by A.J. Coltrane
The dough:
| Ingredient | Baker’s Percentage | Weight | Approx Volume |
| Bread Flour | 75 | 300g | 2-1/4 cups |
| Wheat Flour | 25 | 100g | 3/4 cup |
| Water | 70 | 280g | 1 cup + 3 TBP |
| Sea Salt | 2 | 8g | 2 tsp |
| Yeast | 2 tsp | 2 tsp | 2 tsp |
| Honey | 1.5 TBP | 1.5 TBP | 1.5 TBP |
The other stuff: 14oz can of tomatoes (I use Muir Glen, in this case Diced Fire Roasted), dried oregano, garlic, red onion, balsamic, cheese (I used havarti and parmesan).
1. Combine the dough ingredients and knead at low speed for 6 minutes. Lightly oil the dough and the bowl, cover with plastic wrap or a towel, and let rise about two hours (about double in size).
2. Lightly oil a pizza pan. (I use a 13″x18″ sheet tray.) Press the dough out to the edges of the pan (or close). Cover with a towel and let rise one hour.
3. Get the toppings ready. Here’s what I did: While the dough is resting, thinly slice 1/2 an onion and cook with a splash of balsamic over low heat until soft. Puree one 14oz can of tomatoes together with 1 tsp dried oregano and two cloves of garlic. Remove the onions from the pan, turn off the heat, add the tomato mixture and let it reduce slightly in the still warm pan.
4. To top the pizza: Start by topping with shredded or sliced cheese, then the tomato mixture, the onion, and finally a generous amount of grated parmesan. Bake at 450 degrees for about 20 minutes. I didn’t have pizza-appropriate meat in the house, but that would be good too.
FlatbreadGarden 