Fastest, Easiest and Best Homemade Pizza

This pizza dough is easy to stretch, unlike some that fight and snap back as you try to roll them into a circle. The secret? Italian 00 flour, a lower-protein, mellow flour perfect for thin-crust pizza, feather-light grissini, and other low-rising yeast breads. 

Step-by-step photos illustrating how to make this pizza, including the grilled version, are available at Bakers’ Banter, on the King Arthur blog...or by clicking here

Flatbread Pizza - Have it your way

 1 Lavash flatbread

 1 tablespoon of olive oil
 1 handful of spinach
 1 half a red pepper sliced thinly
 pepperoni or left over chicken sliced thinly
 1 handful of mozzarella cheese
Thin slices of brie (1/4 of a triangle of brie)

Preheat oven to 350 degrees. Drizzle olive oil over the lavash and spread it around evenly.
Place the veggies, meat and cheese over the lavash. It’s best to do veggies first, meat second and cheese last to hold your ingredient down. Like a pizza crust, make sure to leave some room around the edges so it’s easy to hold onto.


Place pizza in the oven and bake for about ten minutes. The goal is to have the lavash crust golden brown.

Remove from oven and chop into 6-8 pieces. One cut long ways and either two or three cuts short ways then serve with a bottle of wine.

Crispy Flatbread Pizza

Adapted from Food & Wine

• 1 envelope active dry yeast
• 2 tablespoons sugar
• 2 cups bread flour, plus more for rolling
• 3/4 cup warm water
• 2 teaspoons chopped rosemary
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground pepper
• pizza sauce
• pizza topping of your choice

In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot (the microwave) until billowy and doubled in bulk, about 1 hour.

Meanwhile, preheat the oven to 450°. Place a pizza stone* in the bottom of the oven, and preheat for at least 30 minutes.

Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round or 3 individual size pizzas (about 8 inches- the larger the flatbread the thinner and crispier it will be) then transfer to a lightly floured pizza peel or the back flat side of a sheet pan.

Slide the flatbread onto the hot stone and bake for about 8-10 minutes, until the crust is very lightly golden. Place your sauce and desired pizza toppings on it then transfer the flatbread back into the oven til cheese melts and toppings are warmed through.

A pizza stone will yield the crispiest crust, but an aluminum pizza pan (with holes in it for ventilation) comes in a close second. A regular cookie sheet worked fine but didn't get as crisp and it took a little longer to crisp up.