As some of you know, I recycle a lot of the scraps from my
Tommy's dough. Sometimes, though, I end up with more scraps than I can use, and other times I simply choose not to add the scraps to the next batch of dough. So instead of throwing away the scraps, I make a pizza out of them.
I made one of these pizzas yesterday. The scraps I used were 3 days old, I think. They were from a batch of dough that I did not document in the
Tommy's thread.
Yesterday I removed the scraps from the refrigerator a few hours before I intended to roll them (pic 1). Due to the stiffness of the scrap dough, I used the oven to warm up the dough a little beyond room temperature, to be able to fully roll it. After trimming the dough, I ended up with a 10 oz skin, which I rolled slightly bigger than my 11" perforated pan.
Immediately after rolling the skin, I sprayed the pan with nonstick spray, then positioned the skin on the pan. I topped the skin with 5 oz of sauce, 7 oz of cheese, and pepperoni. The pepperoni was a combination of Bridgford stick and what I think is "Pavone" pepperoni. I then let the topped skin rest at room temperature for nearly an hour as the oven and stone heated up. (I usually don't like giving the dough a chance to rise on the pan, but I wanted to try something different with this pizza, since I was already winging it.)
Baked for 10 minutes on the pan, then another minute-plus directly on the stone. This pizza was very good.
Does anyone else ever make pizza from scrap dough? If so, share it here.
