SUBSTITUTE FOR OLIVE OIL IN PIZZA DOUGH RECIPES

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GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS OLIVE OIL BREAD ...



Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread ... image

Full credit and thanks for this recipe goes to Jeff Hertzberg & Zoe Francios, since it comes from thier "Healthy Bread in Five Minutes a Day". I'm posting it for friends in the Celiac Disease/Gluten-Free community here on Recipezaar, who love pizza but need a GF version!! This recipe is also potato-free, for those who have additional food allergies. They include a second pizza dough recipe in the book, which I have also posted (Recipe #403323 #403323). A significant advantage to this recipe over the other GF pizza recipes (there's one on recipezaar and several on a number of other websites) is that it is free of the need to knead and the dough can last for 7 days refrigerated. I haven't tried freezing it yet ... will update recipe with info once I try. Makes 4 lbs of dough, roughly 8 14" pizzas; don't know how many mini-pizzas (bagel/muffin size -- 3" diameter ) it can do, but I would estimate about 16 per 1/4 lb dough or 128 for the full 4 lb dough recipe as written. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 8). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings.

Total Time 47 minutes

Prep Time 35 minutes

Cook Time 12 minutes

Yield 8 12, 64 serving(s)

Number Of Ingredients 13

1 cup brown rice flour
1/2 cup soy flour
1 cup tapioca starch (may be labeled tapioca flour)
3 1/2 cups cornstarch
2 tablespoons granulated yeast
1 tablespoon kosher salt (adjust to taste)
2 tablespoons xanthan gum
2 1/2 cups water, lukewarm
4 large eggs
2/3 cup olive oil
2 teaspoons white vinegar (can substitute cider vinegar)
pizza toppings (your choice)
6 tablespoons rice flour (for dusting ( your choice, white or brown rice)

Steps:

  • To make the dough (enough for 8 pizzas) --.
  • Use a container (at least 5 quart capacity) you can cover, but is not airtight.
  • Mix together all the dry ingredients (rice flour through xantham gum).
  • In a separate bowl, mix the liquid ingredients (water through vinegar).
  • Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
  • Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
  • Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
  • On baking day --.
  • Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
  • In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
  • Thirty minutes before baking, preheat the oven to 500 degrees F.
  • Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
  • Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
  • Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
  • This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
  • Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
  • Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
  • Slide the pizza onto the stone or into the oven.
  • Check for doneness in 10-12 minutes.
  • May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
  • Cool slightly on a rack before serving.

Nutrition Facts : Calories 70, FatContent 2.9, SaturatedFatContent 0.5, CholesterolContent 11.6, SodiumContent 115.3, CarbohydrateContent 9.7, FiberContent 0.5, SugarContent 0, ProteinContent 1.4

