Can I Use Pizza Dough To Make Bread? The Surprisingly Versatile Dough
Yes, you can definitely use pizza dough to make bread! While not exactly the same as traditional bread dough, pizza dough offers a convenient and delicious alternative, resulting in bread with a satisfyingly chewy texture.
The Allure of Dough Flexibility
Repurposing ingredients is a cornerstone of smart cooking. Finding that your pizza plans changed or you have leftover dough opens up a world of baking possibilities. Using pizza dough for bread is a surprisingly effective way to achieve a quick and tasty loaf without needing to start from scratch with a new recipe.
The Key Differences Between Pizza Dough and Bread Dough
While the basic ingredients often overlap – flour, water, yeast, and salt – the ratios and proofing times are where pizza dough and bread dough diverge.
- Hydration: Pizza dough generally has a lower hydration level than bread dough, resulting in a denser, chewier texture.
- Yeast Content: Pizza dough often uses a slightly higher yeast content to achieve a faster rise, especially when time is a factor.
- Sugar and Fat: Some pizza dough recipes include a small amount of sugar or oil, which contributes to flavor and crust development but isn’t always present in bread recipes.
- Proofing: Bread dough typically undergoes longer proofing periods to develop a more complex flavor and airier crumb.
| Feature | Pizza Dough | Bread Dough |
|---|---|---|
| Hydration | Lower (50-60%) | Higher (65-75%) |
| Yeast | Higher (for quicker rise) | Moderate |
| Sugar/Fat | Optional, small amount | Less common |
| Proofing Time | Shorter | Longer |
| Texture | Chewy, slightly dense | Airy, softer |
The Process: Turning Pizza Dough Into Bread
Transforming your pizza dough into bread requires minimal adjustments. Here’s a simple process:
- Prepare the Dough: Ensure your pizza dough is properly proofed and relaxed.
- Shape the Loaf: Gently form the dough into your desired bread shape (round, oblong, or baguette). Avoid overworking the dough, as this can toughen the gluten.
- Second Proof: Allow the shaped loaf to proof for an additional 30-60 minutes, or until it has noticeably increased in size.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf on a baking sheet or in a Dutch oven.
- Score (Optional): Score the top of the loaf with a sharp knife or lame to control expansion during baking.
- Bake: Bake for 20-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Cool: Let the bread cool completely on a wire rack before slicing and enjoying.
Common Mistakes and How to Avoid Them
- Over-Proofing: Over-proofed pizza dough will result in a flat, dense loaf. Watch the dough carefully and bake when it has almost doubled in size.
- Over-Working the Dough: Overworking the dough develops too much gluten, leading to a tough and rubbery texture. Handle the dough gently during shaping.
- Baking at the Wrong Temperature: Baking at too low a temperature will result in a pale, undercooked loaf, while baking at too high a temperature can lead to a burnt crust and an undercooked interior.
- Insufficient Cooling: Cutting into the bread before it has cooled completely will result in a gummy texture. Allow the bread to cool thoroughly on a wire rack.
Variations and Creative Uses
Don’t be afraid to experiment!
- Add Herbs and Spices: Incorporate fresh herbs like rosemary, thyme, or oregano, or spices like garlic powder or Italian seasoning, to the dough for added flavor.
- Create Stuffed Breads: Fill the dough with cheese, olives, or sun-dried tomatoes before shaping and baking.
- Make Breadsticks or Focaccia: Flatten the pizza dough and bake as breadsticks or focaccia, topping with olive oil, herbs, and salt.
Frequently Asked Questions
Can I use store-bought pizza dough for bread?
Yes, you can! Store-bought pizza dough works perfectly well for making bread. Just be sure to let it come to room temperature before shaping and baking. Quality may vary, so opt for a brand you trust.
Does the type of flour in pizza dough matter when making bread?
Yes, the type of flour does matter. Bread flour, which has a higher protein content, will result in a chewier, more structured loaf. All-purpose flour will still work, but the texture will be slightly softer.
How can I adjust the hydration level if my pizza dough is too dry?
If your pizza dough feels too dry, gradually add small amounts of water (1-2 tablespoons at a time) until it reaches the desired consistency. Knead the dough well after each addition to ensure even hydration.
Can I use a sourdough pizza dough to make bread?
Absolutely! Sourdough pizza dough will create a bread with a distinctive tangy flavor and a slightly more open crumb. The baking process remains the same.
What is the best temperature for baking pizza dough bread?
A baking temperature of 450°F (232°C) is generally recommended for baking pizza dough bread. This temperature allows for good crust development and a properly cooked interior.
How long should I bake pizza dough bread?
The baking time will depend on the size and shape of your loaf, but generally, baking for 20-30 minutes is sufficient. Use a thermometer to ensure the internal temperature reaches 200-210°F (93-99°C).
Can I freeze pizza dough bread?
Yes, you can freeze pizza dough bread, either baked or unbaked. For baked bread, allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. For unbaked dough, wrap it tightly and freeze it before the second proof. Thaw in the refrigerator overnight.
How do I score the bread before baking?
Scoring the bread allows for controlled expansion during baking and prevents the crust from cracking unevenly. Use a sharp knife or lame to make shallow slashes on the top of the loaf.
What can I do if my bread is too dense?
A dense bread can be caused by several factors, including over-proofing, over-working the dough, or using too little yeast. Ensure that you are using fresh yeast, properly proofing the dough, and handling it gently.
How can I make the crust crispier?
To achieve a crispier crust, you can try a few techniques: bake the bread on a preheated baking stone or in a Dutch oven, spritz the loaf with water before placing it in the oven, or increase the baking temperature slightly towards the end of the baking time. Adding a small amount of sugar or oil to the dough can also promote crust browning.
Is it necessary to use a Dutch oven?
Using a Dutch oven is not strictly necessary, but it can significantly improve the texture and crust of your bread. The Dutch oven traps steam, creating a moist environment that promotes a crispy crust and a soft interior.
What are some good toppings or glazes for pizza dough bread?
Brush the loaf with melted butter or olive oil before baking, and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning. After baking, you can glaze the bread with a mixture of honey and water for a shiny finish. You could also add garlic butter after baking for a delicious treat.