A Ginger's Genesis: TBM Sandwich & Pizza

We found a recipe in my Food Network Magazine that looked delicious:

Homemade flatbread made into a tomato, basil and mozzarella sandwich.

Yum. Yum. Yum.

So we dove in.

Flatbread:

1 3/4-ounce packet active dry yeast

Pinch of sugar

3 cups of bread flour; plus more for dusting

Kosher salt (which we didn't have)

2 Tbsp extra-virgin olive oil, plus more for brushing

Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 tsp salt in a large bowl. Add the yeast mixture and olive oil and mis with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.

Our dry place: the bathroom with the heater on.

Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.

Brush 2 baking sheets with olive oil.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick.

Transfer each dough rectangle to one of the prepared backing sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.

Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees for at least 40 minutes. Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each pice of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to middle rack and continue baking until golden all over, about 5 more minutes.

Take cute picture of cute dog who is watching all the magic happen in the kitchen.

Then, remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on baking sheet on a rack. Repeat with remaining dough.