Milk Street Recipe

Flatbread (Pizza) Dough

1½ hours 30 minutes active

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This versatile dough is a breeze to make in a food processor and can used for pizzas with various toppings or Middle Eastern–style flatbreads. The Greek yogurt makes a supple dough that's easy to work with and that bakes up with a chewy-soft crumb and subtle richness. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming each piece into a round, place each portion in a quart- size zip-close bag that's been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come to room temperature before shaping.

241 grams (1¾ cups) bread flour, plus more for dusting

1½ teaspoons instant yeast

1¾ teaspoons kosher salt

¾ cup plain whole-milk Greek-style yogurt

1 tablespoon honey

Ingredients

241

grams (1¾ cups) bread flour, plus more for dusting
1½

teaspoons instant yeast
1¾

teaspoons kosher salt
¾

cup plain whole-milk Greek-style yogurt
1

tablespoon honey

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Directions

01

In a food processor, combine the flour, yeast and salt, then process until combined, about 5 seconds. Add the yogurt, honey and 1⁄4 cup water. Process until the mixture forms a ball, about 30 seconds; the dough should be tacky to the touch and should stick slightly to the sides of the bowl. If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about 1 minute.
02

Transfer the dough, to a lightly floured counter. Flour your hands and knead the dough a few times, until it forms a smooth ball. Divide the dough in half and form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 6 inches apart on a lightly floured counter, then cover with plastic wrap. Let rise until doubled in volume, 1 to 11⁄2 hours.
03

About 1 hour before baking, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. Working one at a time, gently stretch each ball on a lightly floured counter to an oval approximately 6 inches wide and 12 inches long. The dough is now ready to top and bake.

Tip: Don’t undermix the dough in the food processor; it needs a full minute of processing to build the gluten that provides structure and strength. When done, the dough may be warm to the touch; this is normal.

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Flatbread (Pizza) Dough

Get Ready to Cook

2

12-inch flatbreads

1½ hours

30 minutes active

Tip

Don’t undermix the dough in the food processor; it needs a full minute of processing to build the gluten that provides structure and strength. When done, the dough may be warm to the touch; this is normal.

Create Dough Mixture

241

grams (1¾ cups) bread flour

1½

teaspoons instant yeast

1¾

teaspoons kosher salt

cup plain whole-milk Greek-style yogurt

tablespoon honey

In a food processor, combine the flour, yeast and salt, then process until combined, about 5 seconds. Add the yogurt, honey and 1⁄4 cup water. Process until the mixture forms a ball, about 30 seconds; the dough should be tacky to the touch and should stick slightly to the sides of the bowl.

If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about 1 minute.

Divide Bread Dough

bread flour for dusting

Transfer the dough, to a lightly floured counter. Flour your hands and knead the dough a few times, until it forms a smooth ball. Divide the dough in half and form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand.

Space the balls about 6 inches apart on a lightly floured counter, then cover with plastic wrap. Let rise until doubled in volume, 1 to 11⁄2 hours.

Flatbread (Pizza) Dough