This is a great way to use up leftover pizza dough. This can be baked ahead of time, stored in the fridge or freezer and then reheated. This works really well with a tangy dip like ranch.
INGREDIENTS:
- one dough ball pressed into a pan. Ideally high hydration, 70% plus. But you can also use your normal service dough.
- a couple of handfuls of PROPERONI Crumble.
- ranch or garlic mayo to serve.
METHOD:
- Press your dough ball out into a pan. I like a 285g dough ball for an 8x10 Lloyds pan.
- Leave the dough to rise in the pan until it's nice and bubbly.
- Sprinkle the PROPERONI Crumble on the top and follow with a drizzle of olive oil.
- Bake at 275C. The bake time will depend on your dough weight and pan size so keep an eye on the bake.
- Finish with parmesan, a drizzle of oil and the ranch dip.