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Left over Tipo 00 dough - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Left over Tipo 00 dough

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  • Left over Tipo 00 dough

    Happy Thanksgiving

    Does anyone have a reccomendation for something to do with, other than freezing, the leftover Tipo 00 dough when done making pizza. What happens if you try to bake it like bread?

    Thanks

  • #2
    Re: Left over Tipo 00 dough

    Erasmo,

    Although we don't use the Tipo 00 flour, we always use any left over dough for either pita's, or Calazon's (then refrigerated and used for lunch the next day) which will also use up some of the left over toppings.

    JED

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    • #3
      Re: Left over Tipo 00 dough

      Leftover dough balls make nice dinner rolls. A 203 gram ball makes a big roll or two small ones.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: Left over Tipo 00 dough

        ERASMO
        try rolling it out, spreading a little butter or margarine on it, sprinkle it with dried fruit (I use sultanas) and a little cinnamon and maybe sugar to taste, roll it up tight and cut 1/2" to 3/4" diagonal strips, lay out on aluminium foil (easier to handle the volume) and cook as a pizza.
        They go over great with the crew as there is always room for a liltle sweets!

        Neill
        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know


        Neillís Pompeiii #1
        http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
        Neillís kitchen underway
        http://www.fornobravo.com/forum/f35/...rway-4591.html

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        • #5
          Re: Left over Tipo 00 dough

          I roll my left over dough out to maybe bit less than 1cm thick cut into palm sized pieces and fry it in good olive oil till golden and puffy.... yum
          I like it with a little sea salt my wife likes sugar on hers.

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          • #6
            Re: Left over Tipo 00 dough

            Neill,
            As I have stated before, I've never been partial to fruity dessert pizzas. I've seen too many that were nothing more than an over sugared fruit slurry on pizza dough - not very creative or appetizing, actually bastardizing (sorry) the good name of pizza.

            I must say, your idea for the extra dough sounds quite innovative and even more...TASTY. I will be giving it a try.....thanks for sharing
            RT

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