fat
Extra-virgin olive oil
Dough fat and finishing drizzle.
- Origin
- Mediterranean basin
About
Olive oil shows up in two roles in pizza: as a dough fat (1–3% baker's percent in NY, Detroit, and grandma doughs, where it tenderizes the crumb and adds browning) and as a finishing drizzle (a teaspoon over a baked Margherita, applied off-heat). Use a milder, less peppery oil for dough fat; save the grassy, peppery, expensive oil for finishing where the flavor survives.
Substitutes
- Neutral oil — for dough fat; loses the flavor contribution
Recipes that use Extra-virgin olive oil
- New York Cheese Slice
- Marinara (Neapolitan)
- Bianca (Neapolitan)
- New York Pepperoni
- New York White Pie
- NY Sicilian Square (L&B-style)
- NY Grandma Round (12-inch)
- Detroit Classic Pepperoni
- Detroit Plain Cheese
- Chicago-Detroit Hybrid
- Sfincione (Palermo)
- Modern Sicilian (Square Slice)
- Margherita al taglio
- Mortadella & Pistachio al taglio
- Roman Margherita (Tonda)
- Cacio e Pepe Tonda
- Chicago Deep-Dish Sausage & Cheese
- Deep-Dish Spinach & Mushroom
- Long Island Grandma
- Vodka Sauce Grandma