The 505 Flatbread Recipe

Mix and autolyse

In a large bowl, combine Tipo 00 and bread flours. Sprinkle yeast and sugar over 1/2 cup of the cold water and let sit 5 minutes until slightly foamy. Add the yeast mixture, remaining water, olive oil, and salt to the flour. Mix with a spatula until just combined into a wet, shaggy dough. Cover and let rest 20 minutes (autolyse).

Stretch and ferment

After resting, fold the dough in the bowl 4 times (pull edge up and fold over) to build structure. Cover and refrigerate for 18–48 hours for a slow cold ferment (Pinsa character). If short on time, rest at room temperature 1–2 hours until slightly risen.

Portion and final proof

When ready to bake, remove dough to a lightly floured surface, divide into two portions for thin flatbreads (makes 2 small pinsa). Gently shape into oval discs, cover, and proof at room temperature 30–45 minutes until slightly puffy. Preheat oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet on the middle rack for at least 45 minutes.

While the dough proofs, warm 1 tsp olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed San Marzano tomatoes, salt, and pepper. Simmer gently 7–10 minutes to slightly reduce and concentrate flavor. Stir in chopped basil off the heat. Taste and adjust seasoning; keep warm.

Prepare roasted Hatch chiles

If chiles are not pre-roasted: char whole Hatch chiles over a gas burner, under a broiler, or on a hot skillet until skin is blistered and blackened all over. Place in a bowl and cover for 10 minutes to steam, then peel off skin, remove seeds and membranes, and slice into strips. Pat dry.

Stretch each proofed dough portion into an oval about 10–11 inches long on a well-floured peel or parchment. The dough should be thin in the center with slightly thicker edges.

Lightly brush the dough surface with finish olive oil. Spread about 1/4 cup of the warmed pomodoro sauce evenly over each flatbread, leaving a 1/2-inch border.

Scatter half of the mozzarella over the sauce. Arrange pepperoni slices evenly, followed by roasted Hatch chile strips. Sprinkle grated Pecorino Romano and red pepper flakes over the top.

Slide the assembled flatbread (on parchment if using) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–9 minutes, until crust is golden and blistered and cheese is melted and bubbling. Rotate once halfway through for even browning.

Remove from oven, brush edges with a little olive oil, and sprinkle flaky sea salt. Let rest 1–2 minutes, then garnish with chopped cilantro or green onion if using. Slice and serve hot.