Flatbread and Pizza Dough Techniques

Flatbreads were the topic in this week’s Bakeshop Skills Class.

A flatbread is generally made from flour, water and salt, then shaped into a thin or flattened piece of dough before baking. Some versions also contain yeast, oil, dairy products or other ingredients.

The lecture was fairly short because most of the techniques expanded on what we had already learned about lean dough and rich dough.

Freezing and Reheating Bread

We discussed how to freeze bread for later use. Wrapping it securely in two layers helps protect it from freezer burn and prevents it from absorbing odors.

For the best texture, reheat frozen bread in a 400°F oven for approximately five minutes. Wrap softer bread in foil to retain moisture, or leave crusty bread uncovered so the exterior can crisp.

Most homemade bread maintains its best quality for about one month in the freezer, although properly wrapped bread can remain safe longer.

Making Crisp Pizza Crust

Pizza crust can vary considerably in thickness and texture. For a thin, crisp crust, use a light layer of sauce and avoid overloading the dough with toppings.

Heavy or wet toppings release moisture and can prevent the bottom crust from becoming crisp, even when the pizza is baked on a preheated stone.

A pizza stone or baking steel should be heated with the oven so the baking surface is thoroughly hot before the pizza is added. Avoid placing a cold stone into an already hot oven because the sudden temperature change may cause it to crack.

Use only baking surfaces specifically manufactured and labeled as food-safe and oven-safe. Unglazed building or flooring tiles are not necessarily intended for contact with food or repeated exposure to oven temperatures.

The Flatbread Mixing Process

The basic method is similar to the process used for lean bread dough. The main differences are in mixing, shaping, final proofing and baking.

Scale the ingredients. Measure all ingredients accurately before beginning.
Mix and knead. Combine the dough by hand or with a dough hook. Full gluten development is not always necessary because flatbreads do not require the same internal structure as tall loaves.
Bulk ferment. Place the dough in a warm environment and cover it so the surface does not dry out. Let it rise as directed, often until approximately doubled.
Degas the dough. Gently press out excess gas and redistribute the yeast.
Repeat the fermentation if required. Some recipes include more than one rise or fold to improve flavor and structure.
Divide the dough. Portion it according to the size of the finished flatbreads.
Rest and shape. Let the portions rest so the gluten relaxes, then roll, stretch or press them into the desired shape.
Complete the final proof. Many flatbreads require only a short final rise, while others are baked immediately after shaping.
Add toppings or finishing ingredients. Depending on the recipe, the dough may be brushed with oil or topped with herbs, cheese, vegetables or other ingredients.
Bake. Bake according to the thickness and style of flatbread. Thin breads generally require a hotter oven and shorter baking time.
Cool briefly. Allow the bread to cool enough for its interior structure to set before cutting or serving.