Toni Gemignani emphasizes, 'My biggest tip is to always add your olive oil last when making pizza dough.' This technique prevents an overly watery dough.
Gemignani indicates that adding oil too early can hinder the flour's ability to absorb water, leading to an undesirable dough consistency.
He stated, 'Depending on how much extra virgin olive oil you use in your batch, you may need to decrease the amount of water' to avoid over liquifying.
Gemignani explains that the proper incorporation of oil into dough involves mixing dry ingredients first, allowing hydration, and only then adding oil.
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