This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat.
Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact reusable.
Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact reusable.
11 K 4.9/5 (17 reviews)
Keywords for this post:PizzaCroutonsRecoveryLeftoversRecycleLast modified on: April 22th 2023
Don't throw away your pizza crusts
These pizza crusts are in fact pieces of cooked pizza dough, which are often, at least partially, "flavored", meaning that there is a little bit of cheese, herbs, tomato sauce, toppings or even all of these at the same time.
So they have a lot of taste, which makes it a shame to throw them away!
Well, at the same time if we don't throw them away, we tend to put them aside, and a few days in the fridge can easily dry them out.
So to reuse them, it is better to cut them in small pieces first.
Then put them in a frying pan in a base of olive oil (for example)...
... and grill them to your taste.
You can then use them a bit like simple croutons, but they will be much better!
Like in this simple raw beet salad, or to replace bread in a panzanella.
To sum up: Don't throw away pizza croutons, but rather grill them and use them as delicious croutons.
So they have a lot of taste, which makes it a shame to throw them away!
Well, at the same time if we don't throw them away, we tend to put them aside, and a few days in the fridge can easily dry them out.
So to reuse them, it is better to cut them in small pieces first.
Then put them in a frying pan in a base of olive oil (for example)...
... and grill them to your taste.
You can then use them a bit like simple croutons, but they will be much better!
Like in this simple raw beet salad, or to replace bread in a panzanella.
To sum up: Don't throw away pizza croutons, but rather grill them and use them as delicious croutons.
Lasts posts
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,2345
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,1675
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,2185
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20252,1385
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,957
Other pages you may also like
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.May 16th 202035 K4.4
Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...February 6th 202139 K4.6
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201821 K5
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 201915 K4.9
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...June 19th 202314 K5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.