Why it works: Bread and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,091 recipes. Both carry 2-undecenal, which smells sweet. The science ↓
Santa Cruz Pizza
Ingredients
Directions
Make the dough
Dissolve the dry yeast in warm water until creamy.
In a large bowl, mix the olive oil, salt, flour, dissolved yeast, and sugar until a firm dough has formed.
Cover and let rise for twenty minutes.
Top and bake
Add sauce and toppings.
Bake for 15 minutes at 375°F.
Let cool for 5 minutes.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Flower | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Bread + olivetop 9% of all pairsSmell alikemoderateCooked together1,091 recipes
Shared aroma: 2-undecenal (sweet).
-
Bread + sugartop 32% of all pairsSmell alikelowCooked together8,638 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Olive + sugartop 35% of all pairsSmell alikelowCooked together12,483 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Olive and sugar barely smell alike, yet cooks put them together in 12,483 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Active dry yeast
- Ferments the dough, producing gas that makes it rise.
- Bread flour
- Provides gluten structure that gives the dough its chewy body.
- Olive oil
- Adds fat that softens the dough and helps it brown lightly.
- Brown sugar
- Feeds the yeast and adds sweetness and mild browning.
The step that matters
Dissolving the yeast in warm water until creamy. Water that is too hot can kill yeast, and water that is too cold slows fermentation. Yeast that is fully dissolved and active is needed for the dough to rise.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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