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“Flat Bread/Pizza Dough”

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Flatbread or small thin crust pizzas are always a favorite. They’re customizable, they’re cheap, and they’re perfect for a party! The hardest part is making a dough that can stand up to everything that you can put on it, yet still be flavorful enough to not taste like cardboard. This is that dough!

Ingredients

Ingredients:

1 1/4 t Dry Yeast

3/4 C Warm Water

1 t Sugar

2 C Bread Flour (Crispy crust) or A.P. Flour (Chewy Crust)

1 T Olive Oil

1 t Kosher Salt

Sprinkle the yeast over the water, then sprinkle the sugar over the yeast. This both sinks and feeds the yeast to help it bloom.

Sprinkle the yeast over the water, then sprinkle the sugar over the yeast. This both sinks and feeds the yeast to help it bloom.

Sprinkle the yeast over the water, then sprinkle the sugar over the yeast. This both sinks and feeds the yeast to help it bloom.

Sprinkle the yeast over the water, then sprinkle the sugar over the yeast. This both sinks and feeds the yeast to help it bloom.

Add the Flour and the olive oil. I like to use bread flour because i love a crispy crust, but if chewy is more your thing, then use the A.P. flour.

Add the Flour and the olive oil. I like to use bread flour because i love a crispy crust, but if chewy is more your thing, then use the A.P. flour.

Add the Flour and the olive oil. I like to use bread flour because i love a crispy crust, but if chewy is more your thing, then use the A.P. flour.

Using a dough hook, knead the dough until it just starts to come together. Add your salt and continue to mix the dough until the gluten starts to develop. This will take longer with the A.P. flour.

Using a dough hook, knead the dough until it just starts to come together. Add your salt and continue to mix the dough until the gluten starts to develop. This will take longer with the A.P. flour.

Using a dough hook, knead the dough until it just starts to come together. Add your salt and continue to mix the dough until the gluten starts to develop. This will take longer with the A.P. flour.

Using a dough hook, knead the dough until it just starts to come together. Add your salt and continue to mix the dough until the gluten starts to develop. This will take longer with the A.P. flour.

Roll the dough into a tight ball.

Roll the dough into a tight ball.

Roll the dough into a tight ball.

Top with olive oil and wrap. Allow to rest until doubled in size.

Top with olive oil and wrap. Allow to rest until doubled in size.

Top with olive oil and wrap. Allow to rest until doubled in size.

Top with olive oil and wrap. Allow to rest until doubled in size.

Punch The Dough down, and let it rise again.

Punch The Dough down, and let it rise again.

Punch The Dough down, and let it rise again.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2" thick. If you're using a pizza stone, you can add your toppings.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2" thick. If you're using a pizza stone, you can add your toppings.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2" thick. If you're using a pizza stone, you can add your toppings.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2" thick. If you're using a pizza stone, you can add your toppings.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2" thick. If you're using a pizza stone, you can add your toppings.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2" thick. If you're using a pizza stone, you can add your toppings.

Once the dough has risen again, turn it out onto the table and either leave it whole or cut it in half for a more personal sized flat bread. Roll the dough out to be about 1/2″ thick. If you’re using a pizza stone, you can add your toppings.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

I prefer to grill my flat breads as it gives a nice crisp bottom, as well as a beautiful smokiness. If grilling, make sure you add your toppings after grilling one side and flipping it.

This is one of those things that’s perfect for a party, or a family meal. You can double or triple this recipe and freeze the dough at any point to thaw up to three months later for a quick home made pizza on a weeknight!

    

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