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I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast and this oil situation has me stumped.

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@Optionparty I realize that olive oil would be the traditional choice, but I'd like to see some real evidence that olive oil would produce crispness that other oils wouldn't. –  Jolenealaska Aug 20 '14 at 19:38

4 Answers 4

You can substitute vegetable oil for olive oil, that is no problem. You won't have the flavor that olive oil brings to the party, but in the case of more refined (not extra virgin) olive oils, it really won't make much difference. Just use however much oil the recipe calls for. It'll be fine.

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The main difference will be the flavor. Especially cold pressed extra virgin olive oil can add an extra twist of flavor depending on quality, variety and source. Quantity can be substituted one to one as every cooking oil has pretty much the same consistency and density.

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In the case of making pizza dough, switching olive oil for vegetable oil will only change the flavor of the final product. The conversion is 1-to-1.

In other cases it can make a difference; for example refined olive oil has a higher smoke point than vegetable oil, which in turn has a higher smoke point than (extra-)virgin olive oil.

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You should not use cold pressed extra virgin olive oil for making pizza. It has a very low smoke point.

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This question is about substituting olive oil with another cooking fat, not the other way around. –  Tritium21 yesterday
    
@Tritium21 I think the confusion is that some people use "substitue X for Y" to mean "use X instead of Y" and some use it to mean "use Y instead of X". In any case, the question makes it clear which sense is intended and, as you say, it's "using vegetable oil instead of olive oil." –  David Richerby yesterday

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