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Ingredients
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Dough
Sauce
Toppings & Finish
Method
Dough
- 1
Activate yeast
In a small bowl, whisk the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl combine the flour and salt. Make a well in the center, add the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium for 4–5 minutes.
- 4
Sauce
- 5
Prepare sauce
While the dough rises, crush the garlic clove and mince it. In a small bowl combine tomato sauce, minced garlic, dried oregano, dried basil, 1 teaspoon salt, black pepper and 1 teaspoon olive oil. Taste and adjust seasoning. Set aside.
Assembly & Bake
- 6
Preheat oven
Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat. If not, use a baking sheet turned upside down and preheat it.
- 7
Shape dough
Once the dough has doubled, punch it down and divide it into two equal pieces for two medium flatbreads (or keep whole for one large). On a lightly floured surface, roll each piece into a 10–12 inch oval or rectangle about 1/8–1/4 inch thick. If you prefer very thin, roll thinner.
- 8
Prepare baking surface
If using a pizza peel, dust it with a little flour or cornmeal. If using an inverted baking sheet, transfer the shaped dough to a piece of parchment for easy transfer.
- 9
Brush with oil
Lightly brush the top of each rolled dough with 1/2 tablespoon olive oil—this helps crisp the crust and prevents sogginess from the sauce.
- 10
Add sauce
Spread about 1/2 cup of the prepared tomato sauce evenly over each flatbread, leaving a 1/2 inch border around the edges.
- 11
Add cheese and pepperoni
Evenly distribute 1 cup shredded mozzarella over each sauced flatbread. Arrange sliced pepperoni on top of the cheese in an even layer (about 10 slices per flatbread). If using Parmesan, sprinkle about 1 tablespoon per flatbread.
- 12
Bake
Slide the flatbreads onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbly and beginning to brown.
- 13
Finish
Remove flatbreads from the oven and let rest 2–3 minutes. Sprinkle with red pepper flakes and fresh basil leaves as desired. Brush the exposed crust edge with a little extra olive oil for shine and flavor. Slice and serve.