On Tuesdays and Thursdays, I post a picture and just a few words.
This past Friday, I made a double batch of pizza dough, but I only ended up needed 3/4 of it. So I stuck the last fourth in the fridge.
Yesterday I pulled it out, gently stretched it out on some (already used) parchment paper, threw it into a 500 ° oven (it was cold yesterday, so I totally did not mind heating up the kitchen!), and once it was finished, I put butter and garlic salt on top.
It was slightly yeasty tasting from the dough’s long stay in the fridge, but my kids and I had no problem polishing it off.
One small bit of food waste avoided!
Tina
Tuesday 21st of October 2014
A few weeks ago I found some dough my husband had frozen (not very well) and decided to turn it into garlic cheese sticks to enjoy while watching our favorite football team on a Thursday night. :) It wasn't that great but the boys loved it--I think enough cheese & garlic and butter an ANYTHING is good! :)
Emily @ Simple Cheap Mom
Wednesday 22nd of October 2014
Mmmm, that sounds good too!
bwmsith
Tuesday 21st of October 2014
A side-bar about wasted food: Driving around our community, seeing how many pumpkins are used in magnificent landscaping displays, I wonder, what happens to them? Am I being an old grinch to shake my head at the waste of good food?
WilliamB
Tuesday 21st of October 2014
Decorating pumpkins and pie pumpkins are, indeed, different breeds. (You knew I'd chime on this, didn't you?)
Decorating pumpkins are bred for even shape, thick skin, and longevity; taste is not a factor. Pie pumpkins are bred for taste and baking characteristics. Decorating pumpkins don't bake up all that tasty.
I also ran a side-by-side comparison of pumpkin custard from a pumpkin and from a can. No one could tell the difference. And the can is cheaper and a heck of a lot less work. It's canned for me, all the way.
I like the idea of taking the pumpkins to the zoo. Wonder if mine does that?
Glory Lennon
Tuesday 21st of October 2014
Oh, that drives me crazy, all those wasted pumpkins. Wish there was a recycling pumpkin place for after Halloween. I would take loads of them and freeze or can them and think of all the pumpkin baked goodies you could make with them! Some pumpkins are indeed tastier than others, but all of them taste good enough with enough spices.
Kristen
Tuesday 21st of October 2014
I don't know. Some people carve theirs right before Halloween, light it once, and cook it the next day.
But I know I've read that pumpkins which are grown for carving aren't all that tasty when cooked (esp. as compared to pie pumpkins).
Perhaps think of them as eco-friendly, compostable decor (certainly more of a win than cheap plastic fall decorations?)
connie
Tuesday 21st of October 2014
Kristen you are a source of ongoing inspiration. I look forward to reading your posts every day.
Kristen
Tuesday 21st of October 2014
Thank you for the encouragement! :)
Glory Lennon
Tuesday 21st of October 2014
I wonder, would you be able to make that dough--or the fresh stuff-- into fresh baked pretzels? I've gotten the urge lately to make some and I didn't know if my pizza dough recipe would be good enough to pass for pretzel dough. Whaddya think?
Liz
Tuesday 21st of October 2014
I agree, most pretzel recipes have a little bit of sugar and a little bit of melted butter involved. But the real pretzel flavor comes from the process of boiling the dough shapes briefly in water with baking soda before baking in the oven. (If you're making bagels, leave the baking soda out.) Good luck!
Kristen
Tuesday 21st of October 2014
I don't know...it is a little similar, although a lot of pretzel dough recipes I see do have a little sugar in them.
Deb @ Saving the Crumbs
Tuesday 21st of October 2014
Sounds yummy! I'm pretty proud of reusing my parchment paper over and over, but yours puts me to shame! :-)
WilliamB
Tuesday 21st of October 2014
I have reusable sheets (silicon??? they're dark brown now) that I've used for 15+ years. I don't even remember buying them but they've certainly repaid my investment many times over.
Kristen
Tuesday 21st of October 2014
I do tend to use it until it's kind of falling apart. ;) It doesn't take a lot of uses when you're doing 500 degrees, though. Three pizzas or so and it's toast.