Extra Virgin Olive Oil (EVOO) is more than just a kitchen staple—it’s a key ingredient in the art of pizza making, especially when aiming for that authentic Neapolitan flair. While many might reach for EVOO to dress a salad or sauté vegetables, its role in enhancing the flavors of a pizza is often underappreciated. This guide will delve into the various types of EVOO, how to choose the best one for your pizza, and share practical tips from Neapolitan experts to help you elevate your pizza-making game. By understanding the nuances of EVOO, you can transform a simple home-cooked pizza into a culinary masterpiece that tantalizes your taste buds and brings a slice of Naples to your table.
Why EVOO is a Game-Changer in Pizza Making
Extra Virgin Olive Oil is not merely a condiment but a cornerstone in the creation of an exquisite pizza experience. Its importance in Neapolitan pizza, renowned for its attention to pure and high-quality ingredients, cannot be overstated. Here’s why EVOO is essential:
Flavor Enhancement
EVOO is celebrated for its ability to introduce a subtle yet distinct flavor to pizza. Depending on its origin and the type of olives used, it can add a range of flavors from a mild, buttery richness to a sharp, peppery kick. This complexity can elevate the overall taste of a pizza, allowing the flavors of the other ingredients to shine through more vividly.
Texture and Aroma
When drizzled over pizza before serving, EVOO adds a slight crispiness to the crust while enhancing its golden color. The heat of the pizza releases the oil’s aroma, enveloping the senses and enriching the eating experience.
Health Benefits
EVOO is known for its health benefits, including a rich content of antioxidants and healthy fats. Using EVOO on pizza not only boosts the dish’s flavor profile but also its nutritional value.
Traditional Application
In traditional Neapolitan pizza making, EVOO is used sparingly and with precision. It is typically drizzled over the pizza immediately before serving, ensuring that the delicate flavors and aromas are preserved and not lost to the high heat of the oven.
Understanding these roles of EVOO can guide you in making more informed choices about how to use this golden liquid in your pizza recipes.
Types of Extra Virgin Olive Oil
Extra Virgin Olive Oil comes in many varieties, each with its own unique flavor profile and characteristics that can significantly influence the taste of your pizza. Understanding these differences is key to selecting the right EVOO for your culinary creations:
Regional Varieties
Italy, particularly regions like Tuscany, Sicily, and Puglia, is famed for its EVOO. Each region’s oil has distinct qualities shaped by the local climate and olive varieties. For example, Tuscan oil is often robust and peppery, ideal for pizzas that feature bold flavors such as spicy salami. Sicilian oils, on the other hand, might have a milder, fruitier essence, perfect for seafood pizzas.
Acidity and Flavor
The acidity level of an olive oil affects its flavor. High-quality EVOOs typically have an acidity level below 0.8%, which ensures a fresher, smoother taste. The flavor profiles range from bitter and spicy to sweet and buttery, depending on the olive variety and the maturity of olives at the time of pressing.
Harvest Date
Olive oils pressed from early harvest olives generally offer a more pungent, vibrant flavor, which can add a delightful complexity to your pizza. These oils are often described as ‘grassy’ or ‘peppery,’ making them a standout choice for drizzling over simple pizzas like a classic Margherita to enhance the fresh ingredients.
When choosing an EVOO, consider the style of pizza you are making and the flavors that will complement your toppings and sauce best. Experimenting with different EVOOs can be a delicious way to discover new flavor combinations and refine your pizza-making skills.
Choosing the Best Olive Oil for Your Pizza
Selecting the right Extra Virgin Olive Oil is crucial for crafting the perfect Neapolitan pizza. Here are some practical tips to help you pick a high-quality EVOO that will enrich your pizza with flavors and aromas:
Reading Labels Carefully: Understanding the labels on olive oil bottles is key to choosing quality EVOO. Look for indications of:
- Origin: Prefer oils that specify their exact geographical region, as this can be a marker of quality and authenticity.
- Acidity Level: Opt for oils with an acidity level below 0.8%, which is a sign of superior quality.
- Harvest Date: Freshness is critical in olive oil. Recent harvest dates usually mean the oil retains more of its natural flavors and health benefits.
Certifications to Trust: Certifications can guide you to the best products:
- PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication): These European Union certifications guarantee that the oil is produced, processed, and prepared in a specific region using traditional methods.
