Blasphemy. REAL Neapolitan pizza doesn't have ANY oil in the crust. It's just flour, water, yeast and salt. The good stuff where you'll find ovens firing at 800-1000 degrees shouldn't have a drop of oil in the crust. You may find some places that put oil in the crust for elasticity or they cut the doughs individually and keep them in an oiled container so the doughs don't stick, but it SHOULD be olive oil. It wouldn't surprise me if the cheap inner-city places with crappy belt-driven ovens use vegetable oil instead of olive oil due to the cost of bottom-barrel junk pizza, but no one should be buying pizza from these guys anyway. If you're going to indulge in pizza, get it from a decent place and the only oil you should ever come into contact with is small amounts of olive oil - if ANY.
Originally Posted by PCwizCube
God, I can't wait until I reach my goal. I haven't decided if I'm going to celebrate with the "entire pizza challenge" with a homemade sourdough pizza crust or the "cheesecake challenge" a la Martin Berkhan. I may do both.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.