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  • Leftover dough

    From last week, so some is 8 day some is nine day dough.

    1. Pepperoni, mushroom and some onion.

    2. Same pie.

    3. Precooking Italian sausage on the grill.

    4. Red and green bell peppers with onion.

    5. Shrimp in the hole. See that gap in the back? That opens to that from nothing on a cold oven.

    6. Shrimp and jalapeno.
    Attached Files

  • #2
    Re: Leftover dough

    G'day Tscar
    You make the most photogenic pizza I've come across. I shouldn't have read this just before my evening meal.
    Here's an interesting one. I found a 800gm pizza dough ball frozen in time in the back of the freezer. How long had it been there.. I didn't have the faintest. 800 gm rang alarm bells in my head as I only put them away in pizza size lumps?
    Anyway I put it out to defrost and the dough showed a bit of life in the form of a few bubbles of dough. It smelt alright so I set about bringing it back to life. It was a sticky process but I incorporated some sugar milk and flour into the patient and let it recover. It doubled in size so it was definitely smelling sweet, so I went ahead and cooked it off as nan bread.
    After my lamb was cooked on the Tuscan grill I pushed the coals and grill to one side and added a few sticks to get the heat from the dome. I cut that ball of dough to 8 small balls and teased out some flat bread. In the lower heat I only cooked it to a light brown puffy stage.
    The left over lamb was converted to a lamb curry and those nan breads were great. Not like pizza bread at all but light and fluffy. I've made flat bread before at pizza temps and its blown up like a ballon. These were more bread like soft and the sugar was still there . Definitely a big hit with the family, but unfortunately how do you reproduce that same thing again
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    Regards dave
    Measure twice
    Cut once
    Fit in position with largest hammer

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    • #3
      Re: Leftover dough

      That is fine looking food for sure. I have found that the dough left in the fridge after the first rise for 7 or more days was so much better than the dough that only matured for a day. I will have to try the flat bread though. It sounds good Dave and the pizza looks great Tzcar.
      Cheers ......... Steve

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      • #4
        Re: Leftover dough

        Dave, that is called foccacia bread. It is easy and the same dough that is used for pizza. I spread it out on a flat pan, cover it with plastic and let it rise. I usually cook foccacia on the day after when the oven is running 4-500 degrees F.

        My favorites are rosemary bread (lots of fresh rosemary and garlic infused olive oil) and black olive with onion. I am making some soon, I will post pics.

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        • #5
          Re: Leftover dough

          Here is a rosemary bread:
          Attached Files

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          • #6
            Re: Leftover dough

            Black olives and pepper and onions. Garlic olive oil and a little salt.
            Attached Files

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            • #7
              Re: Leftover dough

              One of my families favorite things is, I take leftover pizza dough and strech it out by hand thicker than normal then place it directly on to my hot BBQ grill. Then I cook it on one side, turn it over once its set and brush it generously with olive oil, garlic,garlic salt, parm and serve wedges of it as a side with salad or dinner.
              Chris

              Link to my photo album:
              https://www.flickr.com/photos/hodgey...7646087819291/

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              • #8
                Re: Leftover dough

                Originally posted by hodgey1 View Post
                One of my families favorite things is, I take leftover pizza dough and strech it out by hand thicker than normal then place it directly on to my hot BBQ grill. Then I cook it on one side, turn it over once its set and brush it generously with olive oil, garlic,garlic salt, parm and serve wedges of it as a side with salad or dinner.
                I do the same thing too, but with cracked black pepper. Sometimes I'll add a bit of dried basil as well.
                Old World Stone & Garden

                Current WFO build - Dry Stone Base & Gothic Vault

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                • #9
                  Re: Leftover dough

                  Originally posted by stonecutter View Post
                  I do the same thing too, but with cracked black pepper. Sometimes I'll add a bit of dried basil as well.
                  Sound good also! My oldest daughter says she like the BBQ bread as well as the pizza.
                  Chris

                  Link to my photo album:
                  https://www.flickr.com/photos/hodgey...7646087819291/

                  Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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                  • #10
                    Re: Leftover dough

                    Originally posted by hodgey1 View Post
                    One of my families favorite things is, I take leftover pizza dough and strech it out by hand thicker than normal then place it directly on to my hot BBQ grill. Then I cook it on one side, turn it over once its set and brush it generously with olive oil, garlic,garlic salt, parm and serve wedges of it as a side with salad or dinner.
                    You put it on the BBQ grill? Not the oven? I have my bbq ready but oven is going to take another month. So I would like to try this. can you send some pics? if you have any.
                    Best Regards...
                    Gugahulk!

