Five things to do with extra pizza dough

***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS***

2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)

Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

[zaaraahmed]

After what point would it be bad to keep extra pizza dough?

[adamsfusion]

Adam: "The most obvious thing to do with extra pizza dough is"
Me: Make more pizza
Adam: "Make garlic knots"
Me: Make garlic knots

[georgegoldberg]

You know what I love about this channel? Nothings assumed, Adam even mentions that the paper on the baking sheet is parchment paper and that it's not necessary that you use it. I struggle to learn sometimes because many videos often assume I know a thing or two or can connect the dots. Thanks for making content my square brain can comprehend!

[noahbilmer]

3 Certainties of Life :
1. Death
2. Taxes
3. Adam preferring some heterogeneity in his food

[deesenuts]

I love how he doesnt push that "you need this machine and that and this" bc cooking should be about love of food and caring

[XxElPsyCongrooxX]

"You could lubricate your hands with water, flour, or oil."


*White wine it is then*

[MorbidMindedManiac]

For anyone coming back to do one of these specific things:
0:00 Intro
0:28 1 - Garlic Knots
4:28 2 - Fried Dough Puffs
6:11 3 - Pizza bread
7:17 4 - Frozen dough
8:13 5 - Experimental mad scientist pizza

[aelius]

2:18 - "I prefer oil but my wife prefers butter so we're doing butter" relatable, Adam

[Ale-]

This man always hits me w the smoothest transitions to the sponsor of the video and I’m not even mad about it

[dai]

Fun thing you can do with garlic knots! I work at pizza hut, our garlic knots have cheese in them. We literally just cut string cheese into little nuggets that are about an inch big and tie the dough around it. To do this you're gonna want the dough to be a little flat and wide enough for the cheese to rest inside of it and you dont tie it as much as just kinda wrap the dough around it. If you do it this way you have to make sure to pinch all holes shut or else the cheese will leak out of it. Brush some garlic butter on there after cooking and boom, cheesy garlic knots. My employer is probably going to kill me but thats how you do it and theyre pretty good

[d]

Garlic Knots

Ingredients:

Pizza dough, cold-fermented for up to 7 days in olive-oiled container
Half a head of garlic
Fistful of fresh parsley
Stick of salted butter (8 T / 4 oz / 114 g) OR same amount of olive oil
1-2 t dried oregano
Pinch of red pepper flakes
Black pepper to taste
Salt (fancy/flaky for finishing)
Parmesan or other hard piquant cheese

Directions:
1. Preheat oven to 400 F. Take butter out to soften up - it will be melted, so you could pop it in a covered pot and place on the exhaust burner to melt it now.
2. Lube hands with olive oil. Remove dough from olive-oiled container. Be careful not to compress it during this process - you're about to compress and fold it a bit while forming the knots. Drop onto cutting board.
3. Lube hands with olive oil (or flour, or water - but oil gives a nice browning to knots). Form dough into rectangle. Cut into strips. Tie strips into knots. (It's ok to have nonuniform knots, with a longer tail on one end.) Place knots onto half-sheet pan lined with parchment paper.
4. Allow knots to rise on the pans for 30 minutes. If you lubed your hands with oil, there's no need to cover the knots, as their thin oil coating prevents them from drying out. Otherwise cover with a kitchen towel.
5. Bake knots at 400 F for 20 minutes.
6. While baking, peel and chop garlic. Chop parsley.
7. Melt butter (if necessary - see step 1) on medium-high heat.
8. Peel & chop garlic. Add to butter. Turn off the heat - don't need to brown the garlic or butter.
9. Add dry seasoning to butter - oregano, pepper, pepper flakes. Hold off on salt for now.
10. Pull garlic knots from oven. Could pull them early when they're a bit pale - they'll be close to dinner rolls. That's fine. Could pull them when they're mostly browned (recommended). They'll be kinda hard - that's ok, because they'll soak up butter.
11. Dump hot knots into a bowl. Pour (most of) seasoned butter on top. Grate cheese on top. Toss everything together. Toss in parsley after things have cooled down a bit to avoid wilting. Check flavoring, add additional butter and salt as necessary.

[douglanglois]

"You know what's also great to have before dinner?"
Me: "B-roll? Wait, wrong food-tuber..."

[str]

"But my wife prefers butter so we're doing butter."

*we love one good husband-*

[JustinY.]

So you're telling me you aren't supposed to eat the dough raw?

[danielpellegrini]

5:40 my grand uncle used to make these for my family every single weekend. A classic delicious dessert. I miss him.

[carter]

Where I live we have a food called “toutons”. They are essentially pizza dough patties fried on a pan with butter on medium heat. They are crispy on the outside and kinda doughy on the inside. Here in stores you can buy touton dough but you can make them at home with less sugary pizza dough. They are a Sunday breakfast must have!

[TBlacky]

This is why I watch Adam, it’s reality, no fancy thermometers, no weighing for fancy methods or food, I can relate, this makes every upload for me satisfying

[guyferi]

Well that's convenient.... I have 10 minutes of my lunch break Left 👌

[muha]

4:33 Here in Bosnia (and the greater Balkan area, really) we call those Uštipci. They're really common, except we typically just use regular sunflower seed oil.

[thequiettiefingbard]

Adam: "They double in size so make them as big as tou want"
Me: *eyes glow as I create a 4 pound garlic knot*