3 ms·

> 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.