The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oil type changes crust color

cachris's picture
cachris

oil type changes crust color

I have noticed the type of oil I use to make my pizza dough changes the color of my crust. Has anybody else experienced this? If so what gave you the darkest color?

embth's picture
embth

Olive oil is all I use in pizza dough, so I can not comment on your experience with variations of crust color.  The pizza which spend a bit too much time in the 700 degree F oven seem to get the darkest color here.                                   What oils do you use in your dough?     Happy pizza baking!

cachris's picture
cachris

 I tried canola oil instead of olive oil last night, but the dough did not get the color I was hoping for. I'm trying for the nice gold color but i got a flour white instead.

rgconner's picture
rgconner

Canola oil and olive oil have different smoke points. Generally speaking, Olive oil smokes at 75 degrees F less than Canola. Purity of both oils has a lot to do with it, so that is why "generally"

That said, if your color is coming from the oil reaching smoke point... ick. Broken down oil goes rancid quick.

 

embth's picture
embth

Although I have not used it in pizza doughs, I have used canola oil in breads and rolls with normal golden brown crust color in the finished products.  I wonder if something else caused the pale color.  Could it be possible that your dough had overproofed?

fotomat1's picture
fotomat1

no oil at all...you may be surprised.

Mini Oven's picture
Mini Oven

:)  

Egg yolks and oil will give lots of colour and browning.  Thick too and fun to paint on.