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Pizza problem
want to ask what is the purpose of the oil in the pizza dough? what happens if you put more or less and how much is recommended to put in neapolitan style pizzas and new york style pizzas per 1 kilo of flour? my other question is does the okio affect the elasticity of the pizzas and is it likely to prevent the dough from rising and make my pizza tougher after baking and burn faster when baked. thank you very much in advance, I have many questions, but if someone could help me understand everything, I would be very grateful
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3 Replies
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Hi Иван Стоянов
The oil protects the dough from the progressive loss of water, which prevents it from becoming too hard during baking and once it cools. Once the resting time has elapsed, the dough will have doubled in volume; approximately 1 to 2 tablespoons are used for every half kilo of flour to lubricate the dough before baking.
The amount of oil in the pizza dough will be indicated by each recipe.
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Hi, if I use oil the dough doesn’t dry out.
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Hi Orsolya
If you use oil in the dough it will be softer, but to prevent your dough from drying out once baked you must be careful with storage, you can wrap each pizza so that the oxygen in the environment does not dry it out.
We hope this information is helpful.
Greetings.
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