Author Topic: March/April 2020 Monthly Challenge: Make something from leftover pizza dough (Read 5948 times)

Bill/SFNM · « **on:** March 01, 2020, 08:52:51 AM »

If you have leftover dough balls after baking pizza, what do you do with them? This month, re-purpose some leftover pizza dough into something delicious.

Bill/SFNM · « **Reply #1 on:** March 01, 2020, 12:41:12 PM »

I'll go first this month with leftover dough from my entry in the February challenge, Ischia Pan Pizza from Pasta Grannies. Inspired by bialys, this WFO-baked sourdough roll with caramelized onion was definitely more tender with a crispy crust - definitely not as chewy as the real thing. But everyone really enjoyed them warm out of the WFO for a Sunday brunch. The mild sourdough culture added wonderful flavors. This is why I love transforming pizza dough into new things.

fudgiollo · « **Reply #2 on:** March 07, 2020, 06:17:55 AM »

Making "Rozalach" is my absolute favorite!

I take a pizza dough ball (190g) and using a rolling pin, i make it rectangular, spread nutella (or your favorite chocolate spread)
roll on the LONG side, then cut into bite sized pieces

Baked in an Ooni oven on low temprature untill brown, then DOUSE with powdered sugar
yum

Jon in Albany · « **Reply #3 on:** March 07, 2020, 09:06:45 AM »

Quote from: fudgiollo on March 07, 2020, 06:17:55 AM

Making "Rozalach" is my absolute favorite!

I take a pizza dough ball (190g) and using a rolling pin, i make it rectangular, spread nutella (or your favorite chocolate spread)
roll on the LONG side, then cut into bite sized pieces

Baked in an Ooni oven on low temprature untill brown, then DOUSE with powdered sugar
yum

Well that just got added to the to-do list. Looks great.

Bill/SFNM · « **Reply #4 on:** March 07, 2020, 07:13:54 PM »

To clarify: you are not limited to a single entry. Post as many entries as you want that demonstrate creative uses of leftover pizza dough.

Bill/SFNM · « **Reply #5 on:** March 08, 2020, 02:59:54 PM »

Here's another entry - using leftover, naturally-leavened Neapolitan dough: Potstickers (pan-fried dumplings) with chile/vinegar dipping sauce:

TXCraig1 · « **Reply #6 on:** March 08, 2020, 03:52:34 PM »

I used my leftover dough to make pizza for leftovers.

Yael · « **Reply #7 on:** March 08, 2020, 09:51:55 PM »

Quote from: TXCraig1 on March 08, 2020, 03:52:34 PM

I used my leftover dough to make pizza for leftovers.

Haha, actually I do the same

amolapizza · « **Reply #8 on:** March 15, 2020, 07:03:41 PM »

Roman ciriole.

I gathered up the left over balls and degassed and kneaded the dough, then into the fridge until next day. I took it out of the fridge, left it for about an hour to warm up, degassed again, then scaled and formed the rolls, let them raise for an hour again, scored them and baked them at 240C for 10 minutes with vapor and 10 without.

Jon in Albany · « **Reply #9 on:** March 24, 2020, 08:45:12 AM »

Made a cheese bread with some leftover dough. Stretched it into a rectangle, threw on some provolone I had in the fridge and rolled it up like a stromboli. Came out pretty good.

sk · « **Reply #10 on:** March 25, 2020, 09:31:30 PM »

Cut the dough ball into 4 pieces, rolled it out and tossed in the hot oven. Bingo- pita!

cinefoodie · « **Reply #11 on:** March 28, 2020, 07:17:44 PM »

Garlic Knots from leftover sourdough pizza dough.

Chicago Bob · « **Reply #12 on:** March 28, 2020, 11:13:24 PM »

Quote from: amolapizza on March 15, 2020, 07:03:41 PM

Roman ciriole.

I gathered up the left over balls and degassed and kneaded the dough, then into the fridge until next day. I took it out of the fridge, left it for about an hour to warm up, degassed again, then scaled and formed the rolls, let them raise for an hour again, scored them and baked them at 240C for 10 minutes with vapor and 10 without.

Those look damn good Jack.... Really, mighty mighty fine!!

TXCraig1 · « **Reply #13 on:** March 29, 2020, 08:20:12 AM »

Quote from: Chicago Bob on March 28, 2020, 11:13:24 PM

Those look damn good Jack.... Really, mighty mighty fine!!

Great photography too!

wiz_d_kidd · « **Reply #14 on:** March 29, 2020, 01:53:41 PM »

Pita...

Jon in Albany · « **Reply #15 on:** March 29, 2020, 07:26:32 PM »

Just dough balls stretched into a log and baked in a convection oven. Always a nice addition to dinner.

Chicago Bob · « **Reply #16 on:** March 29, 2020, 10:25:51 PM »

Quote from: Jon in Albany on March 29, 2020, 07:26:32 PM

Just dough balls stretched into a log and baked in a convection oven. Always a nice addition to dinner.

Nice!! You have solved the great mystery to consistently achieving micro blisters... Did you know that? 🤗

Jon in Albany · « **Reply #17 on:** March 29, 2020, 11:02:54 PM »

Quote from: Chicago Bob on March 29, 2020, 10:25:51 PM

Nice!! You have solved the great mystery to consistently achieving micro blisters... Did you know that?

I had no idea! The last few times I did this, I took the dough out of the fridge, pulled it into a log and plopped it on the sheet pan. The pan went into. Cold oven set at 400 on convection. The cold start seems to minimize big air bubbles from forming. Great for sopping up sauce made from extra tomato magic.

Chicago Bob · « **Reply #18 on:** March 29, 2020, 11:16:52 PM »

Quote from: Jon in Albany on March 29, 2020, 11:02:54 PM

I had no idea! The last few times I did this, I took the dough out of the fridge, pulled it into a log and plopped it on the sheet pan. The pan went into. Cold oven set at 400 on convection. The cold start seems to minimize big air bubbles from forming. Great for sopping up sauce made from extra tomato magic.

🙈. Your log stretched dough balls look killah.... and I would be most happy to one day sop up some sauce across the table from you .. with plate of my Premio sausage an peppers on the side, of course. 🍻🔥🌠

Jon in Albany · « **Reply #19 on:** March 29, 2020, 11:23:56 PM »

Quote from: Chicago Bob on March 29, 2020, 11:16:52 PM

. Your log stretched dough balls look killah.... and I would be most happy to one day sop up some sauce across the table from you .. with plate of my Premio sausage an peppers on the side, of course.

Sounds great. We'll have to have some pizza too!