This is the most versatile and amazing dough! You can make pizzas, calzones, crostini, or even pat them into shapes for sandwich buns (all of which we do with this dough at the cafe!)
Using a bread machine programmed to the dough/pasta setting, add the following (in this order) into the dough maker:
14 oz warm water
2 tbls. organic olive oil
2 tsp. kosher or sea salt
4 c. organic white flour (or King Arthur Gluten Free Flour)
1 tsp. cane sugar
2 1/4 tsp. active dry yeast
Press the start button and let the machine do its thing! In about an hour and 20 minutes, your dough will be ready.
What we do at the cafe is roll out a piece of parchment paper, scrape the dough onto the paper, put some olive oil on the dough and then put the dough wrapped in the parchment into a gallon sized ziploc bag and put it in the refrigerator. You can then section off pieces of the dough to use as you wish.
For instance, we crank up the oven to 550° and put a baking sheet on the cook top, close to the exhaust area where it’s really warm. We then take a piece of parchment paper and put it on the baking sheet. We then take a ball of the dough, roll it in flour, and place it on the parchment lined baking sheet, pressing it down some. As it begins to warm up (this isn’t necessary if the dough has not been refrigerated), we will shape the dough into whatever we are making, one way for the flat bread, another way for the calzone, bun-like for the buns or long and flat for the crostinis.
We’ll post more recipes on how we use this dough, but in the meantime, for those who have been asking us for this recipe – here you go!
PS – These are pictures of a before and after vegan (no cheese) flat bread at the cafe 🙂