Friday, May 6, 2016

When Life Gives You Extra Pizza Crust... Braid Some Bread

Since my husband and I are both retired now, we try to resist the temptation to eat out too frequently. It's easy to use eating out as a source of entertainment.  It's an outing which can result in over-eating high calorie and high fat foods and it can also be expensive.  Nearly every week, I make home made pizza.  Making pizza on a piping hot pizza stone in a 500 degree oven really is the key.  I make the pizza crust dough in my Kitchen Aid stand mixer.  I've determined that the pizza dough recipe I make is a little too large for one pizza, but a little too small to make two pizzas.  As a result, I've been throwing out some of the dough.  So wasteful!  Finally I've found a use for that little leftover bit of dough.

I have slightly altered a recipe from the Pioneer Woman; I have been adding some dried herbs to the dough with some delicious results. 



  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Extra Virgin Olive Oil
  • Option: Add in about a 1/4 teaspoon each dried oregano, dried basil, and crushed red pepper flakes, and about 1/8 teaspoon garlic powder. 
  • 1/2 teaspoon granulated sugar. 



Add about 1/2 teaspoon sugar to 1 1/2 cups warm (not lukewarm) water.  Stir to combine. Sprinkle yeast over surface of water; set aside. 

In a mixer, combine flour, salt, and dried herbs. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water/sugar mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap. I make the dough in the morning and let it sit out on the countertop for several hours. 

I am using about 3/4 of the dough for a very large pizza. Divide the remainder if the dough into three equal pieces, work the three pieces into three long worm shapes, and braid them together. I put the braid on a cookie sheet and cover with a tea towel and let it rest/rise for about 1/2 an hour.  Bake the braid in a 350 degree Fahrenheit oven for 23 to 25 minutes, or until light golden brown. 

This bread is great with a glass of red wine. 



affectioknit said...

Yummy vegan bread!

~Have a lovely day!

my essay said...

Thank you for the yummy recipe. It is good that we can make something out of the left ingredient. Wasting food is a bad habit. We must always show respect to the food. I will surely try your recipe of the braided bread. You can make an interesting in this bread by giving Nutella chocolate filling which will make kids eat more from this bread.