Quick Answer
The most common oils used on pizza are olive oil, canola oil, and vegetable oil. Olive oil is often used to dress and finish a pizza, adding flavor and allowing the crust to brown nicely. Canola or vegetable oil is typically used in the dough itself to add moisture and texture. Some chefs also use small amounts of olive oil in the dough as well for added flavor.
Using Oil on Pizza Dough
Oil is an important ingredient in pizza dough. It serves several purposes:
- Adds moisture and texture – The oil coats the gluten strands in the dough, preventing them from forming too tightly and creating a chewier, softer crumb.
- Enhances flavor – Olive oil in particular can add a nice rich, fruity flavor to the dough.
- Allows dough to stretch – The oil makes the dough more pliable and easier to stretch out thin when making the crust.
- Promotes browning – As the pizza bakes, the oil helps the crust brown evenly and deeply.
The most common oils used in pizza dough are:
Canola Oil
This is a versatile, neutral-flavored oil that is often used as a base for pizza dough because it adds moisture and texture without adding a distinct flavor that could clash with toppings. Around 1-2 tablespoons of canola oil per cup of flour is typical.
Olive Oil
For a more flavorful dough, some chefs use a tablespoon or two of olive oil per cup of flour. The rich, fruity aroma of olive oil gives the baked crust a more complex taste. Just be careful not to use too much or the dough can become greasy.
Vegetable Oil
Like canola oil, vegetable oil is relatively neutral in flavor and can be used to achieve a nice, moist pizza dough texture. Soybean, sunflower, safflower or blend oils work well. 1-2 tablespoons per cup of flour is standard.
Butter or Margarine
Some bakers will use melted butter or margarine in place of oil, but this can make the dough heavier and denser. If substituting butter for oil, use about 3/4 the amount of butter as oil.
Oiling the Pizza Crust
In addition to oiling the dough itself, it’s also important to oil the stretched out pizza crust before adding toppings. This serves several purposes:
- Allows toppings to slide around – The oil creates a barrier between the crust and toppings so components can be repositioned easily.
- Promotes even browning – The oil spreads across the crust surface and helps it brown evenly in the high heat of the pizza oven.
- Adds flavor – Olive oil brushed on before baking infuses the crust with its rich taste.
- Crisps the bottom – Oil creates a frying effect under the crust as it cooks, making the underside super crispy.
Olive oil is most commonly used for oiling pizza crusts before topping and baking. The ideal amount is around 1-2 tablespoons brushed evenly over the surface. This adds plenty of flavor without making the crust overtly greasy.
Drizzling on Finished Pizza
In addition to using oil in the dough and oiling the crust, it’s also common to drizzle a bit of olive oil over the baked pizza fresh out of the oven. This adds an extra layer of rich flavor and moisture.
The oil seeps down into all the nooks and crannies between toppings, helping carry the flavors further. It also provides a nice glisten and sheen to the pizza.
Only a teaspoon or two is needed for a 12-14 inch pizza. Too much will result in an overly oily slice of pizza. Try to distribute it evenly so every bite includes just a touch of oil.
Which Oil is Best for Pizza?
So which oil is best when making pizza? Here’s a quick summary:
- For dough – Canola, vegetable or a blend provide moisture without heavy flavor.
- For oiling crust – Olive oil is best, adds rich flavor and aids browning.
- For finished pizza – A drizzle of olive oil gives great taste and texture.
While fancy flavored oils can be intriguing, they tend to overwhelm pizza toppings. Simple, high-quality olive oil and light canola or vegetable oils are best suited for most pizza purposes.
Tips for Using Oil on Pizza
Here are some useful tips for incorporating oils into your pizzas:
- Measure oil carefully – Too much can make dough and crusts greasy.
- Mix oil into dough well until fully incorporated.
- Brush olive oil thinly and evenly over stretched crust.
- Drizzle just a teaspoon or two over baked pizza to finish.
- Use high quality olive oil for the best flavor.
- Store oils properly in cool area to prevent rancidity.
What About Low-Fat Options?
For those looking to make a lower fat pizza, there are a few options:
- Use only 1 tablespoon oil per cup of flour in dough.
- Substitute Greek yogurt or milk for half the oil in dough recipes.
- Use cooking spray instead of olive oil to coat crusts.
- Brush crust with egg wash instead of oil before baking.
- Omit the final drizzle of olive oil over the baked pizza.
While these changes can help cut some fat and calories, be aware that oil does play an important role in texture and flavor. Overly reducing the oil can result in a dense, dry crust.
Common Questions
Can you make pizza without oil?
It’s possible but not recommended. Skipping oil in the dough produces a very dry, dense crust. At a minimum, use 1 tablespoon of oil per cup of flour for an edible result.
Does oil in pizza dough make it crispy?
Oil does help improve the crispiness in pizza dough, especially on the bottom crust, as it essentially fries the surface as the pizza bakes. Some oil is needed for a crispy crust, but too much can also make it overly greasy.
Which oil is healthiest for pizza?
For the healthiest option, canola oil has a good balance of monounsaturated and polyunsaturated fats and a high smoke point. Olive oil also provides healthy fats and great flavor. Avoid tropical oils like coconut or palm oil on pizza.
Can you use olive oil instead of pizza sauce?
While it’s not very common, olive oil can be used in place of tomato sauce on pizza. The toppings and cheeses help add moisture. Make sure to add ample seasonings and herbs for flavor.
Does pizza dough need time to rise after adding oil?
Yes, it’s best to let pizza dough rest and rise for at least a few hours after mixing in the oil to allow the ingredients to fully incorporate. This helps develop the pizza dough’s signature soft, chewy texture.
Conclusion
Oil is a crucial ingredient that provides moisture, texture and flavor to great pizza crust. While fancy flavored oils can be used, classic olive, canola and vegetable oils are best suited for making perfect pizza at home. Use oil modestly but sufficiently in the dough, crust and finished pizza to achieve the ideal crispy, flavorful results. With the right technique, oil can take your pizza from great to gourmet.