- 2½ teaspoons active dry yeast
- 1½ cups tepid water
- ¼ cup extra-virgin olive oil
- 1½ tablespoons sugar
- 1 tablespoon kosher salt
- 4 cups 00 organic flour or unbleached all-purpose flour
Preheat oven to 500°. Combine all ingredients except for flour and let sit for 10 minutes, until yeast blooms and is foamy. Add 4 cups of flour. In a stand mixer fitted with a dough hook, mix ingredients on low until dough is elastic and pulls away from sides of mixing bowl, approximately 5 to 7 minutes.
Place dough in oiled container or bowl, cover with plastic wrap and let rise until double, approximately 40 to 60 minutes. Punch down, cut into 6-ounce portions and roll out dough with rolling pin on a floured surface.
Stretch into approximately 10-inch ovals, about ⅛-inch thick. Place on a parchment paper-lined cookie sheet or preheated pizza stone and par-bake for about 2 minutes, until dough starts to bubble. Remove from oven and cool until you’re ready to make the flatbreads. (At this point, the flatbreads can be wrapped and frozen for about a month for a later use.)
Top par-baked flatbreads with toppings of choice and bake for 5 to 7 minutes.
Tip: Double the dough recipe and freeze the extra for a later use. Form the extra dough into a ball and lightly coat with olive oil. Put it on a parchment paper-lined baking sheet and put it in the freezer. When frozen, remove the dough from the parchment paper and wrap the dough in plastic wrap and foil. To use, defrost it in the refrigerator.