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.
|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 lowest rack, pre-heat oven and baking stone to 450°F. Oven should be heated to 550°F for 30 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. For topping ideas, visit the flat bread pizza section of the blog.
- 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 flat bread pizza, cooked for approximately 5 minutes.