Totti's Style Wood Fired Flatbread — ChefPro 13" Wood Pellet Pizza Oven

Totti's Style Wood Fired Flatbread — ChefPro 13" Wood Pellet Pizza Oven

Pizza Oven · Recipe

Totti's-style wood-fired flatbreads — three ways

If you've eaten at Totti's in Sydney, you know. Their wood-fired flatbreads are the whole reason to go — simple, generous, packed with flavour, and gone before you've even thought about ordering more. Here's how to recreate them at home with the ChefPro 13" Wood Pellet Pizza Oven.

Prep: 20 min + overnight Cook: 60–75 sec per flatbread Makes 4 flatbreads

The dough — use this for all three recipes

Totti's flatbreads are chewier and thicker than a thin pizza base — think pillowy focaccia with crispy charred edges. The yoghurt in this dough is the secret weapon: it adds a slight tang and creates that soft interior that makes these flatbreads so good. Make it the night before if you can.

Ingredients

  • High grade flour 350 g
  • Instant yeast 7 g
  • Fine salt 1 tsp
  • Sugar 1 tsp
  • Warm water 220 ml
  • Extra virgin olive oil 3 tbsp
  • Full fat yoghurt 2 tbsp

Method

Mix dry ingredients, add wet, combine into a rough dough. Knead 8–10 minutes until smooth and elastic. Cover and refrigerate overnight — or leave at room temp for 1–2 hours if short on time. Divide into 4 equal balls and stretch each to roughly 25 cm. Rustic shapes are the point.

400–450°CStone temperature
60–75 secCook time
OvernightIdeal prove time
ApplewoodBest pellet choice

ChefPro tip

Unlike pizza, all toppings go on after the flatbread comes out of the oven. The contrast of the hot charred bread with cold creamy toppings is exactly what makes these dishes so good — don't skip it.

Recipe 1 — Burrata, Prosciutto & Honey

The Totti's signature. Creamy, salty, sweet — one of the best flavour combinations going.

Toppings

  • Fresh burrata 1 ball (125 g)
  • Quality prosciutto 4–5 slices
  • Manuka or wildflower honey 2 tbsp
  • Fresh basil leaves handful
  • Extra virgin olive oil drizzle
  • Flaky sea salt + black pepper to taste
  • Rocket leaves (optional) handful
  1. 1Fire up the ChefPro with applewood or cherry pellets. Preheat for 20–25 minutes until the stone hits 400–450°C.
  2. 2Brush the stretched flatbread with olive oil, season with flaky salt, and slide onto the hot stone. Cook 60–75 seconds until puffed and charred. Transfer to a wooden board.
  3. 3Tear the burrata open and spread it across the warm flatbread — let the creamy interior spill out. Don't be neat. Drape the prosciutto loosely over the top in natural folds.
  4. 4Scatter basil, drizzle honey generously (more than you think you need), finish with olive oil, flaky salt and black pepper. Serve immediately.

Recipe 2 — Whipped Ricotta, Roasted Tomatoes & Basil Oil

The vegetarian option that holds its own against everything else on the table.

Roasted tomatoes

  • Cherry tomatoes on the vine 500 g
  • Garlic, sliced 3 cloves
  • Extra virgin olive oil 3 tbsp
  • Sugar 1 tsp
  • Fresh thyme sprigs few
  • Salt and pepper to taste

Whipped ricotta

  • Full fat ricotta 250 g
  • Extra virgin olive oil 2 tbsp
  • Lemon zest 1 tsp
  • Salt and white pepper to taste

Basil oil

  • Fresh basil leaves large handful
  • Extra virgin olive oil 4 tbsp
  • Salt pinch

To finish

  • Parmesan shavings handful
  • Fresh basil leaves few
  • Flaky salt + black pepper to taste
  1. 1Roast the tomatoes at 160°C in a conventional oven for 45–60 minutes with garlic, olive oil, sugar, thyme, salt and pepper until jammy and caramelised. Make a double batch — they keep in the fridge for a week and are incredible on everything.
  2. 2Whip the ricotta with olive oil and lemon zest until smooth and creamy. Season generously. Refrigerate until needed.
  3. 3Make the basil oil by blending basil, olive oil and a pinch of salt. Pass through a sieve for a cleaner finish or leave it rustic. Keep at room temperature.
  4. 4Fire up the ChefPro to 400–450°C. Brush the flatbread with olive oil and cook 60–75 seconds until charred and puffed. Transfer to a board.
  5. 5Spread whipped ricotta generously over the warm flatbread. Pile the roasted tomatoes on top. Drizzle basil oil over everything. Finish with parmesan shavings, fresh basil, flaky salt and black pepper. Serve immediately.

Recipe 3 — Mortadella, Stracciatella & Pistachio

The unexpected one. Indulgent, a little bit wild, and the one your guests will be talking about.

Toppings

  • Quality mortadella, thin sliced 6–8 slices
  • Stracciatella or torn mozzarella 150 g
  • Pistachios, toasted + chopped 3 tbsp
  • Extra virgin olive oil 1 tbsp
  • Lemon juice 1 tsp
  • Fresh mint leaves handful
  • Flaky salt + black pepper to taste
  • Truffle oil (optional) few drops
  1. 1Toast the pistachios in a dry pan for 2–3 minutes until fragrant. Cool and roughly chop. Set aside.
  2. 2Fire up the ChefPro to 400–450°C with applewood pellets. Brush the flatbread with olive oil, season with salt, and cook 60–75 seconds until puffed and charred. Transfer to a board.
  3. 3Tear the stracciatella over the warm flatbread in generous pieces. The heat will soften it slightly without fully melting it — this is exactly what you want.
  4. 4Drape the mortadella loosely over the cheese in natural folds. Scatter pistachios generously over everything.
  5. 5Add fresh mint, a squeeze of lemon, a drizzle of olive oil and a few drops of truffle oil if you have it. Finish with flaky salt and black pepper. Serve immediately.

Tips for getting it right

Make dough the night beforeA cold overnight prove develops noticeably better flavour and texture — and means less work on the day.
Quality ingredients matterFresh burrata, real stracciatella, good prosciutto. This is simple food so the ingredients do the heavy lifting.
Be generous with olive oilBrush the dough before cooking, drizzle again after topping. Good olive oil is the backbone of all three recipes.
Use applewood or cherry pelletsBoth give a mild sweet smoke that complements these delicate toppings. Avoid stronger woods like hickory.
Toppings go on after cookingEverything goes on after the flatbread comes out. The contrast of hot charred bread with cold creamy toppings is the whole point.
Serve immediatelyThese are at their absolute best in the first 2–3 minutes. Have everything ready before the flatbread goes in the oven.

Why you need the right oven

These flatbreads only work because of extreme heat. The ChefPro 13" Wood Pellet Pizza Oven reaches up to 500°C — hot enough to char a flatbread in under 60 seconds with that authentic wood-fired flavour. No conventional oven or standard BBQ gets close.

Ready to make your own? Shop the ChefPro pizza oven range →