Who doesn’t love a piping hot pizza straight from a woodfired oven, matched with a glass of red and a cosy atmosphere at your favourite dining spot? Bring the dining out concept home with this easy-to-make pan pizza dough recipe and enjoy a play-on-food collaborations with varied toppings and create the ultimate pizza meal to share with family and friends.
Wine pairing suggestion: Boland Cellar Reserve No.1 Cabernet Sauvignon pairs perfectly with meaty pizza toppings!
Pan Pizza Dough:
– 1 packet of dry yeast
– 4 and a quarter cups all-purpose flour
– Pinch of kosher salt
– 1 Tbsp olive oil
Toppings of your choice
Dissolve the yeast in 1 cup of lukewarm water for about 10 minutes. Combine the yeast with flour, salt and olive oil in a mixing bowl, and stir to bring the dough together in a soft mass.
Knead till the surface is soft and flexible (about 10-15 minutes). Form the dough into a ball and let it rest for 1-2 hours until the dough doubles in size.
Knead down and let rest for another hour. Knead down again. Now, it’s ready to use.
Flour a countertop, and roll out the dough in a round that will fit your pan.
Heat 1 teaspoon of olive oil in the pan on low heat, then place the pizza dough in the pan.
Cook for 2-3 minutes, until the bottom of the dough is lightly browned. Flip the dough, spread with cooked toppings, cover the pan, and cook for 3-4 minutes, until the dough is cooked through and any cheese in the toppings has melted.