PrintI have fresh pizza dough: What shall I do with it?
Other than pizza. It's from my favorite neighborhood - well, you know. I've seen donuts, bread sticks, knot rolls. I'm not really sure about how to work with it, does it need to rise first, best temp to bake? Do you have any favorite uses and instructions to help me enjoy these 2 blobs of deliciousness? This is my virgin fresh pizza dough experience and I'm anxious to experiment.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Recently Commented On in Talk
Sponsored Link
Recipe
Mango Bean Salad
Fresh fruit and hearty beans make a refreshing side for our Morningstar
Farms® Southwestern Style Veggie Cakes.
Get this recipe »
17 Comments:
Try making foccacia bread!
PumpkinBear at 5:29PM on 03/09/08
"Fried" Bread!
1 1/4 lb Risen Pizza Dough
1/2 C Butter - melted
1/4 C Sugar + 2 t Cinnamon
Pat/Roll Pizza Dough into a 12" circle
Brush 2 T Butter on 12" Pizza Pan
Slide Dough onto Pan
Brush 3 T Butter over Dough
Bake at 450 @ 10 min
When dough is done, remove from oven
Brush with Butter and Sprinkle with 1/2 Sugar Mix, flip over
Brush with Butter and Sprinkle with remaining Sugar Mix
(From an Art Ginsburg "Mr Food" recipe)
srhcb at 9:06PM on 03/09/08
Make a meat/veg filling that is not too soupy and then roll the dough out into a rectangle - pretty thin. Put the filling in, leaving edges on all but one long end and then roll it up jellyroll style starting with the the edgeless end. Seal and bake.
You can also layer with cheeses & sliced meats, caramelized onions - the sky is the limit. Just make sure your filling is cooked first. I make a killer one with Chicken, Leeks, Mushrooms, Almonds & Lemons.
vox8ight at 11:25AM on 03/10/08
Calzone or empanadas.
LoCo at 11:32AM on 03/10/08
Thanks for your suggestions! I also want to try a simple stromboli with spinach, mushrooms and gruyere cheese.
Has anyone ever made big, chewy Philly pretzels from pizza dough? I think you have to form them, boil them and then bake. A recipe would be nice, and I'm not sure if this dough is suitable. Searching pizza dough recipes brings you recipes to make the dough.
@LoCo.......What do you put in an empanada?
PerkyMac at 3:03PM on 03/10/08
I've made a pretty delicious pseudo Kouign Amann using pizza dough. Roll the dough out, spread it with softened butter, sprinkle with sugar. Fold it over, roll it out again, spread with butter, sprinkle with sugar. Repeat this a few more times. Butter and sugar the top. Put it in the oven until the sugar on the top has melted and begins to caramelize. It's insanely good.
seyo at 6:20PM on 03/10/08
It works well for pita bread too, just roll it thin and put it in a really hot oven on a pizza stone and watch it puff up!
jennywenny at 6:25PM on 03/10/08
Calzones... or Garlic breadsticks.
MadelynRodriguez at 7:10PM on 03/10/08
Make cinnamon rolls!
Roll a 1-pound blob into a 1/4 inch thin rectangle. Then leaving a 1/2 inch margin on one of the long sides, spread the dough with melted butter and sprinkle with brown sugar and cinnamon. Roll it up so that the bare 1/2 inch is on the outside and press to seal the seam. Slice into 1-inch pieces and place in a buttered 9 x13 baking dish with a little space between rolls. Cover with plastic wrap and let rise about 2 hours, or until the dough does not spring back when you poke it. Bake at 350 20-30 minutes. Devour.
butterface at 7:32PM on 03/10/08
If it is frozen, defrost and let it rise a bit. If it is in the fridge, let it come to room temperature.
Fry 1-2 tsp dough balls in oil. When the balls start to brown and float remove and put on paper towel to drain. While still hot, cover with powdered sugar.
You could also make mini calzones with your favorite fillings.
mdv at 9:06AM on 03/11/08
How about pizza?
Don Luis at 10:42AM on 03/11/08
Bagels are good. It won't be as sweet as some bagels due to the lack of malt, but it's more than passable.
I sometimes flatten it out and use it for a savory pie crust. Either a regular pie or a Hot Pocket style pocket pie. Why bring a ham and cheese sandwich to work when you can have it melted in a delicious pizza crust.
Or you could just use it for dinner rolls.
Or pretzels.
Or pretzel dogs.... mmm.
schwartz at 11:22AM on 03/11/08
@perky, Alton Brown did pretzels recently on Good Eats... you need to add baking soda to the boiling water to aid in browning... the recipe is here...
Empanadas -- lots of ways to make 'em... minced meat is one of the more traditional preps in the Argentine version (which is what I'm thinking of), but there are dessert versions, potato versions, etc... plus all the other names for "pocket pies" that occur in various cultures... just Google it and you should find something tasty. And here's a Wiki article...
LoCo at 11:33AM on 03/11/08
Ahhhhh.........you guys! I knew I could count on you. There are no words. I'm going to try everything, just maybe not ALL today. ;-)
PerkyMac at 2:34PM on 03/11/08
This is my go-to dish for cooking demos, and I make it all the time at home.
Pan Bread
1 purchased fresh pizza dough (1lb)
2 Tbsp extra virgin olive oil
1 clove garlic, sliced thin
leaves from 1 sprig thyme
½ tsp minced rosemary
generous sea salt (sel gris or fleur de sel) and freshly ground pepper
additional extra virgin olive oil as needed
1) Toss all ingredients together in a large bowl.
2) Roll or form the dough into approximately the shape and size of the base of a medium (10 inch) nonstick skillet.
3) Heat the nonstick skillet over medium heat about 30 seconds; add dough and drizzle a small amount of additional olive oil around the circumference. Lower heat and cook about 5 minutes, checking occasionally that the garlic doesn’t burn.
4) Flip and cook an additional 5 minutes, checking again for burning. Bread should be golden brown on both sides. Allow to rest 5 more minutes before serving.
Tap the bread - it should sound somewhat hollow.
Note: Feel free to make any changes – omit the garlic, substitute different herbs, etc.
zapatista at 4:21PM on 03/11/08
yes, it will need to rest after you shape it. You can shape it into rolls or straws and then let it rest and rise for about 30 min if kichen is warm 45 min to hr if cold in house.
http://organicandnaturalmom.blogspot.com/
love2cook at 7:29PM on 03/12/08
@perky, keep us posted! I thought Alton's pretzels looked really good!
LoCo at 8:13PM on 03/12/08