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Hi Michael -
We haven't tested it with the flatbread (pizza) dough so we aren't sure what the results might be. If you do decide to try it, you will want to keep the dough as one large ball rather than divide the dough in half in order to more closely replicate the size of a ball of store-bought pizza dough. We aren't sure how the flatbread dough will cook on the sheet tray since that dough was designed to be used with a baking steel/stone. You may find that you get better results if you set the tray on a preheated steel. Good luck!
The Milk Street Team
Would the recipe for flatbread dough that uses yogurt work for this?