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I use sugar in the dough for making it slightly brown and a tiny bit crunchy.

• dboreham 8y ago
  Olive oil is for that purpose. Sugar is to feed yeast. It won’t be there by the time the dough is fired.
  • jazoom 8y ago
    > It won’t be there by the time the dough is fired. In my dough it most certainly is, and it makes a big difference. Olive oil does not caramelise.
    • roel_v 8y ago
      ... your dough caramelizes? How much sugar do you put in?
      • jazoom 8y ago
        Probably not as much as you're imagining. I like just a little bit of caramelisation.
• crispyambulance 8y ago
  That will work, but the best way to add crunch and color to crust is to steam it: https://blog.kingarthurflour.com/2017/02/28/steam-in-bread-baking/ https://blog.kingarthurflour.com/2017/02/28/steam-in-bread-b... You crank up your oven to very high (for most ovens that is ALL THE WAY), let it stabilize temperature for 40-60 minutes with an empty pan in the rack underneath where the bread goes. When the bread goes in, pour a cup of water into the pan. This will create steam in the early stages of cooking and promote good crust properties.
  • jazoom 8y ago
    Thanks for the link. It looks interesting. I look forward to reading it later. I'll probably still end up doing the extra sugar when I feel like that particular type of dough (usually thin ones) since it's a different type of crunch.