Prep 45 mins
Cook 10 mins
This is a version of the dough that Panago Pizza makes. It is quick and delicious and you can also use to it make focaccia Bread. This recipe was sent out with a pizza we order recently and I plan on using it regularly. Makes 2 12" pizzas.
- 1 tablespoon dry yeast
- 1 1⁄4 cups warm water
- 4 cups all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon honey
- In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
- Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
- In a large bowl, mix the sea salt and flour and make a well in the center.
- Add the yeast and olive oil.
- Mix together , then use your hands until the dough comes together.(I did this step in my kitchenaid.).
- Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
- If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
- Shape the dough into a round ball and place in a large, oiled bowl.
- Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
- Punch down the dough to remove the air and place it on a lightly floured work surface.
- Divide in 2 and shape each piece into round disks.
- Place the dough balls on a sheet of parchment.
- Cover with a light coating of oil and let them rise again, for about 20 minutes.
- Dough is now ready to add whatever toppings you like and cook.
- Bake in a 400 degree oven for approximately 10 minutes. Keeping an eye on it until the cheese browns and the crust looks done.
Yum! I made this tonight (never made homemade pizza dough before). After splitting the dough in half, I prebaked for ten minutes before adding sauce and toppings to bake again for another fifteen minutes. The crust was delicious.
Very nice high rising workable dough - rose fast & made a nice pie (have the second 1/2 in the fridge to use for lunch today). Thanks for the classic keeper, tigra!
This crust turned out wonderfully! I put the crusts on pizza stones that were preheated with the oven. The bottom of the crust had just the right amount of crispiness to it. Not at all soggy like you might think without prebaking the crust before adding the toppings. The first rise was done in the microwave after I heated a cup of water for two minutes. I have problems with my doughs rising if left on the counter. Great recipe that we will use again. Made for *Zaar Cookbooks Tag 2009* game