After the pizza evening with the 8-hour pizza dough, there are still two dough balls in the fridge. It would be a shame to throw them away, but a second pizza is too much. Exactly these will become four airy mini ciabattas today.
Making Ciabatta yourself: Two pizza dough balls become four mini ciabattas
You don’t need new dough, no pre-dough ceremony, and no extra ingredients for this. Only the two leftover pizza dough balls of approx. 280 g each and some semola (durum wheat semolina) for dusting.
After proofing, the dough already has everything a good mini ciabatta needs. The gluten network, i.e., the protein structure in the dough that holds the fermentation gases, has long been developed. If your dough balls have even undergone a longer cold fermentation, they contain even more of it. If you handle the dough gently now, there will be enough left for an open, airy crumb: many small and large air pockets instead of compact bread.
Mini Ciabatta from Pizza Dough: Preparation in 6 Steps
Here’s how to do it:
- Sprinkle the dough balls with some semola and carefully loosen them from the surface. A dough scraper is the gentlest way to do this without squashing the dough.
- Halve each dough ball with the dough scraper. This way, two dough balls become four small pieces. Press down as little as possible on the dough.
- Place the four pieces on a baking sheet lined with parchment paper, cover with a slightly damp cloth, and let rest for about 30 minutes.
- Preheat the oven to 220 °C / 425 °F conventional heat.
- Bake the mini ciabattas for 18 to 20 minutes until they have risen and are golden brown.
- Let cool on a wire rack so the bottom stays crispy.
The 30-minute resting time is not just for show. The dough relaxes, and the fermentation gases redistribute. This is exactly what gives the mini ciabatta its airy structure later.
Rolls from Pizza Dough: The most common mistake is too much pressure
I’ve experienced it myself: You want to quickly process the leftover dough, flatten it, knead it again because it looks a bit uneven. The result? Mini ciabattas, dense as a beer mat. In my workshops, this happens to most people on the first try – the reflex to work the dough thoroughly again is natural when you’re used to classic bread baking. But with leftover dough, it’s precisely the wrong move.
The reason: The air that the dough has collected during proofing is simply squeezed out by pressing too hard or kneading again. Without this air, there’s no open crumb, just compact bread. Therefore, when processing leftover pizza dough: the less pressure, the better.
The most common pitfall: You press the dough too hard when dividing or shaping it. This releases the fermentation gases, and the mini ciabatta becomes flat and dense. Treat the dough like something you don’t want to crush.
Gentle handling of the dough creates the airy crumb. Do not knead, do not press hard. Just sprinkle with semola, divide carefully, and place directly on the baking sheet.
Baking and Cooling: How to keep the crust crispy
When baking, temperature is key. 220 °C / 425 °F conventional heat makes the small rolls rise quickly and turn golden brown on the outside. The baking time of 18 to 20 minutes is a guideline; tap the bottom lightly at the end: If it sounds hollow, they are done.
The mini ciabattas are placed on a wire rack not just for fun. If placed directly on a plate or baking sheet, moisture accumulates under the crust, and it becomes soft. On the wire rack, steam can escape, and the bottom remains crispy.
The dough from leftover pizza dough is already fully developed; you just need to give it time to bake.
If you’re in the mood for something crispy instead of airy bread: The same leftover dough can also be used to make crispy grissini.
I like this recipe because it turns leftovers into something unique, without much effort. What do you do with leftover pizza dough? Write to me in the comments over in the PizzaLiebhaber Österreich group.
Mini-Ciabatta aus Pizzateig-Resten
Ingredients
Für die Mini-Ciabatta
- 2 Stück übrig gebliebene Pizzateiglinge à ca. 280 g
- Semola zum Wenden
Instructions
- Teiglinge mit Semola bestreuen und mit einer Teigkarte vorsichtig von der Unterlage lösen, nicht nachkneten.
- Jeden Teigling mit der Teigkarte halbieren, so werden aus 2 Teiglingen 4 kleine Stücke. Möglichst wenig Luft herausdrücken.
- Auf ein mit Backpapier belegtes Blech legen, mit einem leicht feuchten Tuch abdecken und 30 Minuten ruhen lassen.
- Backrohr auf 220°C Ober-/Unterhitze vorheizen.
- 18-20 Minuten backen, bis aufgegangen und goldbraun.
- Auf einem Gitter auskühlen lassen, damit die Unterseite knusprig bleibt.
