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Author Topic: Oil in dough  (Read 260 times)

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Offline JWFPIZZZA

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  • Location: New England
  • I Love Pizza!
Oil in dough
« on: September 15, 2019, 09:54:20 PM »
Hi doc.

I am curious as the effect of adding oil to my current dough formula.
65% hydro
90% 00
10% spelt
1.8% salt
.24 Idy 45H ferment.

I bake at 750 on the deck for 2-2 1/2 minutes. Looking to see if I could gain a bit more crispy airyness to my dough. Would adding 1-2% oil help with That? Also would the oil encourage burning?

Thank you!

Offline The Dough Doctor

  • Tom Lehmann
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    • Dough Doctor
Re: Oil in dough
« Reply #1 on: September 16, 2019, 12:12:01 AM »
You should be fine with 1 to 2% oil. It will promote improved/greater oven spring and flavor in the finished crust.
Tom Lehmann/The Dough Doctor

Offline JWFPIZZZA

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  • Posts: 14
  • Location: New England
  • I Love Pizza!
Re: Oil in dough
« Reply #2 on: September 16, 2019, 01:28:59 AM »
Thank you doc!

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