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Author Topic: March/April 2020 Monthly Challenge: Make something from leftover pizza dough  (Read 1947 times)

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Offline nickyr

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My dad’s neighbor and I made rotolo with leftover dough before we had to shelter in place. But I forgot to take a picture of it :-(

Here’s a recipe (not one we followed) for anyone curious—I hadn’t heard of it before.

http://www.bonappetit.com/recipe/pizzeria-vetri-rotolo

Online Chicago Bob

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Sounds great. We'll have to have some pizza too!
finally spring cleaning the shop.... These are the 2 stones we talked about Jon.   ;).     https://www.axner.com/cordierite-shelf-21roundx34.aspx
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Online Jon in Albany

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finally spring cleaning the shop.... These are the 2 stones we talked about Jon.   ;).     https://www.axner.com/cordierite-shelf-21roundx34.aspx
Thanks for remembering. I'm sorry report that 21 inch round would be too big for my oven. Just measured an I think 19 would be touching the back wall and door. With the rack in, I think 14.5" is the deepest I could go. I'm sorry these won't fit. That sucks. These look awesome.

Offline amolapizza

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That kind of stretched log is often called a panuozzo in some parts of Italy.

It's great to slice open like a book, then top with meat/veggies/cheeze and grill in the oven.  Once done maybe add some fresh veggies and just fold it back together and enjoy a super tasty grilled sandwich!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Online Jon in Albany

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That kind of stretched log is often called a panuozzo in some parts of Italy.

It's great to slice open like a book, then top with meat/veggies/cheeze and grill in the oven.  Once done maybe add some fresh veggies and just fold it back together and enjoy a super tasty grilled sandwich!

Makes sense that there's a name for that. It does make a good sandwich. Ive never toasted one though, sound like a good idea

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Offline Bill/SFNM

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Scallion-chile bread from leftover NYC-style dough. Baked in Breville:


Offline Bill/SFNM

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I don't think this challenge topic has run its course. How about we extend it for another month? Let's see more ideas for making good use of leftover dough.

Offline parallei

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Does leftover flour count? I found a 2 year old or so repack of Caputo Metro sitting I'm my garage. Chucked it into the freezer for a week and then made 600g of SD dough. About 80% HR. Made a 300g breadzza and some sort of NY/Sicilian pie. Seemed to work out O.K.

Offline Bill/SFNM

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Does leftover flour count? I found a 2 year old or so repack of Caputo Metro sitting I'm my garage. Chucked it into the freezer for a week and then made 600g of SD dough. About 80% HR. Made a 300g breadzza and some sort of NY/Sicilian pie. Seemed to work out O.K.

Looks wonderful!!!! At this point, leftover anything counts. We're all using whatever ingredients are at hand. Just go for it. 

Online Chicago Bob

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Does leftover flour count? I found a 2 year old or so repack of Caputo Metro sitting I'm my garage. Chucked it into the freezer for a week and then made 600g of SD dough. About 80% HR. Made a 300g breadzza and some sort of NY/Sicilian pie. Seemed to work out O.K.
more than qualified, you overachiever.  👍🏼🔥
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Offline Yael

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Actually I can participate to this challenge, because recently I've been making 3x250g balls, and as it's always 500g-flour batch I always have a small ball left (100g or less).
So what do I do with this small ball? Une pizzette!  ;D Una pizzetta ^^
Usually I want to keep it for my 5-years-old daughter but eventually I use this chance to make myself a pizza they don't like - with anchovies  :angel: :angel:

PS: the pics are from February but I make them every time I bake pizza anyway  ::)
« Last Edit: April 18, 2020, 11:46:49 PM by Yael »
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline parallei

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This is, in fact, left over pizza dough. Marked 7/19 and pulled out of my small chest freezer. Don't know what the details are, but it turned into a breadzza just fine. About 320g.

Offline parallei

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Gotta admit, I was shocked when I sliced 9 month old frozen dough breadzza open this evening. I thought it looked A.O.K. It'll mostly get toasted. Tuna melt tonight!
« Last Edit: April 20, 2020, 06:53:58 PM by Pete-zza »

Offline parallei

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The resulting Tuna Melt. Cheapo water packed tuna, drained, some EVOO, oregano and capers added. WMLM mozz melted on top and some red pepper flakes. Pretty tasty.

Offline parallei

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More of that two year old+ Caputo Metro flour. A bit of one of those log type "fresh" mozz, Margartia Natural Casing Pepperoni, spiced up crushed tomatoes, pecorino Toscana, and fresh basil. I liked it.

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Offline parallei

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So what is the May Challenge going to be?

Offline Bill/SFNM

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So what is the May Challenge going to be?

Suggestions?

Online Chicago Bob

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  Grocery store bought dough ball... show how pizza makers can can kick it up a notch.... (dough ball does not necessarily have to be made into a pizza).
"Care Free Highway...let me slip away on you"

Offline nickyr

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Scallion pancakes with extra sourdough starter

Offline nickyr

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Suggestions?
Something weird you had to do to a pizza because of covid-19

Edit: to be more of a challenge, make a pizza even though you can’t do something the right way because of covid-19

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