Middle Eastern Za'atar Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">375g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g olive oil, plus extra for greasing</li><li class="ingredients-single-item">240ml warm water</li><li class="ingredients-single-item">For the za'atar topping:</li><li class="ingredients-single-item">6 tablespoons za'atar spice blend (Middle Eastern herb mix with dried thyme, oregano, marjoram, sumac, and sesame seeds)</li><li class="ingredients-single-item">120ml good quality extra virgin olive oil</li><li class="ingredients-single-item">½ teaspoon flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or large wooden board</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step => 1</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour, instant dried yeast, and salt, being careful to keep the salt and yeast separate initially as direct contact can inhibit the yeast's activity. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step => 2</h4>Pour in the warm water (about 38°C/100°F - it should feel warm but not hot to the touch) and olive oil. Using a wooden spoon or the dough hook attachment on low speed, mix until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step => 3</h4>Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic, or mix with the dough hook for 5-6 minutes on medium speed. The dough should pass the windowpane test - when stretched, it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step => 4</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. The slow rise develops flavor and improves the texture of your final crust.</li><li class="MethodStepper"><h4 class="step-title">Step => 5</h4>While the dough is rising, place your pizza stone or heavy baking sheet in the oven and preheat to 250°C (475°F) for at least 30 minutes. The preheated surface replicates the high heat of traditional wood-fired ovens, creating a crisp bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step => 6</h4>In a small bowl, mix the za'atar spice blend with the extra virgin olive oil to create a spreadable paste. The oil will help distribute the flavor of the herbs and prevent them from burning during baking.</li><li class="MethodStepper"><h4 class="step-title">Step => 7</h4>Once the dough has doubled, gently punch it down to release excess air bubbles and divide it into two equal portions. Shape each portion into a ball by tucking the edges underneath and rotating to create surface tension.</li><li class="MethodStepper"><h4 class="step-title">Step => 8</h4>On a floured surface or parchment paper, stretch or roll each dough ball into a thin circle about 25-30cm (10-12 inches) in diameter. Don't worry if it's not perfectly round - rustic shapes are traditional for this flatbread! If the dough keeps springing back, let it rest for 5 minutes before trying again.</li><li class="MethodStepper"><h4 class="step-title">Step => 9</h4>Transfer the shaped dough onto a floured pizza peel or the back of a baking sheet. Using your fingertips, gently dimple the surface of the dough - this prevents bubbling and creates pockets for the za'atar oil to collect.</li><li class="MethodStepper"><h4 class="step-title">Step => 10</h4>Generously spread the za'atar-olive oil mixture over the surface of the dough, leaving a small border around the edge for the crust. Sprinkle with a little flaky sea salt if desired.</li><li class="MethodStepper"><h4 class="step-title">Step => 11</h4>Carefully slide the prepared pizza onto the preheated stone or baking sheet in the oven. Bake for 7-8 minutes until the edges are golden brown and the za'atar topping is fragrant. The high heat will create those coveted blistered spots on your crust.</li><li class="MethodStepper"><h4 class="step-title">Step => 12</h4>Remove from the oven and transfer to a cooling rack for a minute before slicing. Repeat with the second dough ball. Za'atar pizza is traditionally served warm rather than piping hot, as this allows the herbal flavors to be more pronounced.</li><li class="MethodStepper"><h4 class="step-title">Step => 13</h4>Cut into wedges and serve immediately. In the Middle East, this flatbread is often enjoyed for breakfast with fresh vegetables, olives, or labneh (strained yogurt), but it makes a wonderful appetizer or light meal at any time of day. Enjoy!</li></ol>