Garlic dough balls - inspiration please

Tiddlywinks

I love the Pizza Express garlic dough balls and want to make them at home - I'm thinking of making the pizza dough in my breadmaker but what then?

Do I just break the dough into small pieces and make little balls? I know I'm asking about the bleedin' obvious, sorry .

How would you make the garlic bit? Crush garlic and make a paste with butter and then spread it on or do any of you have a cunning trick to make tastier dough balls by filling them or something.

Any help appreciated - we're (hopefully) having them with pasta for tea tonight.

Thanks

BitterAndTwisted

I'd do exactly what you've described yourself although I probably wouldn't bother with the bread-maker myself. You could enclose a piece of mozzarella or sun-dried tomato (or even both) in each dough-ball or perhaps sprinkle some herbs on top or even add them to the dough mixture.

adelight

I generally do plain dough balls with a garlic & herb butter/sauce. I put garlic, dried herbs and butter in a pot in the microwave, melt then solidify again. Or fresh pesto mixed with butter, depends what's around!
approvedfoods are selling a "de-identified" dough ball mix which comes with a herb mix and it's great, OH who's addicted to the pricey express ones gives them his seal of approval.

Tiddlywinks

Thanks B&T and adelight - Love the mozzarella and the pesto butter ideas.

If I made a couple of large batches could I freeze them? Would they need to be part cooked first?

Thanks

angeltreats

Tiddlywinks wrote: »

Thanks B&T and adelight - Love the mozzarella and the pesto butter ideas.

If I made a couple of large batches could I freeze them? Would they need to be part cooked first?

Thanks

They freeze very well actually.

Make the dough, let it prove, knock it back. (If you do it in the breadmaker, it'll do these steps for you anyway.)

Make it into little balls, and at this stage you can freeze them, no need to part cook them. You can then cook them straight from the freezer, like a frozen pizza. They will just take a few minutes longer than if they were fresh. I'd do them at about 200 degrees. If you're baking them straight away, don't bother with a second rising, just stick them straight in the oven

adelight

Tiddlywinks wrote: »

Thanks B&T and adelight - Love the mozzarella and the pesto butter ideas.

If I made a couple of large batches could I freeze them? Would they need to be part cooked first?

Thanks

I'm sure they'd freeze fine part/full cooked, but they're so easy it's hardly worth it for the freezer space. Once you've mixed up the dough just rip off one ball at a time, squeeze it in your hand a few times to knead, roll into ball then plop on a tray. You can go from a pile of ingredients to 15 dough balls ready to rise in 2-3 minutes.

zippychick

Hi

this thread should help - dough balls for a dough ball

I'll merge this later
thanks
Zip