Thursday, July 14, 2016

Simple Summer Flatbread

This month's focus is on eating well with as little time in the kitchen--time-efficient, cost-effective, taste-satisfying college cooking--nothing deserves this title more than this simple flatbread or pizza crust! 

Once the dough rises, it can be refrigerated 2-3 days before grilling or baking--makes enough for four personal size pizzas...each one made to your heart's content with any topping combo imaginable!

(Adapted from The Birchwood Cafe in Minneapolis, MN)

Simple Summer Flatbread

Mixing Bowls
Pizza Pan or stone

2 tsp dry active yeast
1/2 tsp sugar
2 tsp granulated sea salt 
1 cup warm water
2-3 cups of bread flour

Red Sauce:
San Marzano Tomatoes, hand-torn in their sauce
Kosher salt, to taste

Fresh Mozzarrella 
Red Pepper flakes
Grated parmesan or pecorino

1. Wash your hands. 
2. Preheat oven to 450-500F degrees.
3. Combine water, yeast, salt, sugar and 1/4 cup of flour. Set aside.

4. Once you notice foaming of the yeast mixture, begin adding just enough flour 1/2 cup at a time until dough begins to form and become "shaggy" without being sticky.

5. Oil a large mixing bowl.

6. Place dough in oiled bowl, cover and set aside in a warm environment to let rise for at least one hour.

7. Once doubled, punch dough, turn it out on a floured board and knead with a little flour by folding dough back on itself with a little flour until no longer sticky. 

8. Divide into quarters when ready to use and stretch or roll out on lightly floured surface.

9. Transfer the flatbread to pizza pan and bake x 5 minutes before toppings.

10. Remove from oven and lightly spoon 1/4 cup of tomatoes and sauce on top--you will think it is not enough--but do not add more.

11. Add mozzarrella, parmesan, and bake at 450F degrees until sauce is bubbly and cheese begins to melt.

11. Broil for 1-2 minutes before removing and topping with basil.

Experiment with any other combos but be careful not to overload the flatbread.
Practice makes perfect!

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