A D V E R T I S E M E N T


Author Topic: March/April 2020 Monthly Challenge: Make something from leftover pizza dough  (Read 867 times)

0 Members and 1 Guest are viewing this topic.

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 6045
  • Location: Santa Fe, NM
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.
« Last Edit: April 01, 2020, 12:52:28 AM by Bill/SFNM »

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 6045
  • Location: Santa Fe, NM
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.     

Offline fudgiollo

  • Registered User
  • Posts: 11
  • Location: Israel
  • I Love Pizza!
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  :drool:

Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 1941
  • Location: Albany, NY
    • Jon In Albany Blog
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  :drool:
Well that just got added to the to-do list. Looks great.

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 6045
  • Location: Santa Fe, NM
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.

A D V E R T I S E M E N T


Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 6045
  • Location: Santa Fe, NM
Here's another entry - using leftover, naturally-leavened Neapolitan dough: Potstickers (pan-fried dumplings) with chile/vinegar dipping sauce:

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 26685
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
I used my leftover dough to make pizza for leftovers.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Yael

  • Registered User
  • Posts: 1174
  • Location: A French in China
  • French Pizza !
    • my Wechat page
I used my leftover dough to make pizza for leftovers.

Haha, actually I do the same
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline amolapizza

  • Registered User
  • Posts: 815
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
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.
Jack

Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Sacorosso, Mutti Pelati Bio.

Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 1941
  • Location: Albany, NY
    • Jon In Albany Blog
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.

A D V E R T I S E M E N T


Offline sk

  • Supporting Member
  • *
  • Posts: 561
  • Location: Marietta, GA
  • Bella Pizze!
Cut the dough ball into 4 pieces, rolled it out and tossed in the hot oven.  Bingo- pita!
« Last Edit: March 26, 2020, 11:06:48 AM by Pete-zza »
Pizza Party 70x70 WFO/Saupto Floor

Offline cinefoodie

  • Registered User
  • Posts: 6
  • I Love Pizza!
Garlic Knots from leftover sourdough pizza dough.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 14440
  • Location: Durham,NC
  • Easy peazzy
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!!   :chef:
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 26685
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
   Those look damn good Jack.... Really, mighty mighty fine!!   :chef:
^^^

Great photography too!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline wiz_d_kidd

  • Registered User
  • Posts: 62
  • Age: 61
  • Location: Maryland, USA
  • Make Mine Large!
Pita...

A D V E R T I S E M E N T


Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 1941
  • Location: Albany, NY
    • Jon In Albany Blog
Just dough balls stretched into a log and baked in a convection oven. Always a nice addition to dinner.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 14440
  • Location: Durham,NC
  • Easy peazzy
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?  🤗
"Care Free Highway...let me slip away on you"

Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 1941
  • Location: Albany, NY
    • Jon In Albany Blog
   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.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 14440
  • Location: Durham,NC
  • Easy peazzy
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.  🍻🔥🌠
"Care Free Highway...let me slip away on you"

Online Jon in Albany

  • Lifetime Member
  • *
  • Posts: 1941
  • Location: Albany, NY
    • Jon In Albany Blog
   . 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!

A D V E R T I S E M E N T


 

wordpress