Pizza and Turkish flatbreads
A large-slice pizza style popularized in New York, known for its thin, flexible crust. Made simply with tomato sauce and mozzarella, the crust is thin enough to fold and eat by hand yet flexible enough not to crack.
Dissolve the yeast in the warm water. Add it to the flour with the salt and olive oil, then knead until smooth.
Let the dough rise in the refrigerator for at least 1 night, ideally 24 hours. Remove it 1 hour before baking and let it come to room temperature.
Once the dough reaches room temperature, stretch it by hand from the edges toward the center to make a thin round.
Spread a thin layer of tomato sauce over the stretched dough, then distribute the mozzarella and thyme evenly.
Bake in an oven preheated to its highest setting, preferably on a pizza stone, until the edges puff and brown. Caution: It cooks quickly at high heat, so stay nearby.
Important: Because the dough has a long rise, let it rest in the refrigerator rather than at room temperature. Bring it to room temperature 1 hour before baking. Heat the oven as high as possible. Allergens: Contains wheat (gluten) and dairy (mozzarella).
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