Flat Bread Pizza Dough Recipe

A simple, flat bread pizza dough that yields a crispy and ultra thin crust. The ideal crust for gourmet pizzas that creates complex flavors using unique ingredients and special preparations to bring out the varied flavors of each ingredient.

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Ingredients

%

Weight*

Volume

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.

 

Directions

  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 lowest rack, pre-heat oven and baking stone to 450°F. Oven should be heated to 550°F for 30 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. For topping ideas, visit the flat bread pizza section of the blog.
  11. Bake on baking stone for approximately 4-6 minutes or until crust is golden in color.

 

Photos

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Left: Dough kneaded and ready for proofing, cover and allow to proof till tripled in size. Right: Dough fully proofed.

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Dough placed on floured parchment paper ready for being rolled out.

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Rolled out to approximately a 12″ oval and docked using a chop stick on the right.

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Using a fork or dough docker, make a series of indentations around the flattened dough to limit large pockets from forming when baked.

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Top with a light amount of your choice of toppings. For topping ideas, visit the flat bread pizza section of the blog.

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The final flat bread pizza, cooked for approximately 5 minutes.

 


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