- Organic Certifications: These ensure the olives were grown without synthetic fertilizers or pesticides, often leading to a purer oil.
Tasting Before Buying: If possible, taste the olive oil before purchasing. Look for:
- Fruity Notes: Good EVOO should have a noticeable fruitiness, reminiscent of fresh olives.
- Bitterness and Pungency: Quality EVOOs will have a slight bitterness and a peppery sensation in the throat, indicators of healthy antioxidants.
By applying these tips, you can be more confident in selecting an olive oil that not only tastes great but also enhances the health benefits and sensory experience of your Neapolitan pizza.
Here are 3 great choices for Neapolitan Pizza for every budget:
- Partanna Extra Virgin Olive Oil – Buy Now
- Frantoia Extra Virgin Olive Oil – Buy Now
- Antico Frantoio Muraglia – Buy Now
Tips on Using Olive Oil
Here’s how to best integrate Extra Virgin Olive Oil into your pizza-making process for an authentic taste:
Integrating Olive Oil in Pizza Preparation
- Greasing the Proofing Container: Applying a light coat of olive oil in the container where the dough proofs can prevent sticking, ease the shaping process, and subtly infuse the crust with flavor.
Applying Olive Oil as a Topping
- Timing and Technique: The best time to add olive oil is right after the pizza comes out of the oven. Neapolitan pizzaioli drizzle olive oil in the form of a ‘6’ on the pizza using a spiral motion. This method helps integrate the oil beautifully with the toppings, releasing its full aroma and flavor without making the pizza greasy.
- Tool Use: Using a drizzle bottle or a traditional olive oil cruet allows for precision in applying the oil, adhering to the authentic methods used by Neapolitan chefs.
Pairing EVOO with Toppings
- Evaluate the olive oil’s flavor profile and consider how it complements or contrasts with the chosen toppings. For instance, a robust, peppery EVOO might be ideal for pizzas with bold toppings like spicy sausage, while a milder, fruitier oil might better suit a pizza topped with delicate flavors such as fresh basil and buffalo mozzarella.
Storage and Handling
- To preserve the quality and flavor of EVOO, store it in a cool, dark place away from direct sunlight. Storing EVOO properly ensures the oil maintains its sensory qualities until it’s ready to be used, offering the best flavor impact on your pizza.
These refined tips provide actionable advice for incorporating EVOO into your pizza-making process, enhancing both the flavor and authenticity of your homemade pizzas.
Pizza Dough Calculator
Easily and accurately calculate all your dough ingredients to make the perfect crust!
Go Now!Elevating Your Neapolitan Pizza with the Right EVOO
Understanding when and how to use Extra Virgin Olive Oil in pizza is crucial for achieving flavorful pizza at home. Here’s how to handle some common queries about incorporating EVOO effectively:
Should I add olive oil to Neapolitan pizza dough?
For Neapolitan pizza, it’s traditional not to add olive oil directly to the dough. However, a light coating of olive oil can be used in the proofing container to prevent sticking. For New York-style pizza, incorporating olive oil into the dough is common and enhances both flavor and texture.
Do you put olive oil on a pizza before or after cooking?
The Olive oil is drizzled on the pizza after applying the sauce and before the pizza is baked. This method allows the oil to cook slightly with the pizza, marrying its flavors with those of the toppings.
How do you put olive oil on pizza?
When applying olive oil to pizza use a cruet to create a swirl on the pizza, forming the shape of a ‘6’. This technique ensures the oil is evenly distributed over the pizza, enhancing the flavor without overwhelming the ingredients.
When should I put olive oil on pizza?
The best time to apply olive oil in Neapolitan pizza making is after you’ve added the sauce to the base, just before cooking. This timing allows the olive oil to integrate fully into the pizza during baking. Some may wish to add a final drizzle of fresh olive oil before serving to boost aroma and flavor.
Where do you put oil on pizza?
For Neapolitan pizza, it’s important to apply olive oil mainly to the base of the pizza, not the crust. This method helps in flavoring the main body of the pizza while allowing the crust to crisp up beautifully in the oven without getting too greasy.
Closing Thoughts
Extra Virgin Olive Oil (EVOO) is not just an ingredient but a crucial component in the art of Neapolitan pizza. Remember, the choice of EVOO can make a substantial difference in your pizza. Experiment with different oils to discover how they interact with various toppings and find your personal favorite.
