A D V E R T I S E M E N T


Author Topic: Incorporating palm oil in the dough  (Read 255 times)

0 Members and 1 Guest are viewing this topic.

Offline jkaye01

  • Registered User
  • Posts: 53
  • Location: Europe
  • I Love Pizza!
Incorporating palm oil in the dough
« on: August 10, 2022, 01:58:00 AM »
Hello everyone,

I want to try making a certain type of pizza, aiming for a dough that's a bit chewy and more hearty than say, a neapolitan or a NY slice. The texture is half the fun for me and if it's a bit thicker and fun to eat, all the better, not to mention putting some tomato sauce right on the edges as well, so it's got a bit of a crunch.

All the pizzas i've had that have been this way, have always had that unmistakeable palm oil scent, it's almost like smelling french fries, so i think that's a vital ingredient, as well as making them in a pan, maybe slightly coating the bottom of the pan in oil before opening the dough.

So my questions is this, what kind of palm oil should i look for, i did a quick search and i'm finding lots of 5L plastic bottles, they look like industrial-grade deep fryer palm oil types, would this do the job and, most importantly, how does one go about incorporating such an oil in the dough, seeing as how it's a solid at room temperature? I guess it adds to the total hydration of the dough, what would a safe place to start be, say 2-3%? And when should it be added? Right now i'm using vegetable oil and i delay it till the end.

Any thoughts would be appreciated, thank you.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 31091
  • Location: Texas
  • Always learning
Re: Incorporating palm oil in the dough
« Reply #1 on: August 10, 2022, 01:16:47 PM »
jkaye01,

You might take a look at these items by the late Tom Lehmann that discuss how to incorporate solid fats in a dough and also how much to use in a general way:

https://pizzatoday.com/topics/dough-production-development/dough-doctor-the-long-and-short-of-it/

Reply 7 at https://www.pizzamaking.com/forum/index.php?topic=54717.msg549594#msg549594

https://thinktank.pmq.com/t/lehmann/9367/2

In your case, I think I would go with about 2-3%, as you noted, given the style of pizza you want to make. If you were to make a Chicago deep dish pizza, for example, the amount of solid fat could be several multiples of the amount you have in mind.

FYI, a good thing about palm oil is that it is a trans-free fat:

https://thinktank.pmq.com/t/what-kind-of-oil-lasts-the-longest-for-the-in-deep-fryers/10850/26

Peter

Offline jkaye01

  • Registered User
  • Posts: 53
  • Location: Europe
  • I Love Pizza!
Re: Incorporating palm oil in the dough
« Reply #2 on: August 11, 2022, 08:29:16 AM »
Thank you! Good info there, especially the flour-on-a-plate test, to see if it melts.

However i'm finding two types of palm oil, one that's liquid at room temperature and another that's solid, they both come in pretty big batches, like 5 liters or more, i dont know if i should risk it and buy such a huge ammount for a few tests, i'm just curious, how can the same oil be in two different states at the same temp? And which one is better for pizza?

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 31091
  • Location: Texas
  • Always learning
Re: Incorporating palm oil in the dough
« Reply #3 on: August 11, 2022, 11:53:22 AM »
jkaye01,

I don't recall anyone on the forum that makes pizzas at home using palm oil. The only places where I have seen palm oil used in a pizza context is by big pizza chains. See, for example, these posts:

Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=58475.msg588118;topicseen#msg588118

Reply 5 at https://www.pizzamaking.com/forum/index.php?topic=59382.msg596530;topicseen#msg596530

Maybe members who have used palm oil and see your post may be able to offer guidance to you.

Peter

A D V E R T I S E M E N T


 

wordpress