Homemade Flatbread Pizza Recipe
Total Time
1 hour, 10 minutes
Prep Time
55 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(299)
Ingredients
serves 2-4
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
- 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
- 1 Tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough
- 1 teaspoon salt
- optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning
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Preparation
Step 1
Prepare the dough: Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula.
Step 2
Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead.
Step 3
Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough.
Step 4
Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature.
Step 5
As the dough is resting and rising, prepare your toppings.
Step 6
Preheat oven to 475°F (246°C).
Step 7
Shape the dough: Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone.
Step 8
Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil. Top each with your favorite toppings.
Step 9
Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
Step 10
Cover and store leftovers in the refrigerator for up to 1 week.
Step 11
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
The dough can be prepared through step 4, then after it has risen, cover and place in the refrigerator for up to 2 days. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release any air.
Special Tools:
Stand Mixer, Glass Mixing Bowl, Wooden Spoon/Silicone Spatula, Baking Sheet, Silicone Baking Mat or Parchment Paper, Pizza Stone, Pizza Cutter.
Yeast:
You can use instant or active-dry yeast with zero changes.
Flour:
I haven’t tested this recipe with whole wheat flour, but let me know if you do. You may need a little extra liquid in the dough.
Pictured Plain Flatbread:
Top with 1 teaspoon each of olive oil as directed in step 8. Top each with 1 clove minced garlic. Sprinkle with your desired amount of sea salt and freshly ground black pepper. After baking, sprinkle with fresh parmesan cheese (if desired).
Pictured Tomato, Basil, & Mozzarella Flatbread:
Slice 8 ounces of fresh mozzarella into thin slices, or use 8 ounces shredded mozzarella. Top each flatbread with 4 ounces. Top each with a handful of fresh tomato slices and a sprinkle of chopped fresh basil.
Double Batch:
Dough may easily be doubled by doubling each ingredient. Extend the rise time in step 4 to 1 hour.
Optional Flavors in Dough:
I love adding garlic and Italian seasoning to this dough.
