Frankly, I have struggled for years to make the ultimate pizza/flatbread dough. One that is easy and has that chewy texture and nice bubbles in it so that it is still light and doesn’t take away from the other foods.
The only aspect of this dough is a touch of preplanning. You will get the best results when it sits on your counter, covered, for 18 hours. No more than 24 hours.
On Thursday Night, spend 5 minutes making the dough and you have the weekend bread issue solved!
Dough for Pizza, Flatbreads and Beyond!
- Pizza stone or large baking sheets
- Oven or grill
- 7.5 c flour
- 1 package dry yeast
- 4 teaspoons fine salt
- 3 c water
- Mix dry ingredients together thoroughly using a whisk
- Add water slowly.
- Stir and mix until the water is combined
- Use your hands to perfect the texture. No need to knead
- Put in a clean glass bowl that is large enough for the dough to rise to double its size
- Cover lightly with plastic wrap and place in a warm area
- Let it rise for about 18 hours. Do not exceed 24 hours
- Preheat oven or grill to 425 degrees
- Split dough in two to four pieces, depending on the number of pizzas and desired thickness
- With a rolling pin, work dough until flattened and at desired shape.
- Top with all your favorite toppings
- If you’re using a pizza stone, place it in the oven 20 minutes before cooking so it is as hot as an oven/grill
- Dust with cornmeal before placing pizza on the pan or stone
- Cook for 8-10 minutes
- Remove from the oven and off stone or pan
- Let sit for a few minutes to partially cool so it cuts easily and cleanly