basic home-made
pizza dough
As they told us in Italy – you can cheat a
decent pizza dough to a certain amount + it
can be pretty good.
So here’s the best short cut to a very
complex, rich dough like our own at Panago!
(Our actual dough takes 2 – 3 days using
a slow rise process + is made with a
proprietary blend of flours.)
While this cheater’s version is both tasty +
relatively quick, it’s not as fast or as easy as
ordering from your neighbourhood Panago!
PREPARATION: 45 minutes
TOTAL TIME: 3 – 4 hours
YIELD: 2 medium (12") pizza crusts
INGREDIENTS:
1 tbsp. dry yeast or small packet
1-1/4 cup warm water
4 cups all-purpose flour
1 tsp. sea salt
2 tbsp. extra virgin olive oil
1 tbsp. honey
METHOD: In a medium bowl, combine 1 cup
of warm water (don’t make it too hot or you’ll
kill the yeast), honey + yeast until dissolved.
Leave for 5-10 minutes until the yeast
activates + the mixture develops a layer of
froth on the surface.
Next in a large bowl, mix together sea salt +
flour, finishing with a well in the centre.
Add the yeast mixture + olive oil.
After the olive oil is roughly mixed in then use
your hands until the dough comes together.
(This step can also be done in a mixer but it’s
not nearly as much fun.)
We suggest getting your hands full of muck
while listening to Vivaldi or Pink Floyd. (Hey,
PA N AG O.C O M
/
J U LY 2 0 1 2
we’re qualified to offer advice on good taste
in food, not music.)
Tip the loose dough onto a lightly floured
surface, and then wash + dry your hands.
Knead dough until smooth, shiny + elastic
(it’ll take approximately 10 minutes).
If the dough is too sticky or soft, just add
a little flour. If the dough seems too dry +
crumbly, then just add a little more water.
Shape the dough into a round ball + then
place in a large oiled bowl. Cover with a
damp cloth for roughly 45 minutes, or until
dough doubles in size.
Punch down the dough to remove the air
+ then place it on a lightly floured work
surface.
Now you can divide the dough into 2 pieces
(remember, you’re making two 12" pizzas).
Shape each section into a well-rounded disk.
Then place the dough balls onto a sheet of
parchment paper. Cover with a light coating
of olive oil + allow to rise again for about 20
minutes.
Now you’re dough is good to go – build
whatever pizza you desire with abandon!