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Adding olive oil to your pizza crust can add not only flavor but to the texture.

Olive Oil Pizza

Todd Mitchell
A recipe for a focaccia-like olive oil Pizza that's cold fermented for 48 hours. This makes a pizza to fit a 13" x 11" cake pan
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Prep Time 3 days 1 hour
Cook Time 14 minutes
Resting time (2 periods) 30 minutes
Total Time 3 days 1 hour 44 minutes
Course Main Course
Cuisine American, Italian
Servings 6 People
Calories 387 kcal

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.
    Bubbling yeast signals its alive and well!
  • 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.
    7 reasons your pizza dough is too sticky
  • 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.
    Sicilian pizza dough ball.
  • Cover the pan in plastic wrap and let the dough rest for 20 minutes.
    Wrap the dough.
  • 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.
    Olive oil in 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.
    Dough placed in pan.

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.
    Olive oil pizza after resting.

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.
    Drizzle the top with oil.
  • 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.
    Use a brush to distribute the seasoning and oil over the pizza.
  • 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.
    After another 7 minutes, the top should be nicely golden brown.
  • Use a spatula to separate the pizza from the pan and transfer to a cutting board.
    Use a plastic spatula to transfer to a cutting board. Let rest for 5 minutes.
  • Let stand for 5 minutes before cutting and serving.
    Adding olive oil to your pizza crust can add not only flavor but to the texture.

Notes

This pizza fits a 13" x 9" standard cake pan.

Nutrition

Calories: 387kcalCarbohydrates: 49gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 18mgSodium: 1365mgPotassium: 109mgFiber: 2gSugar: 1gVitamin A: 172IUVitamin C: 0.1mgCalcium: 209mgIron: 3mg
Keyword olive oil pizza, Pan Pizza
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