Last year one of my best friends was visiting and we had a pizza-off making our favorite dough recipes. I was surprised how nice and crispy his crust was and asked him what he had done differently and he had used olive oil in his pizza dough. At first, I didn’t think that was the difference but when I tried it myself, I was surprised to see the difference from putting olive oil in pizza dough. What a rabbit hole this is going to be!
Why Use Olive Oil in Pizza Dough?
If you think olive oil is just for drizzling over a classic Neapolitan pizza, think again (I had to). I’ve found that adding olive oil to your pizza dough can have a surprising effect, creating a crust that’s crisp, rich in flavor, and (compared to other oils) surprisingly healthy.
Why is Olive Oil such a Big Deal?
Olive oil is a (delicious) liquid fat obtained from olives (the fruit of the olive tree), which is native to the Mediterranean region. It comes in various forms, from extra virgin to refined, but the best type for pizza dough is typically extra virgin olive oil (EVOO) because of its rich flavor and health benefits.
I have a strong fondness for Spanish olive oil in particular due to the strong flavor (which others may not care for).
History of Olive Oil: A Legacy in Mediterranean Cuisine
Olive oil has been a dietary staple for over 6,000 years, with its earliest recorded use dating back to ancient Greece and Rome. It wasn’t just a food product but also a symbol of wealth, health, and even religious purity. The Mediterranean’s olive trees were (and still are) vital to the economy and culture, with olive oil becoming a critical part of the region’s famed cuisine. From drizzling over fresh vegetables to using it in baking, olive oil is integral to how people cook in this part of the world.
When pizza was first created in Naples in the late 18th century, olive oil would end up as a topping on classic Neapolitan pizzas (it’s one of the few allowable toppings per the Associazione Verace Pizza Napoletana (AVPN).
Olive oil also found its way into the dough-making process for several pizza varieties, in particular for making Sicilian and Roman pan pizzas, where its inclusion wasn’t just for taste—it was also practical, helping to make the dough easier to work with, preventing it from sticking, and aiding in achieving that delicious golden-brown crust.
And it’s an essential element in one of our favorite pizzas, the Detroit.
For these oven-cooked pan pizzas, the dough is coated in oil while it proofs. During cooking, the oil heats up and helps fry the outer edges of the dough, creating that golden-brown crispiness distinctive to these pizza styles. It also aids in moisture retention, ensuring the dough doesn’t dry out during baking. The result? A pizza crust that’s crunchy on the outside, soft on the inside, and full of flavor.
The Health Benefits of Olive Oil Versus Other Oils
One of the best things about olive oil is that it doesn’t just make your pizza dough taste incredible; it’s also packed with health benefits. Olive oil, especially EVOO, is rich in monounsaturated fats, which are considered heart-healthy. It contains antioxidants like vitamin E and polyphenols, which help reduce inflammation and protect against chronic diseases.
In contrast, many other oils, such as canola or vegetable oils, tend to be more refined and processed, which strips away many of the nutrients found in their original form. Some of these oils contain higher levels of polyunsaturated fats, which can become unstable at high temperatures and may release harmful compounds when used in cooking or baking. Olive oil, on the other hand, remains stable even when exposed to heat, making it a perfect choice for baking pizza dough.
Here’s a quick breakdown of why olive oil stands out:
- Rich in Healthy Fats: Olive oil contains predominantly monounsaturated fats, which help lower bad cholesterol and support heart health.
- Antioxidant Powerhouse: EVOO is loaded with antioxidants like polyphenols and vitamin E, which help fight inflammation and reduce oxidative stress in the body.
- Natural and Less Processed: Compared to many industrial seed oils, olive oil is less processed, retaining more nutrients.
- Heat Stability: Its relatively high smoke point means it doesn’t break down as easily during cooking, keeping harmful compounds at bay. That’s really helpful when cooking in a high-temperature outdoor pizza oven – even though the cooking temperature is much higher, olive oil can hold up because of the very short cooking time for a Neapolitan.
- Extra Virgin Olive Oil (EVOO): The smoke point is typically between 375°F to 410°F (190°C to 210°C). It is lower due to the presence of unrefined compounds, like antioxidants and polyphenols, that make it healthier but also more sensitive to heat.
- Refined Olive Oil: The smoke point can be higher, around 465°F (240°C), because it has been processed to remove impurities, making it more heat-tolerant.
Practical Benefits of Using Olive Oil in Pizza Dough
Olive oil’s magic doesn’t stop at flavor or health—it also plays a significant role in achieving the perfect pizza crust texture. When olive oil is mixed into the dough, it coats the flour particles, helping to prevent gluten formation. This results in a dough that’s slightly less chewy and more tender. By adding olive oil to pizza dough, you can:
- Boost Flavor: EVOO brings subtle fruity and peppery notes that complement the dough, balancing the richness of the cheese and acidity of the tomato sauce in your finished pizza.
- Improve Dough Elasticity: Olive oil makes the dough easier to stretch, roll out, and shape. This is particularly useful for home bakers, ensuring a smoother, less sticky dough that’s more manageable.
- Enhance Texture: It adds a tenderness to the interior while helping the crust to crisp up in the oven. That light crunch when you take a bite? Olive oil is playing a big role there!
How Much Olive Oil Should You Use to Make Extra Crispy Pizza Dough?
So you’re onboard for making an extra crispy pizza dough – but how?
The key to using olive oil in pizza dough is getting the ratio right. Too much, and your dough may become greasy and difficult to handle. Too little, and you’ll miss out on the benefits of flavor and texture.
