Make It Your Way: Pizza and Flatbreads
by Heather Earl
Friday nights at our house are all about having it your own way. We often have kids coming and going at different times so I make the pizza crusts in the morning, making some thick and some thin for flatbreads. In the evening I set out all the toppings for make it yourself pizza using fresh, simply cooked ingredients. Everyone can pile up their crusts as they pass through the kitchen and eat while it’s hot. I use up a lot of leftover veg from the week before . Oven roasted tomatoes, roasted butternut squash cubes, sliced veggies from salads all get pulled out of the fridge . Wrinkled potatoes, roasted squash, sautéed leeks, kale and oven roasted chicken along with fresh herbs and vegetables make wonderful choices for creative pizza masterpieces and can all be made ahead of time. The crusts are pre-baked, so it only takes a few minutes to cook each pizza. Cook them at high heat (475f) and if you have a convection oven stuff the shelves full and cook several at once.
- 2 cups plain white flour (250 grams)
- 2 cups strong white flour (250 grams) you can use whole wheat or any bread flour
- 11/2 teaspoon fine sea salt
- 11/2 teaspoon instant dried yeast
- 1 Tablespoon olive oil
- 11/2 cups very warm water (325ml)
- Stir the flours, yeast and salt together in a large bowl. use a whisk to add some air
- Add the olive oil and water and stir well. Dough will be sticky
- Turn onto floured board and knead about 100 times.
- Turn into oiled bowl and cover with cloth.
- Let rise 1-3 hours. You can also put it in the fridge and let rise all night. Can also freeze it and pull it out to rise all day.
- Punch down and pull off golf ball side balls of dough.
- Roll them out to desired thickness
- Brown in hot dry frying pan (cast iron is best) do not use non-stick
- Pre-cook all the dough. Can freeze or fridge unused crusts.