We love visiting Europe. I mean, as pizza fans, of course we do! Last month, we visited Spain and got to try their unique olive oils. We found them to be very bold and exciting – and we were dying to bring some home to make olive oil pizza! Well, no surprise that it did not disappoint!
And while we’ll show you how to make a thick-crust olive oil pizza, you can easily do this with your favorite crust type!
Different Mediterranean Olive Oils
Mediterranean countries are well known for producing olives and olive oil, but we really didn’t have a sense of how unique some of the flavor profiles were.
I imagine most everyone thinks of Italy and Greece as the predominant olive countries. But I was shocked to find out it’s actually Spain that is the global leader in olive oil production!
I was also surprised that each Mediterranean country’s olive oil reflects its unique terroir, traditions, and olive varieties. From the robust and peppery oils of Greece to the balanced and nuanced oils of Turkey, and the mild and versatile oils of Tunisia, the Mediterranean region offers an olive oil for every palate and dish.
It would seem I was rather naïve about this! But in thinking about it, really it shouldn’t have been a surprise. There are more than enough olive varieties (which we love for pizza). So why wouldn’t the oil that comes from them be equally unique?
Here a couple of tidbits about a few of the more interesting ones to explore for your own olive oil pizza…
Spanish Olive Oil: As I mentioned, Spain is the largest producer of olive oil, and this abundance is reflected in the variety and volume of oils it offers. Spanish olive oil is known for its diverse flavor profiles, ranging from fruity and almond-like to more robust and peppery notes. The most notable variety from Spain is the Picual, celebrated for its bold, peppery flavor and high stability, making it excellent for cooking at high temperatures – but more importantly, being able to contribute a very strong flavor to your pizza! One of our favorites, the Rincon de la Subbetica, is available from Amazon, which is 100% Hojiblanco organic extra virgin olive oil that is intensely fruity and aromatic. We also really like Oro Del Desierto is made from a blend of organic Arbequina, Hojiblanca and Picual olives and is also available from Amazon.
Italian Olive Oil: Italy of course is known for their wonderful cuisine (including pizza), and their olive oils are no exception. Italian olive oils have rich diversity often based on the region they come from. Tuscany, for instance, is famous for its robust and peppery oils (possibly because Tuscan bread doesn’t have salt!), while Liguria produces milder, more delicate oils. Italian oils often have grassy, herbaceous notes, with a complexity that can vary greatly from one region to another.
Greek Olive Oil: Greece’s history has celebrated olives for thousands of years. Greek olive oils are a staple in Greek cuisine, used generously in salads, for cooking, and even as a finishing drizzle on dishes (like pizza!). The love for olive oil in Greece is so profound that it’s not just a culinary ingredient but a cultural icon. My favorite anecdote about Greek olive oil is from Douglas Adams’ book “Life, the Universe and Everything,” when it helps him learn to fly! It’s just that good.
Turkish Olive Oil: Turkey’s olive oil is like a hidden treasure, less known but equally deserving of acclaim. The country’s olive oils tend to have a balanced flavor, with a pleasant mix of bitterness and fruitiness, reflecting the diversity of climates and soils in which Turkish olives are grown. The Aegean coast, in particular, is famed for its high-quality olive oil, with the Ayvalık and Memecik varieties being among the most prized for their fresh, grassy, and sometimes lemony notes.
Tunisian Olive Oil: Tunisia is probably known to most Americans for being the shooting location for Tatooine in Star Wars. So it might surprise some by being another top olive oil producing nation, offering oils that are typically mild, smooth, and slightly sweet, making them very versatile for cooking and baking. Tunisian olive oils often fly under the radar in the international market but are integral to Tunisian cuisine and increasingly recognized for their quality and unique flavor profiles. The Chetoui and Chemlali varieties, for example, offer a beautiful balance of fruitiness and pungency, perfect for those who enjoy a subtler olive oil.
Okay – Let’s Get Down To It: Olive Oil Pizza Dough
Why use olive oil in pizza dough? Well, first and foremost, olive oil infuses the dough with a subtle yet distinct flavor. Depending on your choice of olive oil, it can add a hint of something fruity or peppery. But it will be subtle.
Texture of the Crust
Olive oil plays can contribute to the texture of your pizza crust. It adds a tender, rich mouthfeel to the dough, making it slightly chewy yet it can add crispiness, especially if cooked in a bit of extra oil in the pan (like a Sicilian or Detroit pizza). The oil coats the flour particles, limiting the amount of water absorbed and interfering with gluten formation. This results in a more tender crust – although it can make it a little more delicate to handle and stretch. Olive oil can also contribute a beautiful golden color to the final crust.
Moisture and Freshness
Incorporating olive oil into pizza dough can also help retain moisture, preventing the crust from drying out too quickly. This is particularly beneficial if you’re aiming for a thicker crust pizza that you might bake in the oven for a longer period (which we’re going to do today). This ensures that the crust remains deliciously soft and chewy on the inside, even as it crisps up on the outside.
Olive oil can also help your leftover pizza stay fresh and moist longer, which is great if you’re making a larger pizza.
Ease of Handling
Olive oil improves the dough’s handling properties, making it easier to stretch and shape without tearing. This is a boon for home cooks, as it reduces the frustration of dealing with sticky or unmanageable dough. The oil creates a smoother dough surface, which not only helps in shaping the pizza but also in achieving a uniform texture.