A general rule of thumb is to use about 1% to 2% of the dough’s total weight in olive oil. For a typical 12″ Neapolitan pizza that weighs 9 ounces, try adding 1 teaspoon of olive oil. This amount should allow you to make a lovely Neapolitan with some extra crispiness without significantly changing how you make or cook the pizza. And while you can add more, just keep in mind that it does affect gluten formation.
If you are cooking a pan pizza (Sicilian, Roman, Detroit, etc.) or a Focaccia-style like our Olive Oil Pizza – which we’ve included below – the recipe will typically be even more olive oil because it is needed to coat the dough. Check out our recipes for each for more specific recommendations.
Olive Oil and Dough Hydration
Even though it’s a liquid, because oils are not water, they don’t technically change the hydration percentage of your dough.
BUT, the addition of olive oil does affect how much water your dough can absorb. This translates into some changes in the texture of the dough as you knead it, likely loosening it and giving it a softer feel. It also can limit some of the gluten formation. Therefore, I recommend adding it as the last ingredient of your dough.
Olive Oil Pizza
Equipment
- 2 Baking Pans (Cookie Sheet)
- 1 Pizza Scissors (Optional)
Ingredients
Dough Ingredients
- 1 teaspoon dry active yeast This is for the Biga starter.
- 3 cups high-protein flour (high gluten)
- ⅓ cups water warm – no higher than 110°F (filtered/bottled preferred)
- ¾ cup water ice water (filtered/bottled preferred)
- ½ tablespoon dry active yeast
- 2 teaspoons salt fine
- 1 ½ tablespoons extra virgin olive oil divided into 3x 1/2 tablespoons. This olive oil doesn't need to be as flavorful (expensive) as the topping olive oil. But it won't hurt!
Olive Oil Pizza Toppings
- 2 tablespoons extra virgin olive oil divided into 2x 1 tablespoons. Try to choose something very flavorful, since this is the highlight of the pizza.
- 6 ounces Mozzarella try using fresh Ciliegine mozzarella balls cut in half
- ½ teaspoon Greektown Seasoning dried
- ½ teaspoon salt coarse grain sea salt
- ½ teaspoon garlic minced or dried
Instructions
Day 1: Starting the Dough
- Put a small dish of water near your work area to wet your hands as needed.
- In a stand mixer bowl, put in the warm water and add the yeast and whisk. Allow to mix for 5 minutes so that foam appears.
- Add 1/2 cup of flour and mix in the stand mixer at its slowest setting.
- Add the cold water and continue to mix.
- Slowly add the rest of the flour. The dough will still be very sticky and will not look very smooth yet.
- Wet your hands and pull the dough off of the hook
- Add the fine salt and continue to mix for another 1 minute
- Add 1 teaspoons of olive oil and continue to mix. You may need to stop the mixer and pull the dough from the hook occasionally to ensure the dough is mixing well.
- Use a brush to coat a baking pan with 1 teaspoon of oil.
- Wet your hands and transfer the dough to the baking pan.
- Re-wet your hands.
- Stretch the dough by pulling it left and right, then fold the stretched parts on top.
- Turn the pan a quarter turn and repeat. It will look like an envelope.
- Fold the corners into the center and pinch together.
- Turn over the dough using your wet hands and smooth the edges.
- Cover the pan in plastic wrap and let the dough rest for 20 minutes.
- Place the covered pan in the refrigerator for 48 hours.
Day 2: Finishing the Dough and Making the Pizza
- Remove the dough from the refrigerator and allow it to warm up for 1 to 2 hours on the countertop.
- Use a basting brush to oil the second 13" x 9" cake pan with another 1/2 tablespoon of olive oil. Go up the sides of the pan.
- Oil the exterior of your dough ball.
- Invert the first pan and allow the dough to fall from the first pan onto the second. The dough will still be very sticky, so use a wetted spatula or dough scraper if it does not completely come away by itself.
- Flip the dough over so both sides are oiled.
First Stretch
- Gently using the fingers of both hands, press the dough outward (not pulling) to stretch the dough towards the edges of the baking sheet. The dough won’t likely get all the way to the edges this first time. Don’t tear the dough trying to get to the edges, but try to get it about the right shape of the pan.
- Let the dough rest uncovered in a warm space away from any draft for 30 minutes. The dough will contract initially but it will start expanding with time.
Second Stretch
- Oil your fingers and gently “pillow” (press like you’re playing the piano) the dough to cover the entire pan. Try to preserve the airy texture but also trying to get the dough evenly distributed across the pan. It will still likely not reach the corners completely.
- Let the dough rest uncovered again in a warm space, away from any draft for 90 minutes. The dough should rise to the edge of the pan and fill it entirely now. Even if it doesn’t, do not stretch or press the dough again.
Cooking the Pizza
- Preheat your oven to 450°F. If you have a pizza stone big enough, you can cook the pizza in the pan on top of the pizza stone.
- Bake in the oven for 7 minutes, then rotate the pan and remove from the oven.
- Liberally drizzle your olive oil over the top of the dough.
- If you are adding any seasoning (like salt, oregano, or basil), dash it across the pizza. Use a basting brush to distribute the oil and seasoning evenly over the entire top.
- If you are adding any other toppings, such as cheese, add it now too.
- Return the pizza to the oven and bake for another 7 minutes until the top of the crust is golden and the cheese is browning.
- Use a spatula to separate the pizza from the pan and transfer to a cutting board.
- Let stand for 5 minutes before cutting and serving.
Notes
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.