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Homemade Flatbread Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 flatbread pizzas
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Description

This Homemade Flatbread Pizza recipe offers a delicious and easy way to enjoy freshly baked pizza with a soft, slightly chewy crust made from scratch. The dough uses simple ingredients such as yeast, flour, olive oil, and seasonings, allowing you to customize your toppings for a perfect homemade meal. With a quick rise time and baking at high heat, this recipe delivers a crisp yet tender flatbread pizza in just over an hour, ideal for a cozy dinner for two.

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

  1. Prepare the yeast mixture: Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. If using a large mixing bowl, mix the dough with a wooden spoon or silicone spatula in the next step.
  2. Mix the dough: Add the flour, olive oil, salt, and optional seasonings to the yeast mixture. Mix on low speed with the dough hook attachment for about 2 minutes until combined. The dough should be thick, soft, and slightly sticky, pulling away from the bowl sides. Add additional flour in 1 tablespoon increments if too sticky, but keep dough soft and tacky.
  3. Knead the dough: Knead the dough on medium speed with the dough hook for 6-8 minutes or by hand on a floured surface. If sticky, sprinkle flour 1 teaspoon at a time. The dough should feel soft and pass the windowpane test, indicating sufficient gluten development.
  4. Let the dough rise: Place the kneaded dough in a greased bowl and cover with plastic wrap or a kitchen towel. Let rest at room temperature for 45 minutes or until slightly risen. Optionally, refrigerate covered for up to 2 days for make-ahead preparation.
  5. Prepare toppings: While dough rests, prepare your favorite pizza toppings as desired.
  6. Preheat oven: Preheat your oven to 475°F (246°C) to ensure a hot baking environment for the flatbread.
  7. Shape the dough: Punch down the dough to release air and divide into two pieces. On a lightly floured surface, shape or roll each piece into about 1/4 inch thick flatbreads. Transfer to a parchment-lined baking sheet or pizza stone.
  8. Prepare for baking: Prick the dough surface evenly with fingers or a fork. Brush each flatbread with 1 teaspoon olive oil and add your chosen toppings evenly on top.
  9. Bake: Bake the flatbreads in the preheated oven for 15–20 minutes, or until the crust is golden and toppings are browned to your liking.
  10. Serve and store: Remove from oven, slice, and serve warm. Store any leftovers covered in the refrigerator for up to 1 week.

Notes

  • You can refrigerate the dough after rising for up to 2 days to develop flavor and bake later.
  • Use parchment paper or a silicone baking mat to prevent sticking and ease transfer to the oven.
  • If you don’t have a stand mixer, mixing and kneading by hand with a wooden spoon and on a floured surface works well.
  • The windowpane test helps ensure proper gluten development for chewy, stretchy dough.
  • Adjust toppings according to preference; pre-cook vegetables that release moisture to avoid soggy crust.
  • Baking at a high temperature ensures a crisp crust with a tender interior.

Find it online: https://meallora.com/homemade-flatbread-pizza-recipe/