coating dough ball in oil
I have a couple of questions about coating the dough ball in oil. I plan on trying dmsnyder's/Maggie Glezer's pizza napoletana
Mainly what effect does this have on your pizza stone. I have seen mentioned that oil on a stone could cause smoking for quite some time. My stone is the cheap one from Bed Bath Beyond but it works fine for my needs.
Is the oil to prevent drying out and forming a crust? The pizza place I used to deliver for would ball the dough and place in fridge overnight but would not coat in oil. It did not form a crust as long as it was covered.
Maybe it is to prevent sticking from a higher hydration dough. The dmsnyder one is 66% and I would bet the pizzeria uses lower hydration than that. If this is the case what do you think is the highest hydration I can use without sticking?