Flat Bread Pizza Dough Recipe

Flat Bread Pizza Dough Recipe

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
* Use volume measurement for anything under 10 grams for digital scales measuring in 1 gram increments as measuring 5 grams on a 1 gram accuracy scale leaves you with a 20% possible variance at best.



  1. Mix water, yeast and sugar in medium bowl. Let stand for 5 minutes until dissolved.
  2. Add oil, flour, sprinkle salt on top of flour and mix until combined.
  3. 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.
  4. Cover and let rise in bowl for approximately three hours or until approximately tripled in size.
  5. 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.
  6. Remove dough and lightly flour the outside.
  7. 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.
  8. Using a fork or dough docker, make a series of indentations around the flattened dough to limit large pockets from forming when baked.
  9. Keep on parchment paper and transfer to pizza peel.
  10. Top with a light amount of your choice of toppings.
  11. Bake on baking stone for approximately 4-6 minutes or until crust is golden in color.



flat-bread-dough-kneaded-proofed-risen Left: Dough kneaded and ready for proofing, cover and allow to proof till tripled in size. Right: Dough fully proofed. pizza-dough-1-narrow Dough placed on floured parchment paper ready for being rolled out. thin-crust-pizza-dough-recipe-rolled Rolled out to approximately a 12″ oval and docked using a chop stick on the right. thin-crust-pizza-dough-recipe-docking thin-crust-pizza-dough-recipe-docked Using a fork or dough docker, make a series of indentations around the flattened dough to limit large pockets from forming when baked. thin-crust-pizza-dough-recipe-topped Top with a light amount of your choice of toppings. For topping ideas, visit the flat bread pizza section of the blog. thin-crust-pizza-dough-recipe2 The final flatbread pizza, cooked for approximately 5 minutes.

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  • kenb wahl

    I’ve used this recipe numerous time. Great. Great crust make a great pizza. When I use this recipe I ALWAYS have to add more liquid, oil and water. Using a stand mixer with hook and the bowl is almost dry after 2 minute of the dough hook. I triple the oil and add a little more water to get that elastic dough. Too much liquid, sprinkle in more flour.

  • Brian Cole

    so how is this different than regular pizza dough? seems the same to me

  • Erich Weiler

    This really isn’t “flat bread” pizza. Not even close. You’re using too much yeast. And, you’re not flattening the dough enough. You should ALWAYS use a rolling pin on flat bread dough because when you stretch dough, you’re using the air bubbles to your advantage. With flat bread, you want to eliminate air bubbles in the dough. Get that dough as thin as you can if you want flat bread dough

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