Homemade flatbread pizza crust without yeast mixes in minutes. requires no rising. It's the perfect easy solution for homemade pizza night for busy weeknights. Perfect to make ahead and freeze, saving even more time!
2cupsall-purpose flour260 grams plus extra for dusting
Semolina or cornmealoptional
Instructions
Place your pizza stone or baking pan in the oven and preheat oven to 425° F.
Mix together olive oil, salt and water in a small bowl or pitcher. Place the whole wheat flour, all-purpose flour and baking powder in a food processor with the dough blade fitted to the bowl. Pulse quickly to combine the ingredients.
With the food processor blending, add the water to the flour. When the flour is completely mixed, and the dough is starting to pull away from the sides of the container it’s ready. If the dough seems overly sticky, add more all- purpose flour 1 tablespoon at a time to the wet mixture until it starts to firm up and pull away from the bowl.
Transfer the dough to a well-floured surface to roll. Sprinkle some more flour over the top of the dough and use your fingers to flatten it out slightly.
Use a floured rolling pin to roll the dough out to desired thickness.
Sprinkle your pizza pan or stone lightly with semolina or cornmeal. Transfer the dough to the pan, lightly brush the top with olive oil, and place in the oven to partially bake the crust. Cook 5 minutes for a crispy thin crust pizza and 7-8 minutes for a slightly thicker crust pizza.
Remove crust from the oven and add your favorite toppings. Return it to the oven and cook 5-7 minutes until the toppings are hot and the cheese is melted.
Notes
Expert Tips:Don’t skip partially baking the crust before adding your pizza toppings. The dough will not cook properly and may come out undercooked or wet and doughy.For perfect pizza don’t get carried away and pile on the toppings. Too many and you will end up with a very soggy pizza. Give the dough some flavor by adding fresh or dried herbs, garlic powder or fresh minced garlic. About ½-1 teaspoon of dried should be enough and up to 1 tablespoons if using fresh.Use slightly warm water to dissolve the salt more quickly before mixing the dough.You want a slightly sticky dough for making a good flatbread pizza crust. It should feel slightly tacky and not stick tightly to your finger when you touch it. This moisture is what makes the dough chewy.Cook flatbread pizza crust at high heat. I prefer about 450° F but if your oven won’t get that hot, make sure you use the highest temperature you can.For the best pizza crust use a pizza stone to cook the flatbread and your final pizza. The heated pizza stone gives the bottom of the pizza a really nice crisp texture. While you can of course use a stainless steel baking sheet, I find the crust isn’t quite as crisp.Always preheat your pizza pan or stone. When the dough is placed on the hot pizza pan it cooks the bottom right away so you end up with a better crust.