Homemade Flatbread Pizza
- Plain flour 265 g
- Dry active yeast 1 tsp
- Caster sugar 1 tbs
- Warm water (40 degrees) 180 ml
- Salt 1 tsp
- Olive oil 1 tbs
Add the yeast and the sugar into a small bowl add in the warm water give it a very good stir in order to hydrate all the yeast, let it activate. This will take about 10 minutes. If your yeast is fresh you should see a raised foam development on top of the liquid.
Add the flour, salt, and olive oil into a stand mixer running on low. If you don't have a mixer you can mix it by hand. Once nicely combined add in the yeast mixture. Beat it on low speed for 1 minute until everything well incorporated. The dough should be thick and shaggy.
Transfer your dough to a lightly floured surface. Knead it for a few minutes until it begins to come together and starts to become smooth. Tip- if you flour your hands while kneading it's less like it will be sticking to your hands.
Once the dough is ready take a light oiled large bowl and add the dough in, cover it, and let it rise for about 1 hour or until it doubles in size.
While the dough is resting you can prepare your toppings. Toppings can be depending on what you like. Preheat your oven to 200 Celsius degrees.
Once the hour is up remove the cover off the bowl and lightly punch the air out of the dough. Divide the dough into two pieces, lightly flour your work surface again start stretching your dough out using your hand until it's about 1 cm thick. To make it this easier you can use a floured rolling pin. The shape doesn't really matter it can be abstract.
Line two baking sheets with baking paper and place each flatbread on them. Add your toppings, then place them in the oven for 15-20 minutes or until the crust and the toppings are baked to your liking. Remove it from the oven. Serve them warm with some extra sprinkle of sea salt and fresh basil leaves.