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Homemade Flatbread Pizza Recipe

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4.4 from 14 reviews

This homemade flatbread pizza recipe offers a simple, versatile dough that can be shaped thin and topped with your favorite ingredients. Using basic pantry staples like yeast, flour, and olive oil, the flatbread is soft yet slightly crispy, perfect for quick pizzas or snacks. The dough is easy to prepare with options for kneading by hand or using a mixer, and it rises in under an hour, making it a great choice for a quick homemade pizza night. You can customize toppings freely or enjoy it plain with garlic and olive oil.

Ingredients

Dough Ingredients

  • 1 teaspoon active dry or instant yeast
  • 1 teaspoon granulated sugar
  • 3/4 cup (180ml) warm water (between 100-110°F, 38-43°C)
  • 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
  • 1 tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough
  • 1 teaspoon salt
  • Optional: 1 teaspoon garlic powder or 1 clove minced garlic
  • Optional: 1 teaspoon Italian seasoning (or dried oregano, basil, parsley)

Toppings (examples)

  • 8 ounces fresh mozzarella, sliced or shredded
  • Fresh tomato slices
  • Chopped fresh basil
  • Fresh parmesan cheese, for sprinkling
  • Sea salt and freshly ground black pepper
  • Fresh arugula (optional, after baking)

Instructions

  1. Prepare the dough: In a stand mixer bowl or large mixing bowl, whisk together the yeast, sugar, and warm water. Cover loosely and let sit for 5–10 minutes until foamy and frothy on top, indicating the yeast is activated.
  2. Mix the dough: Add the flour, olive oil, salt, and optional garlic powder or Italian seasoning to the yeast mixture. Using the dough hook attachment on low speed, mix until combined, about 2 minutes. The dough should be thick, soft, and slightly sticky, pulling away from the bowl sides. If too sticky, add flour one tablespoon at a time until manageable.
  3. Knead the dough: Continue kneading in the stand mixer for 6-8 minutes or knead by hand on a floured surface for 6-8 minutes until the dough passes the windowpane test (stretch a small piece thinly without tearing). The dough should be soft and elastic.
  4. Let dough rise: Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rest at room temperature for 45 minutes until slightly risen. You can also refrigerate the covered dough for up to 2 days to use later.
  5. Preheat oven: Set your oven to 475°F (246°C) and prepare a baking sheet lined with parchment paper or a silicone baking mat, or use a pizza stone.
  6. Shape the dough: Punch down the dough to release air and divide into two portions. On a floured surface, shape each piece into a thin flatbread about 1/4 inch thick using your hands or a rolling pin. Transfer carefully to the prepared baking sheet or pizza stone.
  7. Poke and oil: Prick holes in the dough surface with your fingers or a fork. Brush each flatbread with 1 teaspoon olive oil to enhance browning and flavor.
  8. Add toppings: Place your favorite toppings evenly over each flatbread. Examples include sliced mozzarella, tomato slices, basil, garlic, or cheese.
  9. Bake the flatbread pizza: Bake in the preheated oven for 15–20 minutes until the crust is browned and toppings are cooked to your liking.
  10. Serve and store: Remove from the oven, slice, and serve warm. Store leftovers covered in the refrigerator for up to 1 week.

Notes

  • Make Ahead & Freezing: After rising, the dough can be refrigerated for up to 2 days. For freezing, wrap divided dough tightly and freeze up to 3 months. Thaw overnight in the fridge and let rest 1 hour at room temperature before shaping.
  • Flour options: Recipe works best with all-purpose or bread flour. Whole wheat flour may require extra liquid and has not been tested.
  • Yeast: Active dry or instant yeast can be used interchangeably. One teaspoon is less than a standard yeast packet.
  • Optional flavorings: Garlic powder, minced garlic, and Italian seasoning add flavor to the dough but can be omitted.
  • Double batch: Easily doubled by doubling ingredients, extending rise time to about 1 hour.
  • Testing dough readiness: Use the windowpane test to check kneading effectiveness—dough should stretch thin without tearing.

Find it online: https://marthatasty.com/homemade-flatbread-pizza-recipe/