flatbread pizza

Again I'm updating this blog with ones from my personal journal. From June 2007, flatbread pizza.

Ok, I'm playing around with the flatbread recipe to make small pizzas for our lunch in a few hours. Step 1, take the recipe and play around with it. I eliminated the baking powder and reduced the rediculous amount of yeast from a tablespoon to a teaspoon. I suspect that whomever made the recipe had dead yeast and couldnt get it to rise well. Since I'm going for pizza I left out the powdered milk but added in a teaspoon of dried basil. I also did a preferment for some flavor, and high gluten yeast which makes good pizza crust. So far, this is what I have.

Flatbread Pizza Dough

Preferment (proof 24 hours in the fridge)
5 oz bread flour
12 oz water
2 teaspoons sugar/honey
1/4 teaspoon yeast

In a bowl, mix
13 oz high gluten flour
1 teaspoon salt
1 teaspoon yeast
1 teaspoon dried basil
1/4 cup olive oil

Add in preferment, turn on dough hook for about 5 minutes. Put dough into an oiled bowl in a cold oven with a pan of hot water, set timer for 2 hours.

That is where I stand now. The preferment soaking up the water overnight and it being cold allows for a more cohesive dough than the same day flatbread recipe, an interesting variation already.

This turned out even better than I thought. Using the dough in my previous post, I divided it into two equal portions, half going back into the fridge for use tomorrow. The other half I quartered, each piece being about 3.5 oz. I rolled them into a round lump, flattened them, and covered while preheating the oven to 550. When the oven was heated, I stretched the dough out into a disc, 2 per baking sheet (the peel was just for the photograph). Top with a bit of sauce, cheese and pepperoni, bake 5 minutes until the edges are browned. There was adequate oven spring, and good taste.

My Basic Pizza Sauce
8 oz can tomato sauce
1.5 teaspoons sugar
1.5 teaspoons basil
1/2 teaspoon oregano
1/4 teaspoon pepper
1.5 teaspoon dried onion flakes
2 cloves garlic, minced

Mix and use to top pizza. it's a good default recipe with handy ingredients I usually have onhand.

Next time I'll either bake them on a pizza stone for the 5 minutes or give it an extra minute so the bottom is browned a touch more. When baking at 550, the difference between done and burnt is 1 minute or less.