Let's face it, pizza is intimidating to make at home. We wonder how we can ever attain that perfect pizza crust that is both soft and crunchy without our own wood-burning oven, or a pizza stone, or mad dough tossing skills. Here is the answer: flatbread — on a stovetop.

 Ingredients

1/2 ounce active dry yeast

2 teaspoons kosher salt

4 cups unbleached all-purpose flour, plus extra for working it

Olive oil

Directions 

1. Pour 1 1/2 cups warm water into a large bowl, sprinkle with dry yeast let stand until foamy, 5 to 6 minutes.

2. Stir the salt into yeast and water mixture. Add flour and stir to achieve a sticky dough.

3. Place dough into an oiled bowl. Brush a light coating of oil on top of the dough. Cover bowl with slightly damp towel. Place the bowl in a warm place until doubled in size.

4. Turn dough on to floured worktable. Knead gently before dividing into equally sized balls. Place balls on an oiled tray. Cover with cellophane until a second rise, about 50 percent in size.

5. Place a heavy pan over a burner on high. Use a lid to stretch the dough; then lay flatbread dough in the bottom of the pan. Cover with lid. Brown one side, flip it over, and cook until the other side is brown.

Pro Tip:

The lid creates a little steam, making the dough light and fluffy.

Toppings:

Arugula

Grape tomatoes

Burrata

Sea salt flakes

Good olive oil

Ground black pepper