Just before baking, I noticed olive oil on the shelf, grabbed a brush, and coated the edges.
The result was a golden, crispy crust that made me question why I hadn’t done it sooner.
Since then, I’ve experimented with different oils and perfected the technique.
Why Oil on the Crust Works
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Before the oil, my crusts were decent—chewy, sure, but kind of blah. Brushing on that olive oil changed everything.
The heat hit it, and the edges crisped up like they’d been kissed by a blowtorch, turning a soft dough ring into something I couldn’t stop picking at. It’s not just about texture, though.
That oil carried a subtle flavor—a nutty, earthy vibe—that made the whole pizza pop. I started doing it every time, and my friends noticed.
“What’s different?” they’d ask, gnawing on the crusts I used to leave behind.
Here’s the deal: oil locks in moisture while crisping the outside. It’s like armor for your dough, keeping it from drying out in the oven’s inferno.
Plus, it’s a flavor highway—whatever oil you pick, it seeps into the crust, turning a basic edge into a standout.
I’ve burned through batches testing this, and trust me, it’s not a gimmick—it’s a game-changer.
The Best Picks
I didn’t stop at olive oil. Oh no, I went full-on oil nerd, raiding my pantry to see what else could level up my crust.
Here’s what I’ve learned about the top contenders, with some hard-earned tips thrown in.
Extra Virgin Olive Oil (EVOO)
That first brush was with EVOO, and it’s still my go-to. It’s got this rich, peppery bite that sinks into the dough, giving you a crust that’s crisp outside, tender inside, and tastes like an Italian grandma’s kitchen.
Nutrition-wise, it’s a champ—loaded with antioxidants and heart-healthy monounsaturated fats.
A tablespoon (about what I use for a 12-inch pizza) adds 120 calories, but it’s worth every one for the flavor punch.
- Tip: Mix in a pinch of garlic powder or dried oregano before brushing. It’s like a secret weapon for extra oomph.
- Calories: 120 per tbsp, all fat—no carbs or protein.
Garlic-Infused Olive Oil
One night, I got cocky and infused my EVOO with garlic—simmered a few cloves low and slow until the oil smelled like heaven.
Brushed it on, and the crust turned into this garlicky, golden dream. It’s less about nutrition here and more about pure indulgence.
Same calorie count as EVOO, but the flavor’s so bold you might not need extra toppings.
- Recipe Hack: Simmer 2-3 crushed garlic cloves in ¼ cup olive oil on low for 10 minutes. Strain, cool, and brush away.
- Calories: 120 per tbsp, same as EVOO.
Butter (Melted)
@doeshebakedough BUTTER YOUR PIZZA. #pizza #fyp #recipe ♬ original sound – Does He Bake Dough
I’ll admit, I stole this from my garlic bread obsession. Melted butter on a crust? Insane. It browns like a champ, giving you a rich, nutty edge that’s almost dessert-like.
Downside: it’s heavy on saturated fat and calories—about 100 per tablespoon, plus 11 grams of fat. The flavor’s unreal, though, and it doesn’t add carbs.
- Tip: Mix with a tiny sprinkle of sea salt before brushing. It’s decadence defined.
- Calories: 100 per tbsp, high fat, zero flavor compromise.
Avocado Oil
I tried avocado oil when I was feeling fancy—it’s got a high smoke point (500°F), so it doesn’t burn even if my oven’s cranked to 550°F.
The taste is mild, almost buttery, and it crisps the crust without stealing the spotlight.
It’s packed with good fats like EVOO, clocking in at 124 calories per tablespoon. Low flavor impact, high nutrition cred.
- Tip: Use it plain for a neutral boost, or spike it with chili flakes for a kick.
- Calories: 124 per tbsp, mostly monounsaturated fats.
Truffle Oil
A buddy gifted me a tiny bottle of white truffle oil, and I drizzled it on a crust once.
Holy hell—the earthy, funky vibe was next-level like my pizza went to a Michelin-starred spa.
It’s pricey and potent, so a teaspoon (40 calories) does the trick.
- Tip: Pair with a simple cheese pizza—let the truffle shine.
- Calories: 40 per tsp, all flavor, no filler.
The Recipe That Started It All
Want to try it my way? Here’s the pizza that flipped the switch for me. It’s basic, but the oil makes it sing.
- Dough: 1 cup warm water, 1 tsp yeast, 1 tsp sugar, 2.5 cups flour, 1 tsp salt, 1 tbsp olive oil (knead 10 min, rise 1 hr).
- Toppings: Tomato sauce, mozzarella, whatever you’ve got.
- Crust Trick: Brush 1 tbsp EVOO mixed with ½ tsp garlic powder on the edges and pre-bake.
- Bake: 475°F, 12-15 minutes on a stone or steel.
That crust comes out golden, crunchy, and so good I’ve caught myself eating it plain. Total calories jump about 120 from the oil, but it’s a small price for pizza nirvana.
Nutrition Breakdown: What’s the Cost?
I’m no calorie cop, but I know some of you track it. Brushing oil adds fat and calories—full stop.
EVOO or avocado oil tacks on 120-124 per tablespoon, mostly healthy fats that keep you full. Butter’s 100, but it’s saturated fat city.
Truffle oil’s lighter at 40 per teaspoon, though you’re not eating it for health. None add carbs or protein, so your base dough stats stay the same.
If you’re cutting, skip it or go light—a teaspoon still crisps without tanking your macros.
Flavor-wise, it’s a no-brainer. Oils like EVOO or garlic-infused don’t need extra calories from cheese overload to shine.
Butter’s a splurge, but it’s so rich you might skimp elsewhere. It’s a trade-off: a few calories for a crust you’ll actually eat.
Tips From My Kitchen Mishaps
Why It’s Worth It
Whenever I get a good pizza I brush olive oil onto the crust then a pinch of garlic powder to the crust it is fire highly recommend
— *WoOo* TaNg (@issaufobro) March 14, 2025
Brushing oil on my crust isn’t just a step—it’s a ritual now. It’s the difference between a pizza that’s “fine” and one I can’t stop raving about.
The crisp, the flavor, the way it elevates even a lazy dough—it’s magic for pennies.
I’ve got a buddy who only eats the middles; after I oiled the edges, he’s a crust convert. Nutritionally, it’s a small hit for a big reward. Flavor-wise, it’s a knockout.
If you’re using a Blackstone pizza oven, the oil on the crust helps achieve that perfect char, turning your homemade pie into a pizzeria masterpiece.
So, next time you’re rolling out dough, grab that oil bottle. Start with EVOO, dabble in butter, or go wild with truffle—your crust deserves it. What’s your move—gonna brush it up or stick to plain? Let me know how it turns out.
