Flatbread / Cracker Pizza is a fun and quick alternative to traditional pizza. Since the crust is yeast-free, it does not need to rest and that saves time. From start to finish, flatbread pizza is a one hour process. Top it with olive oil and salt and you have a quickie breadstick alternative. Add traditional pizza toppings and it becomes a meal for two. When using pizza toppings, adding "barrier toppings" first (those with low moisture that can also act as a moisture barrier) will help preserve that crunchy crust.
1CupAP Flour (150g)
1/2tspSalt
1/3CupWarm Water (80g)
1TblOlive Oil (15g)
1- Preheat oven to 475-500F (experiment with your oven to get optimal results) with your pizza stone or pizza steel in place. (We find the steel gives a crisper result for both flatbread and traditional pizza.) The stone/steel should preheat for at least 40 minutes.
2- Combine flour and salt thoroughly.
3- Add warm water and olive oil and need into a rough ball.
4- Dust a surface with cornmeal (to prevent sticking) and roll out the crust. Optimal thickness is around 1/4 inch or 6mm.
5- Dock your crust (i.e., use a fork to poke small holes all over the crush). This is critical to success and caused us many early issues. You cannot over-dock the crust. These small holes allow moisture to escape while baking (else the crust will puff up and be difficult to use).
6- Place the crust directly on the stone/steel and bake for 5 minutes. Yep, there are no toppings or anything on the crust at this point.
7- Remove crust and let it cool for a couple minutes. Brush the crust with olive oil (a silicone brush works well) and then sprinkle with kosher salt.
8- Once again, place the crust directly on the stone/steel and bake for another 5 minutes. The crust will get golden and dark in a few spots.
9- Remove crust and let it cool for a couple minutes. Add whatever toppings you fancy.
10- For the third time, place the crust directly on the stone/steel. Five more minutes is a good guide, adjust depending on toppings.
11- Remove pizza and let it cool for a couple minutes.
This recipe is rescaled for two people from here.