dough recipe

im trying to find a good thin crust dough recipe, is there any difference in using olive oil compared to vegetable oil, im looking for a sweet taste that browns quickly

I do not think the different types of would make a noticeable difference…just do not use to much of it as that could mask some flavor
the rest of it is mostly in time, temperature and fermentation,


I hope some dough people wander into this thread. I remember reading from those dough gurus that browning and sweetness both are affected by sugars. If you will put your dough formulation here, I’ll bet you get more info on oils and browning than you could ever dream of. These dough folks are pretty knowledgeable and can get on an info roll pretty quick :slight_smile: