Pizza and Flatbreads

Method

Dough

1. Combine flour, yeast, and salt. Add water and oil. Mix until shaggy.
2. Knead 8–10 min until smooth and elastic (windowpane test: stretch a small piece thin — it should be translucent without tearing).
3. Oil a bowl, place dough in, cover. Rise 1–1.5 hours until doubled.
4. Divide in half. Shape into balls, rest 15 min.

Bake

1. Preheat oven to highest setting (500–550°F) with a baking steel or stone for at least 30 min.
2. Stretch dough by hand on floured surface — work from center outward, leaving a rim. Do not use a rolling pin (it deflates the edge).
3. Transfer to floured peel. Spread thin layer of sauce (less is more). Add mozzarella.
4. Slide onto hot steel/stone. Bake 6–8 min until crust is charred in spots and cheese is bubbling.
5. Top with fresh basil, drizzle olive oil, flaky salt.

Flatbread variation: Same dough, rolled thinner. Grill 2 min per side over high heat. Top with ricotta, honey, arugula, and prosciutto after grilling.

Equipment

• Grill or grill pan Recommended: Lodge Pre-Seasoned Cast Iron Grill Pan
• Rolling pin Recommended: J.K. Adams Maple Rolling Pin
• Tongs Also good: Wok Spatula

Chef Notes

• The most important thing: Clean and oil the grates before cooking. A dirty grate causes sticking. Use a paper towel dipped in oil, held with tongs.
• The hands-on time is much shorter than the total time. Most of the 2+ hours is unattended cooking — use that time for sides or cleanup.
• This recipe improves overnight as the flavors meld. Make it a day ahead if you can — it's even better reheated.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.

Common Substitutions

Ingredient	Substitution	Notes
Cheese	Nutritional yeast or vegan cheese	Nutritional yeast for umami. Vegan cheese for melting.
Olive oil	Avocado oil or grapeseed oil	Avocado oil has higher smoke point.
Flour	Gluten-free 1:1 flour blend	Bob's Red Mill or King Arthur GF blends work best.
Bread	Gluten-free bread or lettuce wraps	GF bread varies by brand. Lettuce for low-carb.
Honey	Maple syrup or agave	Maple adds distinct flavor. Agave is most neutral.

What You're Learning

• Yeast dough fundamentals: hydration, gluten development, fermentation
• The windowpane test for proper gluten development
• Why a preheated stone/steel matters (thermal mass = oven spring)
• Sauce restraint: too much sauce = soggy center
• The mother tomato sauce from foundations adapts to yet another use

Foundations Referenced

• → Sauce Tomat (simplified for pizza)

What You're Practicing

Bread baking teaches fermentation, gluten development, and the patience to let time do the work. Understanding how yeast, flour, water, and salt interact is one of the most fundamental skills in cooking. Visit Pastry Foundations for more on dough science.

Fermentation harnesses beneficial microorganisms to transform ingredients — creating complex flavors, preserving food, and building probiotic cultures. The same principles apply to kimchi, sourdough, yogurt, and beer. Visit Brines, Cures & Marinades for more on fermentation.