I have ricotta whey left over and wondered (after the fact) about substituting it for water in a pizza dough recipe - Any reason why it wouldn't work? If it's a terrible idea, I still have time to make the dough recipe again.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.