Homemade Flatbread Pizza Dough
Jump to:
Oneway's Flatbread Pizza
Equipment
- 2 Mixing Bowls
- Sifter
- Pizza Steel Pizza Stone (see Tips)
- Pizza Peel
- Pizza Board
- Pastry Pad
- Rolling Pin
- Kitchen Scale This is used to weigh the flour
Ingredients
- 1 Cup Warm Water 105-115 degrees Fahrenheit
- 2 ¼ Teaspoons Active Dry Yeast 1 Packet
- 1 Teaspoon Molasses
- 2 Tablespoon Extra Virgin Olive Oil
- 15 Ounces Double Zero Flour Equivalent of 3 Cups
- 1 Tablespoon Kosher Salt
- Dash Corn Meal
Instructions
Prepare Yeast Mixture
- The target temperature for the water is 110 degrees Fahrenheit.
- Add yeast to water and mix thoroughly. Then add Molasses and stir in. Set aside and allow reaction to take place.
Prep Flour
- If you don't have a kitchen scale, measure out Flour and place in large mixing bowl.
- Sift flour from one mixing bowl to another, then sift again into large mixing bowl.
- Add Kosher Salt and mix well.
Making the dough
- Once you have a good foam at the top of the yeast mixture, add EVOO. Stir slightly and pour into flour and salt mixture.
- Using a large spoon, fold flour over liquid from outer edges to the center. Then stir to completely mix liquid with flour. Dough ball should be sticky, but not too wet.
- On your pastry pad, sift small amount of flour and dump dough on surface. Knead the dough by flattening it with palm of your hand and fold it over in half. Repeat this process several time. Sift small amounts of flour, as needed. You are looking for the dough to feel smooth with very little tackiness.
- Form the dough into a ball and place it back into the mixing bowl. If your oven has a proofing mode, turn that on and place bowl in oven for about 1 ½ hours. Otherwise, drape bowl with a clean towel and place in a warm place. Hint: A window with sunlight, on top of clothes dryer that is running
- Once the dough has doubled in size, make a fist and punch the dough down in the bowl. This recipe makes multiple flatbread pizzas.
While the title of this recipe is for flatbread pizza, it can be used to make a traditional round pizza as well. Flatbread pizza is usually a thin crust with a rectangular shape. If you like a thicker crust, simply use more dough to obtain your desired crust thickness.
The above image was a simple pizza with Turkey Pepperoni. The sauce is a white sauce made with olive oil, garlic, and spices
Ingredients
List of Ingredients:
- Active Dry Yeast
- Water (not pictured above)
- Molasses
- Double Zero (00) Flour
- Salt
- Olive Oil
- Cornmeal (not pictured above)
See recipe card for quantities.
Instructions
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
- Step 1: Using warm water, add yeast and molasses and stir. Allow mixture to rest for approximately 10 minutes.
- Step 2: Mixture Flour and salt with yeast mixture. Combine until ball forms. Place on floured surface and knead. Place in bowl, cover with clean towel, and allow dough to rise.
- Step 3: After dough rises to twice the original size, pinch off portion of dough to roll out for pizza. Sprinkle pizza board with cornmeal and place pizza on board. Use a fork to punch small holes in dough to reduce air pockets forming.
- Step 4: If using a pizza steel, place pizza directly on steel in preheated 500 degree oven. Bake for 4 minutes. Then turn on broil mode for about 2 minutes. Broil to desired finish. See hints below for other cooking techniques.
Hint: If you are using a pizza steel, let the steel heat up for 20 minutes after the oven has finished the preheat mode. You want the steel to be as hot as possible. This allows the steel to transfer maximum heat for a nice firm crust bottom. For a pizza stone, preheat the oven to 400 degrees Fahrenheit and cook the pizza for 12-15 minutes.
Why should you weigh the Flour
When air is trapped between flour particles, it will decrease the volume of measured flour. And the opposite will occur with less voids. Since the water to flour ratio is important with any type of dough, it is always best to weigh the flour instead of scooping it by the cup full. My rule of thumb is 1 Cup = 5 Ounces. Here is a link to the scale I have used for years; 33lb Food Kitchen Digital Scale.
Toppings
We all know our favorite pizza toppings. Below are some examples I have tried from sauces to combinations:
- Sauces
- White Sauce: a nice combination of oil, garlic, and spices
- White Wine Red Sauce: I always use San Marzano Tomatoes
- Easy Red Sauce: Simple to make and very basic
- Toppings
- Turkey pepperoni
- Peppadew Peppers: these come in mild, medium, and hot
- Sauteed Shallots
- Banana Peppers
- Fresh Basil
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.
Storage
Short term storage can be done in an airtight container for about three days in the refrigerator. You can roll the dough out or store it in small portions equal to the next pizza. The single dough recipe makes 5 pizzas measuring 9" long x 5" wide (rolled out thin).
For long term storage, it is best to roll out the individual pizzas and place them on a baking sheet. Use parchment paper for each layer. Place the pan in the freezer until they are completely frozen, overnight is always good. You can place them in a freezer bag or use a vacuum bag system to pull the air out. Here a link for a very good vacuum system; FoodSaver Vacuum Sealer Machine. The best thing about a vacuum sealer machine is the rolled bag material allows to make custom size bags.
You should be able to store individual pizzas for months. When you are ready to make a pizza, pull a bag out and cut the end off the bag. Allow to fully thaw, add toppings and cook as usual.
Cooking Tips
The instructions included in the recipe is related to using a pizza steel. This will produce a crispy bottom crust and the broiling at the end browns the top. If you prefer a softer crust and you are using a pizza steel, try setting the oven temp to 375 degrees Fahrenheit and cook for 10 minutes. You can broil at the end to brown the top to your desired finish.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Remove this block, and replace it with the recipe card here
To do:
Before publishing, complete this checklist, deleting the list items as you complete them:
- All images have alt tags
- Content is on-topic (minimal or no personal stories)
- You've manually linked to related posts in the content (try to do this naturally, not as a separate list of links)
- The "related" recipe block is has a category or primary ingredient set
- The "pairing" section has recipes to be paired with this
- "Food safety" section has irrelevant information removed
- Yoast meta description filled out (best practice)
- The Yoast primary category has been set
- Featured image has been set (1200x1200, JPG)
- Hidden pin has been set
- Check your recipe schema has been fully filled out at https://search.google.com/test/rich-results (after publishing)
- Check https://developers.google.com/speed/pagespeed/insights/ to make sure this recipe has enough content above-the-fold to cause images to lazyload (after publishing)
- Clarify any intermediate or advanced cooking techniques - not everybody has your experience and knows how to mash garlic, mince onions, or dice potatoes