This recipe makes 3-4 rounds of crisp pizza-like flatbread. You can freeze them, or split them for bistro style panini sandwiches or serve them with cheese and hot marinara sauce. If you have a larger pizza stone, start this recipe on parchment paper and then mid-way through baking, shuffle off the parchment paper, allowing the flatbread to finish baking directly on the stone. For best results, keep the dough soft and slack. It might be harder to handle but it makes a better bread. I often make this without the tomatoes and/or use black olives.