Classic Mediterranean flatbread pizza dough
Ingredients
- 1.5 Lb Type OO flour
- 1 Tbsp Kosher salt
- 1 Tbsp Active dry yeast
- 2 Tbsp sugar
- 1 to 2 Tbsp Olive oil
- 1 pint warm water (around 100 degrees)
Instructions
- Dissolve yeast in warm water with sugar in the bowl of a mixer. Allow to bloom for about 10 minutes.
- Mix salt and flour in a separate bowl
- Add 1 Tbsp oil to the yeast and water in a mixer with a dough hook attachment. Add in flour in 3 to 4 batches so it incorporates evenly and doesn't fly all over. Run the mixer at a slower speed until all the flour is in. Then speed up. Mix until a relatively dry, firm dough occurs. Add more olive oil if it is too dry. It should have some spring to it.
- When done, lightly flour the dough ball so it won't stick and allow to rise for about 1/2 hour.
- Cut dough into smaller balls or leave whole.
- Roll out with a rolling pin or by hand. (I prefer by hand, it has a better mouth feel).
- Either grille the dough then top and finish in a 550 degree preheated oven or top and bake on a piza stone in the same oven.