Classic Cheese Flatbread Recipe

Mix and proof

In a large bowl combine warm water (about 105–110°F/40–43°C), instant yeast, and sugar. Stir and let sit 3–5 minutes until foamy. Add olive oil, then add flour and salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–6 minutes in a stand mixer with a dough hook). If dough is sticky, sprinkle up to 2 tablespoons additional flour.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

Cook sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stir to combine.

Season

Stir in dried oregano, dried basil, salt, black pepper, and sugar (if using). Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (about 15–20 minutes).

Preheat

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza peel, dust it with cornmeal or semolina.

Shape dough

After the dough has doubled, gently punch it down and transfer to a lightly floured surface. Divide into 2 equal pieces for two medium flatbreads (or keep whole for one large). Using your hands or a rolling pin, stretch each piece into a 10–12 inch oval or round about 1/4 inch thick. If dough resists, let rest 5 minutes and continue.

Top

Brush the dough lightly with 1/2 tablespoon olive oil. Spread a thin, even layer of cooled red sauce over each flatbread, leaving a 1/2-inch rim. Scatter shredded or torn fresh mozzarella evenly over the sauce. Sprinkle grated Parmesan if using, and finish with a small pinch of coarse sea salt and crushed red pepper if desired.

Bake

Carefully transfer the flatbread to the preheated pizza stone or baking sheet (use a peel or the back of a sheet pan). Bake at 500°F (260°C) for 8–10 minutes, rotating once halfway through, until crust is golden and cheese is bubbly and beginning to brown.

Finish

Remove from oven, brush the crust lightly with remaining olive oil, scatter fresh basil leaves over the hot flatbread, and let rest 2–3 minutes. Slice and serve immediately.