Best oil for baking in terms of nutrition and smoke point

[Amateur1]

I'm thinking about nutrition, smoke points and stability of various oils.
Which oil would you recommend for making a pizza dough that has the most nutrients and a decent smoke point.
I currently bake it for 20 minutes at 200c. Then I add cheese and toppings (often frozen mixed veg like sliced carrot, peas and beans) and put it in for another 10 minutes. I'd like to raise the temperature and bake for less time.
Sometimes I use wholewheat bread flour. Other times a mixture of quinoa and buckwheat flour.
Being me, I also add some spices like cacao, sugar, sumac, paprika and baobab.
For cooking it says the smoke point of extra virgin olive oil is about 190c. Is this the same for baking? I'm thinking of using rapeseed oil as I think it has a slightly higher smoke point.

 

[Rocklobster]

I made pizza in my family restaurant for 18 years and never oiled a pan. I don't think olive oil as an ingredient would ever reach over 190 and still have an edible product. Plus, the amounts are so scant that it would make much of a difference.

 

[Amateur1]

Rocklobster, I would have thought the oil would help the spices add flavour to the dough? Perhaps I'm mistaken.
Do you flavour the dough or put all your flavourings into the toppings?
I saw this article which may be of interest. Is rapeseed oil healthy?

 

[Rocklobster]

Well, I didn't spice my dough. It was pretty classic. And, I wanted it to cook up nice and crispy to handle the ingredients. Oil can soften your dough if that is what you are going for. It's nice but not necessarily favourable for North American style hefty pies. I recommend drizzling some on after it is cooked if you are going for that flavour.

 

[karadekoolaid]

I only use oil in the pasta dough. No spices; just salt. The basic topping is a tomato sauce and mozzarella; sometimes a bit of basil or oregano gets sprinkled over, and sometime not. Definitely no spices.

 

[Barriehie]

Rocklobster, I would have thought the oil would help the spices add flavour to the dough? Perhaps I'm mistaken.
Do you flavour the dough or put all your flavourings into the toppings?
I saw this article which may be of interest. Is rapeseed oil healthy?

I don't think the oil would contribute much to the spices adding flavor. There is I'm sure a small oil soluble content from the spices but the interaction time for a pizza is in minutes while it's cooking. Puggles makes lots of pizzas. Thoughts?

 

[Puggles]

You absolutely can flavor the dough, some recipes say to put garlic powder in the dough making process, other have you add fresh chopped herbs. It's what ever you want it to be. I use sourdough starter to flavor my dough and it's delicious.

 

[Amateur1]

Thanks all.