%% Category::<h1><span class="material-symbols-outlined">join_right</span> </h1> %% <h1><span class="material-symbols-outlined">join_right</span>Olive Oil. </h1> Created: Wed, Mar 19th 2025 Without doubt the most used fat in pizza dough is olive oil. You don't even need to do heavy research to conclude this statement. In every pizza book I own, and where oil is called for in a recipe, olive oil is the lipid of choice. There's a saying that says: > [!cite] *Some random wine guru, somewhere... sometime* > What grows together, goes together. Although this saying is usually repeated by wine experts when pairing food to wine, it is equally applicable here. Pizza originates from Italy where olive oil happens to be ubiquitous. It isn't just because olives are indigenous to the area, but it's because of the climate there as well. You will find that wherever the average climate is higher, chances are, oil is preferred over butter due to the fact that refrigeration wasn't available for centuries of food preparation. This also explains why ghee is common place in places like India. But are there any technical reasons olive oil is so widely used in pizza dough recipes across the globe? > [!fail] <progress value="25" max="100"></progress> 25% > This page is still being worked on. Bookmark this page and check back soon. > Mon, Apr 14th @ 16:32 : Still quite a bit to write on this page. >