Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Now, solve this instance: I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns out very nicely (and I am successful at making bread when that's what I set to do originally). It doesn't seem to brown nicely, and the texture is sometimes a bit strange for what I expect from a bun. I'm wondering if it's something inherent in the style of dough used for pizza crust or something I'm inadvertently doing with the pizza dough that I wouldn't do with regular dough (maybe using too little, not letting it warm up enough, not enough rising time)?Here's the dough recipe that I tried this with most recently. So, is pizza dough just too different from bread dough, or is there something I can do to make my leftover dough usable for something other than more pizzas?
Student:
Why does leftover pizza dough make terrible bread?