Ingredients
You will also need:
1 large bowl for mixing
Fork
Whisk
Spoon for stirring, preferably wooden
Floured board
1 large oiled bowl (use olive oil) for rising
Plastic wrap
Rolling pin
Pizza peels or rimless baking sheets
Cornmeal for dusting the peels or baking sheets
Pastry brush
1 pizza stone (placed into oven and preheated at 500oF for one hour prior to cooking pizza) or a wood-fired pizza oven
Tongs
Medium skillet
Large spoon
Instructions
To make the dough:
Sprinkle yeast and sugar over warm water in a large bowl. Stir with a fork to blend. Let stand for 10 minutes or until bubbly.
Whisk in olive oil and salt. Add 2 ¼ cups flour and stir until dough starts to come together. Turn dough out onto a floured board and knead for about 5 minutes, adding more flour as needed (could be as much as ½ cup) so that the dough loses it stickiness. Shape into a ball and transfer to an oiled bowl. Turn dough to coat with oil, then cover tightly with plastic wrap and let rise in a warm spot for 2 hours.
If you are using a pizza stone, preheat it in a 500°F oven for an hour before making the flatbread.
To make the topping:
Heat olive oil in skillet on medium heat. Add sliced onion and sauté until tender. Add mushrooms and continue to cook for about 5 minutes until the mushrooms are tender, as well. Remove from heat and add sea salt and pepper, to taste. Set aside.
To roll out the dough:
Lightly flour a board or smooth surface. Divide the dough into thirds for three medium flatbreads. Roll out one piece of the dough starting at the center and rolling away from you, turning a quarter turn after each stroke. Don’t worry too much about the shape having it an irregular shape will add to the appeal! Continue to roll out until the dough is about ¼” thick. Repeat with the other pieces of dough.
To assemble the flatbread:
Dust a pizza peel or a baking sheet with cornmeal. Transfer the rolled-out dough to the dusted peel or baking sheet. Brush top of dough with olive oil, if desired. Add the topping that you prepared, above.
To bake the flatbread:
Place on pizza stone that has been pre-heated for an hour in a 500°F oven.Or, if using a wood-fired oven, make sure that it is up to approximately 500°F (or higher).
Immediately slide the flatbread from the peel or baking sheet onto the pizza stone. Bake until crust is crisp and browned, about 7-8 minutes in a 500°F oven.. Remove from oven and slide back onto peel or baking sheet using tongs. Add any finishing touches you desire, such as truffle oil, olive oil, etc.
Slice and enjoy!