Today’s episode covers a great flatbread dough from Milk Street’s new cookbook!
Super easy.
#flatbreadpizza #stayhome #cookingvideos #foodstylist
#quarantinecooking #lockdowncooking #withme
Recipe
241g (1 3/4 cups) bread flour
1 1/2 tsp dry instant yeast
1 3/4 tsp kosher salt
3/4 cup plain whole milk greek style yogurt
1/4 cup warm water, not hot
1 Tbsp honey
Combine flour, yeast and salt in a food processor. Pulse for 5 seconds.
Add yogurt, water and honey. Process until mixture forms a ball, about 30 seconds.
The dough will be slightly tacky to the touch.
If it feels too dry add a bit more water 1 Tbsp at a time and process until incorporated.
Transfer the dough to a lightly floured counter. Flour hands. Knead a few times until it forms a smooth ball.
Divide dough if making 2 pizzas and with cupped hands form into balls.
Space the dough balls onto a floured baking sheet about 6 inches apart and spray plastic wrap with cooking spray and cover the dough balls to rest in a warm place for 1-2 hours until doubled in size.
One hour before baking turn your oven to 500-525 degrees.Place dough on pizza peel sprinkled with coarse corn meal. Then slide onto a pizza screen or pan and start to put your toppings and sauce!
Bake until crust is crispy and the cheese is bubbling.