What else can you make with pizza dough?
Ever looked at your lovely pizza dough and wondered “what else can you make with pizza dough?”
We wondered the same, so one weekend recently we decided to have a go at a couple of other ideas…
How to make beautiful bagels with pizza dough!
First up, pre-heat your oven to 200 C and set a large saucepan to boil. Add a shake of salt or a drizzle of honey to the water, as your preference takes you!
I must confess, this step was a little ingenious and worked out so much easier than trying to join a long sausage of dough at the ends to make the circle…
Take a 250g sourdough doughball and on a floured or oiled work surface cut it in half to make 2 smaller dough balls. Using a small circular tool – I used a plastic pot about 25mm diameter – cut out the centre of your dough ball.
Then stretch the dough circle a little from the centre until it’s 100 – 150mm diameter and a classic bagel shape. Leave to rest for 15 mins to puff up a little. =Super easy perfect circle.
Using a wide spatula or similar, slide your raw bagels into the boiling water and once they float to the top carefully remove, shake off excess water and place on a lined baking sheet.
At this point, you can add little toppings like sesame seeds or nigella seeds, or whatever you like really. We used a mix of seeds large and small for a great effect.
Transfer the baking sheet to your preheated oven and bake for around 18-20 mins at 200 C.
Once the bagel(s) are ready and nicely browned, transfer to a wire rack to cool.
Enjoy with all your favourite fillings! Cream cheese, ham and a dob of mustard worked a treat for me.
How to make doughnuts with pizza dough
Preheat your deep fat fryer, or saucepan of oil to 180 C. Ensure you use fresh oil, as bread products will take on other tastes very easily and doughnuts that taste of tempura prawns or scotch eggs really don’t work. Trust me.
Divide a 250-gram doughball into 3 or 4 smaller balls, however best works for you, and leave them to rest for 15 mins.
Using a slotted spoon lower the balls into the oil and let them bob around for a couple of mins or until lightly browned. They will float from the start, so you will need to flip them over every so often so both sides brown off evenly. Ever wondered why doughnuts had a paler rim around the centre? Now you know!
Remove the doughnuts from the oil, pat dry with kitchen paper, dust with caster sugar, and allow to cool on a wire rack for 30 mins.
Every fryer is different, so the first time you try this, you might want to cut one doughnut open to check it is cooked all the way through and not doughy still in the centre.
Once cooled you can poke a hole in the side using a teaspoon handle or similar and then use a syringe to squirt your favourite jam into the centre.
Once that’s done… there is only one thing left to do… put the kettle on and dig in!