As someone who has only ever used dough out of a can, I was super excited to work with Wewalka and try out their whole line of refrigerated dough. Wewalka’s packaging allows you to feel the dough,so you know it is fresh. The dough is rolled onto parchment paper inside the sleeve. The dough has live baker’s yeast which needs releases carbon dioxide, which is what the little valve on the package is for. Without the can, there are no explosions. For my entire life, I have needed to find someone to open the cans because it scared me so. No more!
Wewalka makes many types of dough for a variety of recipes all available in the refrigerated section of your grocery store, here are a few that I tried. Bistro Dough, that is thin and crispy rolled into traditional round pies.
Classic Pizza Dough, made with European olive oil, it is slightly thicker than the Bistro dough, it provides a classic crust that is ready to be paired with your favorite toppings.
Flatbread Dough, made with unbleached, pure wheat flour and is extra thin and crispy. It’s the first flatbread sold refrigerated and ready to use.
And I can't forget the Puff Pastry Dough, made by layering delicate dough 64 times. It can be used directly from the refrigerator (no thawing required) to bake up exceptionally airy and flaky pastries.
One thing all these products have in common is the use of the highest quality ingredients. No artificial flavors or colors, no high fructose corn syrup, no bleached flour and no hydrogenated oils. It's suitable for vegetarians.
Last weekend I threw a pizza party to try out a few new recipes. For appetizers I made Pretzel Bites. They were easy and delicious. I will likely make them for every party from now on. The whole platter was gone in minutes! Here is the recipe.
Pretzel Bites
1 pkg. Wewalka Classic Pizza Dough
1/2 cup baking soda
Egg wash (1 egg and 2 Tbsp. water, beaten)
Pretzel salt (optional)
1 cup heavy cream
Kosher salt to taste
1 cup shredded white cheddar cheese
Cayenne pepper (optional)
1. Preheat oven to 425°F.
2. Unroll refrigerated Classic Pizza Dough onto lightly floured counter. Cut dough into thirds and squeeze each third into a log and then roll out into a rope about 1-in. in thickness. Cut rope into equal size pieces and place on parchment lined baking sheet (using the parchment from the dough package). Repeat with remaining two pieces.
3. Mix baking soda with 4 cups of water and bring to a boil, dissolving baking soda. With a batch of 6-8 at a time, drop the dough pieces into the water and boil for 20 seconds. Remove with a strainer and place pretzel bites back on baking sheet. Repeat with all remaining dough pieces.
4. Place the enclosed parchment paper on a baking sheet and spread out the dough pieces. Brush all pieces with egg wash and top with pretzel salt (salt optional).
5. Bake in oven for 15-20 minutes until nicely brown in color.
6. Meanwhile, to make the dipping sauce, heat heavy cream in a medium saucepan over medium-high heat. When cream starts to boil but before it comes to a full boil, drop to a simmer and lightly salt to taste, whisking constantly. Once cream starts to thicken, add cheese and stir. Once the cheese melts, taste and adjust seasoning. Remove cheese sauce to a bowl and top with a sprinkling of cayenne if desired.
I was a little nervous after baking the pretzels because the parchment was pretty crispy but don't worry. It is normal that the paper gets brown in the oven, it is oven safe up until 500F.
I made three different pizzas but because I was short on time, I used jarred sauces and precooked meats, but everything tasted amazing anyway...
I made a pepperoni pizza on the Bistro Crust and two flatbread pizzas, one that was Traditional Pizza Sauce with Extra Cheese and one heavenly Chicken Alfredo pizza.
These were so easy, just roll out the dough and parchement paper right onto your cookie sheet. Cook at 425°F. for 15-20 minutes. They were all so good, but that chicken alfredo pizza is going to be a staple in my house from now on and I have never even made a pizza at home.
I made a simple 3 Ingredient Strawberry Tart for dessert. It looked good, but it was definitely missing something. I will have to try a different puff pastry next time.
I love that I can bake recipes right on with the parchment paper on the baking pan, without the need of greasing, buttering or spraying the pan first. There are no food remnants to work around, and nothing sticks to the baking tray. Clean up is a breeze. Simply remove the paper from the pan and toss it. I love when cooking and cleaning are easy.
Thanks Wewalka, for introducing me to the world of refrigerated dough and delicious homemade pizza and desserts. I'll be making lots of goodies.
~Crystal Vicious
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