Flatbread? Really thin pizza? There’s not a lot of difference but the possibilities for flavoring the crust and creating new topping combos are nearly endless. Here’s the base. What you do with it is up to you. I’ve got several variations in mind.
- Warm Water, 1 1/4 cups
- Yeast, 1/2 teaspoon
- Sugar, 2 teaspoons
- Olive Oil, 2 tablespoons
- All Purpose Flour, 1 2/3 cups
- Coarse or Freshly Ground Black Pepper, 2 teaspoons
Grease a large bowl with olive oil and put the dough in it, turning it over a couple of times to coat it with the oil. Cover and set in a warm place to rise until it’s doubled in bulk. I use rapid-rise yeast because I’m impatient like that and it took about 30 minutes. Regular yeast will take about an hour.
Punch down the dough and divide it into two equal portions. Set the dough balls on a lightly oiled plate and refrigerate for 20 minutes. If you want to do them ahead, they can be wrapped in plastic and kept in the fridge for a day or so.
Now’s a good time to get started on preparing your toppings.
Roll each dough ball into a flat circle (or rectangle, depending on the shape of your baking stone) until it’s about 1/4 inch thick. I used my parchment paper trick to keep it from sticking to the stone. If your stone is well-seasoned, it probably won’t be necessary.
Use a pizza peel to slide the dough onto the stone and bake for just 3 or4 minutes. Take it out of the oven and proceed with your favorite toppings.