MMMmmmmm Pizza. Who doesn’t like pizza? Born in New York, I am especially partial to thin crust pizzas and this dough recipe has become one of the staples in our home. The flatbread becomes a vessel for your foodie creation allowing you a meal that can be so versatile in flavors. A perfect way to use all those leftover veggies at the end of the week, let the kids jump in and each make their own and watch the joy it creates. Heads up the dough is very easy to make however, it takes 3 hours to rise.
I’ve put this dough through rigorous testing to see how easily I could mess it up and I couldn’t. It has come out delicious every single time. I didn’t have a true pizza stone so I cooked it on the back of a cookie sheet, no rolling pin so I’ve used wine bottles. One time, I made the dough and forgot about it until the next day. It still worked like a charm. Don’t be nervous that you’ve got to run right back home to this dough once the 3 hours are up.
Things you will need for the Dough:
- 1 teaspoon Active Dry yeast
- 3 teaspoons sugar
- 1/2 cup of warm water
- 2 teaspoons olive oil
- 2 cups of bread flour
- 1/2 teaspoon salt
– Mix your warm water, yeast and sugar in a big mixing bowl. Let sit for a 3-4 minutes until dissolved. I put the ingredients in our kitchen aid with the dough hook and then add the oil, flour and salt. If you don’t have a kitchen aid, add all ingredients and kneed until you have a smooth round ball of dough about 6 or 7 minutes. I sometimes find that I need to add a little more warm water if the dough is too flaky as I am kneading it. (a teaspoon or two here or there). Once you have your ball of dough, cover it with a damp dish towel and leave to rise for 3 hours. This will make enough dough for 2 large flatbreads. I would say enough to happily feed 4 people.
In another small dish combine 4 tablespoons of olive oil, 3 cloves of minced garlic, 1/2 teaspoon of crushed red pepper, 1/2 teaspoon of each dried rosemary, and oregano. This will be used later to brush the crust and infuse more flavor.
About an hour before you are prepared to cook your flatbread, turn your oven on to 500 and put in your baking stone or cookie sheet. Letting the stone and oven get very hot will ensure a crispy crust.
Once dough is ready I divide my ball into two and flour my rolling surface. Remember it’s a thin crust, about 1/4 of an inch thick. Once dough is rolled thin, take a fork and stab the dough all over. This will help keep the crust thin and avoid bubbling.
Now you are ready to decorate!! I’ve found for best results it is most effective to pull out your baking stone and quickly transfer dough onto the stone. Brush dough with the olive oil mixture from earlier, making sure to get lots of that garlic everywhere. Top with whatever cheese and veggies you have on hand!
You must work quickly to avoid having the stone loose it’s heat. Turn your oven down to 475 and put your flatbread back in the oven to cook for about 15 minutes or until crust is golden brown. Remove from pizza stone and put on a rack to cool for about 10 minutes before cutting pizza. Brush crush with olive oil mixture again. Do not leave on pizza stone to cool.
Here are some of the different combos that we love:
- A thin spread of tomato sauce, topped with fresh mozzarella, garlic infused ricotta, and chopped basil.
- Smoked gouda with yellow and green zucchini, red peppers, caramelized onions, topped with kale, shaved parmesan, and thin sliced tomatoes.
- BBQ pulled pork with smoked gouda, zucchini, red peppers, kale, caramelized onions, kale, fresh mozzarella, mushrooms and topped with crumbled bacon
- Black Olives, spinach, feta, fresh mozzarella and red peppers.
Now it’s your turn to crank up the flavor profile and show us what you’ve got! I can’t wait to see some of your flatbread creations.