Learn to make wraps and pizz with recipes
One soft dough makes chewy wraps and crisp homemade pizza the same day, with a 20-minute rest and a hot oven at 475F.
You can make wraps and pizza from the same bowl of dough. Mix it at 8am, and by 6pm you have soft flatbreads for lunch boxes and a crisp crust for dinner.
The dough is flour, yeast, warm water, oil, sugar and salt. That is it. Twenty minutes of resting does most of the work while you get on with your day.
Roll half thin for wraps and press the other half into a pan for pizza. One batch, two meals, no second trip to the shop.
About the Ingredients
3 1/2 cups (440g) all-purpose flour, plus extra for dusting
Bread flour gives a chewier wrap, so swap it in cup for cup if you have it. Keep a little extra aside for rolling, because this dough is soft.
1 packet (2 1/4 tsp / 7g) instant yeast
Instant yeast goes straight into the flour, no proofing needed. If yours is active dry, stir it into the warm water first and wait 5 minutes for foam.
1 1/4 cups (300ml) warm water, about 110F (43C)
Too hot and it kills the yeast, too cold and the dough crawls. Test it on your wrist like a baby bottle.
2 tbsp olive oil, plus more for the bowl
Any neutral oil works, but olive oil gives the wrap its soft bend. Keep a spoonful back for brushing the crust.
1 tsp sugar
Sugar feeds the yeast and helps browning. Honey works too, same amount.
1 tsp fine salt
Do not skip it, and do not add it straight onto the yeast. Salt controls the rise and makes the flavour.
1 cup (110g) shredded mozzarella, for the pizza
Low-moisture mozzarella melts without flooding the crust. Cheddar or a pizza blend is fine if that is what is in the fridge.
1/2 cup (120g) pizza or tomato sauce
Spread it thin, about 3 tablespoons per pizza. Jarred passata with a pinch of salt and oregano is a good stand-in.
Your toppings: sliced peppers, olives, cooked sausage, fresh basil
Keep it light, no more than a cup total per pizza. Wet vegetables should be patted dry first.
Frequently Asked Questions
Q: Can I use the same dough for wraps and pizza?
Yes, and that is the whole point of this batch. The dough is soft enough to roll thin for wraps and strong enough to stretch for a pizza base. Just keep the pizza half covered while you cook the wraps.
Q: Why are my wraps hard and cracker-like?
They were cooked too long or the pan was too hot. Use medium heat, about 350F (175C), and pull them at 60 to 90 seconds a side when you see brown spots. Stack them under a towel as they come off the pan.
Q: How do I know the pizza base is done?
Lift an edge with a spatula and look for a golden, dry underside. The cheese should bubble and the rim should colour in patches. If the top is done but the base is pale, give it 2 more minutes on the lowest rack.
Q: Can I make the dough ahead of time?
Yes. Mix it the night before, cover the bowl and leave it in the fridge up to 24 hours. Take it out 30 minutes before rolling so it relaxes and does not fight back.
Q: What if I do not have a pizza stone?
Preheat an upside-down heavy baking sheet for 20 minutes and bake the pizza on parchment on top of it. You get a similar crisp base without buying anything new.
Step-by-Step Instructions
1. Mix the dough
Stir the flour, yeast, sugar and salt in a big bowl. Add the warm water and olive oil, then mix with a spoon until no dry flour shows.
2. Knead briefly
Tip it onto a floured counter and knead 3 to 4 minutes, until smooth and only slightly tacky. It does not need to be perfect at this stage.
3. Let it rest
Oil the bowl, turn the dough once to coat, cover with a damp towel and leave 20 minutes at room temperature. It will puff, not double.
4. Divide the batch
Cut the dough in half. Half becomes wraps, half becomes pizza. Set the pizza half aside under the towel.
5. Cook the wraps
Divide the wrap half into 6 balls and roll each into a thin 8-inch round. Heat a dry skillet over medium heat, 350F (175C), and cook each wrap 60 to 90 seconds a side until spotted and puffed.
