Using Pizza Dough for Pitas

[DoughMaine]

Has anyone had any success using pizza dough to make pita bread? Did you make any changes to the dough? Any input would be greatly appreciated.

 

[Daddio]

Jeff Freehoff did a video on this topic.

 

[DoughMaine]

Thanks Daddio. Notes taken. If anyone else has anything to add, I really appreciate it.

 

[December]

I do it every day for wraps and salad bread, customers love it

 

[December]

I use a 20 oz dough ball and a french rolling pin, for each dough ball I get 2 wraps or 4 pita breads for salads. Customers really love them but they are a real pain when your busy (we make them to order) they need a minute in the oven and last about a day if not used, sometimes I freeze some and pull them out as needed

 

[DoughMaine]

Thank you. I will be doing more testing this week.

 

[DoughMaine]

Any thoughts on why the top would come out thin and the bottom thicker?

 

[December]

Are you using a pin or sheeter?

 

[DoughMaine]

Sheeter

 

[December]

Ok, I made a mistake I use a 13oz dough ball not 20 oz. I flatten it to about 17-18" then in the oven for a minute. To make a wrap you cut the circle in half and use the half moons for the sandwich, you dont peel them apart like you do with large syrian breads you get from your bread guy. This way each wrap is an even thickness