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!
basic home-made pizza dough
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.
home-made pizza dough
STEP TWO:
NextNext in a large bowl, mix together sea salt + flour, finishing with a well in the centre. Add the yeast mixture + olive oil.
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, we’re qualified to offer advice on good taste in food, not music.)
home-made pizza dough
STEP THREE:
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.
home-made pizza dough
STEP FOUR:
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!
grissini breadsticks
PREPARATION: 20 minutes
YIELD: 24 sticks
INGREDIENTS:
1 HOME-MADE PIZZA DOUGH RECIPE
METHOD: To begin, follow the Home-Made Pizza Dough recipe until the first rising. Instead of placing dough in a bowl to rise, roll dough into a thin rectangle – a little less than a centimetre thick.
Cut the dough into 24 even pieces for sticks. Twist each strip + place onto a parchmentlined baking pan.
Brush with egg wash (1 egg + 2 tbsp. of water, lightly beaten) + let rise until double in size, (roughly 20 minutes). Bake for 12-15 minutes in a preheated 375° F oven or until golden brown.
grissini breadsticks – variations
It’s time to go Grissini wild! Dig into your pantry + add flavours that’ll satisfy the most discerning palate.
CHILI GRISSINI
Add 2 tsp. chili seasoning
into the flour when making the breadstick
dough. Spicy!
HERB GRISSINI
Add 3 tbsp. Italian
seasoning into the flour when making the
breadstick dough.
SWEET GRISSINI
Add 1 dip cup of Panago’s
Sweet Frost Icing ( just order a 50¢ Sweet
Frost Icing Dip with your next order of pizza)
into the flour when making the breadstick
dough and finish with cinnamon sugar after
baking.
foccacia bread
PREPARATION: 45 minutes
YIELD: 2 – 10" foccacia loaves
INGREDIENTS:
1 HOME-MADE PIZZA DOUGH RECIPE
1 tbsp. sea salt
1 tbsp. Italian seasoning handful of fresh rosemary sprigs (optional)
2 tbsp. extra virgin olive oil
2 10" x 1-1/2" lightly oiled round or equivalent-size square cake pans
foccacia bread
CONTINUED
METHOD: To begin, follow Home-Made Pizza Dough recipe to the preparation of the dough for first rising. After the first rising of dough split into 2 evenly sized disks, roll out each disk to 10" pieces to fit pan. Place into 2 pans. Cover both with a damp cloth + let the dough rise again for about 30 minutes.
Uncover dough + push your fingers into the dough right to the bottom of the pan to create a dimpled texture. Cover + let dough rise again for 30 minutes. Drizzle with olive oil + sprinkle with sea salt + seasoning. Add fresh rosemary sprigs.
Bake for 20-25 minutes in a preheated 375° F oven until golden brown.