If you are using active dry yeast, combine the yeast, sugar and water in bowl. Stir and let sit until foamy, about 5 minutes.
Combine flour, yeast, sugar, salt, 1 tbsp olive oil, water and yeast into a bowl and mix until combined. The dough will be very loose and shaggy.
Drizzle another 1-2 tbsp of olive oil over the top and make sure the dough is well coated. Cover the bowl tightly and place in the refrigerator for 18-48 hours. The dough is ready when it has doubled in size.
Prepare your pan. For thicker bread, use a 9x13" cake or sheet pan, for thinner use up to a 13x18" pan. If your pan is not nonstick, greasing it with the tbsp of butter can help the center and corners not stick. If it is non-stick feel free to skip butter, then add 1-2 tbsp of olive oil into the center of the pan.
Take your dough and stretch and fold up the edges like you are closing a box. Bringing each side into the center, creating more of a ball shape, and gently deflating the dough.
Transfer your dough into the sheet pan and dump any oil from the dough bowl into the pan as well. Cover the pan with cling wrap that has been greased and leave in a warm place to double in size. This could take 2-4 hours depending on the air temperature and how cold your dough is. Placing it in the oven with the oven OFF, and the light on can help create a warmer space if your kitchen is cold. The dough is ready when it no longer instantly springs back when poked, and it will have grown and be reaching the edges of the pan if not already completely filling (depending on the size of your pan).
Preheat oven to 425°F
Drizzle 1-2 tbsp extra virgin olive oil over dough then Oil your hands and use your fingers to both gently push dough to the edges of the pan where it has not reached. Then, the most fun part of making focaccia, dimpling the dough. Use your fingers to press down into the dough, leaving dimples over the entire surface. Do not afraid to press down deeply into the dough.
After dough is dimpled spread pizza sauce over your dough. I personally like a lighter sauced pizza so I maybe used ⅓ cup, but use an amount you like without going too heavy.
Sprinkle your shredded cheese over the dough leaving a small edge for crust. Leave about a handful off the pizza.
Spread the rest of your preferred toppings over the pizza then use the last part of the cheese.
Bake your pizza on the center rack of the oven for about 25 minutes.
Remove from the oven and let cool for about 10-15 minutes before slicing into your pizza. Cut and store any leftovers in an airtight container in the refrigerator. I found it best to reheat in an air fryer for about 5 minutes at 350. Enjoy!
