It’s exciting to finally find a pizza dough recipe that creates a nice chewy flatbread, thin crust pizza. It doesn’t take endless time to mix and knead, and you don’t have to own a stand mixer.
And why not celebrate the diversity of our culture with a little Italian cooking on Canada Day!
Time: 3 hours. Makes three medium, 12″ pizzas.
4 cups flour
1/2 tsp yeast
1 1/2 cups lukewarm water
2 tsp salt
Let yeast dissolve in water. Mix with flour and salt. Knead until fully combined and dough is elastic. Cover with plastic wrap, a damp towel, or coat with light dusting of flour (the trick is not letting the dough dry out and form a crust, as it restricts the rise). Let rise in warm place, 1 1/2 to 2 hours.
Punch down and divide into three. Form balls, cover, and let rest 1 hour.
Grease pan with olive oil. Stretch and shape your pizza dough!
That’s it! You just need the time. I’ll probably be experimenting with a weeknight version to see if I can speed it up at all but I’m sure it will be better if you allow the full time anyway. You could also prepare it on the weekend and it keeps up to three days in the fridge – or parbake and freeze! Also delicious on day two – light and chewy 🙂
The website also suggests that if you aren’t going to make all three, to shape and bake the leftover dough into a flatbread with some olive oil and salt on top! I would also add rosemary. Perfect appetizer.
Source: Forno Bravo