Can you use olive oil as a pizza base?

Using olive oil as the base for pizza dough is certainly possible, though it results in a different texture and flavor than traditional pizza crusts made with all-purpose or bread flour. Here are some key questions to consider when using olive oil in pizza dough:

Table of Contents

What is the purpose of olive oil in pizza dough?

Olive oil serves a few purposes when used in pizza dough:

It adds flavor – The fruity, grassy notes of extra virgin olive oil can infuse the crust with flavor.
It impacts texture – Olive oil creates a softer, more tender crumb than doughs made with just flour and water.
It facilitates handling – The oil coats the gluten strands in the dough, preventing sticking and making the dough easier to stretch.

How much olive oil do you use?

When replacing some or all of the water in a pizza dough recipe with olive oil, here are some general guidelines:

For a subtle olive oil flavor and tender crust, replace 25% of the water with olive oil.
For a more prominent fruity taste and super soft crumb, replace 50% of the water.

To make an olive oil-based dough, replace all the water with an equal amount of oil. This results in a very soft, oily crust.

The more oil used, the softer and more tender the cooked crust will be. Too much oil can prevent the dough from baking up crisp. Start with 25-50% olive oil and increase from there if desired.

Does the type of olive oil matter?

The type of olive oil used will impact the dough flavor and nutrition:

Extra virgin olive oil has the boldest, fruitiest flavor. It gives the most distinct olive oil taste.
Virgin olive oil is milder in flavor but still imparts olive notes.
Pure or light olive oil has a neutral flavor and is less expensive. The mild taste lets the flour flavor shine.

Extra virgin and virgin olive oils provide antioxidant and anti-inflammatory benefits.

For the most olive oil flavor, use a full-bodied extra virgin. For more subtlety, try virgin or pure olive oil.

What types of olives make the best olive oil for pizza?

Some olive varieties that make excellent pizza oils include:

Taggiasca – An Italian olive that produces a peppery, herbaceous oil.
Picual – A Spanish olive yielding an oil with apple and banana notes.
Kalamata – A Greek olive with a fruity, grassy oil.

Arbequina – A mild, nutty oil from this Spanish olive.

Does olive oil dough need to rise longer?

Olive oil weakens the gluten structure in dough. This gives it a softer texture but also decreases the dough’s ability to hold gas and oven spring. To compensate:

Let the dough rise longer – Up to 4-6 hours at room temperature.

Do a cold ferment in the fridge for 1-3 days to develop flavor.
Use a dough enhancer like vital wheat gluten to strengthen it.

The longer proofing times allow the dough to rise fully and deliver a better bread-like crust.

How does olive oil affect baking pizza?

Olive oil impacts how the shaped pizza bakes in these ways:

The dough may spread more during baking due to the softness from the oil.
Browning may occur more slowly without the sugars from water for Maillard reactions.

The crust may steam less, resulting in a denser texture.
The bottom may bake up more oily with excess oil leaching out.

To prevent issues, use a pizza stone for crisping, brush off excess oil from the stretched dough, and bake the pizza until deep golden brown.

What are the best oven temperatures for olive oil dough?

The lower gluten content and sugar levels in olive oil dough impact the baking temperature. Some guidelines include:

Start the pizza at a lower temp – 400-450°F vs. 550°F for 2-3 minutes.
Finish at a higher temp – 550-600°F to crisp the bottom.

Use broiler to toast the top at the end.
Conveyor ovens work well for regulating top and bottom heat.

Be careful not to burn olive oil dough quickly at very high temperatures.

What oven setup works best?

Some effective olive oil dough oven setups:

Pizza stone – Place it on the bottom rack, preheat at max temp.
Steel baking sheet – Gets very hot for crispy bottoms.

Cast iron pizza pan – Heats evenly and cooks through.
Pizza oven insert – Cooks pizzas fast at over 700°F.

Should you precook olive oil dough?

Parbaking or precooking helps set the shape and crust for oily doughs. It can be done a few ways:

On a pizza screen – 4-5 minutes before adding toppings.
Directly on the oven floor or stone – 2-3 minutes until set.
In a skillet – 30-60 seconds per side to firm up.

In the microwave – 60-90 seconds to avoid spreading.

Precook for just a short time to prevent overbaking. This helps the thin, oily dough hold its shape better when topped.

What modifications help make olive oil dough work better?

Some tweaks to improve olive oil dough performance:

Add a little honey or sugar for better browning.
Use bread flour or add vital wheat gluten to strengthen the gluten.
Let it ferment longer to improve the flavor and structure.

Add yeast and salt to opposite sides of the dough when mixing to prevent inhibition.
Brush off excess oil from the shaped crust before sauce and toppings.

Small adjustments like these can help achieve a crispy, flavorful olive oil pizza crust.

What are good flavor combinations with olive oil pizza dough?

Some tasty toppings that complement olive oil dough:

Fresh mozzarella, tomatoes, basil, balsamic glaze
Caramelized onions, olives, anchovies, capers

Pesto, chicken, sundried tomatoes, goat cheese
Prosciutto, arugula, figs, shaved Parmesan
Sausage, red onion, pepperoncini, oregano

The fruity olive oil notes pair well with vegetables, herbs like basil and oregano, and Italian flavors like prosciutto and figs. The toppings should be proportional to the thin, delicate crust.

Should toppings be adjusted?

Some olive oil pizza topping tips:

Use fewer wet toppings like sauce and go light handed.

Spread toppings to the edge to keep the crust from ballooning.
Parbake items like sausage or onions first for moisture control.
Keep cheese portions thinner and shred or slice finely.

Drain or blot ingredients like tomatoes and pepperoni.

Can you make other styles of pizza with olive oil dough?

Olive oil dough can be used for other pizza types like:

Pan pizza – The oil keeps the crust from drying out in the pan.

Grilled pizza – The dough is easily shaped on the grill grate.
Deep dish pizza – The tender structure holds up to heavy fillings.
Flatbread pizza – Yogurt balances the oil in naan and pita-style pizzas.

Focaccia pizza – Olive oil gives the bread great flavor.

Just adjust oven temps and technqiues to account for any differences olive oil dough brings to the style.

Should specialty flours be used with olive oil dough?

Some flours that pair well with olive oil doughs:

Whole wheat – Nutty, earthy flavor and healthy.
Semolina – Golden color and nice crunch.
00 flour – Silky texture and easy stretching.

Spelt – Sweet, nutty profile and lower gluten.
Rye – Deep flavor and denser crumb.

Up to 50% specialty flour can be subbed in for all or some of the bread flour. Adjust salt, yeast, hydration, and cooking temp as needed.

How do different flours change olive oil dough?

Some flour effects on olive oil dough:

Whole wheat makes it nuttier, denser, and faster-baking.
Semolina gives it a distinct golden hue and added crunch.

00 flour lends a softer texture for stretching thin.
Spelt lowers the gluten for a more tender bite.
Rye creates a darker color, sour flavor, and tighter crumb.

Conclusion

Olive oil can be successfully used as the base for pizza dough, though it requires some adjustments compared to standard doughs. Choosing a flavorful extra virgin olive oil and letting the dough ferment properly allows the fruity notes to shine through. Precooking helps prevent issues with spreading and sogginess. Toppings should be applied lightly, and specialty flours can complement the distinctive olive oil flavors. With a little care in preparation and baking, olive oil pizza dough can yield delicious results.