I'm a bit new around here and learning quite a bit that I didn't know. I have been using sugar in my dough for quite some time, but I see that NY style dough does not use sugar. I dropped oil from my recipe some time ago as I tried several different formulations and preferred the ones without oil.
Here's the question. If I make a dough without oil and put it in a sealed container in the fridge, is it still recommended to rub the surface with oil? Ehen I watch someone pull out dough at a pizza shop, it appears to be fairly dry on the surface. The last ball of dough I made didn't have any oil rubbed on it. My plastic wrap over the top did have a hole in it, so that could explain the overly dry top of the dough.
Just trying to get handle on doing this right. I do bake on a preheated stone at 500, so all is good there, and I like my sauce formuation if I can get a good tomato product to use.