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Posts Tagged ‘artisan pizza dough’

A couple more ideas for pizza dough


I bet you didn't think I could possibly do another post on ideas for using pizza dough, did you? Actually I have two more. I don't make these nearly as often now that the kids are grown and out of the house, but they are both really good.

One thing that you can do with the dough is to make pigs in a blanket. For ten hot dogs I would use about half a batch of the pizza dough. Just cut the dough into ten pieces, roll each piece into a "snake" and then wrap it around the hot dog (make a cut down the length of the hot dog to prevent it from bursting in the oven) and place it seam side down on a baking sheet or stone. Bake at 375 degrees for about 15 mins. or until browned.

picture of Raw Pigs

picture of Baked Pigs

The second idea is for Ham and Broccoli Loaf. For this you will need:

one recipe for pizza dough
2-3 cups cooked broccoli, cooled and chopped into bite sized pieces
2 cups cubed ham
1 1/2 cups shredded cheddar cheese
2 Tbsps. melted margarine or butter
1 tsp. poppy seeds

Grease a cookie sheet with sides (jelly roll pan) or spray a pizza stone. Roll out half of the dough to fit the pan or stone. Layer the broccoli, ham, and cheese on this crust. Roll out the remainder of the dough just slightly larger and place on top of the filling. Crimp the edges together like you would a pie. Brush the top with the melted butter and sprinkle with the poppy seeds. Bake at 350 degrees for 35-45 mins. or until golden brown. This makes about six main dish servings. It reheats well for lunch and is a good way to use up leftover ham and broccoli.

picture of Broccoli Ham Loaf

picture of Raw B H Loaf

picture of Baked B H Loaf

picture of Cut B H Loaf

DD Nora asked if I would post the recipe I have been using for a no-knead (artisanal) pizza dough. Here it is:

Artisan Pizza Dough (makes two crusts)
3 cups bread flour
1/4 cup cornmeal
3/4 Tbsp. yeast
3/4 Tbsp. salt
1/2 Tbsp. sugar
2 Tbsps. olive oil
1 cup plus 6 Tbsps. very warm tap water

Place all ingredients in a bowl with a lid (I use Tupperware). Stir together thoroughly with a spoon or spatula. At this point you can place it in a warm place for two hours (I put mine in the microwave with the light turned on) or place it directly in the refrigerator. Do not put the lid on tightly -- just rest it on top of the bowl. The two hour rise will help to develop the flavor in the dough, but sometimes it just won't work into the schedule. After the two hour rise refrigerate the dough.

The dough will be ready to use in about 24 hours. It will be stickier than the usual pizza dough. Just coat it will a little flour and be patient as you work with it. The convenience of having this dough in the fridge will be worth a little fussiness. Your finished pizza will look a bit more "free form" and "artisanal". Throw those terms around and your family will be impressed! (Just kidding!) This dough will keep for about a week in the refrigerator, although I think it works better if you don't keep it more than three or four days. Sometimes I just make the crust and pre-bake it and keep it for a couple of days or if I won't be using it for awhile I wrap and freeze it. So, give this a try sometime -- all you have to lose is a little bit of flour.

Becka


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