Are the thoughts relating to adding all the oils first mean to add the oils first into the flour blend, which is either the bread or AP flour together with the semolina flour, before all the other ingredients, i.e., water, water/ADY blend, salt, sugar, and softened butter?
Please, anyone, add their thoughts here regarding this "oil first" idea.
Here's the order I usually use when making pizza dough:
Yeast, (sugar & salt, if you're using it), lukewarm water, oil
, then half of the flour.
Then I mix it together into something resembling pancake or waffle batter.
Then I add the rest of the flour, mixing with a strong spoon until it comes together.
Then I knead it by hand until it forms a ball. During the kneading, if it seems a little dry, I let the dough rest a few minutes so the flour can hydrate and then try kneading again. If it's still too dry, I add a few drops of water to get it pliable enough to form a ball.WHY?
I put the liquids in first
, including the oil (along with the yeast) because that's the way I saw them do it at Lou Malnati's on a video I saw
(don't remember the youtube link, but I'm pretty sure it's in a thread where we were working out ingredient amounts & talking about Cambro containers)** found the discussion thread, but sadly the youtube video appears to have been pulled:
I figured if I'm going to replicate deep dish dough, I should try doing it the way they do.
As far as the food science goes
, there is probably a difference in texture if you combine the oil with the flour first before adding any water.
The oil surrounds the flour grains, which makes it harder for the water to get in, which you need for gluten formation right?
The type of oil/fat also makes a difference: Check out this link about 'Shortening Power Of Fats And Oils' :http://chestofbooks.com/food/science/Experimental-Cookery/Shortening-Power-Of-Fats-And-Oils-Continued.html