We’re excited to offer natural leavain sourdough flatbread balls for sale online or from the bakery every Friday, Saturday and Sunday (while quantities last).
The dough comes in 400g balls, which is perfect for a 12-14” pizza (depending on how thick or thin you like your crust.
Instructions:
Take your dough out of the fridge and allow to come to room temperature (this will make it easier to stretch and work with)
Lightly flour your work surface to prevent sticking
Preheat oven (and pizza stone, if you have it) to 425F
Open up the dough onto lightly floured work surface and use your hands to gently pull and flatten out the dough until you reach your desired thickness. You can also pick up one edge of the dough and let the weight and gravity do some of the stretch the work, ensuring that you switch edges before thinning out too much (holes=bad).
Place crust on pre-heated pizza stone OR a lightly oiled pan.
For traditional Italian thin crust pizza, add your desired toppings and go to step 7. For a thick crust pizza (you may want two balls of dough instead of just one), lightly dust the top with flour and gently cover the dough round with a clean kitchen towel. Let rest for 15 mins in a warm spot, then add toppings.
Bake for approximately 10-12 minutes at 425ºF, or for longer if you like it crispy. For the thicker pizza, bake for 20 minutes or to desired crispiness (keep a close watch, as oven temps vary and there’s nothing worse than burnt ‘za!)
Cut, serve and ENJOY!
