Classic Flatbread Recipe

Mix

In a large bowl, whisk together bread flour, rice flour, and semolina flour until well combined.

Activate yeast

In a measuring cup, combine warm water (about 100–110°F / 38–43°C), instant dry yeast, and sugar. Stir briefly and let sit 5 minutes until yeast becomes slightly foamy. (If your yeast was added directly to dry flour, this step will still hydrate the yeast during mixing.)

Combine

Make a well in the dry flour mix and pour in the yeast-water and 1 tablespoon olive oil. Using a wooden spoon or your hand, mix until a shaggy dough forms and there are no dry pockets of flour. Dough will be relatively wet and sticky compared to typical pizza dough (this higher hydration helps achieve the pinsa texture).

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes (or knead in a stand mixer with dough hook on low for 4–5 minutes) until the dough is smooth and slightly elastic. If dough feels too sticky, wet your hands lightly rather than adding more flour to preserve hydration.

Bulk rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until roughly doubled.

Shape and rest

Gently deflate the dough and divide into 2 equal pieces (for two 8–9-inch flatbreads) or keep whole for one larger. Shape each piece into a loose oval or ball, place on a floured tray, cover, and let rest for 30 minutes to relax the gluten (this makes stretching easier).

Preheat oven

When dough is in its final rest, preheat your oven to 500°F (260°C) with a pizza stone or baking steel on the middle rack for at least 30 minutes. If you don't have a stone, use an inverted heavy baking sheet; preheat that as well.

Prepare tomatoes

Crush the canned whole tomatoes by hand in a bowl or pulse briefly in a blender/food processor for 1–2 short pulses. The sauce should be smooth but slightly textured (not completely puréed).

Cook

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add the smashed garlic clove and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 10–12 minutes until slightly reduced. Remove garlic clove and stir in torn basil leaves. Taste and adjust seasoning.

Cool

Let the pomodoro sauce cool slightly before assembling so it doesn't overly wet the dough.

Prepare work surface

Dust a pizza peel or the back of a baking sheet with 1–2 tablespoons semolina or cornmeal to prevent sticking.

Stretch dough

Working with one dough piece, gently press from the center outward on a well-floured surface to form an oval flatbread about 8–9 inches long and 1/4-inch thick at the center with slightly thinner edges. If the dough resists, let it rest 10 minutes and try again.

Oil and sauce

Lightly brush the surface of the stretched dough with a little olive oil (or spray). Spoon 3–4 tablespoons of pomodoro sauce onto the dough and spread thinly, leaving a small border around the edge.

Add cheeses

Evenly distribute half the shredded mozzarella over the sauced dough. Dot 2 tablespoons fresh ricotta in small spoonfuls across the surface. Sprinkle about 2 tablespoons grated pecorino romano over top. (For two flatbreads, divide ingredients accordingly.)

Bake

Slide the assembled flatbread onto the preheated pizza stone or inverted baking sheet. Bake for 7–9 minutes, rotating once halfway through if needed, until crust is blistered and golden and cheeses are melted and slightly browned. Baking time will vary by oven and thickness.

Finish

Remove from oven, immediately scatter fresh basil leaves over the hot flatbread and drizzle with 1 teaspoon extra-virgin olive oil. Optionally sprinkle a pinch of crushed red pepper. Let rest 2 minutes.

Slice the flatbread into 3–4 pieces and serve hot. Repeat assembly and bake with the remaining dough and toppings.