I can wax poetic all day long about how much I love the availability of organic ingredients close to where I live. (Close is relative, as I live 25 minutes from a store/town) I prefer King Arthur organic flour/products, as they are employee owned and just pretty badass all around.
My kids have varying likes when it comes to crusts for pizzas. Jace loves my thick, stuffed crust pizza, where I stuff pepperoni and mozzarella cheese in the crust. I love thin crust pizza, Jon loves anything, (LOVE THAT GUY) and Erin…well, she is the pickiest of them all. She recently asked me for flatbread pizza. Her idea of flatbread is basically thin crust, but super soft. I came up with this recipe that is a little thicker than she thinks flatbread should be, but still super soft. So good!
Erin loves the all cheese pizza. I used both shredded mozz and fresh mozz for both. Jon loves everything he can get on his, so I made a supreme version. 🙂 Lots of leftovers in our fridge! We like it that way! Cold pizza leftovers are pretty much adored at my house!
Here’s the recipe:
6 1/2 c Organic Flour
1 1/2 tbsp Organic Yeast
2 3/4 c Warm Water
1 tbsp Organic Sea Salt
1 tbsp Organic Sugar
1/4 c Organic Olive Oil
Add warm water to yeast and sugar. Let activate for 10 mins. Add in flour 1 cup at a time, in case your humidity level is higher at your home than mine. (It really does make a difference in baking) I live in a dry climate! Add in about 1/8 c of the olive oil and salt* with the remaining flour. Dough will be a little sticky. Put 1/8 c olive oil in bowl, add in dough, flip to coat the dough. Cover with plastic wrap for about 1-2 hours, until dough has risen about 3/4 of the way up the bowl in size.
I par bake the crust about 5-6 mins in 375 degree preheated oven before putting on toppings. After you’ve created your masterpiece, put back in 375 degree oven for about 10-12 minutes. You will see it is almost done when the outside crust is starting to brown.
Dough makes 3-4 pizzas. I freeze 1/2 of the dough frequently for quick meals/calzones later in the week.
*Don’t add salt in until some flour is added! It kills the yeast activation, so you want to wait until yeast has had a full 10 minutes.