Flatbread Recipe

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In a large bowl, whisk together 3 cups flour, 1 tsp instant yeast, 1 tsp salt, and 1 tsp sugar. Make a well in the center.

Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp extra-virgin olive oil to the well. Stir with a wooden spoon until a shaggy dough forms and all flour is hydrated.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook at medium speed for 5–6 minutes.

Shape the dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

While the dough rises, prepare the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown).

Add 1 cup crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp sugar if using.

Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it on the lowest rack while preheating. If using a baking sheet, place it in the oven to heat for a couple minutes then remove and flip to use the hot surface.

When dough has doubled, punch it down and divide it into two equal portions for two thin flatbreads (or keep whole for one thicker). On a lightly floured surface, stretch or roll each portion into an oval or rectangle about 10–12 inches long and roughly 1/8–1/4 inch thick.

Transfer rolled dough to a piece of parchment paper or a floured peel. Brush the surface lightly with 1 tbsp olive oil (from Topping section).

Spread about 1/2 cup of the prepared red sauce evenly over each dough, leaving a 1/2-inch border. Use more or less sauce to preference; ensure even coverage so the dough cooks through.

Distribute 4 oz (half of the mozzarella) over each flatbread in an even layer. Sprinkle a light pinch of 1/8 tsp salt and a tiny sprinkle of red pepper flakes if desired.

Slide the flatbreads (on parchment) onto the preheated pizza stone or place the baking sheet into the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating after 5–6 minutes if needed, until the crust is golden at the edges and cheese is melted and bubbling with slight browning.

If you prefer a blistered top, switch to broil for 1 minute at the end—watch carefully to avoid burning.

Remove the flatbreads from the oven and let rest 2 minutes. Tear or chiffonade fresh basil leaves and scatter over the hot flatbreads. Finish with a light drizzle of olive oil and the remaining 0.25 tsp salt if desired.

Slice into pieces and serve immediately.