Prep 5 mins
Cook 15 mins
This is our super easy version of the famous pre-baked pizza crust. It's very flavorful. You can use most any type of flour such as self-rising, all-purpose, or even bread flour. Time does not include rise time. This flatbread is great as is, or with your favorite pizza toppings.
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 tablespoons italian seasoning
- 1 tablespoon instant minced garlic
- 1 (2 1/4 ounce) package active dry yeast
- 1 cup warm water (110F)
- 2 tablespoons olive oil
- Add all ingredients except the olive oil to your Kitchenaid or stand mixer. Let machine knead the dough for 3-4 minutes until it pulls away from the sides and forms a soft ball of dough that will be slightly sticky. Place in lightly greased bowl, cover with a damp cloth and let rise for 1-1/2 hours or until doubled in bulk.
- Turn dough out, punch down and knead by hand for 5 minutes or so. Return to bowl and let rise for 30 minutes.
- Preheat oven to 400°F.
- Divide dough in half. Roll out two 10-2" rounds and place on two baking sheets that have been lined with parchment paper. Brush olive oil over tops and bake for 10-12 minutes.
- You can now top the crust, freeze it, or eat it the way it is. Just remember when you top it the crust is already 2/3 of the way baked and will require only enough time so that the cheeses, etc. are bubbly. You can opt to broil the toppings if you prefer.
I only made a half portion because after going out and buying the yeast and then doing measurement conversion I found I should have bought the large packet (do conversion before shopping not after). Used about 1 teaspoon of dried italian herbs in place of seasoning and the smell was devine when cooking. The only area were I feel I mucked up was that my water was not warm enough to feed the yeast (no thermometer) as it only rose about 50% even though I had it sitting on a chair in the winter sun coming through the glass door with damp towel over and a constant eye to make sure the cat didn't decide to investigate. Used as a pizza base and was enjoyed by the DM, DS and myself. Unlike previous reviewer I did not find it too thin, would possibly have rolled it thinner but had already rolled to fit a 32cm x 32cm (12 5/8" x 12 5/8") baking tray. Thank you 2bleu with a recipe that I will not only make again but would like to play with in adding different flavours with seasoning/herb mix and I think it will go not only well as a pizza base but to use with dips, soups or stews. Made for Please Review My Recipe Tag Game.
Next time I won't split the dough, it made for a much too thin crust for our taste. But the flavor was great. Next time I'll use roasted garlic and maybe brush it with melted butter prior to baking.