ITALIAN FLATBREAD PIZZA RECIPES

Steps:

• Place 2 1/2 cups all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a large bowl and whisk to combine. Place 3/4 cup whole milk and 1/4 cup water in a small microwave-safe bowl or measuring cup, and microwave until warm, 30 to 45 seconds.
• Make a well in the center of the bowl of flour mixture. Pour the milk and 1/4 cup olive oil into the well. Mix gently with your hands until all flour is hydrated, about 30 seconds.
• Sprinkle a work surface with 2 tablespoons all-purpose flour. Transfer the dough onto the flour and roll it around to coat in flour. Knead until the dough is smooth and very supple but not sticky, about 3 1/2 minutes. Wrap the dough completely in plastic wrap and let rest at room temperature for 20 minutes to allow the gluten to relax.
• Cut the dough into 6 pieces. Lightly flour the work surface. Working with one piece of dough at time (keep the remaining covered so they dont' dry out), roll out into a round about 10 inches wide — it’s okay if your rounds are not perfectly round.
• Heat a medium cast iron or nonstick skillet over medium heat. Add 1 piadina and cook until some bubbles begin to form on the top, and the bottom is light golden brown, about 1 minute. Poke any large bubbles with a knife or tines of a fork, as they will prevent even browning. Flip the piadina and cook until the second side until light golden brown, 30 seconds to 1 minute more.
• Transfer to a plate and cover with a clean kitchen towel to keep warm. To fill, top one half of each piadina with your choice of filling ,then fold to close.

Steps:

• Place 2 1/2 cups all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a large bowl and whisk to combine. Place 3/4 cup whole milk and 1/4 cup water in a small microwave-safe bowl or measuring cup, and microwave until warm, 30 to 45 seconds.
• Make a well in the center of the bowl of flour mixture. Pour the milk and 1/4 cup olive oil into the well. Mix gently with your hands until all flour is hydrated, about 30 seconds.
• Sprinkle a work surface with 2 tablespoons all-purpose flour. Transfer the dough onto the flour and roll it around to coat in flour. Knead until the dough is smooth and very supple but not sticky, about 3 1/2 minutes. Wrap the dough completely in plastic wrap and let rest at room temperature for 20 minutes to allow the gluten to relax.
• Cut the dough into 6 pieces. Lightly flour the work surface. Working with one piece of dough at time (keep the remaining covered so they dont' dry out), roll out into a round about 10 inches wide — it’s okay if your rounds are not perfectly round.
• Heat a medium cast iron or nonstick skillet over medium heat. Add 1 piadina and cook until some bubbles begin to form on the top, and the bottom is light golden brown, about 1 minute. Poke any large bubbles with a knife or tines of a fork, as they will prevent even browning. Flip the piadina and cook until the second side until light golden brown, 30 seconds to 1 minute more.
• Transfer to a plate and cover with a clean kitchen towel to keep warm. To fill, top one half of each piadina with your choice of filling ,then fold to close.