5 Ideas with Pizza Dough

You can always prepare something special if you have a ball of pizza dough in the fridge.

Focaccia  is a variety of Italian bread that is used as an appetizer or for sandwiches. It is often baked with rosemary and garlic. In these recent times, popular Focaccia  art followers are depicting landscapes and even still-life with various vegetables on the dough on social media.

Pizza is traditionally baked in a round shape. The first version - Neapolitan pizza, was made only from dough, tomatoes, cheese and basil, and of course, from olive oil, without which pizza dough could not be prepared. Pizza is baked at a high temperature. We usually bake at 220 degrees in the oven. Mozzarella can always be replaced with Sulguni, and basil - with purple basil.

Calzone - a closed pizza, originally from Naples. It is made from pizza ingredients, with the difference that there are even more cheese and vegetables in Calzone.  Spinach, ricotta, Pecorino, parmesan are often added to it.

A good alternative to ricotta is Georgian Nadughi.

Panzerotti - very similar to Calzone, with one difference only – it is prepared on a pan and not in the oven.

Stromboli - although it is an American dish, it was first introduced by the Italians and is made from typical Italian products. Mozzarella, salami, tomato sauce are rolled into a pizza dough. After baking, it is cut into 1-2 cm pieces and it is very tasty.

For pizza dough you will need:

  • 500 g bread flour
  • ½ tsp salt
  • 10 g quick-acting dry yeast
  • 2 tsp sugar
  • 4 tbs olive oil
  • 300 ml warm water


Mix the dry ingredients together, pour the oil into the warm water. Make a hole in the flour and pour in the water containing oil, start kneading the dough by hand or with a robot mixer (hook head).

The dough should be glossy and should not stick to your hands. Spray a little oil, put in a middle sized bowl, wrap in a plastic wrap and store in a warm place for 1-2 hours, if you want to use the dough within a short time.

However, the ideal conditions for pizza dough are slow fermentation in the  fridge - 15 minutes after kneading at room temperature and then overnight in the fridge. Take the dough out the fridge 2 hours before baking and heat it to room temperature. Try to use it within 24 hours after preparation or prepare it for freezing from the beginning - pack it in baking paper in portions and place it in the freezer for 5-6 days.

You will get 4 medium sized pizzas or 2 focaccia with this amount of dough.