If you’re deciding what to do with pizza dough after pizza night, start by checking its condition and temperature. A refrigerated dough ball can become bread, rolls, snacks, or dessert once it has relaxed enough to shape.
The best uses for pizza dough depend on how much you have. A full 200- to 300-gram ball works for calzones, rolls, and flatbreads; small scraps are better for crackers, croutons, or bite-size twists. Here is what to do with leftover pizza dough safely and successfully.
Assess and Warm Leftover Dough
Keep leftover dough refrigerated in a lightly oiled, airtight container. For the best texture, use it within one to three days. A clean yeasty, mildly tangy, or beer-like smell is normal after fermentation. Discard the dough if you see mold, pink, orange, or green discoloration, or smell anything rotten, putrid, or chemical. Do not taste questionable dough.
Take the dough from the refrigerator and place it on a lightly oiled surface or in an oiled bowl. Cover it and let it rest at room temperature for 45 to 90 minutes. A small piece may need only 20 to 30 minutes, while a large, tightly chilled ball may need the full time. Do not microwave it; uneven heat can damage the yeast and partially cook the dough.
The dough is ready when it feels cool but pliable, stretches without immediately snapping back, and looks slightly puffy. Press it gently with a fingertip: the indentation should fill back slowly. If it remains rigid, give it another 15 to 20 minutes under cover.
A thin, dry patch can sometimes be peeled or trimmed away. However, warming will not restore dough that is severely dried, hard throughout, moldy, or spoiled. Discard that dough rather than trying to rehydrate it.
Quick Savory Uses for Pizza Dough
These ideas suit one full dough ball and require little shaping.
- Garlic knots: Cut 250 grams of dough into eight pieces. Roll each into a 6-inch rope and tie a loose knot. Arrange on an oiled sheet, cover, and rest for 20 to 30 minutes. Brush with olive oil, minced garlic, parsley, and salt. Bake at 425°F for 12 to 16 minutes, until puffed and golden.
- Breadsticks: Divide a dough ball into six to eight strips and stretch them to about 8 inches. Brush with oil and add sesame seeds, dried herbs, or grated Parmesan. Bake at 425°F for 10 to 14 minutes, until browned at the edges.
- Simple flatbread: Stretch 200 to 250 grams of dough to about ¼ inch thick. Brush with oil, dimple the surface, and sprinkle with salt and rosemary. Bake at 450°F for 10 to 14 minutes, until the top is blistered and the bottom is crisp.
- Pretzel bites: Roll the dough into a rope and cut it into 1-inch pieces. Dip the pieces in simmering water with baking soda for 20 to 30 seconds, drain, and place on a lined sheet. Brush with egg wash, add coarse salt, and bake at 425°F for 10 to 13 minutes.
Let shaped dough rest until it looks slightly swollen rather than waiting for it to double. Pizza dough already contains developed gluten and may bake well after a short second proof.
Filled and Shaped Breads
When you want a more substantial result, use a full ball rather than scraps. Keep fillings fairly dry so steam does not make the dough soggy.
- Calzone: Roll 250 grams of dough into a 10-inch round. Add up to 1 cup of shredded cheese, cooked vegetables, and meat on one half, leaving a 1-inch border. Fold the dough over, press out excess air, and crimp the edge firmly. Cut two vents in the top, rest for 15 minutes, and bake at 450°F for 15 to 20 minutes. The crust should be deep golden and firm underneath.
- Stromboli: Roll 300 to 400 grams of dough into a rectangle about ¼ inch thick. Layer cheese and fully cooked, cooled fillings over the surface, leaving 1 inch clear around the edges. Roll tightly, pinch the seam, place it seam-side down, and cut three vents. Rest for 20 minutes, then bake at 425°F for 20 to 25 minutes.
- Pull-apart rolls: Divide 300 grams of dough into six or eight equal pieces. Round each piece and place them in a greased baking dish with a little space between them. Cover and proof for 45 to 60 minutes, until the rolls touch and look puffy. Brush with butter and bake at 375°F for 18 to 22 minutes.
For any filled bread, avoid overstuffing. If the seam opens during shaping, pinch it closed and give the dough a five-minute rest before sealing again.
Skillet and Oven Bakes
Small portions and scraps have their own best applications. This is how to use pizza dough when you have less than a full ball or several uneven pieces.
- Cracker chips: Combine scraps, roll them very thin, and cut them into squares or triangles. Brush with oil and prick with a fork. Add salt, pepper, or everything seasoning, then bake at 425°F for 6 to 10 minutes. Remove pieces as they brown; thin scraps can burn quickly.
- Croutons: Cut scraps into ½-inch cubes and toss with oil, salt, and dried herbs. Bake at 425°F for 8 to 12 minutes, turning once, until crisp all the way through. Use them on salads or soups.
- Skillet flatbread: Divide 150 to 200 grams of dough into two pieces and roll each to ⅛ inch thick. Heat a lightly oiled skillet over medium-high heat. Cook each piece for 2 to 3 minutes per side, pressing down any large bubbles, until browned and cooked through.
- Mini pizza bites: Press scraps into greased muffin cups, add a teaspoon of sauce and cheese, and fold or leave open. Rest for 15 minutes and bake at 425°F for 10 to 14 minutes, until the edges are crisp.
Scraps can be combined, but do not knead them aggressively or they will become tight. Press them together, cover for 10 minutes, then roll or cut them.
Sweet Bakes from Pizza Dough
Pizza dough is usually lightly salted, so it works best with assertive sweet toppings. For other uses for pizza dough, add sugar, butter, cinnamon, fruit, or chocolate after shaping rather than trying to turn the dough into a rich pastry.
- Cinnamon twists: Roll 250 grams of dough into a rectangle. Brush with melted butter and sprinkle with a mixture of brown sugar and cinnamon. Cut into strips, twist each strip, and place on a lined sheet. Rest for 20 to 30 minutes and bake at 400°F for 12 to 16 minutes. Drizzle with a simple powdered-sugar glaze while warm.
- Jam pockets: Roll 200 grams of dough thin and cut it into six squares. Place 1 teaspoon of thick jam in the center of each, fold corner to corner, and press the edges with a fork. Chill assembled pockets for 10 minutes, brush with milk or egg wash, and bake at 400°F for 12 to 15 minutes. The filling should bubble lightly without leaking everywhere.
- Monkey bread: Cut 300 grams of dough into 16 pieces. Toss the pieces with melted butter, cinnamon, and sugar, then arrange them in a greased loaf pan or small Bundt pan. Cover and proof for 30 to 45 minutes, until noticeably puffy. Bake at 375°F for 25 to 30 minutes, and cool for 10 minutes before turning it out.
For any sweet bake, watch the bottom closely: sugar browns faster than plain dough. If the top is dark before the center is baked, loosely cover it with foil and continue until the pieces feel set when pressed.