6. Heat the oven
Put a rack in the lower third and heat the oven to 475F (245C) with a stone or heavy tray inside. Give it a full 20 minutes.
7. Shape and top the pizza
Press or roll the second half into a 12-inch round on parchment. Spread 3 tablespoons of sauce, leaving a 1-inch border, then scatter the cheese and toppings.
8. Bake
Slide the pizza onto the hot stone and bake 10 to 12 minutes, until the crust is golden at the edge and the cheese bubbles in the middle. Rest 3 minutes before slicing.
Tips & Tricks
- If the dough springs back when you roll it, cover it and wait 10 minutes. The gluten relaxes and it rolls flat on the second try.
- Cook wraps in a dry pan over medium heat, about 60 to 90 seconds a side. They should puff slightly and show brown spots, not go dark.
- A pizza stone or an upside-down heavy baking sheet preheated for 20 minutes gives a crisper base than a cold pan.
- If your oven runs cool, the cheese will melt before the base sets. Bake on the lowest rack and give it 2 extra minutes.
Delicious Variations
Garlic butter wraps
brush the hot wraps with melted butter and garlic salt, then stack them under a towel so they stay soft.
White pizza
skip the tomato and use ricotta, mozzarella and a little olive oil with black pepper.
Breakfast wrap
fill a warm wrap with scrambled eggs, cheese and spinach, roll tight, and toast seam-side down for 2 minutes.
How to Store Learn to make wraps and pizz with recipes
Refrigerator
Wrap cooled wraps in a clean towel, then a bag, and keep 3 days at room temperature. Pizza keeps 3 days in the fridge in a sealed box.
Freezer
Stack wraps with baking paper between them and freeze up to 2 months. Freeze pizza slices on a tray first, then bag them.
Reheating
Warm wraps in a dry pan 30 seconds a side. Reheat pizza at 350F (175C) for 6 to 8 minutes on a tray, never in the microwave if you want crisp.
Mix the dough in the morning and the evening takes care of itself. Start with the wraps at lunch, finish with the pizza at dinner, and freeze whatever is left. Low and slow, friend.
Easy Wraps and Pizza Dough – One Batch, Two Meals
One soft dough makes chewy wraps and crisp homemade pizza the same day, with a 20-minute rest and a hot oven at 475F.
🧂 Ingredients
- 3 1/2 cups (440g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp / 7g) instant yeast
- 1 1/4 cups (300ml) warm water, about 110F (43C)
- 2 tbsp olive oil, plus more for the bowl
- 1 tsp sugar
- 1 tsp fine salt
- 1 cup (110g) shredded mozzarella, for the pizza
- 1/2 cup (120g) pizza or tomato sauce
- Your toppings: sliced peppers, olives, cooked sausage, fresh basil
📋 Instructions
- 1Mix the dough — Stir the flour, yeast, sugar and salt in a big bowl. Add the warm water and olive oil, then mix with a spoon until no dry flour shows.
- 2Knead briefly — Tip it onto a floured counter and knead 3 to 4 minutes, until smooth and only slightly tacky. It does not need to be perfect at this stage.
- 3Let it rest — Oil the bowl, turn the dough once to coat, cover with a damp towel and leave 20 minutes at room temperature. It will puff, not double.
- 4Divide the batch — Cut the dough in half. Half becomes wraps, half becomes pizza. Set the pizza half aside under the towel.
- 5Cook the wraps — Divide the wrap half into 6 balls and roll each into a thin 8-inch round. Heat a dry skillet over medium heat, 350F (175C), and cook each wrap 60 to 90 seconds a side until spotted and puffed.
- 6Heat the oven — Put a rack in the lower third and heat the oven to 475F (245C) with a stone or heavy tray inside. Give it a full 20 minutes.
- 7Shape and top the pizza — Press or roll the second half into a 12-inch round on parchment. Spread 3 tablespoons of sauce, leaving a 1-inch border, then scatter the cheese and toppings.
- 8Bake — Slide the pizza onto the hot stone and bake 10 to 12 minutes, until the crust is golden at the edge and the cheese bubbles in the middle. Rest 3 minutes before slicing.
