Fun with Leftover Pizza Dough
Every once in a while I'll miscalculate how many pizzas we need and we'll end up with a bowl of wonderful yeasty doughy goodness but absolutely no idea of what to do with it. Rather than wasting a good bit of dough, fry up leftovers and use the little flatbreads as mini pizzas or sandwich bread (Tuck a fried egg, cheese, and Canadian bacon between two rounds for a mean breakfast sandwich the morning after a raucous pizza party.). No leftover dough to play with? Make a mini batch and fry that up.
Fried Pizza Dough
1 teaspoon yeast
1 teaspoon honey
1/3 cup warm water
1 + cup all-purpose flour (half whole wheat, if desired)
1/2 teaspoon salt
2 teaspoons olive oil + more for frying
1. Combine yeast, sugar, and water; stir and set aside to foam, about 5 minutes.
2. Process or whisk together flour and salt. Add yeast and process until ball forms, adding additional flour by tablespoons if dough is too wet (if kneading by hand, continue adding enough flour by tablespoons to form a nice silky dough).
3. Add olive oil to clean bowl; place dough ball in oil and roll to cover all sides. Cover with a towel and let rise to double, about 45 minutes.
4. Divide dough into 4 to 6 small balls; set aside and rest 30 minutes.
5. Flatten each ball into 7 inch circle. Add a teaspoon of olive oil to small non-stick skillet and heat to medium high. Add one flattened bread at a time and fry until puffy and golden; about 4 minutes each side.
Fried Pizza Dough
1 teaspoon yeast
1 teaspoon honey
1/3 cup warm water
1 + cup all-purpose flour (half whole wheat, if desired)
1/2 teaspoon salt
2 teaspoons olive oil + more for frying
1. Combine yeast, sugar, and water; stir and set aside to foam, about 5 minutes.
2. Process or whisk together flour and salt. Add yeast and process until ball forms, adding additional flour by tablespoons if dough is too wet (if kneading by hand, continue adding enough flour by tablespoons to form a nice silky dough).
3. Add olive oil to clean bowl; place dough ball in oil and roll to cover all sides. Cover with a towel and let rise to double, about 45 minutes.
4. Divide dough into 4 to 6 small balls; set aside and rest 30 minutes.
5. Flatten each ball into 7 inch circle. Add a teaspoon of olive oil to small non-stick skillet and heat to medium high. Add one flattened bread at a time and fry until puffy and golden; about 4 minutes each side.
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