Stretched Goliath! Recipe

Activate yeast & combine

In a large mixing bowl or the bowl of a stand mixer, combine the warm water and sugar/honey. Sprinkle the instant yeast over the water and let sit 2–3 minutes until slightly foamy. Add the flour and salt, then the olive oil.

Mix & knead

If using a stand mixer with a dough hook, mix on low for 2 minutes to combine, then increase to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 10–12 minutes until smooth and elastic.

First rise

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp towel and let rise at room temperature (21–24°C / 70–75°F) until doubled in size, about 60–90 minutes depending on ambient temperature.

Divide & bench rest

Punch down the dough gently. For two 13–16" flatbreads: divide into 2 equal pieces (~700 g each). For one 22–28" stretched pizza or multiple smaller flatbreads: divide as needed (e.g., 3–4 portions for smaller portions). Shape portions into tight balls, place on a floured tray, cover, and rest 20–30 minutes to relax the gluten for easier stretching.

Stretching & shaping

On a lightly floured or semolina-dusted surface, press each dough ball into a disc with your fingers, then use your knuckles to stretch outward, rotating as you go until you reach desired diameter (13–16" or 22–28") and an even thickness. Aim for a slightly thinner center and a slightly thicker rim. Transfer to a semolina-dusted pizza peel or an oiled baking sheet/pan.

Cook sauce

In a medium saucepan, heat 30 ml olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, oregano, salt, pepper, and optional sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes to slightly thicken and meld flavors. Taste and adjust salt/pepper.

Cool slightly

Remove from heat and let the sauce cool a few minutes so it doesn't make the dough soggy when assembled.

Preheat oven

Position oven racks near the top for a crisp bottom or in the center for even baking. Preheat the oven to its highest temperature (250–290°C / 475–550°F) for at least 30 minutes. If using a pizza stone or steel, place it in the oven while preheating. If baking on sheet pans, lightly oil the pans.

Top the stretched dough

Lightly brush the stretched dough with a thin film of olive oil (about 5–10 ml per pie). Spread a thin, even layer of tomato sauce over the surface leaving a 1–1.5" rim. Distribute torn or sliced fresh mozzarella across the sauce (use less for thinner coverage — ~100–150 g per 13–16" flatbread or proportionally more for larger pies). Sprinkle shredded fontina/provolone evenly and finish with a light dusting of grated parmesan.

Bake

Slide the assembled flatbread onto the preheated stone/steel or place the pan in the oven. Bake 8–12 minutes at very high heat for 13–16" pies, or 12–18 minutes for 22–28" pies, until the crust is golden and blistered in spots, cheese is bubbling and slightly browned. Baking time will vary by oven and thickness—watch closely the first time.

Finish

Remove from the oven. Immediately scatter fresh basil leaves, drizzle with remaining olive oil (about 15–20 ml total across pies), and sprinkle red pepper flakes and coarse salt to taste. Let rest 2–3 minutes before slicing to allow cheeses to set slightly.

Slice the flatbread/pizza into 8–12 portions depending on size. Serve hot. Store leftovers refrigerated in an airtight container up to 3 days; reheat in a hot oven (220°C / 425°F) for best texture.