What to make with pizza dough: 20 easy ideas beyond pizza

The best answer to what to make with pizza dough depends on how much dough you have and how strongly it has fermented. You can turn one dough ball into flatbread, filled bread, rolls, pretzel bites, breakfast bakes, or sweets instead of making pizza.

Use small scraps for crackers, twists, knots, or fried bites. A 10- to 14-ounce dough ball makes one large flatbread, a small loaf, or 6 to 8 rolls. A 1- to 2-pound batch works well for focaccia, breadsticks, a filled braid, or several sweet rolls.

What to make with pizza dough: choose by amount and time

• For refrigerated dough: Let it sit covered at room temperature for 45 to 90 minutes until it feels soft and stretches without snapping back. Keep it lightly oiled so the surface does not dry out.
• For overproofed dough: Press out the excess gas, fold the dough over itself two or three times, and rest it for 15 minutes. Use it for a flatbread, crackers, twists, or fried bites if it feels slack. Avoid tall loaves if it cannot hold its shape.
• For young, springy dough: Choose rolls, stuffed breads, or a braid. Dough with longer fermentation has more flavor but may be looser and harder to shape.
• For a fast bake: Roll the dough thin and use a hot oven, skillet, or fryer. For a softer result, shape thicker pieces and allow 20 to 40 minutes for a second rise.

Flatbreads and breadsticks: practical pizza dough uses

1. Skillet flatbread: Divide one dough ball into two or three pieces and roll each ⅛ to ¼ inch thick. Brush with oil, prick the surface, and cook in a hot cast-iron skillet for 2 to 3 minutes per side until browned and blistered. Serve whole or cut into wedges.
2. Focaccia: Press a 12- to 16-ounce dough ball into a well-oiled 9-inch pan. Let it puff for 30 to 60 minutes, then dimple it deeply with your fingertips. Add oil and salt, and bake at 425°F for 20 to 25 minutes until golden and firm underneath.
3. Garlic breadsticks: Roll the dough into a rectangle, cut it into ½-inch strips, and twist each strip. Arrange them on a baking sheet, brush with oil or melted butter, and bake at 425°F for 12 to 16 minutes. Small scraps can make 4 to 6 sticks.
4. Flatbread crackers: Roll leftover dough very thin, about ⅛ inch, and transfer it to parchment. Brush with oil, sprinkle with salt, dock with a fork, and cut into pieces. Bake at 400°F for 8 to 12 minutes, removing pieces as they brown.

Filled breads and savory rolls with leftover pizza dough

These options are especially useful when you have enough dough for a sealed shape but not enough for a full loaf. Leave a ½-inch border around fillings and pinch every seam firmly so steam does not split the bread.

5. Stuffed bread loaf: Roll one dough ball into a rectangle, layer in cooked vegetables, sliced meat, or cheese, then roll it tightly from one long side. Pinch the seam and ends, place seam-side down, and bake at 400°F for 25 to 30 minutes. Cool for 10 minutes before slicing.
6. Stromboli: Stretch a batch of dough into a thin rectangle, add a modest layer of cooked fillings, and roll it into a log. Seal the edge, cut three vents across the top, and bake at 425°F for 20 to 25 minutes until deeply golden.
7. Savory pinwheels: Spread a thin layer of pesto, tapenade, or softened cheese over a rectangle of dough. Roll it up, chill it for 10 minutes if sticky, and slice into 1-inch rounds. Bake cut-side up at 400°F for 15 to 18 minutes.
8. Garlic knots: Cut scraps into 5-inch strips, tie each into a loose knot, and tuck the ends underneath. Bake at 425°F for 12 to 16 minutes, then toss with garlic butter while warm. This is one of the easiest things to do with pizza dough when only a handful remains.
9. Stuffed dinner rolls: Divide one dough ball into 6 to 8 portions, flatten each, place a small cube of cheese or a spoonful of cooked filling in the center, and pinch closed. Arrange seam-side down in an oiled pan, let rise for 20 to 30 minutes, and bake at 375°F for 18 to 22 minutes.

Things to do with pizza dough for snacks and breakfast

10. Pretzel bites: Roll the dough into a rope and cut it into 1-inch pieces. Dip the pieces briefly in simmering water mixed with baking soda, drain well, and bake at 425°F for 12 to 15 minutes. Brush with butter and add coarse salt while hot.
11. Bagel-style rings: Divide the dough into 3 or 4 portions, form tight balls, and poke a hole through each center. Stretch the holes wide, boil the rings for 30 seconds per side, and bake at 425°F for 18 to 22 minutes. Use a larger hole because it shrinks in the oven.
12. Mini sausage rolls: Cut the dough into strips wide enough to wrap around cooked cocktail sausages. Seal the overlap underneath, brush with egg wash if available, and bake at 425°F for 12 to 15 minutes. A small dough ball usually makes 8 to 12 pieces.
13. Breakfast braid: Roll a batch into a rectangle, place cooked eggs, cheese, and vegetables down the center, and cut diagonal strips along both sides. Fold the strips over the filling, alternating sides, then bake at 375°F for 25 to 30 minutes.
14. Egg-filled dough cups: Press small dough portions into greased muffin cups, leaving the centers open. Add beaten egg, cheese, and cooked vegetables until each cup is two-thirds full. Bake at 375°F for 18 to 22 minutes, until the dough is browned and the egg is set.

Sweet ideas: what can you make with pizza dough?

Pizza dough works best for sweets when you add a little fat and sugar on the surface rather than mixing a large amount into the dough. Shape the pieces while the dough is cool, then give them time to puff before baking.

15. Cinnamon rolls: Roll one dough ball into a rectangle, brush with softened butter, and cover with cinnamon sugar. Roll it up, slice into 6 to 8 rounds, and place them in a greased pan. Let them rise for 30 minutes, then bake at 375°F for 20 to 25 minutes.
16. Sticky pecan pull-apart bread: Cut dough into walnut-size pieces and toss them with melted butter and cinnamon sugar. Layer them in a loaf pan over a little brown sugar and butter, let them puff for 30 minutes, and bake at 350°F for 25 to 30 minutes.
17. Cinnamon-sugar twists: Cut scraps into strips, twist them, and brush with butter. Coat with cinnamon sugar and bake at 400°F for 12 to 15 minutes. Thin twists should be crisp at the edges but still slightly soft in the center.
18. Fruit turnovers: Roll the dough thin and cut 5-inch rounds or squares. Add a small spoonful of cooked, cooled fruit, fold over, and crimp the edges with a fork. Cut a vent and bake at 400°F for 18 to 22 minutes.
19. Jam-filled buns: Divide the dough into 6 pieces, flatten each, and add about 1 teaspoon of thick jam. Pinch the dough closed, place seam-side down, and bake at 375°F for 18 to 22 minutes. Do not overfill, or the jam will leak.
20. Fried dough bites: Cut leftover dough into 1-inch pieces and fry in 350°F oil for 1 to 2 minutes per side until puffed and golden. Drain, then toss with sugar or drizzle with honey. Use freshly refrigerated dough after it has warmed slightly so the pieces puff instead of staying dense.