Flour And Stone Recipe

Prepare yeast mixture

In a medium bowl, combine warm water and sugar; stir to dissolve. Sprinkle the instant yeast evenly over the surface and let sit 5–7 minutes until foamy. (If mixture does not foam, yeast may be inactive; start with fresh yeast.)

Combine dry ingredients

In a large mixing bowl or bowl of a stand mixer, whisk together the all-purpose flour and sea salt so the salt is distributed evenly.

Mix dough

Make a well in the flour, pour in the foamy yeast mixture and 1 tablespoon olive oil. Using a wooden spoon, dough whisk, or paddle/spiral on low speed, mix until a shaggy dough forms and most of the flour is hydrated, about 1–2 minutes.

Knead

Knead the dough by hand on a lightly floured surface for 7–9 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on low-medium for 5–7 minutes. Add the remaining 1 tablespoon olive oil near the end of kneading and incorporate.

First rise

Lightly oil a clean bowl, place the dough ball seam-side down, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and rest

Gently punch down the dough to deflate, then turn out onto a lightly floured surface and let rest 10 minutes. This relaxes the gluten and makes shaping easier.

Shape

For a single rustic flatbread or pizza base (about 12–14 inches), shape the dough into a round by pressing with your fingers and stretching gently from the center outward to a uniform thickness about 1/4–1/2 inch. If you prefer smaller portions, divide into two and shape accordingly.

Preheat stone and prepare surface

Place a baking steel or baking stone on the middle rack of your oven and preheat to 500°F (260°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated. If you have a pizza peel, dust it with the coarse cornmeal or semolina to prevent sticking; alternatively use parchment paper.

Dress and transfer

Brush the shaped dough lightly with the remaining olive oil (or leave bare if topping with sauce). If using toppings, add them now. If you are baking plain flatbread, brush and sprinkle minced garlic or herbs if desired. Slide the dough onto the preheated stone (use a peel, parchment, or invert a rimless baking sheet) and close the oven.

Bake

Bake for 6–10 minutes at 500°F (260°C) until the crust is golden brown, blistered in spots, and sounds hollow when tapped. Thinner crusts will finish sooner; thicker ones may need the full time. Rotate once halfway through if your oven bakes unevenly.

Finish

Remove bread from the oven and immediately brush with a little olive oil, sprinkle with flaky sea salt, and any fresh herbs. Let rest on a wire rack for 5 minutes before slicing to avoid tearing the crumb.