I developed this Easy Flatbread Dough because let’s face it– even with a great dough recipe, pizza is very hard for the home cook to perfect. Most of our kitchens are just not equipped with an oven hot enough to do the job well. So I haven’t even included a single, standard-sized brick oven style pizza-pie recipe on this whole blog. But smaller flat-bread versions like pizzettes or calzoni are much easier to handle at home. I promise you– with a good pizza stone or a cast-iron skillet, and a 500 degree oven– you’ll be pleased with these little pies and their chewy, slightly charred crusts.
Note: Using milk produces a softer dough that I prefer in many of the recipes, but water is more traditional.
- 2 teaspoon active dry yeast (¼ ounce)
- 1 pinch sugar
- 1 cup milk or water
- 3 cup all-purpose flour (375 grams)
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil plus more for greasing bowl
- 2 teaspoon honey
In the bowl of a stand-mixer dissolve yeast and sugar in 1‑cup warm milk or water. Set aside until frothy, about 10 minutes.
Add about 2 ½ cups flour, salt, ¼ cup olive oil, and honey to the bowl. Fit the stand-mixer with a dough hook. Run machine on low, after a minute or so slowly sprinkle in the rest of the flour. Watch dough for the next few minutes dribbling in small amounts of water if needed to keep dough elastic. Dough should begin to look very smooth, pulling cleanly away from the sides and bottom of the bowl after about 10 minutes. If this does not happen add a few more tablespoons flour and continue running the machine until it does. Transfer dough to a bowl that has been greased with a little olive oil. Cover bowl with plastic and let rest in a warm place (about 75 degrees F is ideal) until doubled in size, about 1 hour.
Dough will keep, in the refrigerator, at this stage for 24 hours. Let it come back to room temperature before using.