QUESTION: WHAT CAN I SUBSTITUTE FOR OIL IN PIZZA DOUGH ...
Canola oil, vegetable or sunflower oil. Try canola oil, vegetable oil or sunflower oil work as a 1 for 1 substitute. Find organic versions of these oils if you can. They all have a neutral flavor and are pretty interchangeable with olive oil, which has a stronger, more robust flavor.
From seniorcare2share.com
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CAN I USE MELTED BUTTER INSTEAD OF OIL IN PIZZA DOUGH ...
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy. Salt: Salt adds necessary flavor. What can I use instead of olive oil in pizza dough? If you’re in a pinch, here are the seven best olive oil substitutes and their never-ending uses. Canola Oil. Peanut Oil. Coconut Oil. Mashed Bananas. Avocado Oil.
From seniorcare2share.com
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CAN YOU SUBSTITUTE OLIVE OIL IN MAKING PIZZA DOUGH ...
Basic Pizza Dough Recipe : Emeril Lagasse : Food Network. Food Network invites you to try this Basic Pizza Dough recipe from Emeril Lagasse. ... In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, ... Taco Pizza - All Recipes. The dough for 2 - 12 inch pizzas is made in the bread machine on the dough cycle. It is then slathered with refried beans, salsa, taco beef and cheddar cheese.
From m.cookeatshare.com
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HERE’S EVERYTHING YOU NEED TO KNOW ABOUT OIL IN PIZZA DOUGH
Dec 23, 2021 · substitutes for olive oil in pizza dough Can you use vegetable oil in pizza dough? Vegetable oil is a perfect substitute that makes excellent all-purpose oil for cooking nearly anything.
From homemadepizzapro.com
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A GUIDE TO USING OLIVE OIL IN PIZZA DOUGH – WE LIKE PIZZA
Extra virgin olive oil is my recommendation for pizza dough. From here, there are too many options to say that any given one is better than another. I personally lean towards higher quality olive oils and specifically ones that originated from the land of the olives, Italy.
From welikepizza.com
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7 COMMON OLIVE OIL SUBSTITUTES AND WHEN TO USE EACH
From spoonuniversity.com
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CAN YOU SUBSTITUTE OIL IN MAKING PIZZA DOUGH - COOKEATSHARE
Basic Pizza Dough Recipe : Emeril Lagasse : Food Network. Food Network invites you to try this Basic Pizza Dough recipe from Emeril Lagasse. ... Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to ... Taco Pizza - All Recipes. The dough for 2 - 12 inch pizzas is made in the bread machine on the dough cycle. It is then slathered with refried beans, salsa, taco beef and cheddar cheese. BBQ Chicken Pizza I - All Recipes
From m.cookeatshare.com
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A COMPLETE LIST OF OLIVE OIL SUBSTITUTES (WITH DETAILS ...
From oliverandgrapely.com
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SUBSTITUTIONS - CAN I SUBSTITUTE VEGETABLE OIL FOR OLIVE ...
Substituting vegetable oil for olive oil will make no difference in pizza dough. I would substitute it 1:1. They are not, however, interchangeable in other circumstances.Olive oil can add more flavors to a dish than vegetable oil, and it also burns at a lower temperature so is unsuitable for frying.
From cooking.stackexchange.com
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A COMPLETE LIST OF OLIVE OIL SUBSTITUTES (WITH DETAILS ...
The oleic acid, or its monosaturated fat, makes up 70 to 78 percent of marula oil overall. The other ingredients include catechins, gallotannin, procyanidin, flavonoids, sterols, and tocopherols. Nuttiness and fruitness blend to form the basis of marula oil’s flavor and aroma. It’s also pale yellow in color.
From oliverandgrapely.com
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7 COMMON OLIVE OIL SUBSTITUTES AND WHEN TO USE EACH
Uses: While olive oil is the best option for lighter dishes or sauces, canola is the most widely used olive oil substitute due to its extreme versatility. From stir-fries to salad dressings, there isn't much this substitute can't cover. Ratio: 1 Canola Oil : 1 Olive Oil. 2. Peanut Oil.
From spoonuniversity.com
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10 BEST NO OIL PIZZA DOUGH RECIPES | YUMMLY
No Oil Pizza Dough Recipes 395 Recipes. Last updated Dec 23, 2021. This search takes into account your taste preferences. 395 suggested recipes. Pro. Pizza Dough Cinnamon Rolls The Potash Twins. all purpose flour, milk, cinnamon, sugar, prepared pizza dough and 4 more.
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6 PIZZA CRUST ALTERNATIVES THAT ARE AS HEALTHY AS THEY ARE ...
Jan 06, 2019 · Chickpea flour, garlic powder, olive oil and salt are all you need to make this flavorful pizza crust. Flip over when baking it in the oven to give each side a golden-brown sheen.
From foodnetwork.com
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DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? | PIZZA TODAY
Oct 30, 2012 · The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oil ...
From pizzatoday.com
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PIZZA DOUGH OLIVE OIL - ALL INFORMATION ABOUT HEALTHY ...
Olive oil makes pizza dough softer, adds flavor and improves the texture and crispiness of the finished pizza crust. As a kind of fat, olive oil changes the chemistry of your pizza dough recipe by affecting the formation of gluten bonds and helps with browning and crisping in the oven.
From therecipes.info
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BEST PIZZA DOUGH RECIPE (EASY TO MAKE!) - BAKE IT WITH LOVE
Aug 27, 2021 · This recipe uses just 6 common ingredients easily found at almost any store to create a perfectly flavorful pizza dough. Olive oil really makes the pizza dough sing – don’t skip it!. Active Dry Yeast – Yeast is what causes the pizza dough to rise quickly, resulting in that airy, puffy crust we all love. You can use instant yeast too if you have it!
From bakeitwithlove.com
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SHOULD PIZZA DOUGH HAVE SUGAR, OIL AND SALT? - CRUST KINGDOM
Pizza dough can be frozen for later, which I write about in my article how to freeze pizza dough. Recommended Dough Recipe. The pizza recipe that I wrote for this blog has no sugar but it does have an optional amount of olive oil. The testing showed me that the oil was sometimes useful, and sometimes not needed depending on the style.
From crustkingdom.com
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CAN YOU SUBSTITUTE VEGETABLE OIL FOR OLIVE OIL
Jun 09, 2021 · Substituting vegetable oil for olive oil will make no difference in pizza dough. I would substitute it 1:1. They are not, however, interchangeable in other circumstances. Olive oil can add more flavors to a dish than vegetable oil, and it also burns at a lower temperature, so it is unsuitable for frying.
From blogchef.net
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BUTTER INSTEAD OF OIL? - DOUGH INGREDIENTS - PIZZA MAKING ...
Jul 18, 2008 · 2 tablespoons of salted butter contains approximately 22.8 g of fat, 4.4 g of water, and 400-450 mg of salt. 2 tablespoons of unsalted butter contains approximately 22.8 g of fat and 5 g of water. You would need about 2.36 tablespoons, or 2 T and 1 t, of butter for a more accurate fat substitution. Logged.
From pizzamaking.com
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HOW TO MAKE PIZZA DOUGH WITH RAPID RISE YEAST - EASY RECIPE
5. Oil your pizza pan or container slightly, and dust with cornmeal. Put the dough balls to fit into the pan, leaving enough space around it, to accommodate the dough when it rises. Lightly oil the dough so it doesn’t dry out, and cover with clingfilm. Allow it to rise for 15-20 minutes.
From zimpizza.com
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CAN I SUBSTITUTE BUTTER OR SHORTENING FOR OIL IN MY RECIPE ...
May 10, 2014 · Substituting with Olive Oil in Bread. We use olive oil in nearly all of our savory breads—it adds a rich flavor that is incomparable. We keep our olive oil refrigerated to stay as fresh as possible. But cold olive oil creates the opposite problem of hot butter—it will lower the dough temperature and retard the growth of yeast.
From preparedpantry.com
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