Homemade Flatbread Pizza shows the versatility of an all-purpose flour blend. Flour — finely milled wheat or other grains — lends structure to baked goods, but different baked goods demand different structural supports, according to the Food Network test kitchens. Choose the right flour for the right task and you’re a long way toward baking success. Choose the wrong flour and you’re courting trouble.
Homemade Flatbread Pizza
Yield: 2 medium pizzas or 16 servings
2 3/4 to 3 1/4 cups White Lily All Purpose Wheat Flour & White Grape Seed Flour Blend
1 (1/4-ounce) packet quick-rising dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water, (120F to 130F)
About 1/4 cups extra-virgin olive oil, divided
1 tablespoon Martha White Plain Enriched Yellow Corn Meal
2/3 cup pizza sauce
2 cups shredded mozzarella cheese
1 cup halved Florida grape tomatoes
Torn basil leaves for garnish
1. Combine 2 3/4 cups flour, yeast, sugar and salt in large bowl. Stir in warm water and 1 tablespoon oil until dough forms.
2. Knead dough on lightly floured surface 5 minutes or until smooth, adding additional flour as needed. Place in large greased bowl, turning to coat all sides. Cover and let rest in warm place 10 minutes.
3. Coat 2 (12-inch) pizza pans with 1 tablespoon olive oil. Sprinkle pans with corn meal. Punch dough down to remove air bubbles. Divide dough in half. Pat dough into prepared pans. Brush tops with olive oil. Cover and let rise in warm place 30 minutes or until puffy.
4. Heat oven to 425F. Uncover dough. Bake 7 minutes. Top partially baked crusts with pizza sauce, cheese and/or your favorite toppings. Bake 7 to 9 minutes or until lightly browned.