Dan Richer’s Leftover Pizza Dough | Fougasse | Ooni Pizza Ovens

Ooni Cooks | Dan Richer | Ooni Pizza Ovens

Dan Richer is an author, chef, and restaurant owner who has spent his professional career learning the secrets of making delicious pizzas. In this episode of Ooni Cooks, Dan shows us how to turn leftover pizza dough into delicious fougasse bread.

Link to recipe: https://ooni.com/blogs/ooni-insights/dan-richers-four-things-to-make-with-leftover-dough

List of tools:
Ooni Karu 16 Multi-Fuel Pizza Oven: https://ooni.com/products/ooni-karu-16
Ooni Volt 12 Electric Pizza Oven: https://ooni.com/products/ooni-volt
Ooni Pizza Dough Boxes: https://ooni.com/collections/accessories/products/pizza-dough-boxes
Ooni Professional Pizza Cutter Wheel: https://ooni.com/collections/accessories/products/ooni-pizza-cutter-wheel
Ooni Bamboo Pizza Peel & Serving Board: https://ooni.com/collections/accessories/products/ooni-wooden-pizza-peel
Ooni Perforated Pizza Peel: https://ooni.com/collections/accessories/products/ooni-perforated-pizza-peel

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Don’t think of this just as pizza dough. This is bread dough. We happen to be using it for pizza, but it’s really bread dough. My name is Dan Richer, and I’m here at Ooni HQ to give you a few ideas on how to use some leftover pizza dough.

I’m going to make a fougasse. Historically, bakers who had wood-fired ovens or very high-temperature ovens, they would use this to cool down the oven. There’s not much you can do when your oven is so obscenely hot. There aren’t many breads that you can bake. You can certainly bake pizzas.

Great utilization of a very high-temperature oven. But a fougasse is one of my favorite ways to actually test the temperature of my oven, and I’ll show you why. So I have my leftover pizza dough, and I’m just stretching it out nice and flat to about eight inches or so.

For a 250-gram dough ball. You can stretch it a little bit bigger with a larger dough ball. And I’m going to take a pizza slicer, and I’m going to make one slice right down the middle and then three on an angle on each side. Kind of looks like a Christmas tree or

A wheat stalk, one of the traditional shapes. You can also do a little ladder action, like one of these. And this is going to bake in a very hot oven. So you can do this before you start baking pizza to kind of test the temperature of your oven and

To test your dough to see how well it’s fermented. Or you can use up your leftover pizza dough with this. This is a bread that bakes very fast. It’s a bread that you can eat right out of the oven. You don’t have to wait an hour for it to cool. And it’s fun.

It’s flexible. I like how there’s these different areas to grab and tear and just dip it in some olive oil. You can also brush on some toppings, like I have some melted anchovies and garlic. Brush on a little bit of that for some flavor. You can put whole pieces of anchovies.

You can put tomatoes on there. You can put caramelized onions. Let your creativity drive you here. Whatever you have in the fridge, put it on a fougasse. Why not? Let’s launch these fougasse. Pick it up the same way as you pick up a pizza. Alright, I’m going to launch

This one into the Ooni Volt. My temperature right now is at 700. And then we’ll check our first one. I’m actively managing the bake with all of these breads. The oven temperature and timing, they’re up to you. If you want to bake at a higher temperature for a shorter amount of time, it’ll

Lead to a slightly softer crust. If you want it crispy, leave it at a lower temperature for a longer period of time. So I started at a very high temperature and then quickly lowered it. And we’ll do the same thing over here. I like really, really crusty bread and pizza.

So I’m looking for not the leopard spots with a soft texture. I’m looking for it to be crispy. I want to hear an audible crunch when my teeth bite through it. This style of bread is best eaten right out of the oven. Because it’s so thin, it’s going to

Lose moisture and stale really fast. So now is the perfect time to eat it as soon as it comes out of the oven. Fortunately, they cook really fast. There’s no proofing time. You can make this right before dinner. Serve it with a bowl of soup, put a salad on top. Use your imagination.