Description

This Homemade Flatbread Pizza recipe yields a delicious, thin and soft pizza crust made from scratch using simple ingredients. The dough is made with yeast, flour, olive oil, and seasonings, then kneaded and allowed to rise before being shaped and baked in a hot oven. Perfect for customizing with your favorite toppings, this easy-to-make pizza offers a fresh alternative to store-bought bases and can be prepared ahead of time for convenience.

Ingredients

Dough Ingredients

1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup (180ml) warm water (100-110°F, 38-43°C)
2 cups (250g) all-purpose flour or bread flour, plus more for hands and surface
1 tablespoon (15ml) olive oil
1 teaspoon salt
Optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

For Topping and Finishing

2 teaspoons olive oil (for brushing dough)
Your favorite pizza toppings (cheese, sauce, vegetables, meats, etc.)

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Instructions

Prepare the yeast mixture: Whisk the yeast, granulated sugar, and warm water together in the bowl of your stand mixer. Loosely cover and let it sit for 5–10 minutes until the mixture becomes foamy and frothy, indicating the yeast is activated.
Mix the dough: Add the flour, olive oil, salt, and optional seasonings (garlic or Italian seasoning) to the yeast mixture. Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick yet soft and slightly sticky, pulling away from bowl sides. Add more flour by tablespoons if dough is too sticky, but keep it slightly tacky.
Knead the dough: Continue kneading in the stand mixer with the dough hook for 6 to 8 minutes or knead by hand on a lightly floured surface for the same duration. If sticky, sprinkle flour one teaspoon at a time on dough or surface to keep softness. The dough is ready when it passes the windowpane test or slowly bounces back when poked.
Let the dough rise: Place the dough into a greased bowl, cover with plastic wrap or a clean towel, and let it rest at room temperature for 45 minutes until it slightly rises. You can refrigerate it up to 2 days if preparing ahead.
Preheat the oven: Heat your oven to 475°F (246°C) and prepare your preferred pizza toppings while the dough rises.
Shape the dough: Punch down the dough to release air and divide it in half. On a lightly floured surface, stretch or roll each piece into a thin round about 1/4 inch thick. Transfer each shaped dough to a parchment-lined baking sheet or pizza stone.
Prepare the flatbreads for baking: Poke holes evenly with fingers or a fork on the surface. Brush each with 1 teaspoon olive oil and add your chosen toppings.
Bake the pizzas: Place the baking sheets or pizza stone in the preheated oven and bake for 15–20 minutes or until the crust is golden and toppings are browned to your liking.
Serve and store: Remove from oven, slice, and serve pizza warm. Store leftovers covered in the refrigerator for up to one week.

Notes

You can make the dough ahead and refrigerate it for up to 2 days before shaping and baking.
Use a pizza stone for a crisper crust or a parchment-lined baking sheet for ease and convenience.
Adjust toppings to your preference and dietary needs.
Make sure water temperature is between 100-110°F (38-43°C) to properly activate yeast without killing it.
For a softer dough, avoid adding too much extra flour during kneading.