Panago's Basic Homemade Pizza Dough

My Go-To Pizza Dough Recipe: A Weeknight Winner

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and ideally, something the whole family will enjoy. That's where this amazing pizza dough recipe comes in. I found it tucked into the box of a pizza we ordered – a little treasure trove of culinary goodness! Forget store-bought dough, this recipe is a game-changer. It's incredibly simple, requires minimal ingredients, and yields the most delicious, fluffy pizza crust you've ever tasted. Seriously, it's better than anything I've ever bought from the store.

This recipe isn't just for pizzas; it's versatile enough to be used for focaccia bread too! The possibilities are endless, and I'm constantly discovering new ways to use this dough. It’s become my secret weapon for whipping up a quick and delicious meal even on the busiest of days. One batch makes two 12-inch pizzas, which is perfect for feeding my family of four, with enough left over for lunch the next day. The best part? Even my picky eater kids are always excited when they see me prepping this dough.

The process is straightforward and doesn't require any specialized equipment. Everything comes together beautifully. I've found the most enjoyable part is kneading the dough. That satisfying feeling of the dough becoming smooth, shiny and elastic is something that gets me in a good mood. It’s a meditative process that helps me unwind after a long day at work. Of course, I’m not above using my KitchenAid stand mixer if I'm particularly rushed; it will do the kneading for you in a matter of minutes.

The recipe uses simple ingredients: flour, olive oil, salt, honey, water, and yeast. I love how this simple combination can turn into something so delicious. The honey adds a subtle sweetness that enhances the flavor of the crust without being overpowering, resulting in a perfectly balanced pizza crust. The olive oil gives the dough a lovely richness and softness. The first rise and final shaping are important steps to achieving that perfect, light-yet-substantial crust. I even experiment sometimes by adding different herbs or spices in with the flour to create a unique flavor profile.

I often make a double batch on the weekend, keeping one half in the fridge to make pizza during the week. The preparation time is minimal; simply take it out of the refrigerator an hour or two before making the pizza to let it rise again. This makes creating weeknight pizza much faster, cutting down on prep time considerably. This simple trick has made weeknight dinners significantly less stressful.

This recipe is a true blessing for any busy individual or family. It’s a testament to the fact that delicious homemade food doesn't always have to be time-consuming. I can’t recommend this pizza dough recipe enough. It’s become a staple in my kitchen, and it's certain to become a staple in yours as well. Give it a try, and I guarantee you won't be disappointed. This isn't just pizza dough, it’s the start of a delicious family tradition.

Step-by-step

• 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 until the 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.
• Tip the dough onto a lightly floured surface and knead until the dough 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.