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Pizza and Calzone Dough Made with Whey Recipe

User Rating 4 Star Rating (1 Review)

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Polish Pizza Made with Whey Dough

Polish Pizza Made with Whey Dough

© Barbara Rolek licensed to About.com, Inc.
When making cheese, you end up with curds (the cheese) and whey (the liquid byproduct). Here are step-by-step instructions for making dry curd cheese or farmers cheese. Frugal cooks know not to discard whey. It can be used in many recipes like this pizza and calzone dough recipe. Here are other recipes that use whey to good advantage -- Polish Italian-Style Bread, Polish Barley Soup Recipe and Polish Whey Soup.

Here is a larger photo of Polish Pizza Made with Whey Pizza Dough.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 2 (12-inch) or 1 (14-inch) deep

Ingredients:

  • 3 to 3 1/2 cups all-purpose flour
  • 1 tablespoon instant or rapid-rise yeast
  • 1/2 teaspoon salt
  • 1 cup very warm whey or whole milk (120 to 130 degrees)
  • 2 tablespoons olive oil
  • Cornmeal

Preparation:

  1. In a large bowl, whisk together 2 cups flour, undissolved yeast and salt. Stir in very warm whey or milk and olive oil. Add enough of the remaining flour (start with 1 cup) to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let rest for 10 minutes.

  2. Follow your favorite pizza or calzone recipe like Polish Pizza or Polish Calzone.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Great idea, nice flavors, Member lkonieczny

This is a fun recipe to make, because first you make the cheese for it, then you use some of the whey for the dough. I was a bit heavy-handed with the potatoes, I'd use less next time and more chicken. And more caramelized onions, they really give it a nice sweetness. Make sure to use your favorite barbecue sauce, but not one that is too sweet, because the onions bring some nice sweetness already. Next time I'd add just a bit of acid (vinegar) to the BBQ sauce to give it a bit more tang. But I will make this again, no doubt!

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