web analytics
Extra pizza dough - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

Extra pizza dough

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Extra pizza dough

    One more thing.

    I made a lot of extra pizza dough yesterday, and ended up with seven extra dough balls -- enough for at least 2 (maybe three) focaccia for dinner over the next few days. I'm storing the dough in the refrigerator, and going to bring it out as I need it.

    I'm thinking of doing this every time we make pizza.

    Do other folks do that?
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Extra pizza dough

    James:

    We do it all the time. We have a two 9 x 16 baking pans that came with plastic lids, Chef Phil keeps 6 dough balls in each pan. We keep the dough ready to go in the fridge and pull it out about 30 mins before we use it. The most we have pushed it the dough was 5 days old, but I think we could have gone to the 7 day mark. Here in the northeast it is not uncommon to find fresh dough in the supermarket who know how old that is by the time it is before come home (and its nasty!!!).

    Tonight we had 3 dough balls left over and he made rolls, they came out fine.

    Malinda
    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

    http://thereddragoncafe.blogspot.com/

    Comment


    • #3
      Re: Extra pizza dough

      I've taken to making Calzone with all the leftovers, baking them in the cooling oven and reheating them (or it) a couple of days later. Its got so that we get really upset if there aren't any leftovers...
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

      Comment


      • #4
        Re: Extra pizza dough

        Can you put a Calzone in your kid's school lunch to eat cold?
        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Re: Extra pizza dough

          Well you could, except Swiss kids come home for lunch (and Swiss moms are expected to stay home to cook said lunch).

          And anyway my kids won't touch most of the things I like best in Calzone: salami, mushrooms, broccoli, sweet corn, onion rings, leek (as well as ham, tomatoes, parmesan, mozzarella) ... mmmm, getting hungry just thinking about it!

          But appart from that I think it'd be great as a cold lunch. I'd eat it!
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

          http://www.fornobravo.com/forum/f8/p...pics-2610.html
          http://www.fornobravo.com/forum/f9/p...nues-2991.html

          Comment


          • #6
            Re: Extra pizza dough

            James
            Cold calzone in a lunch!!! I would have loved that! Definitely! We use leftover dough as preferment for bread baking...easy easy as it is already scaled.

            Frances
            You made me hungry too! Leeks and corn in a calzone...great idea...lets add some potatoes and it would be like soup in a bread bowl...only better!!!
            Best
            Dutch
            "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
            "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

            Comment


            • #7
              Re: Extra pizza dough

              Originally posted by Dutchoven View Post
              You made me hungry too! Leeks and corn in a calzone...great idea...lets add some potatoes and it would be like soup in a bread bowl...only better!!!
              Best
              Dutch
              That reminds me. I had a great Cornish Pasty in Oxford over summer vacation -- award-winning, there was a line, and they were excellent. I had the veggie.
              James
              Pizza Ovens
              Outdoor Fireplaces

              Comment


              • #8
                Re: Extra pizza dough

                Originally posted by james View Post
                Do other folks do that?
                James
                I let it set in the fridge until it blows!

                hahah

                I guess the next one I should use for a sour dough starter......
                My thread:
                http://www.fornobravo.com/forum/f8/d...ress-2476.html
                My costs:
                http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                My pics:
                http://picasaweb.google.com/dawatsonator

                Comment


                • #9
                  Re: Extra pizza dough

                  Another good use for leftover pizza dough is "pizza fritta" or "dough boys". Just take the dough stretch it a bit so it is about the size of your hand and about 1/4 to 1/2 inch tick; fry it either in a deep fryer or a deep fry pan with an inch or two of oil, fry on both sides till golden brown. Take out of the oil and drain on a few sheets of paper towel, while still hot sprinkle a good amount of plain white sugar. Yumo!
                  Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

                  http://thereddragoncafe.blogspot.com/

                  Comment


                  • #10
                    Re: Extra pizza dough

                    Oh man, I hadn't even considered making pasties! That might win over my Father in law (from the UP). Right now he just thinks I'm loony.
                    Nikki

                    Comment


                    • #11
                      Re: Extra pizza dough

                      Use the extra pizza dough to make better tasting pizza dough. Here's what I do. I prefer to refrigerate my pizza dough for a minimum of two to three days before making pizza because I think the dough acquires a better flavor as it matures. I stretch and fold the dough once a day for the first two days. To speed this maturation up a bit, I have begun adding approximately 8 ounces of leftover dough from the previous batch of pizza dough, cut up into pieces, to a new two pound batch of dough. The dough stays good for a surprisingly long time in the fridge - up to 5 to 7 days in my experience.

                      Extra frozen extra pizza dough can also be used to add flavor to new dough. My experience with frozen dough it that it doesn't puff up as nicely around the rim as dough that hasn't been frozen, and I think this is a better use for it.
                      Ron

                      Comment


                      • #12
                        Re: Extra pizza dough

                        THis is all great advice...

                        But most of all, I'm sitting here thinking how great it would have been to grow up in Switzerland! Home for lunch, mom always there...sounds good to me.
                        Check out my oven progress here: http://www.fornobravo.com/forum/phot...dex.php?u=4147

                        See ALL of my pictures here:
                        http://picasaweb.google.com/Brevenc/...OutdoorKitchen

                        Comment


                        • #13
                          Re: Extra pizza dough

                          Sure... unless you're the Mom!
                          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                          http://www.fornobravo.com/forum/f8/p...pics-2610.html
                          http://www.fornobravo.com/forum/f9/p...nues-2991.html

                          Comment


                          • #14
                            Re: Extra pizza dough

                            I had two extra pizza dough balls I forgot in the fridge from last weekend and remembered them last night just before dinner. I pushed, pulled and stretched them into roughly rectangular shapes about a centimeter thick (that's between a quarter- and a half-inch), slathered them with olive oil, added some chopped rosemary and coarse sea salt and - since the oven was not in use - cooked them for about 15 minutes (maybe?) on the BBQ, flipping them once.
                            They were delicious and disappeared fast!

                            Comment

                            Working...
                            X