Simply Cooking 101

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Best Thin Pizza/Flatbread Dough

Pizza Oven

Pizza Oven

No news here, I still love pizza and having recently spent some time with my brother and sister-in-law who have a real outside wood fired pizza oven I just had to do one more pizza post (not the last I’m sure).  Getting the oven ready is quite a process involving several hours of loving attention, special wood and lots and lots of smoke, but the result was worth it – especially since I wasn’t the one providing the loving attention!

Smokey Pizza Oven

Chef Tom hard at work

I like thin crust, thick crust and everything in between and have found this recipe to be even better than my original favorite (recipe here).  The main difference is the high gluten flour that I don’t always have on hand so I still use the other recipe as an alternate.  This dough is simple to make, easy to shape and can be rolled very thin almost like a cracker (popular with the designated taste tester – Husband).

Printable Recipe Pizza Dough

  • 3 3/4 cups Hi-Gluten Four
  • 1 teaspoon yeast
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/2 cups lukewarm water, enough to make a smooth, soft dough
  • 2 Tablespoons Italian Seasoning (optional)
Mix together all the ingredients except the water in a food processor, mixer or bread machine (or of course you could do it by hand) add water and process until it is well mixed and smooth (you may need a little more or less).
Allow to rise in a covered, oiled bowl for 1 hour or wrap in plastic and refrigerate for up to 2 days.  If refrigerated, let it come to room temperature when you’re ready to use.
Shape the dough to the thickness you like.  It makes a great thin, almost cracker like crust or flatbread.
Cover the dough while you preheat the oven and a pizza stone if you have one to the highest setting your oven allows.
Add your pizza toppings, or if making flatbread, brush it with plain, garlic or herb flavored oil and seeds or shredded cheese.
Bake for about 8-10 minutes until the crust is crisp and the toppings (for pizza) are cooked.

13 comments on “Best Thin Pizza/Flatbread Dough

  1. frugalfeeding
    October 10, 2011

    I love the photos! this must be an awesome way to cook.

  2. I got stuck at the top of your post. The oven just kind of had me mesmerized! This is just fantastic.

  3. petitedecadence
    October 10, 2011

    I’m so jealous of your oven!!!

  4. Just A Smidgen
    October 10, 2011

    This is incredible photography! I think my next house needs one of these pizza/wood burning ovens. Is Hi-Gluten flour generally sold at all supermarkets, or is this an Italian grocer kind of thing?

    • simplycooking101
      October 10, 2011

      I would love to have one too – for now I have to go visit (which isn’t bad either). I have seen it in the markets in smaller bags and on line (especially the King Arthur brand) but the shipping is quite a bit. I got a 25 pound bag from Smart & Final. It is a little more expensive than regular all purpose but it has lasted me forever.

  5. smartfoodandfit
    October 11, 2011

    I so want your oven! My sister’s in-laws have an outdoor oven like that and make wonderful bread and pizza’s all the time. Great photography too!

  6. ceciliag
    October 13, 2011

    That is a fantastic pizza oven.. i am SO going to make one! c

  7. zestybeandog
    October 20, 2011

    Wow you’re really doing it right with the fire and all! I need this kind of set up!!!

  8. Pingback: Pizza Recipe: Flatbread Pizza | Pizza Recipes

  9. foodallday
    June 7, 2013

    And no photo of the pizza??!

    • simplycooking101
      June 21, 2013

      I know, it was a big party and they were eating them before I got a chance to take any.

      • foodallday
        June 24, 2013

        ohhh,,,,bummers…must have been really good

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This entry was posted on October 10, 2011 by in Breads and muffins, Food photography, Pasta/Pizza, Photography, Recipes and tagged , , , , , .
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