Use this recipe for both the flatbread pizza and the piadinas. To do both, you’ll have to make two batches of this recipe.
- 1 package active yeast
- ½ teaspoon sugar
- 1¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme
- ¾ cup warm water
- 1 teaspoon olive oil
In the bowl of a food processor, combine the yeast, sugar, flour, salt, and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball. Turn it onto a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a large bowl with oil. Place dough in bowl and cover with a damp cloth. Put in a warm spot to rise until it doubles in size, about 1 hour.
When the dough has doubled, punch down, scrape it onto the counter, and knead it lightly into a smooth ball. Cut into 20 pieces and make 2-inch discs (for the Piadina recipe, page 89) or 10 pieces to make 11-inch discs (for the Flatbread with Culatello recipe, below).