The inclusion of a specific type of fat in pizza dough recipes is a common practice. This ingredient, typically liquid at room temperature and derived from the fruit of a particular evergreen tree, contributes significantly to the final texture and flavor profile of the baked product. It’s often employed in Mediterranean cuisine and globally recognized for its culinary applications.
Its incorporation yields several advantages. It introduces a subtle fruitiness and depth of flavor, enhancing the overall gustatory experience. More significantly, the fat impacts the dough’s elasticity and pliability, making it easier to handle and shape. The resulting crust exhibits a desirable balance of crispness and chewiness. Historically, its use can be traced back to the regions where both the fat source and pizza originated, representing a culinary tradition.
