Pizza is one of the most popular foods in the world, with over 5 billion pizzas sold each year in the United States alone. While there are endless topping combinations and pizza styles, one question that often comes up is whether olive oil makes for a good pizza topping or seasoning.
The potential benefits of olive oil on pizza
There are a few reasons why olive oil is sometimes used on pizza:
- Flavor – Olive oil has a rich, fruity flavor that can enhance the taste of pizza. The peppery notes of extra virgin olive oil can complement ingredients like vegetables, cheese, and meats.
- Texture – Drizzling olive oil over a finished pizza can provide a nice coating and prevent a dried-out crust.
- Health benefits – Olive oil is high in heart-healthy fats and antioxidants compared to other oils and fats used on pizza like butter or shortening.
- Easy to use – Olive oil is very versatile and easy to drizzle or brush over pizza before or after baking.
Some chefs and pizzerias use olive oil strategically in their pizza recipes. The antioxidants in olive oil can help preserve the freshness of ingredients during baking. Olive oil’s high smoke point (about 405°F) also makes it suitable for most pizza oven temperatures.
Potential drawbacks of using olive oil on pizza
However, there are some potential cons to consider when using olive oil on pizza:
- Greasiness – Olive oil has a heavy, rich mouthfeel. Too much olive oil can lead to a pool of grease on the pizza.
- Flavor disruption – The strong flavor of olive oil could cover up the subtle notes of toppings like herbs or vegetables.
- Soggy crust – Olive oil can soak into the crust, especially on a thin Neapolitan-style pizza, making it overly soft.
- Burning – Olive oil can burn in extremely hot pizza ovens. The burnt taste negates its flavor benefits.
- Separation – The oil may separate and pool on slices instead of evenly coating the pizza.
Finding the right balance of olive oil is key – just a light drizzle or mist is often sufficient to get its perks without the drawbacks.
How professional pizzerias use olive oil
Many celebrated pizza chefs and restaurants are very meticulous with how they use olive oil on their pizzas. Here are some common techniques used by professionals:
- Light brushing – A very light brush of olive oil across the outer crust and edges.
- Sprinkling – Olive oil is drizzled sparingly from a height over the entire pizza.
- Spot drizzling – The oil is drizzled over specific ingredients after baking, like tomatoes or arugula.
- Herb infusing – Fresh herbs like rosemary or oregano are sautéed in olive oil, which is then drizzled.
- Plate drizzling – The pizza is baked without oil, then olive oil is provided tableside for consumers to drizzle themselves.
Pro chefs often recommend using just 1-2 teaspoons of olive oil total on a 12-14 inch pizza. The key is restraint – less is often more when it comes to enhancing pizza with olive oil.
What kind of olive oil is best for pizza?
Not all olive oils are equal when it comes to pizza. The variety and quality of olive oil impact its flavor and performance:
| Type | Characteristics | Good for Pizza? |
|---|---|---|
| Extra virgin | Highest quality, from first press of olives. Fruity, peppery flavor. | Yes – brings out flavors beautifully. |
| Virgin | High quality, second press of olives. Mild fruitiness. | Okay – won’t overwhelm other flavors. |
| Pure | Lower quality, heavily processed and refined. | No – lacks flavor and quality. |
| Light | Highly refined, neutral flavor. | No – no olive flavor provided. |
In general, higher quality extra virgin and virgin olive oils are best for getting great olive oil flavor on pizza without affecting the dough texture too much. Good olive oil has a balance between fruitiness, bitterness and pepperiness.
Other factors in choosing olive oil
The olive variety and production region also impact the flavor. Options to consider:
- Tuscan – Fruity, medium bitterness
- Greek – Robust, grassy, herbaceous
- Spanish – Mild, nutty, almond notes
- California – Buttery, mild pepperiness
A delicately flavored Italian oil may suit a Margherita pizza best, while a bold Greek oil could match spicy pepperoni well. The choice depends on the toppings and pizza style.
Should you use olive oil under the cheese or over the top?
Where olive oil is placed on a pizza also changes its effects:
| Olive Oil Under Cheese | Olive Oil Over Toppings | |
|---|---|---|
| Flavor | Mild, blended | Bolder, fresher |
| Texture | Can soak into crust | Coats toppings |
| Looks | Less visible | Glossy drizzle |
Olive oil under the cheese helps its flavor infuse subtly into the entire pizza. But too much can make the crust soggy. Saving olive oil as last-minute finishing drizzle gives you more control over flavor and texture.
Should you cook the pizza with olive oil in the crust?
In addition to topping, olive oil can also be incorporated into pizza dough:
- Adds richness and flavor
- Boosts the chewiness and char of the crust
- Helps retain moisture so crust isn’t dried out
However, excess olive oil in dough can prevent rising and give dough a dense, oily texture. Most recipes call for only 1-2 tablespoons olive oil per pizza dough batch. Using a mild, light olive oil helps avoid overpowering the crust.
Potential substitutes in pizza dough
Besides olive oil, other good options for fat in pizza dough include:
- Canola oil – Neutral flavor
- Vegetable oil – Budget-friendly
- Butter – Rich flavor
- Lard – Favored in deep dish dough
The minimal olive oil flavor from the dough won’t necessarily come through once baked. Olive oil can be better showcased as topping. But a bit of olive oil in dough adds tenderizing benefits.
What are the health impacts of olive oil on pizza?
Using olive oil on pizza affects its nutritional profile:
Benefits
- Monounsaturated fats – Promote heart health compared to saturated fat
- Vitamin E – Antioxidant for immunity and skin health
- Anti-inflammatory effects
Downsides
- High calories – 120 per tablespoon, so easy to overdo it
- Still a source of fat
- Refined olive oils lose some nutrients
- Can’t provide the full benefits of whole olives
While olive oil is healthier than some other pizza oils, restraint is still key. Drizzling a whole quarter cup of olive oil packs nearly 500 calories extra onto a single pizza!
Tips for balance
To keep olive oil pizza healthy:
- Use sparingly – 1-2 tsp oil is often enough
- Avoid double oil – pick olive oil or oil in the dough, not both
- Boost nutrients with veggies on top
- Opt for whole wheat or cauliflower crust
- Balance with salad, fruit, water instead of soda
Conclusion
Olive oil can be an excellent complement to pizza when used properly. A sprinkling of quality extra virgin olive oil over baked pizza provides a touch of richness and fruitiness. Going light avoids greasiness and sogginess, while highlighting the flavor of favorite toppings. Olive oil performs best as finishing accent rather than a dough grease or drowning pools over each slice. With restraint and smart pairing with other healthy toppings, olive oil can be a delicious addition to your next homemade or restaurant pizza.