Description
This Homemade Flatbread Pizza recipe offers a simple and delicious way to make fresh, soft flatbread pizza at home using basic ingredients like yeast, flour, and olive oil. With a tender, slightly chewy crust, this pizza is perfect for customizing with your favorite toppings and baking to golden perfection in your oven.
Ingredients
Dough Ingredients
- 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
Instructions
- Prepare the dough: Whisk yeast, sugar, and warm water in a stand mixer bowl until foamy, about 5-10 minutes. If no stand mixer, use a large bowl and mix with a wooden spoon or spatula.
- Mix dough ingredients: Add flour, olive oil, salt, and any optional seasonings. Mix on low speed with a dough hook for about 2 minutes until dough is thick, soft, slightly sticky, and pulling away from bowl sides. Add flour 1 tablespoon at a time if too sticky.
- Knead the dough: Knead dough with dough hook or by hand on floured surface for 6-8 minutes until dough is soft but elastic and passes the windowpane test. Add flour sparingly if too sticky.
- Let dough rise: Place dough in greased bowl, cover, and let rise at room temperature for 45 minutes or until slightly puffed. Dough can be refrigerated for up to 2 days covered.
- Prepare toppings: While dough rises, prepare your preferred pizza toppings.
- Preheat oven: Set oven to 475°F (246°C) to get it hot for baking.
- Shape the dough: Punch dough down, divide into two pieces, and stretch or roll each to about 1/4 inch thick on a floured surface. Transfer to parchment or silicone mat-lined baking sheet or pizza stone.
- Prepare flatbreads: Prick dough with fingers or fork to prevent bubbling. Brush each with 1 teaspoon olive oil, then add your chosen toppings.
- Bake the pizza: Bake pizzas for 15-20 minutes until crusts are golden and toppings are nicely browned.
- Serve and store: Remove pizzas from oven, slice, and serve warm. Store leftovers covered in refrigerator up to one week.
Notes
- Dough can be made ahead and refrigerated covered up to 2 days. Bring to room temperature before shaping and baking.
- Use a pizza stone or baking sheet lined with parchment or silicone for best results.
- Adjust topping amounts to preference but avoid overloading to keep crust crisp.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for bread baking.
- If dough is too sticky, add flour 1 teaspoon at a time during kneading to avoid dry dough.
- A warm oven (475°F) is key to getting a crisp, golden crust.