Thought frozen pizza dough would make good breadsticks, got flat cracker slabs

Spent a whole evening last winter in Chicago kneading and shaping that stuff into little ropes, then they came out of the oven looking like sad, crunchy pennies... Has anyone else tried to cheat bread-making with store-bought dough and just ended up with a worse version of both?

2 comments

2 Comments

grace_knight703d ago

Chicago winters will do that to any dough, honestly. The cold air dries out the surface before the inside can puff, so you gotta work fast and keep it covered. Tbh, that's more about technique than the frozen dough being bad.

danielhenderson2d ago

Man, I've been there. Frozen dough is a trap if you don't treat it right. The trick is to let it thaw in the fridge overnight, then let it sit on the counter for a good hour before you even touch it. And like grace said, keep a damp towel over it while you're shaping, that cold kitchen air will suck the moisture right out. Also, crank your oven up to 475 and preheat that baking sheet too, the sudden heat shock gives it that puff before it can flatten out. Honestly, you're better off just buying the pre-made breadstick dough in the tube, it's engineered for this exact thing. But if you're stubborn like me, you'll just keep fighting the frozen stuff until you get it right.