sharks!
- I have some dough tins, ala: http://www.foodservicedirect.com/index.cfm/S/311/N/1647/Dough_Retarding_and_Proofing_Pans.htm
- I put my dough pucks each into a tin, oil and refrigerate two hours uncovered and then refrigerate further up to three days before use (typically only 24-36 hours though).
- When I use the dough, I remove it from the fridge two hours ahead of time before forming, dressing and into the oven.
The pizzas I get from this dough taste great. But, sometimes I seem to get over oily dough. Also, the dough seems to stick to my tins more than I'd like. Getting the dough out of the tins has made for more than one triangular pizza...