I really like Panago pizza…their dough is really good so when I saw they were offering a free recipe for an at-home version of their dough I snapped it right up. Well, tonight I finally got around to trying it out (didn’t take long after getting the recipe). It truly is a simple recipe that is basically the same as most other pizza dough recipes I’ve tried, but something about this dough was awesome…it must be the ingredient proportions….awesome. Now, it may not be as good as their own dough or an overnight dough, but it is easy and tasty for the at home cook who has about an hour to get supper ready….

The recipe ingredients are listed below (makes 2 of 12″ pizza crusts):

  • 1 tbsp dry yeast or small packet
  • 1-1/4 cup warm water
  • 4 cups all purpose flour
  • 1 tsp Panago Cucina Mediterranean Sea Salt
  • 2 tbsp Panago Cucina Extra Virgin olive oil
  • 1 tbsp honey

(NOTE that I used regular salt and olive oil, though I’m sure sea salt would be better)

The basic summarized instructions are below:

  1. combine warm (not super hot) water with the honey and yeast and stir until dissolved
  2. leave for 5-10 minutes until the yeast activates and foams (like a frothy beer) on the top
  3. in another bowl, mix the salt and flour together, then add the yeast mixture
  4. now, add the oil and mix until forms a smooth, shiny, elastic dough – about 5-10 minute (add water if too clumpy and more flour if too sticky)
  5. shape the dough into a round ball and place in oiled bowl and cover with damp cloth and put in warm place to rise for about 45 minutes
  6. once it’s doubled in size, divide the dough into 2 balls and let rise of lightly floured surface, covered with parchment paper, for about 20 minutes
  7. once the dough is risen, form into crusts and top as desired (I pre-baked the pizza dough about 10 minutes so as to avoid a dough-y pizza when the top was cooked – I hate that!)

I did not let it rise the extra 20 minutes and the pizza dough was great!!! I’d say this was probably the best dough recipe I’ve made so far… I’m not sure how great it would be after freezing and letting thaw, but fresh was really good. I’ll have to experiment next time by freezing some dough balls…tonight we ate one pizza and I pre-cooked 1 crust to put in the fridge for tomorrow or the next day….not sure how it will compare to fresh but I imagine it will be pretty good. 🙂

recipe by Panago Pizza