Thin-crust olive oil dough is a culinary canvas for pizza lovers who appreciate a delicate, crispy base that elevates the toppings to stardom. This dough, with its golden, crackling crust, is perfect for those who relish a lighter, more refined pizza experience without overpowering the flavors above it.
Thin-crust pizza traces its roots back to the bustling streets of Naples, the birthplace of modern pizza. In this sun-drenched region of Italy, pizza was more than a meal—it was a way of life. The thin-crust style was born out of necessity, as it allowed the dough to cook quickly in the blistering heat of wood-fired ovens, producing a crisp texture that was perfect for street vendors serving hungry passersby swiftly. Olive oil, a staple of Mediterranean cuisine, further enhances the dough’s flavor, paying homage to the region’s rich culinary traditions.
The secret to this dough lies in its simplicity and the quality of its ingredients. The star of the show is extra virgin olive oil, which imparts a subtle fruitiness and rich aroma that permeates every bite. This luxurious oil not only enriches the flavor but also helps achieve that sought-after crispy texture. The dough is brought to life through a leisurely fermentation process, allowing the yeast to develop complex flavors and contribute to an airy, light crust. The technique of stretching the dough by hand rather than rolling provides for a more rustic appearance and preserves the delicate air pockets that make each slice a delight.
Whether you're a seasoned pizzaiolo or a home cook with a passion for Italian cuisine, mastering this thin-crust olive oil dough will elevate your pizza nights to new heights, bringing a touch of Italian tradition and culinary excellence to your table.
This thin-crust dough is infused with olive oil, delivering a crispy, flavorful base for pizzas or flatbreads. Simple yet versatile, it's a must-try for any home chef.
For a crispier crust, bake on a preheated pizza stone. To enhance flavor, let the dough rest in the refrigerator for 24 hours after initial rise. If dough feels sticky, dust with additional flour while kneading. Olive oil adds richness and subtle flavor—use high-quality, extra-virgin for best results. Dough can be frozen; thaw in refrigerator overnight before use. To prevent dough from sticking, lightly oil your hands and work surface when shaping. If you desire a more rustic texture, incorporate whole wheat flour up to 25% of total flour weight. Adjust hydration if necessary, as whole wheat absorbs more water.