Pie dough can be used for myriad things – pies, tarts, turnovers, savory hand pies – why not pizza dough? That’s the question I asked myself when I started development on the pizza dough story. Originally the story had several savory recipes such as the salty pretzels, pictured above, and the focaccia with oregano, pictured below.
The cinnamon buns were always a part of the story, and a real favorite in the kitchen. Through trial and error and discussion with the entire EDF team we decided to skew the entire story in sweet direction and make it dessert story for our March issue.
It was a blast to work on and after making over 50 batches of pizza dough the recipe is burned into my brain.
From: Tracy | 3/18/10 at 3:01 pm
loved this article. I had no idea that pizza dough was so versatile!
From: Aki | 3/18/10 at 5:50 pm
I grew up in Brazil and we use pizza dough to make dessert pizzas (strawberry, nutella, dulce de leche, marshmallow, pineapple toppings). Or, we fry them in the shape of twist sticks and then sprinkle with cinnamon and sugar. Also, we make some savory treat called "Bauru" where you fold a rectangular shaped pizza dough and fill it with slices of ham, oregano, thin slices of tomato and mozzarella cheese. It comes out in a square shape, almost like a baked sandwich! Very Yummy!
From: Amandaboo | 3/18/10 at 6:36 pm
I made the dough this weekend so we could have fresh sticky pecan rolls on Sunday morning and they were amazing! My son swooned over them and I think I even heard him murmur "I love you" a few times while eating them. They are a little time intensive, but as an occasional Sunday treat they were well worth the effort. I can't wait to try the pretzels!
From: Kate | 3/21/10 at 6:28 am
My Mother always makes little triangle cookies with the leftover pie dough dusted in cinnamon sugar - they are amazing. These pizza dough alternatives look great too - can't wait to try them out!