Focaccia Pizza

Ingredients
Mozzarella cheese - 8 oz Ricotta cheese - 6 oz Parmesan cheese - 1.25 oz
Salt - 2 ½ tsp Yeast - 1 ½ tsp Pizza sauce - 16 oz Red pepper flakes (optional) - 2 tsp
Extra virgin olive oil - 6 tbsp
4 ½ cups Blue Beard Durum Flour (measure out from the bag you were provided)
1 ¾ cups lukewarm water (you provide)
Equipment
1 cup measuring cup ½ cup measuring cup Large bowl wooden spoon butter knife
Baking sheet Plastic wrap or kitchen towel Spoon oven mitts/towel
Instructions
1)To make the dough
Measure 4 ½ cups flour from your bag and place in a large bowl. Add the salt and yeast and stir with a wooden spoon or rubber spatula.
Add 1 ¾ cups of lukewarm water and half of the extra virgin olive oil and stir until no dry flour remains and shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Cover with plastic wrap and let rise at room temperature for 2 hours.
Lukewarm means just a little warm, but definitely not hot.
If you don’t have a way to measure 1 ¾ cup, put the pizza sauce in a separate bowl and rinse the container it came in. Then fill the container to the black line - this is 1 ¾ cup.
You can always add more flour or more water in small amounts until you reach the right consistency. This is a pretty forgiving dough so don’t stress :)
After 2 hours, the dough will have puffed up and about doubled in size. After this, move the dough to the refrigerator for at least 8 hours and up to 24 hours.
2) Making the pizza
Drizzle about half of the remaining olive oil into a baking sheet and use your fingers to spread it around. Remove the dough from the refrigerator and use your hands to transfer the dough to the baking sheet (save the plastic wrap). Flip the dough so now both sides have oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Drizzle on the remaining olive oil and spread with your finger tips. Cover loosely with plastic wrap and let rest for 10 minutes.
Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes.
Arrange a rack in the lower third of the oven and heat the oven to 475°F.
Use your fingertips to gently dimple the surface of the dough. Sprinkle about half of the mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of a spoon (some spots without sauce are okay). Sprinkle with the remaining mozzarella. Dollop the ricotta cheese in small spoonfuls randomly over the top.
Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes.
Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with red pepper flakes if desired. Use a butter knife to cut into squares. Serve and enjoy!