Flatbread Pizza Dough

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Kitchen Team

Signature Recipe

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(3 Reviews)


2/3 cups warm water (105 to 110 degrees F),
1/4 teaspoon active dry yeast,
2 cups all-purpose flour,
1 teaspoon salt,
1 tablespoons sugar,
1/4 tablespoons olive or canola oil, plus more for bowl


  1. Proof the yeast by sprinkling on top of water. Let rest for about 10 minutes until yeast gets bubbly and foamy.
  2. Add water and yeast to the Processor Bowl and add flour, salt and ¼ tablespoons of oil.
  3. Pulse and hold to blend and continue processing until dough forms a ball. Continue to process to knead the dough until dough is smooth and elastic.
  4. Oil a large bowl and turn out dough into bowl.
  5. Cover with a tea towel and let rise until doubled in size.

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Dec. 9, 2015


Blends into dough in seconds!
from Mountain, WI
Aug. 18, 2014

Works great

I use this recipe for pizza dough at least twice a month. I typically use whole wheat or white whole wheat flour, or sometimes a 50/50 blend. We bake it on a pizza stone and the whole family loves it.
from West Chester, Pa
Jan. 2, 2014

You forgot the sugar!

I’m pretty sure you should add the sugar along with the flour and salt, but apart from that omission, this makes a good basic thin and crispy pizza dough, if you let it rest a while, and it’s good as a flatbread base too.


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