Description
Delicious homemade flatbread pizza topped with fresh ingredients.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour (plus extra for dusting, can substitute some whole wheat flour if desired)
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tablespoons extra virgin olive oil (plus a little more for brushing)
- Fresh tomato slices
- Fresh basil
- Fresh mozzarella
Instructions
- Mix the Dry Ingredients. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Stir to evenly distribute the ingredients.
- Add the Wet Ingredients. Pour in the warm water (110°F / 43°C) and olive oil.
- Begin mixing on low speed with the dough hook attachment (or with a spoon if you are mixing by hand) until the dough starts to come together.
- Adjust as Needed. If the dough feels too dry and isn’t coming together, add warm water 1 tablespoon at a time. If it’s too sticky, sprinkle in more flour 1 tablespoon at a time. The goal is to have a soft, slightly tacky dough that’s not sticky or dry.
- Knead the Dough. Mix or knead until a smooth, elastic homemade pizza dough forms. This will take about 5–7 minutes in a stand mixer or 8–10 minutes by hand.
- First Rise. Shape the dough into a ball and lightly oil it. Place it in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm, draft-free spot for 45 minutes to 1 hour, or until it has doubled in size.
- Gently Deflate & Second Rise. After the first rise, gently press down on the dough to release some of the gas. Cover it again and let it rest for 15–20 more minutes at room temperature to relax the gluten. This will make it easier to roll out later.
- Divide & Roll. Turn the dough onto a lightly floured work surface. Use a bench scraper or knife to divide it into 3 equal portions. Shape each portion into a ball first, then roll each ball into an oval or round flatbread shape, about ¼-inch thick for a thinner crust than traditional pizza crust.
- Dock the Dough. Use a fork to poke holes all over the rolled-out flatbread dough. This technique is called “docking,” and it prevents large air bubbles from forming during baking. Press the fork tines about halfway through the dough – you don’t need to pierce all the way through. This helps create a crispy flatbread that’s perfect for toppings.
- Par-bake the Flatbread. Preheat your oven to 450°F (232°C). For best results, place your rolled dough on parchment paper on a preheated pizza stone or a lightly oiled baking sheet. Brush the edges with a little olive oil. Par-bake for 4-5 minutes, just until the dough starts to firm up and is no longer raw in the center but before it begins to brown significantly.
- Add Toppings & Final Bake. Remove the par-baked flatbreads from the oven and let them cool for about 5 minutes. Add pizza sauce, along with fresh mozzarella cheese, and fresh tomato slices. Return them to the oven for an additional 5-8 minutes until the crust is golden brown, the toppings are heated through, and the cheese is melted.
- Cool and serve. Remove from the oven. Top with fresh basil leaves. Let the finished flatbread pizzas cool for 5 minutes before slicing and serving.
Notes
- This dough can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Experiment with different toppings to create your own unique flatbread pizza.
- The par-bake step is crucial for achieving a crispy crust.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg