Extra virgin olive oil, together with pizza, is one of the most iconic foods of the Mediterranean diet, recognized by UNESCO as an intangible cultural heritage of humanity. Its preparation carries a deep cultural legacy made of ancient gestures and passion, much like the making of extra virgin olive oil itself.
For us at Donna Francesca, this cultural connection becomes even more fascinating in pairings: extra virgin olive oil, with its wide range of aromas shaped by different cultivars, enhances pizza starting from the dough and then elevates its flavors when used raw after baking.
Extra virgin olive oil, thanks to its natural fats, improves the properties of the dough, making it more homogeneous.
Here are the benefits of using it:
The recommended amount of oil to add to the dough is 50 g of oil per liter of water. This should be carefully adjusted depending on the type of flour: using less does not properly support the dough, while using too much may make it excessively heavy.
It’s the defining moment for every pizza lover and pizza maker: finishing the pizza with olive oil.
Extra virgin olive oil is also an essential condiment. A drizzle of raw oil enhances the chosen ingredients: a medium-fruity profile is perfect on pizzas without tomato, such as those with grilled vegetables, thanks to its balanced bitterness and spiciness; tomato and buffalo mozzarella pair beautifully with an intense fruity oil, whose bold flavor and lively finish add a refined touch to the dish; while a light fruity oil is ideal for seafood pizzas, such as those with salmon or shrimp.
As we have seen, choosing the right olive oil for pizza is essential. It enhances aromas and flavors—but how should it be selected?
Every pizza maker has their own philosophy and vision of how to elevate the final product.
That’s why at Donna Francesca we have made extra virgin olive oil “customizable” through our Agricultural Tailoring concept. Each pizza maker can create their own bespoke oil recipe, complete with personalized labeling.
