Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
Keywords: flatbread pizza crust