                    My Build...

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                    • #11
                      Re: Leftover dough

                      Can anyone give me an easy recipe for pizza dough so I can make it on my BBQ grill for now since my oven is not ready? Need to start practicing.
                      Last edited by gugahulk; 06-15-2015, 12:40 PM.
                      Best Regards...
                      Gugahulk!

                      My Build...

                      http://www.fornobravo.com/forum/f6/w...-fl-21793.html


                      **************************************************
                      BUILD IT AND THEY WILL COME
                      Food will always be the best way to spend time with family & friends, and that is all that really matters.
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                      • #12
                        Re: Leftover dough

                        Hulk,

                        I normaly place it directly on my preheated gas grill. The situation is when I have dough around two or three days later after useing my WFO.

                        I'll look for some pictures.

                        Chris
                        Chris

                        Link to my photo album:
                        https://www.flickr.com/photos/hodgey...7646087819291/

                        Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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                        • #13
                          Re: Leftover dough

                          Originally posted by hodgey1 View Post
                          Hulk,

                          I normaly place it directly on my preheated gas grill. The situation is when I have dough around two or three days later after useing my WFO.

                          I'll look for some pictures.

                          Chris
                          Thanks Hodgey, I just realized my iphone did some out corrections on the spelling on my previous post and it was not understandable. I rewrote it. I was also asking for an easy pizza dough receipt. These damm iphone are great sometime and sometimes they are terrible.
                          Best Regards...
                          Gugahulk!

                          My Build...

                          http://www.fornobravo.com/forum/f6/w...-fl-21793.html


                          **************************************************
                          BUILD IT AND THEY WILL COME
                          Food will always be the best way to spend time with family & friends, and that is all that really matters.
                          STOP THINKING ABOUT IT AND DO IT!

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                          • #14
                            Re: Leftover dough

                            This recipe below is from pizzamaking.com for a NY style crust from a noted dough expert Tom Lehmann. I've been making a version close to this for years with great success. Highly recomend that you do it in your home oven on a stone and not on the grill. Not enough stored heat for the top of the pizza to get cooked properly using a grill.

                            Chris


                            PERCENT INGREDIENT
                            100% High gluten flour
                            58 - 65% Water
                            0.5 - 3% Salt
                            1 - 2% Olive oil
                            0.17 - 0.5% Instant dry yeast
                            Note: Water temperature should be adjusted to give a finished dough at 80 to 85 F.



                            This formula produces a somewhat thin crust with a tough, chewy texture.

                            How to Prepare:

                            Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).

                            The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls.

                            The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.
                            Chris

                            Link to my photo album:
                            https://www.flickr.com/photos/hodgey...7646087819291/

                            Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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                            • #15
                              Re: Leftover dough

                              Originally posted by hodgey1 View Post
                              Highly recomend that you do it in your home oven on a stone and not on the grill. Not enough stored heat for the top of the pizza to get cooked properly using a grill.
                              Thanks.. really appreciate it. My oven will not be ready until 2 months from now. Do you have any recipe I can use now? Just for fun, never worked with dough before and love to try one that is a proven method from someone I kind of know... I know there is a lots of recipes online but coming from someone in the forum is kind of a proven thing. Thanks for getting back to me...
                              Best Regards...
                              Gugahulk!

                              My Build...

                              http://www.fornobravo.com/forum/f6/w...-fl-21793.html


                              **************************************************
                              BUILD IT AND THEY WILL COME
                              Food will always be the best way to spend time with family & friends, and that is all that really matters.
                              STOP THINKING ABOUT IT AND DO IT!

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