I was wondering if pizza can bake between 350F and 400F? I would like to bake pizza with olive oil on pan instead of something less healthy, but the smoke point of olive oil is about 400F. Any special dough modifications that can make that possible?
poolish?You sure can!
Go for pan pizza or high hydration though.
Make a poolish, or just a pinch of yeast and slow rise for better flavour.
Lots of good books out there for "home oven" pizza.
I like Ken Forkish pizza book. (I lower hydration when I bake in the ooni at high heat)
Italians can complain all they want. Pizza predates them by at least 100 years. Lol.I make a pizza that isn't the popular version you are used to. Maybe it's not even pizza, idk. Probably an Italian would cuss me for the way I make pizza, but this was the agreeable choice for my family and me.
I make the pizza crust slightly thicker than what you normally see and crunchy but only on the outside, the inside is fluffy, which I overload with toppings of peperoni and such.
Then I bake the pizza for 50 minutes on 150 degrees Celsius (302 F) in the preheated oven. For me, for us it's a delight.
The ratios I use for the crust are:
- 1 egg.
- 150 ml yogurt.
- 1 teaspoon of sugar.
- 1 teaspoon and a half of salt.
- 350 g flour (12,34 ounces).
- 20 grams fresh yeast (0,7 ounces). Or if I am using dried yeast, I go with 8 grams (0,2 ounces).
- 2 tablespoons of oil. I usually use sunflower oil, but you can replace it with olive oil as well.
I don't know about the healthy thing though, it's kinda rich in fat because of the toppings I use, and the ridiculous amount of mozzarella, but I guess you can customize it as you wish.