Flatbread Pizza Dough

Life At The Table | Flatbread Pizza Virtual Cooking Class

Make this easy flatbread pizza dough to satisfy your craving for pizza. It’s easy enough for a weeknight and bakes up in 8-10 minutes.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/2 tablespoon olive oil
  • 1/2 cup warm water


  • Heat your oven to 500˚ F.
  • If you’re using a pizza stone, place it in the oven to heat with the oven. If you’re not using a pizza stone, prep the pan you will use to bake your pizza on, e.g., spritz it with olive oil; lightly coat it with cornmeal; lay a sheet of parchment paper on it.
  • In a large bowl, whisk together the flour, Italian seasoning, and the salt.
  • Add the olive oil and the warm water.
  • Swirl one of your hands through the dough gathering together the flour mixture, olive oil, and water. Increase the pressure as you go and occasionally give the dough a squeeze to permeate the water throughout the dough. The resulting dough ball should feel pliable with a texture a bit like scotch tape that has lost its stickiness.
    • If your dough feels “sandy”, run your hand under the tap, shake off the excess water and continue working the dough until you have achieved the proper texture.
    • If your dough is sticky like Elmer’s glue, add additional flour until you have achieved the proper texture.
    • If your dough has the perfect texture right way, high-five!
  • Cover the dough with a towel.
  • Let the dough rest at least 10 minutes.
  • Divide your dough into two portions.
  • Working with one portion of the dough, roll the dough as thin as possible.
  • Transfer your dough to your pizza stone (remove your hot stone from the oven or assemble your pizza on a pizza peel to slide it onto the stone) or pizza pan and top it with whatever your heart desires. (Please don’t tell us if you put pineapple on top.)
  • Bake your pizza for 8-10 minutes; or until the crust is brown and crispy and the cheese is melted.


  • This recipe makes two 12-inch pizzas or one ginormous pizza.
  • The key is to roll the pizza crust as thin as possible.
  • You can freeze the other half of your dough if you only make one pizza – yay! pizza anytime, just defrost the dough and you’re good to go.
  • You can wrap the dough in cling film and store it in the refrigerator to be baked in the next couple of days.
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