Health Benefits
Olive oil is also known for its health benefits, being a staple of the heart-healthy Mediterranean diet. It’s rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds, making your homemade pizza a little healthier.
Olive Oil Pizza Dough Recipe
While you can add olive oil to most any pizza dough recipe without really changing the ratios (it won’t change the hydration level of the dough), it does affect the dough’s overall moisture content and handling properties. Oil makes the dough feel more supple and less sticky, which makes it feel like the dough is more hydrated than it actually is. The fat also helps lock moisture in the dough, which can be great for pizzas like this which need more time to cook out the moisture.
I find that olive oil is ideal in long-fermentation pan pizza doughs like our 48 Hour Fermentation Dough, which is best cooked in home oven around 450°F. You’re going to combine a flavorful crust with a flavorful oil and a bit of seasoning – and voila!
But you can certainly use it in other doughs like our Easy Peasy Pizza Dough and cooked at as high as 700°F. Experienced pizzaiolos can take it further than that too, but I’d encourage you to get familiar with the effects of olive oil on the dough before cooking at Neapolitan temperatures.
Pizza Bianca: Olive Oil as Pizza Sauce
Tomato sauce isn’t the only way to top pizza. And I’m not talking about BBQ sauce.
Pizza Bianca means “white pizza” in Italian.
They are NOT talking about Ranch Dressing!
Pizza Bianca drops tomato altogether, allowing the rich flavors of our olive oil (plus other herbs and toppings) to step into the forefront. This style of pizza is a testament to the Italian culinary philosophy of “less is more,” allowing the quality and harmony of a few ingredients create a truly satisfying slice of pizza.
I feel taking away the tomato sauce is really important if you want to highlight a really special olive oil.
Don’t get me wrong, olive oil is a wonderful addition to a Margherita pizza – but that might not be where I use a truly precious and unique olive oil.
So trust me and try skipping the red sauce for this one. And yes, one might argue this pizza is simply top shelf garlic bread. But what’s wrong with that?!? And if you’re yearning for a little extra (or your olive oil isn’t particularly flavorful), check out our Mediterranean Pizza recipe for more tasty toppings for your Pizza Bianca.
Pizza Bianca: Olive Oil Pizza Recipe
Making your dough
In this recipe, we’re going to use our 48 hour pizza dough recipe for this pizza because it will add a lovely crisp to your pizza crust. However, if you don’t have the time, I suggest using our Easy Peasy Pizza Dough. Either way, you can cook olive oil pizza in a cake pan as described below.
- Follow the directions to make your dough of choice. If is coming from the fridge, give it 1 hour to come to room temperature before starting the steps below.
- Take a 13″ x 9″ cake pan with high sides and coat the bottom with olive oil using a basting brush. And go up the sides of the pan. This will help make sure the crust gets a nice crispy bottom and side while also making sure the dough doesn’t stick to the pan.
- Oil the exterior of your dough ball and transfer it to the cake pan.
- Use your finger tips to push the dough down and towards the edges of the pan.
- 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 but it will also start expanding with time.
- Repeat the stretching. Gently stretch the dough out but don’t over work the dough. Try to preserve the pillowy, airy texture. Again, try to stretch the dough to the corners – 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.
- 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, which can heat the pan with more consistency. However, this will mean heating the oven significantly longer so that the stone is up to 450°F (at least 1 hour before cooking).
Intermission
This pizza does have a lot of resting periods. You might find yourself in the need to kill time and be inspired by all things olives…
…and you might be inspired to put some olives on your pizza!
Cooking the Olive Oil Pizza
- Transfer the pizza into the oven.
- Bake in the oven for 7 minutes, then rotate the pan and remove from the oven.
- Liberally drizzle your olive oil of choice over the top of the dough and add any seasonings you prefer. We like using Spice House’s Greektown, coarse sea salt, and minced garlic but you can use any mix of salt, pepper, garlic, oregano and/or basil that you prefer.
- Use a basting brush to distribute the oil and seasoning over the entire top.
- Add your mozzarella cheese to the top. We use ciliegine (small fresh mozzarella balls) cut in half and put one per slice (so 15 halves if you cut it into 15 slices).
- 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.
- Add your sauce, toppings (except the basil), then cheese.
- Remove the pan from the oven and use a plastic spatula to separate the dough from the pan while it’s still fairly hot. Transfer the pizza to a cutting board.
- Let stand for 5 minutes.
Substitutions and Variations for your own Olive Oil Pizza Recipe
As discussed above, your own unique olive oil pizza recipe can add extra ingredients (see our Mediterranean pizza) but I encourage you to give this one a try with simplicity. But feel free to use your personal preference for seasonings. We really like using a teaspoon of Greek seasoning (we prefer Spice House’s Greektown) and a half teaspoon of minced garlic – but you can use your favorites like salt, garlic, basil, oregano, thyme, rosemary, pepper, etc. in your own ratios for you think makes the best olive oil pizza.
How to Store It
Let the pizza cool before placing it in a container but put it in the fridge within two hours. There are specific pizza storage containers, but you can use any container that will fit the pizza. Then I put that inside my container. Store in the fridge and eat it within 4 days. You can also place it in the freezer for up to 60 days.
How to Reheat It
If the pizza is from the fridge: Preheat the oven to 350 degrees. Once it reaches temp, place it on a pan or the pizza stone for 15 minutes.
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.