Pizza Dough Scallion Pancakes

 

1 medium bunch scallions

1 pound pizza dough, at room temperature (let sit out about 2 hours)

All-purpose flour, for dusting

1 T. toasted sesame oil

Kosher salt

1 C. vegetable oil, for frying

 

1/3 C. soy sauce

2 T. granulated sugar

2 T. rice vinegar

1 tsp. Sriracha sauce

 

For the pancakes: Trim, then thinly slice the the scallions, cutting all of it. Place 1 T. in a small bowl and set aside for the dipping sauce. Place the remaining scallions in a second small bowl for the pancakes and set aside. Place the pizza dough on a work surface generously dusted with flour. Dusting with more flour as needed, roll the dough into a 12-by-15-inch rectangle. Brush the dough with the sesame oil, then sprinkle with the scallions and salt.  Starting at a long side, roll up jelly-roll style. Cut the roll into 3 (5-inch) pieces. Using your hands, roll each piece back and forth a few times to form a smooth rope about 6-inches long. Twist each piece into a tight spiral, tucking the ends tightly underneath. Cover the pieces with plastic wrap and let rest for 2 hours. Meanwhile, make the sauce. Add all the ingredients to the 1 T. of scallions and stir until the sugar is dissolved; set aside. Place one coil of dough on a floured work surface and dust the top with more flour. Using your hands, pat the coil into a 5-inch round. Using a rolling pin, roll the dough into a 10-inch round (it’s okay if some of the scallions come out, just press back into the dough). Repeat with the remaining coils. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering, about 4 to 5 minutes. Meanwhile, set a wire rack over a baking sheet. Roll one of the dough rounds onto the rolling pin and carefully transfer and unroll into the oil. Fry until the bottom is golden brown, about 2 to 3 minutes. Flip the pancake and fry until the second side is golden brown, about 1 to 2 minutes more. Remove the fried pancake to the baking sheet and season lightly with salt. Repeat with the remaining 2 dough rounds. Cut the pancakes into wedges and serve while still warm with the dipping sauce.