I have been working with bread and other yeast doughs for a long time and from my earliest days I was taught to put the dough to rise in an oiled bowl. A few weeks ago I saw a repeat of a Julia Child program from years ago. Her guest chef was making pizza dough and included no fat whatsoever in the dough or as a release agent in the bowl. He used a dusting of flour below and above. I like my pizza dough with olive oil but decided to try it without. I think the dough has risen particularly well and is soft and easy to handle. I am doing a minimal amount of kneading following the first rise to maintain air bubbles. The only other change from my usual dough recipe has been the use of kosher salt. I wanted to have a pure flavor, no iodine. The final evaluation will be the eating of the pizza. Tonight will be pepperoni or onion. I'm getting hungry. Postscript: Both were delicious. The crust is tender on the inside and crisp on the outside - a very satisfactory thin crust. I will make it this way in the future.
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