Combine your flour, yeast, and salt in a large bowl. Make a little well in the center and pour in the olive oil and warm water. Mix everything together until you get a shaggy dough—don't overmix or it gets tough. This takes about 2 minutes with a spoon or your hands.

Knead the dough for about 5 minutes until it's smooth and a little bit springy. You want it soft but not sticky—if it's sticking everywhere, dust with a tiny bit more flour. The dough should pull away from the bowl sides cleanly when you're done.

Let it rise for 15-20 minutes in a warm spot. I put mine on the counter near my kitchen window where the sun hits. You'll know it's ready when it's puffy and has increased in size by about half. Don't panic if it doesn't double—partial rise is totally fine for this flatbread.

Preheat your oven to 425°F while the dough's rising. Line a baking sheet with parchment paper so nothing sticks. This makes cleanup way easier and prevents any burnt edges from touching the pan directly.

Press the dough onto your prepared baking sheet into a thin, even layer—aim for about 1/4 inch thick. Use your fingers and stretch gently. If it springs back, let it rest for 2 minutes then try again. Don't make it too thick or the center won't cook through properly.

Spread the mozzarella evenly across the dough, leaving about a 1/2-inch border around the edges. Pop it into the oven and bake for 12-14 minutes until the cheese is melty and the crust turns golden. You'll hear it sizzle when it's getting close to done—that's how you know you're winning.

Remove from the oven and top immediately with the sliced cherry tomatoes and fresh basil. Drizzle with extra-virgin olive oil and that beautiful balsamic glaze. Sprinkle with sea salt and black pepper, then slice into 8 pieces and serve warm. The warmth of the flatbread brings out all those fresh flavors.