Techniques and Recipes

INGREDIENTS

– 310 grams (or about 1⁄ cups) water

– 2 teaspoons honey

– 1 teaspoon instant yeast

– 3¾ cups all-purpose ﬂ our

– 2½ teaspoons kosher salt

– 1½ teaspoons vital wheat gluten, optional

SPECIAL SUPPLIES

– Wolf bake stone kit (available

for purchase at your appliance dealer)

– Digital kitchen scale

PREPARATION METHOD

To prepare the dough

1. Place the bowl of a stand mixer on a digital kitchen scale and tare, so the display shows a weight of

zero. 2. Measure 310 grams of water into the bowl. Add honey and yeast to mixing bowl; it is best to use

volume measurements for smaller-volume ingredients. Whisk until honey dissolves. 3. Place the ﬂ our in

a medium-size bowl. Add salt and vital wheat gluten, if desired. Whisk to combine. 4. Pour ﬂ our mixture

into the mixing bowl with water, honey, and yeast. 5. Use a stand mixer with a dough hook attachment

to knead dough on medium-low speed for 5 minutes. Pause to scrape the sides, if necessary. 6. Leave

the bowl on the mixer and cover with plastic wrap. Let rest 10 minutes. Knead on medium-low speed

again for 5 minutes. 7. Remove dough from bowl and roll into a tight ball. Coat lightly with oil and place

into a container large enough to accommodate the dough doubled in size. Cover the container and

refrigerate at least overnight; however, the best ﬂ avor is achieved with two full days in the refrigerator.

To bake

1. Remove dough from refrigerator, divide into four equal portions, and roll into balls. Dust with ﬂ our

and cover with a towel or plastic wrap. 2. Preheat the oven to 450°F Stone Mode with a bake stone and

rack set on position “1.” 3. Once the oven preheats, roll out a dough ball into an 8- to 10-inch circle on

a ﬂ oured surface. The remaining dough balls may be rolled out or frozen for later use. 4. Dust the top

of the rolled-out dough and a pizza peel with ﬂ our. 5. Flip the pizza dough over and place the ﬂ oured

surface of the pizza dough onto the ﬂ oured peel—this will make sliding the pizza into the oven much

easier. 6. Add your favorite pizza sauce and toppings. As the cheese melts, it will spread—be sure to

leave some open space and do not overcrowd the toppings. 7. Transfer the pizza to the oven and slide

the pizza onto the center of the preheated bake stone. 8. Cook for approximately 10 minutes or until

the pizza has reached the desired browning.

MAKES RACK POSITION COOK TIME

4 SERVINGS 1 10 MINUTES

Flatbread Pizza Dough

Think beyond red sauce—this dough works equally well for savory and sweet applications.

Shown here is a Mediterranean-inspired hummus ﬂ atbread.

Preheat the bake stone with the oven, placing it on the

very bottom rack and removing all others. After baking,

leave the stone in the oven to cool.

Quick tip: Preheating and cooling

MODES Stone