Flatbread & Pizza Dough

1 cup warm water

1 tablespoon yeast

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

2 1/2 cups flour

Dissolve yeast in water, stir in sugar and salt, add oil. Stir in flour. Turn the dough out onto a lightly floured surface and knead, adding flour whenever the dough gets too sticky, for ten minutes. Flatten the dough onto a lightly oiled cookie sheet. Brush olive oil and rosemary over the top. Bake at 425 for 15 minutes, or until golden brown around the edges.

Variations:

Pizza: substitute tomato sauce, veggies and mozzarella for the olive oil and rosemary. Increase cooking time to about 25 minutes.

Calzones: divide the dough into 5-6 pieces, flatten them into disks, and spoon a mixture of veggies and cheese onto half of each disk, fold the other half of the disk over, and pinch the edges shut. Cook for 25-30 minutes.

Breakfast pizza: spread with butter, sugar, and cinnamon. Or, spread with butter and jam.

Wholewheat/spelt: Make the dough with whole wheat spelt flour, or with half whole wheat and half white flour.

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2 Responses to Flatbread & Pizza Dough

  1. [...] By localizing This is what I make for my adopted family in Michigan. It’s basically the focaccia recipe covered in butter, brown sugar, and cinnamon. You can use butter and jam for a more grown-up [...]

  2. [...] Focaccia & variants [...]

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