Active dry yeast: 1 packet (0.75 oz.)
Lukewarm water: ½ cup
All-purpose flour, plus more for dusting work surface: 4 cups
Water, cool: 1 cup
Olive oil, extra virgin: 2 Tbsp
Kosher salt: 2 tsp
Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting “cracks,” showing the yeast is alive and well, about 20 minutes.
Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.
Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.
Divide into 8 equally sized pieces, shape into a ball. Keep covered with towel until ready to roll out for use with pizza or flatbread recipe.
Complete Flatbread Recipe:
Flatbread dough (½ x recipe): 4 doughs (4 oz. approx)
Olive oil, extra virgin: ¼ cup
Onions, yellow, medium dice: 4 cups
Kosher salt: 2 tsp
Black pepper, freshly ground: ½ tsp
Thyme, fresh minced: 2 tsp
Gorgonzola cheese: 8 oz.
All-purpose flour for dusting dough and work surface
- Preheat the oven to 500°F, place pizza stone in oven.
2. Prepare flatbread dough recipe. While dough is resting, this will provide time to caramelize onions.
3. Place a large saute pan on the stove over medium-high heat. When the pan is hot, add the olive oil then the onions, Kosher salt, and pepper. Mix well to ensure onions are completely coated with olive oil. Lower the heat to medium and allow cooking, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized and a deep rich
4. Before removing caramelized onions from the stove, add 2 teaspoons minced fresh thyme and stir well to fully incorporate. Remove from stove, transfer to small sheet pan and spread into a thin sinlge layer, allow to completey cool.
5. Working on a floured surface, shape each piece of dough with a rolling pin into an thin round or oblong shaped dough that will fit completely on the pizza stone. Lightly dust pizza peel with semolina flour, transfer dough to the peel.
6. Using a large tablespoon, spread an even layer of the caramelized onions to cover the dough, minus a ¼-inch outer area of the dough to create a crust. Take ¼ of the gorganzola cheese and dollop atop the pizza in a random fashion.
7. Gently slide the flatbread into the oven on the pizza stone, allow to cook until crispy and the crut is golden brown in color. Depending on the pizza stone, approximatley 7-10 minutes. Remove to a cutting board, slice and serve immediatley.
Serves 6-8 (as appetizer)
Recipe by Executive Chef Michael Laukert.