Step by step instructions for making delicious homemade flatbread pizza! You can make this flatbread pizza recipe at home with just a few ingredients.
Homemade Flatbread Pizza
Pizza Friday. It’s a thing in our house and a tradition I can’t get enough of.
Over the past year I’ve amped up my homemade expeditions and while some have proven better than others, homemade flatbread pizza is one that is here to stay.
This pizza is deliciously thin, full of flavor and rivals takeout pizza any day. If you want to try making pizza at home, this is the recipe to do it with!
Ingredients you need to Make Pizza at Home
Here are the ingredients you need for this recipe:
- All purpose flour
- Sea salt
- Extra virgin olive oil
- Active dry yeast
- Onion powder
- Garlic Powder
- Oregano
How to Make this Flatbread Pizza Recipe
Here are the step-by-step instructions to make flatbread pizza dough at home:
How to activate yeast for pizza dough
- Measure 200 grams of water.
- Add water to a bowl along with 3/4 tsp active dry yeast. Mix together until well incorporated.
- Cover with a clean cloth and allow yeast to activate for five minutes.
- Yeast will be ready after five minutes when it appears bubbly.
Dry Ingredients
- While yeast is activating, measure 300 grams of all purpose flour. Alternatively, you may opt for 150 grams all purpose flour and 150 grams of “00” flour.
- Add 1 teaspoon sea salt to flour and whisk to incorporate.
- Add spices and whisk to incorporate.
- Once yeast has activated, add yeast mixture plus 1 teaspoon of extra virgin olive oil to the flour.
Knead flour in the bowl for approximately 3 minutes using extra flour if needed. Cover, and allow dough to rest for 15 minutes.
Knead dough for about 3 minutes and then cut into two equal balls of dough. Shape dough into balls.
Place on a well floured surface and cover with a damp cloth. Be sure that the cloth is damp as it will keep the dough moist during rising.
Allow dough to rise for 3-4 hours at room temperature or for 8-12 hours in the refrigerator.
Shaping and Stretching the Pizza Dough
The secret to getting a thin crust flatbread pizza dough is the stretching process. You will want to stretch the dough pretty thin, but not translucent, to ensure the crust is thin.
I stretched my pizza dough by placing it on a piece of parchment paper and pressing it out quite far.
Poke the pizza dough with a fork before spreading 2 teaspoons olive oil of olive oil on the dough. Sprinkle the dough with some cornmeal.
Baking Pizza Dough in the Oven
Once the pizza dough is ready, place an upside down baking sheet in the oven. Preheat the oven to 450F.
Once heat, carefully remove the heated baking sheet from the oven (I usually place it on the stovetop.) Carefully flip the pizza dough onto the heated baking sheet.
Peel the parchment paper off of the pizza dough and spread 2 teaspoons of olive oil on the pizza dough. Bake pizza for 4 minutes.
Carefully remove pizza from the oven and top with sauce and your favorite pizza toppings. Bake for an additional 6 minutes or your liking.
Tips for Making Delicious Homemade Pizza
Here are a few tips for making this flatbread pizza:
- The seasonings in this pizza dough recipe give it an Italian pizza flavor. To use pizza dough with a non-Italian pizza, omit or substitute the seasonings.
- To make dough thicker, stretch dough less before baking.
- You can double this recipe – however I’ve found it harder to stretch the dough to thin crust when I double it. When doubling cut pizza dough balls into 4 equal sizes instead of 2.
- You can make this pizza dough ahead of time and store it in the refrigerator for up to 2 weeks or frozen for 3 months.
More Delicious Recipes to Make at Home
- Healthy Chocolate Chip Banana Bread
- Grandma’s Meatloaf with Ranch Seasoning
- Oat Flour Pancakes
- Small Batch Chocolate Chip Cookies
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Homemade Flatbread Pizza Recipe
Homemade Flatbread Pizza Dough
Ingredients
- 300 grams all purpose flour
- 3 tsp olive oil divided
- 1 tsp salt
- 3/4 tsp active dry yeast
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- cornmeal for dusting optional
Instructions
- Measure 200 grams of water.
- Add water to a bowl along with 3/4 tsp active dry yeast. Mix together until well incorporated.
- Cover with a clean cloth and allow yeast to activate for five minutes.
- Yeast will be ready after five minutes when it appears bubbly.
- While yeast is activating, measure 300 grams of all purpose flour. Alternatively, you may opt for 150 grams all purpose flour and 150 grams of "00" flour.
- Add 1 teaspoon sea salt to flour and whisk to incorporate.
- Add spices and whisk to incorporate.
- Once yeast has activated, add yeast mixture plus 1 teaspoon of extra virgin olive oil to the flour.
- Knead flour in the bowl for approximately 3 minutes using extra flour if needed. Cover, and allow dough to rest for 15 minutes.
- Knead dough for about 3 minutes and then cut into two equal balls of dough. Shape dough into balls.
- Place on a well floured surface and cover with a damp cloth. Be sure that the cloth is damp as it will keep the dough moist during rising.
- Allow dough to rise for 3-4 hours at room temperature or for 8-12 hours in the refrigerator.
Shaping and Stretching the Pizza Dough
- The secret to getting a thin crust flatbread pizza dough is the stretching process. You will want to stretch the dough pretty thin, but not translucent, to ensure the crust is thin.
- I stretched my pizza dough by placing it on a piece of parchment paper and pressing it out quite far.
- Poke the pizza dough with a fork before spreading 2 teaspoons olive oil of olive oil on the dough. Sprinkle the dough with some cornmeal.
Baking Pizza Dough in the Oven
- Once the pizza dough is ready, place an upside down baking sheet in the oven. Preheat the oven to 450F.
- Once heat, carefully remove the heated baking sheet from the oven (I usually place it on the stovetop.) Carefully flip the pizza dough onto the heated baking sheet.
- Peel the parchment paper off of the pizza dough and spread 2 teaspoons of olive oil on the pizza dough. Bake pizza for 4 minutes.
- Carefully remove pizza from the oven and top with sauce and your favorite pizza toppings. Bake for an additional 6 minutes or your liking.
Notes
- This recipe was adapted from Roberta's Pizza Dough from NYT cooking.
- The seasonings in this pizza dough recipe give it an Italian pizza flavor. To use pizza dough with a non-Italian pizza, omit or substitute the seasonings.
- To make dough thicker, stretch dough less before baking.
- You can double this recipe - however I've found it harder to stretch the dough to thin crust when I double it. When doubling cut pizza dough balls into 4 equal sizes instead of 2.
- You can make this pizza dough ahead of time and store it in the refrigerator for up to 2 weeks or frozen for 3 months.
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