Why This Recipe Works
Baking flatbread in the Bad Axe Pizza Oven creates a crispy yet soft texture, with a perfectly charred crust and rich, herby flavor. The high heat of the Bad Axe Olive Wood Logs mimics traditional wood-fired bread baking, ensuring a fast, even cook with just the right amount of chewiness.
Equipment Needed
- Bad Axe Pizza Oven – Provides high, consistent heat
- Pizza stone – Helps create a crispy base
- Rolling pin – For shaping the dough
- Mixing bowls – For preparing the dough and herb topping
- Basting brush – For applying oil evenly
Key Products Used
- Bad Axe Pizza Oven – Retains high heat for perfect baking
- Bad Axe Olive Wood Logs – Adds mild smoky flavor
Ingredients (Serves 4-6)
For the Dough
- 500g (4 cups) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 250ml (1 cup) warm water
- 2 tbsp olive oil
For the Herb Topping
- 4 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 3 garlic cloves, minced
- 1 tsp sea salt
Preperation Instructions
Step 1: Prepare the Dough (Make 1-2 Hours in Advance)
- In a large mixing bowl, whisk together flour, salt, sugar, and yeast.
- Slowly add warm water while mixing, then knead for 10 minutes until smooth.
- Drizzle with olive oil, cover with a damp cloth, and let rise at room temperature for 1-2 hours until doubled in size.
Step 2: Preheat the Bad Axe Pizza Oven
- Load Bad Axe Olive Wood Logs into the firebox and ignite.
- Open the airflow vent fully and let the oven preheat for 30 minutes.
- Use an infrared thermometer to check the pizza stone—target 850-900°F (450-480°C).
Fire Management Tips:
- If the oven is too hot, let the flames settle for a few minutes.
- If it’s too cool, add a small log and open the vent slightly.
Step 3: Shape the Dough
- Divide the dough into 4 equal portions.
- Roll each piece into an oval or circular shape, about ½ cm thick.
- Lightly flour a pizza peel to prevent sticking.
Step 4: Prepare the Herb Topping
- In a bowl, mix olive oil, rosemary, thyme, minced garlic, and sea salt.
- Brush the herb mixture generously over each flatbread.
Step 5: Bake the Flatbread
- Slide the flatbreads onto the pizza stone inside the oven.
- Bake for 1-2 minutes, turning halfway for even cooking.
- Remove when the edges are golden brown and slightly puffed.
Step 6: Serve and Enjoy
- Brush with extra olive oil and serve warm.
- Pair with dips like hummus, tzatziki, or balsamic glaze.
Expert Tips & Troubleshooting
How to prevent dough from sticking to the pizza stone:
- Dust the peel with semolina flour before transferring the dough.
- Slide the dough quickly into the oven to avoid sticking.
How to get an extra crispy crust:
- Bake at 900°F for a crispier exterior.
- Let the dough rest for 10 minutes before baking to develop air pockets.
How to avoid burnt edges:
- Keep an eye on the flatbread—it cooks quickly at high temperatures.
- Rotate halfway through baking.
Serving Suggestions & Variations
- Sprinkle with grated parmesan after baking for a cheesy twist.
- Add caramelized onions and feta before baking for a Mediterranean style.
- Brush with truffle oil after baking for a gourmet upgrade.
Herb-Infused Flatbread