A simple, flat bread pizza dough that yields a crispy and ultra thin crust which is the ideal crust for gourmet pizza toppings and unique combinations. The light crust allows the toppings to take center stage and keeping fresh ingredients offers a more light and summery style pizza. Flat bread pizzas are typically smaller; about 11″ in diameter or smaller which makes them great for getting a variety of flavors for a pizza party. One flat bread pizza is enough for one person. Find your inner culinary voice and see what you unique pizzas you can create.
Yield: 1 – 11″ pizza dough
Serves: 1 person
|Water, lukewarm||57||80 grams||1/4 cup, 2 tablespoons|
|Active Dry Yeast||1||2g||1/2 teaspoon|
|White Sugar||4.5||6g||1.5 teaspoon|
|King Arthur Bread Flour||100||140g||1 cup, 1 tablespoon|
|Olive Oil||4||5g||1 teaspoon|
|Salt, kosher||1||1.25g||1/4 teaspoon|
- Mix water, yeast and sugar in medium bowl. Let stand for 5 minutes until dissolved.
- Add oil, flour, sprinkle salt on top of flour and mix until combined.
- Knead by hand for 7 minutes or in a stand mixer with dough hook attachment for approximately 5 minutes. Dough should be smooth in appearance when stretched into a ball.
- Cover and let rise in bowl for approximately three hours or until approximately tripled in size.
- With baking stone on second from the top rack, pre-heat oven and baking stone to 500°F. Oven should be heated to 500°F for 45+ minutes before baking.
- Remove dough and lightly flour the outside.
- Roll dough out on floured parchment paper until approximately a 12″ oval or circle. Take care to make sure the thickness of the dough is even.
- Using a fork or dough docker, make a series of indentations around the flattened dough to limit large pockets from forming when baked.
- Keep on parchment paper and transfer to pizza peel.
- Top with a light amount of your choice of toppings.
- Bake on baking stone for approximately 4-6 minutes or until crust is golden in color.
Left: Dough kneaded and ready for proofing, cover and allow to proof till tripled in size. Right: Dough fully proofed. Dough placed on floured parchment paper ready for being rolled out. Rolled out to approximately a 12″ oval and docked using a chop stick on the right. Using a fork or dough docker, make a series of indentations around the flattened dough to limit large pockets from forming when baked. Top with a light amount of your choice of toppings. For topping ideas, visit the flat bread pizza section of the blog. The final flatbread pizza, cooked for approximately 5 minutes.
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