Does Kenji's NY Pizza crust require oil?

I've got a big batch of NY-style dough cold fermenting in the fridge for a party this weekend, but I just realized I forget to put in the olive oil. It isn't much, about 6 tbsp oil to 9 cups flour.

FYI I am using this Kenji recipe, doubled: http://www.seriouseats.com/recipes/20... and it has turned out well in the past. Will it work without olive oil or should I toss the dough and mix up a new batch?

Thanks

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.