Different ways with dough

It’s amazing what you can do with a good basic dough recipe.

This is actually a pizza dough recipe which we adapt to make other bread items – it came from a school fundraiser cook book.  It’s such an easy recipe that even I can make it without fail!  We reduce the amount of sugar we put in it when we make things other than pizza.  I say “we” because, as I mentioned in an earlier post, hubby worked as a baker through university so he makes bread quite a lot and some of the food you see below was made by him!

Before the recipe though, here are some things we have done with it…

Pizzas

Well, of course we make pizzas with a pizza dough recipe!  We put on all sorts of toppings from the traditional, to whatever is hanging out in the fridge at the time.

Mozzarella, tomato and basil pizza

Mozzarella, tomato and basil pizza

Pepperoni pizza

Pepperoni pizza

Sausage, jalapeno and capsicum pizza

Sausage, jalapeno and capsicum pizza

Meatball pizza

Meatball pizza

Scrolls

Scrolls are so versatile and easy to make!   You just roll the dough out into a rectangle, put whatever fillings you like (sweet or savoury), roll it up lengthwise and then cut it up.  Place the scrolls on a tray and leave to prove again.  We’ve made all sorts of scrolls from ham and cheese, to cheesymite (cheese and marmite for you non-Kiwis), to apple and cinammon, as well as chocolate and craisins!  Really, the limit is your imagination.

If you’re making cheesymite scrolls, make sure you dilute the marmite with some warm water before spreading on the dough.

Cheesymite scrolls

Cheesymite scrolls

Left: ham and cheese scrolls Right: cheesymite scrolls

Left: ham and cheese scrolls
Right: cheesymite scrolls

Sliders/buns

I’ve used this dough to make burger buns before and it works well.  The other week though, hubby blew me away by making sliders with the dough.  He provided a range of fillings for us to make our own sliders with such as smoked salmon, smoked white fish, smoked chicken, lettuce, avocado and a preserved lemon mayonnaise.  Yummy!

Left: smoked salmon slider Centre: smoked chicken and avocado slider Right: smoked white fish and preserved lemon mayo slider

Left: smoked salmon slider
Centre: smoked chicken and avocado slider
Right: smoked white fish and preserved lemon mayo slider

Fillings for sliders

Fillings for sliders

Pizza dough

Ingredients

2 1/2 tsp dried yeast

1 C warm water

1 Tbsp sugar (can halve this if not making the dough for pizza)

2 1/2 C high grade flour

1/4 tsp salt

2 Tbsp extra virgin olive oil

Method

1.) Place the sugar and yeast in a small bowl with the warm water.  Stir and set aside for 10 minutes or until the mixture froths.  Place the flour and salt into a large mixing bowl.  Make a well in the centre and add the yeast mixture and olive oil.  Mix until a dough forms.

2.) Knead on a lightly floured surface for 5 minutes until smooth and elastic, adding more flour if necessary.

3.) Place in a clean, lightly oiled bowl and leave to rise for about 1 1/2 hours in a warm spot.  The dough should double in size.

4.) Preheat the oven to 200 degrees Celsius.  If making pizza, divide the dough into  2 or 3 equal rounds and roll out to 4-5mm thick rounds.  Place on oven trays lined with baking paper and top with your favourite toppings.  Cook for 15-20 minutes or until golden and crispy.  If you have a pizza stone which is already hot in the oven, then the pizza will only take about 10 minutes to cook.

Note:

If you’re making scrolls, after step 3, roll out the dough into a big rectangle and spread it with whatever fillings you like.  Roll up lengthwise, cut into approx 5cm rounds and place on a tray close together (but not touching).  Leave to prove until they have risen again and are touching.  Put in the oven at 200 degrees Celsius until cooked (15-20 minutes).

If you’re making sliders, after step 2, cut the dough into 35 gram portions.  Roll each portion into neat little balls and place on a tray close together (but not touching).  Leave to prove until they have risen and are touching.  Put in the oven at 200 degrees Celsius until cooked (about 12 minutes).

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15 thoughts on “Different ways with dough

  1. Ah, a fellow baker! No wonder he has “good eyes” for food photography, lol… (I said fellow baker because I was professionally trained a baker, too). I’ve never tried using pizza dough for bread, a great idea for skinny option 😀

      • How’s the baby and are you doing confinement still? Sorry I lost track of time. I am getting senile (can remember things from long ago but cannot remember what i ate for lunch sometimes, lol… hence the writing of this blog.)

      • Baby is good! Didn’t really do the confinement thing… not very traditional here! I think my mum gave up on insisting when my older sisters resisted! You don’t look old enough to be going senile haha…

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