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Taking pizza dough beyond simple pizzas
October 23, 2016, 10:14 am

One basic dough mix, three delicious outcomes; the following recipes transform a standard pizza crust into party-perfect bread, a savory lamb dish and a luscious dessert. Try the basic homemade pizza dough recipe given below. Each recipe starts with 1/2 kilogram of room-temperature dough and calls for different shapes and fillings, all with equally tantalizing results.

Quick basic pizza dough


2 packets (7 grams each) active dry yeast

2 tablespoons sugar

1/4 cup olive oil, plus more for bowl and brushing

2 teaspoons coarse salt

4 cups all-purpose flour (spooned and leveled), plus more for work surface


Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand for about five minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush the top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk (One hour). Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

To freeze, you can wrap the dough in plastic and freeze it in a re-sealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.


Cheesy salami pull-apart bread

Unbleached all-purpose flour, for dusting

1/2 kilogram room-temperature pizza dough

9 slices beef salami

127 grams whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick

Spicy honey for serving


Preheat oven to 204 degrees Celsius. Dust work surface lightly with flour. Shape the dough into two 11-inch baguettes. Once done, space them evenly on a parchment-lined baking sheet. Then an inch from end of each, snip a deep, 1 ½-wide horizontal pocket with shears.

Nestle a slice each of salami and mozzarella inside. Repeat cutting and stuffing at one inch intervals, stopping one inch from other end.

Let them stand, draped with plastic, in a warm place until they double in size (30 minutes).

Bake until cheese is melted and dough is puffed (35 minutes). Serve warm with spicy honey.

Spiced-lamb pie


1/2 kilogram ground lamb

1 minced onion

1 tablespoon tomato paste

2 teaspoons cayenne pepper

2 teaspoons ground cumin

2 teaspoons ground cinnamon

Kosher salt

Unbleached all-purpose flour, for dusting

1/2 kilogram room-temperature pizza dough

Extra-virgin olive oil, for brushing and drizzling

Diced red onion, fresh mint leaves, and pine nuts, for serving


Preheat the oven to 232 degrees Celsius. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin and cinnamon. Season it with salt. Cook over medium, stirring occasionally, until meat is browned (10 minutes).

Dust work surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to two rimmed baking sheets.

Divide the filling among ovals, leaving 1/2-inch borders. Fold edges over meat, pinch ends together and let it stand, draped with plastic, in a warm place until they double in size (30 minutes).

Brush the crust with olive oil and then bake until golden (18 minutes).  Drizzle with more oil and top with red onion, mint, and pine nuts.

Nutella and banana pockets


Unbleached all-purpose flour for dusting

1/2 kilogram room temperature pizza dough

1 egg, beaten, for egg wash

1/2 cup Nutella

32 banana slices


Preheat oven to 232 degrees Celsius.

Dust the work surface lightly with flour. Divide the dough into 8 balls and roll into 4-inch rounds. Transfer to a rimmed baking sheet and let them stand, draped with plastic, in a warm place until they double in size (30 minutes).

Then lightly brush with egg wash and bake until golden (8 minutes).

Once done, let it cool slightly. Then use a knife to slice pita-like pockets and stuff each with one tablespoon Nutella and four slices of banana. Serve immediately.

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