Yes, you can use pasta dough to make pizza, but the result will be different from traditional pizza dough. Pasta dough is typically made from flour and eggs, while pizza dough is made from flour, water, yeast, and sometimes a bit of oil and salt. The differences in ingredients and preparation will affect the texture and flavor of the final product.
If you decide to use pasta dough for pizza, here are some considerations:
Texture: Pasta dough tends to be denser and chewier compared to traditional pizza dough, which is more light and airy. As a result, the pizza crust made from pasta dough may be thicker and less crispy.
Flavor: Pasta dough has a distinctive egg flavor, while pizza dough usually has a neutral taste, allowing the toppings and sauce to shine. The egg flavor in pasta dough may or may not complement the pizza toppings, depending on your preferences.
Rolling and shaping: Pasta dough is generally softer and more pliable than pizza dough. When using pasta dough for pizza, you might need to adjust the rolling and shaping techniques to fit your desired pizza size and thickness.
Pre-cooking: Since pasta dough is denser, it may benefit from pre-cooking before adding toppings and baking. Par-cooking the pasta dough by briefly boiling or pre-baking it can help ensure the crust is fully cooked and not doughy in the center.
Toppings: When using pasta dough for pizza, consider using toppings that pair well with the egg flavor and denser texture of the crust. For example, creamy sauces, roasted vegetables, or simple cheese and herb combinations might work nicely.
While it's an interesting experiment to use pasta dough for pizza, keep in mind that the resulting pizza will have its own unique characteristics. If you prefer a more traditional pizza crust, it's best to stick to a classic pizza dough recipe. However, if you enjoy the taste and texture of pasta dough and are looking for a creative twist, using it for pizza can be a fun and tasty alternative.