Classic Focaccia Pizza Dough

Instructions

1. Activate the yeast. In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 to 10 minutes, until foamy.
2. Mix the dough. Add the olive oil, flour, and salt. Mix until a shaggy, sticky dough forms. Do not add extra flour. The dough should be wetter than traditional pizza dough.
3. Develop the gluten. Cover and let the dough rest for 20 minutes. Then do a set of stretch and folds: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you’ve folded all four sides. Repeat the set 3 more times, resting 20 minutes between sets.
4. First rise. Cover the bowl and let the dough rise at room temperature until doubled, 2 to 3 hours. Or, for better flavor (recommended), refrigerate for 12 to 48 hours and take it out about 2 hours before baking.
5. Prepare the pan. Pour 3 to 4 tbsp olive oil into a 13 × 18-inch metal sheet pan and spread it evenly. Transfer the dough to the pan and let it rest for 20 to 30 minutes, then gently stretch it toward the edges. If it springs back, let it rest another 10 to 15 minutes, then keep stretching until it fills the pan.
6. Final proof. Cover loosely and let the dough rise until puffy, about 45 to 60 minutes.
7. Dimple and season. Coat your fingertips with olive oil and press deep dimples across the dough. Drizzle with another tablespoon of olive oil if you like, and sprinkle with flaky sea salt.
8. Parbake. Preheat the oven to 450°F (230°C). Bake for 10 to 12 minutes, until the dough is set and just beginning to brown.
9. Add toppings. Add your sauce, cheese, and toppings. Avoid overloading the pizza so the crumb stays airy.
10. Finish baking. Return the pizza to the oven and bake for 10 to 15 minutes, until the cheese is melted and browned, the crust is deep golden, and the bottom is crisp. If you like, finish under the broiler for 1 to 2 minutes for more browning.