1. Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518. 2. Twenty minutes before baking, place a baking stone in the oven and preheat to 500 degree F. 3. Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece. 4. With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. 5. On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best. 6. Place the rolled out dough on a pizza peel that has been dusted with corn meal. 7. Add your favorite sauce and toppings . . . DO NOT OVERLOAD. 8. Sprinkle on mozzarella cheese and Parmesan. 9. Immediately place in oven and bake until the crust is browned and cheese is bubbly, approximately 10 - 15 minutes. 10. NOTE: The cornmeal may cause the oven to smoke so turn on the exhaust fan. 11. Allow to cool slightly before slicing. ---------------------------------------------------------------------------
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