Margherita Flatbread Recipe

Activate yeast

In a small bowl, combine 3 tablespoons warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Make dough

In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the activated yeast mixture, 1 tablespoon olive oil and 1/2 cup additional warm water. Mix with a wooden spoon until it comes together into a shaggy dough.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time. Alternatively, knead in a stand mixer with dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside and turn to coat. 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.

Shape flatbreads

Once risen, punch the dough down and divide into 2 equal pieces for two medium flatbreads (or keep whole for one large). On a lightly floured surface, roll or stretch each portion into a roughly 10–11 inch oval or circle about 1/8–1/4 inch thick. If you prefer a thinner crispier crust, stretch thinner.

Prepare sauce

In a small bowl, combine 1 cup canned crushed tomatoes, minced 1 garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes. Stir well and taste; adjust seasoning. If you prefer a smoother, less acidic sauce, stir in 1 teaspoon olive oil or a pinch of sugar.

Preheat oven and prepare baking surface

Place a baking stone or inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If using a pizza peel, lightly dust it with 1 tablespoon cornmeal or semolina to prevent sticking; alternatively, use parchment paper.

Assemble flatbreads

Brush each rolled flatbread lightly with olive oil (or spray). Spread a thin layer (about 1/4–1/3 cup) of the prepared tomato sauce evenly over each base, leaving a 1/2 inch border. Tear or slice 6 oz fresh mozzarella into small pieces and distribute evenly across the two flatbreads. Sprinkle 2 tablespoons grated Parmesan evenly over the top if using. Scatter fresh basil leaves (reserve a few for finishing) across the cheese.

Bake

Slide the assembled flatbread onto the preheated stone or baking sheet (use parchment if needed). Bake for 8–12 minutes, rotating once halfway, until crust is golden and cheese is melted and bubbling with slight browning. Baking time depends on oven and thickness of crust—thinner crusts will bake faster.

Finish

Remove flatbreads from oven. Immediately drizzle 1 tablespoon extra-virgin olive oil over the hot flatbreads and scatter remaining fresh basil leaves on top. Optionally, sprinkle additional grated Parmesan and a pinch of crushed red pepper flakes. Let rest 2–3 minutes, then slice and serve.

If you prepared more dough than you need, to store: brush with a little olive oil, wrap tightly in plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month. Reheat leftover slices in a 400°F (200°C) oven for 5–7 minutes to refresh crispness.