Direction Connection

Blatantly plagiarized from Mike and Ange’s website. I admit I haven’t tried it yet, but I did recently get a pizza peel, so I hope to try it soon! 

• 3 cups bread flour
• 2 teaspoons coarse salt
• 1 teaspoon yeast
• Eyeball fresh ground pepper
• About 1 to 1 ¼ cups water
• 2 tablespoons olive oil

Combine the dry ingredients in the bowl of a food processor and pulse to blend.

Turn on food processor and add the water and oil, running the machine until the dough forms a ball. Add more water as needed if the dough doesn’t form a ball after 15 seconds or so.

Turn the dough out onto a lightly floured work surface and kneed for a few moments, until dough is nice and satiny. Place dough in oiled bowl, turning the dough around to coat in oil. Let rise for a really long time. I like to start the dough in the morning and let it rise all day. You could also prepare the dough the night before and let it rise in the refrigerator.

When you are ready for pizza, preheat your oven to 500°. Turn dough out onto lightly floured work surface and press into a disk. Let it sit and think for a while before you start working it. About five minutes should do. When the dough is nice and compliant, begin to press it into a disk. I usually do this by hand as a rolling pin rolls out all the air pockets. Transfer to a pizza stone or pan and top with your favorite toppings. Bake for about 10 minutes, but check on it occasionally until it’s brown, bubbly and delicious.

• 1 ts Yeast
• 3/4 c Warm water
• 3 tb Extra-virgin olive oil
• 1/4 c Chopped basil
• 1/2 ts Salt
• 1 tb Minced garlic
• 2 tb Chopped fresh rosemary
• 2 1/4 c All-purpose flour
• 1 ts Kosher salt

In a small bowl dissolve yeast in water; stir in 3 tablespoons of oil, basil, salt, garlic and 2 1/4 cups of flour. Work dough with your hands until it comes together in a ball; set aside in a small oiled bowl, loosely covered, 1 hour.

Heat a stovetop grill over high heat. Or heat oven to 350 degrees and grease 2 baking sheets with 1 tablespoon oil each. Turn out dough on a well-floured surface and flatten. Cut into 8 wedges and pull each until dough is very thin and nearly transparent. Brush grill lightly with oil. Grill, turning several times with tongs, about 8 minutes in all, until crisp and browned. Brush with oil and sprinkle with kosher salt.

Alternatively, place flatbreads on baking sheets. Brush with remaining oiland sprinkle with kosher salt. Bake until brown and crisp, 20 to 25 minutes.