Flatbread Pizza
You don’t have to be an expert to make this pizza or any experience at all in pizza making. This simple recipe works great every time. I like to use king Arthur bread flour and SAF-instant yeast for the pizza dough. Try this recipe for homemade pizza sauce. Pizza Stone
Flatbread Pizza
Easy way to make a thin and crispy pizza.
Equipment
- 1 Pizza Stone
- 2-4 Parchment paper
Ingredients
- 3/4 cups warm water
- 1 tsp active dry or instant yeast
- 1 tsp sugar
- 2 cups all-purpose flour or bread flour
- 1 tbsp Olive oil
- 1 tsp salt
Instructions
- In a stand mixer bowl with a hook attachment add warm water, yeast and sugar.
- Then add flour, oil and salt.
- Mix all ingredients together until smooth. If the dough seems to sticky add 1 -2 tbsp of flour.
- Place dough in a greased bowl and cover. Let it rise 45 minutes..
- Place pizza stone if using in the oven and preheat to 475°
- Punch down the dough and divide into 2-4 equal pieces.
- On a lightly floured surface area work with one dough piece at a time, begin shaping and stretching the dough until it is thin. You can use a floured rolling pin as well. Don’t worry about the shape of the dough, just make sure it’s fairly thin. Repeat with the other pieces of dough. Transfer each dough to a piece of parchment paper.
- Using a fork poke holes all over the dough and brush with olive oil. Then add your toppings. Then place on a baking sheet or pizza stone.
- Bake 8 – 12 minutes or until crust and toppings are brown. Remove from the oven, slice and serve it while it warm.
- Store leftovers in the fridge.
Notes
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Make ahead instructions – After preparing the dough and it has risen, cover and place in the refrigerator for up to 2 days. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping.
Freezer- Divide the dough and place in freezer container for 2 -3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. If the dough keeps shrinking back when trying to shape it, cover it with plastic wrap or a clean kitchen towel and let it rest on the counter for 10-15 minutes.
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