There are few foods that offer the same level of versatility as a pizza. If you fancy Indian food, simply throw a few chunks of chicken tikka onto a margherita. Got a taste for something British? Top your pizza base with some roast beef. Or maybe you’re in the mood for Mexican… in which case chili peppers and refried beans could be the toppings of choice.
The great things about pizza is that it can be adapted to reflect absolutely any international cuisine. Yes, the pizza has its origins in Italy, and it was adapted to Western palates in America, but it is now a truly international dish that serves up a plethora of culinary possibilities.
Having a few flatbread pizza doughs knocking about gives you options. Make them the day before, and when dinner time arrives, simply gather together what you have lying in the fridge and chuck it on. Who knows? Tonight’s toppings might be cottage cheese, olives and spinach. On the other hand, you might want to use up those tomatoes, bacon rashers and pine nuts that are about to go out of date.
With this base recipe for flatbread pizza doughs, a hearty and flavoursome pizza will only ever be a few minutes away from your plate.
Flatbread Pizza Dough
- 80ml warm water
- 8g active dry yeast
- 240g plain flour
- 6g salt
- 12g sugar
- 60ml olive oil
Start your pizza dough by sprinkling your yeast onto the surface of your warm water.
Allow the yeast to proof until it becomes foamy – this should take about 10 minutes.
To a blender with a dough blade fitted, add the olive oil, salt and flour, and then blend until the mixture forms a ball.
Your dough should be one thick and elastic mass by the time you’ve finished
Allow your pizza dough to rise by placing it onto an oiled, metal tray and covering it with a clean tea towel.
Once the dough has risen to around double its size, it can be stretched to form a base — ready for the toppings of your choice.