Is there an advantage for brushing oil on raw or par baked crust before topping?
At one time we reported that there was no advantage in the application of oil the the dough or crust surface prior to baking, and this still holds true if all of your pizzas are made to order, and they are baked in a traditional, deck type oven, on the oven hearth, but with the change to faster baking, air impingement ovens, and a greater tendency to pre-prep pizzas in anticipation of high sales periods, a light oil application to the surface of the untopped dough or par-baked crust has shown the ability to resist migration of moisture from both the sauce, and the vegetable toppings into the dough or crust during the baking process, thus effectively reducing the possibility of developing a soggy crust or the development of a gum line resulting from moisture migration.
