Who would have thought that a little ball of dough could be used for so many things?
Whether you make it yourself or buy it at the store, pizza dough can be used for all sorts of things. Check out these ideas:
1. Calzones - Calzones are essentially double-crusted individual pizzas after all! A 1-pound ball will make 3-4 calzones.
2. Pitas and Flat Breads - The recipe for pita bread is remarkably closed to the one for pizza. Close enough to be used in the same way, either in the oven as the pita bread recipe specifies or on the stove top.
3. Crackers - Really! Just roll out the pizza dough until it's super thin (rolling out on a piece of parchment helps for this), prick it all over with a fork, and bake at around 400°F until crispy. Crack it into pieces once it cools to make crackers. You can also brush the dough with olive oil and sprinkle it with sea salt herbs before going in the oven.
4. Dinner Rolls - Instead of rolling the dough flat, shape it into balls and arrange them in a baking dish. Let them rise, then bake until golden.
5. Baguettes - Make one long baguette with the whole ball of dough or divide the dough into a few balls and roll them into hoagie shapes for mini-baguettes. Let them rise like the dinner rolls, then bake.
Besides pizza, what do you make with pizza dough?
Related: Weeknight Dinner: How to Make Pizza on the Stove Top
(Image: Emma Christensen)
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The recipe I use from Everyday Food can be frozen, so that's what I typically do with the leftovers. I have been thinking about just grilling it with some EVOO, salt and pepper and serving with a salad. Might have to move that idea up the list!
Another great thing you can do is make cinnamon rolls! Just roll out the dough, brush with butter and sprinkle with cinnamon and sugar. Then roll up tightly and bake at 350 for 12-15 minutes. I'm a big fan of using pizza dough for other purposes. Here's more: http://brokeassgourmet.com/articles/the-wonders-of-pizza-dough
Fried Dough! Every beach/carnival/state fair/parade had fried dough up in New England--just deep fried pizza dough with powdered sugar and cinnamon on top. SO GOOD!
Zeppoles...if you fry that is. Cut off golf ball size chunks, deep fry, drain/wick off surface oil, drench in powdered sugar.
Plus one of my recipes for Tortas de Aceite (sweet olive oil crackers) says you can use leftover pizza dough. Or you can use extra pizza dough for monkey bread as long as it's a drier dough not the really wet kind.
I make calzones much more often than I make pizza. We don't have a pizza stone and calzones are much easier to move around after baking on a cookie sheet than is pizza - plus its seriously delicious and easily customizable for individual tastes.
Flammekueche, a recipe from the French region Alsace. Like with pita bread the Flammekueche dough isn't exactly the same as pizza dough but close enough that it works. Put seasoned creme fraiche on top of the dough, sliced onions and other toppings of your choice (bacon is the most traditional, but right now I love already in the oven roasted eggplant with some cumin& cayenne and fresh parsley).
Add bread sticks and focaccia to the list. I use Alton Brown's recipe which keeps in the fridge for a week, so I make a double batch and we always have dough around. It can really make a simple meal, like soup or salad, special by having a bit of freshly baked something.
As kariwk added Focaccia should be added to the list. I add a good amount of olive oil to a round cake pan and poke the dough, add more oil to the top, seasoning and some fresh grated parmesan cheese. I've also added mozz, tomato, and basil for a fantastic deep dish pizza like concoction.
Samosas!!!
Hey KCH, that's what we do as well. Makes an awesome focaccia!
This tip was right on time. I had about 7oz of left over dough, and the only thing I could think of was to fry it or make breadsticks, neither of which is in the best interest of my waistline. I love the idea of making crackers. Thanks.
This article is timely, because I have pizza dough in the fridge that I haven't used - there are some great ideas here.
Have you heard my silly pizza joke? A guy walks into a pizza shop to pick up his pizza. The person at the counter asks him, "Do you want us to cut it in 8 pieces or 12?", and the guy says, "Better make it 8, I could never eat 12!"
I thought of my joke for WannaBeBeachBum, who thinks breadsticks would be more caloric than crackers. Same dough, same calories, dontcha think? Fried, I understand - if you add oil, there will be more calories.
One of my favorite local pizza places, WBs in Indianapolis, makes an olive loaf. It’s essentially pizza dough sprinkled with olives, rolled up and baked. So good!
Dude! You forgot CINNAMON ROLLS! Or monkey bread!
Pizza dough is great for pigs in a blanket. We use the same recipe for pizza, calzones and sausage rolls. It has to be a very elastic dough though.
I roll the dough out into a rectangle cover the top with a generous amount of butter and sprinkle it with a mixture of three tablespoons of cinnamon and a cup of brown sugar. Roll it up -put it in a loaf pan and you have cinnamon bread for breakfast.
Making 3 or 4 bread sticks or 2 dozen crackers... I wonder which is better for portion control?