Left over Bread dough

[PatsyMFagan]

Yesterday I made a portion of bread dough in my bread-maker (using 1lb of flour) ... I only used half of this to make 3 pizzas for myself and a couple of guests .. I have to say this is the first time I have used bread dough to make pizzas from scratch and we all agreed they were delicious, not only the toppings (tomato sauce, cheddar and mozzarella cheese, pulled pork, chorizo and for me olives and capers too ) but the bread base (rolled as thin as I could) was also declared great too ..

Now, what should I do with the rest of the bread dough? It is as the moment chilling out in the fridge, but if I don't use it soon, would it survive if I popped it in the freezer until another day ?

[Hope]

Could you make some rolls, slightly underbaked and then freeze? Just do the final bit of baking when you defrost them. I think freezing uncooked yeast kills it.

[PatsyMFagan]

Thanks Hope, I was hoping ( ) that I could preserve/freeze the dough without the need to put the oven on just to part bake it . (y)

[Suelle]

As you liked the pizzas, why not divide the dough into pizza sized pieces and freeze, so you can make just one for yourself whenever you fancy.

Otherwise, work in some dried fruit - chopped if necessary - and perhaps some spices, prove, and bake as a tea-loaf.

Or roll into a large thin sheet, spread with chopped chocolate (or Nutella), roll up, cut into slices, arrange in a cake tin and bake after proving to make Chelsea bun type things.

[aero280]

On some recipes for bread that I use - especially the Hugh Fearnley Whittingstall ones - there is an item to "add some old dough".

So possibly freeze (or just put in the fridge) in smaller bits and thaw out just before making more bread.

[smitch]

I saw some savoury Chelsea bun type things recently. Think the dough was rolled out, spread with the type of toppings you'd put on pizza then rolled up, cut into pieces and baked. Am definitely going to try it soon, they looked delicious.

[PatsyMFagan]

Oooh, why didn't I think of these ideas. I do have some of the tomato sauce left that I made - so could use that, grate some hard goat's cheese and use up the panacetta that I got out of the freezer but didn't use - oh and mushrooms too ! No stopping me now !

[Suelle]

I like the savoury Chelsea bun idea!

Paul the Bread uses bread dough instead of pastry to make quiche bases, pies and pasties etc - another idea perhaps?
http://nobreadisanisland.blogspot.co.uk ... dough.html

[scullion]

calzone - baked and then frozen for an emergency meal/picnic.

[aero280]

These are the Dan Lepard ones I make with Bavarian Ham and Emmental,if following the recipe. But any old ham and cheese will do really. I find that they only really work when freshly baked. They are quite heavy if eaten cold later, and not a lot better if reheated. I need to do more work on the recipe, but they are very nice straight from the oven!!

And they are baked in the position shown. Looks nice when in the tray, but I think that laid flat is better.

[PatsyMFagan]

While I was baking scones (see scone thread) I thought I would also use up my bread using pancetta, grated hard goat's cheese and the remains of the tomato sauce from my pizza experiment on Sunday ...

It looks almost like Aero's pic above, well almost ... slightly overcooked, but I was on the phone

[Annie]

I used to make Pizza bases rolled out separated by cling film and frozen on a tray. Once frozen put them on the bottom of the freezer shelf. Just take them out when needed. Can cook from frozen but take only about 20 minutes to defrost.