Description
Flatbread pizza made using bread flour, cake flour and baking powder with no yeast. You can bake it immediately without a rising time however, if you can, the 30 minutes does help develop the flavors in the dough and gives the crust a better texture.
Ingredients
- 1 1/2 cups bread flour
- 1 1/2 cups cake flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup oil
- 1 cup warm water
Toppings
- 1 fresh tomato (sliced)
- , fresh basil, handful
- Salt & Pepper
- Streak bacon (about 6 pieces)
- 1 cup Mozzarella cheese
Instructions
- Get all the ingredients (except the water) into the bowl of your stand mixer with the dough hook attached.
- Start the mixer on speed 1 and gradually add the water.
- Mix for 1 to 2 minutes or just until the dough has come together.
- Place it in a plastic bowl with a little flour underneath and around and then leave it covered for 30 minutes.
- Meanwhile get your toppings prepared and halfway through get the oven onto 220 C. Use a pizza baking tray, pizza stone or a regular baking tray. Flour the base of the pan.
- Use a rolling pin to roll the dough out. If you're using a pizza tray then use that as your guide to make it round. Otherwise, roll it into any shape to suit your tray.
Toppings
- On the pizza base, add with cheese, sliced tomatoes, slightly roll the streaky bacon and place randomly, season with salt & pepper.
- Place less than a handful of basil leaves with a drizzle of olive oil, season and spread randomly across the pizza. (They will bake in the oven to a darker color with loads of crunch) Add a little more cheese but don't entirely cover the toppings.
- Bake on the middle rack for 10 to 15 minutes. Check on 12 minutes, it might just be ready.
- Give it a minute to cool before sliding onto a wire rack to cool completely. Slide not life, the crust is thin and it could crack if you're not gentle.
Notes
Flour
Although flours do have a rising agent in them, there was no active dry yeast added to the recipe therefore no rising time was necessary. The baking powder also acts as a rising agent which helps give the dough a lift.
Water Temperature
Getting the water temperature is important because it can affect the yeast which in turn affects the rising of the dough. If you have a thermometer wonderful, it should read 105/110 degrees. No thermometer? Make sure the water is hot, stick your middle finger knuckle into the water. Ouch? Too hot. Comfortable? Too cold. Make it hot but not burning, that should be about 105. I've tested it so many times, it works!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: brunch, Dinner, lunch
- Cuisine: Italian