Pizza and Flatbreads

Foundations Referenced

• → Sauce Tomat (simplified for pizza)

Ingredients

Dough

• 3 cups (390g) bread flour (or "00" flour)
• 1 tsp instant yeast
• 1.5 tsp salt
• 1 cup warm water (105°F)
• 1 tbsp olive oil

Margherita Topping

• 1/2 cup tomato sauce (→ foundation, or crushed San Marzano with salt)
• 8 oz fresh mozzarella, torn
• Fresh basil leaves
• Extra-virgin olive oil
• Flaky salt

Method

Dough

1. Combine flour, yeast, and salt. Add water and oil. Mix until shaggy.
2. Knead 8–10 min until smooth and elastic (windowpane test: stretch a small piece thin — it should be translucent without tearing).
3. Oil a bowl, place dough in, cover. Rise 1–1.5 hours until doubled.
4. Divide in half. Shape into balls, rest 15 min.

Bake

1. Preheat oven to highest setting (500–550°F) with a baking steel or stone for at least 30 min.
2. Stretch dough by hand on floured surface — work from center outward, leaving a rim. Do not use a rolling pin (it deflates the edge).
3. Transfer to floured peel. Spread thin layer of sauce (less is more). Add mozzarella.
4. Slide onto hot steel/stone. Bake 6–8 min until crust is charred in spots and cheese is bubbling.
5. Top with fresh basil, drizzle olive oil, flaky salt.

Flatbread variation: Same dough, rolled thinner. Grill 2 min per side over high heat. Top with ricotta, honey, arugula, and prosciutto after grilling.

What You're Learning

• Yeast dough fundamentals: hydration, gluten development, fermentation
• The windowpane test for proper gluten development
• Why a preheated stone/steel matters (thermal mass = oven spring)
• Sauce restraint: too much sauce = soggy center
• The mother tomato sauce from foundations adapts to yet another use