1-First Step: Make the Dough (Prep and First Rise) In a large bowl, combine 4 1/2 cups all-purpose flour, 2 1/2 teaspoons kosher salt, and 1 1/2 teaspoons instant or active dry yeast. Add 1 3/4 cups lukewarm water and 3 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a sticky, shaggy dough forms. Lightly knead just a couple of times in the bowl to bring it together; do not over-knead. Cover the bowl with plastic wrap and set at room temperature for 2 hours, until the dough has doubled in size.

2-Second Step: Refrigerate the Dough (Cold Ferment) After the 2-hour rise, place the dough in the refrigerator for 8 to 24 hours. The long, cold rest builds flavor and improves the dough’s structure. Chilling also makes the dough easier to handle when shaping.

3-Third Step: Prepare the Pan and Begin Shaping When you are ready to bake, drizzle 2 tablespoons extra-virgin olive oil onto a 13×18-inch rimmed baking sheet. Transfer the chilled dough to the sheet and coat it with a little oil. Press the dough gently to about 1-inch thickness, working to keep a small border along the edges. Cover loosely and rest for 10 minutes while you strain the tomatoes and preheat the oven.

4-Fourth Step: Drain and Hand-Crush the Tomatoes Place the whole canned tomatoes in a fine-mesh strainer over a bowl and allow excess liquid to drain away. Discard the drained liquid. Put the drained tomatoes in a bowl and hand-crush them into chunky pieces. Stir in 2 minced garlic cloves, 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, the remaining 1/2 teaspoon kosher salt, and a pinch of red pepper flakes to taste. Let the sauce rest while the dough finishes its second rise.

5-Fifth Step: Final Stretch and Second Rise Uncover the dough and gently stretch it to the edges of the baking sheet. If it resists and shrinks back, cover and rest for a few minutes, then try again. Once it reaches the edges, cover and let the dough rise for about 25 minutes while you preheat your oven to 475°F. Position the oven rack in the lower third to help the bottom crisp.

6-Sixth Step: Layer Cheese and Sauce Use your fingertips to dimple the surface of the dough. This helps hold oil and toppings. Sprinkle 1 cup shredded low-moisture mozzarella evenly over the dough, leaving a 1/2-inch border. Gently spoon the hand-crushed tomato sauce over the cheese in an even layer. Add the remaining 1 cup shredded mozzarella and then dollop 8 ounces whole-milk ricotta across the surface in tablespoon-sized mounds.

7-Seventh Step: Bake Bake in the preheated oven at 475°F for 17 to 20 minutes. Look for golden edges, browned cheese, and bubbling ricotta. While the pizza bakes, grate 1 ounce of Parmesan and tear 4 large fresh basil leaves to prepare for finishing.

8-Eighth Step: Finish and Serve Remove the focaccia pizza from the oven. Sprinkle the grated Parmesan over the hot pizza and scatter the torn basil leaves on top. If you like heat, add an extra sprinkle of red pepper flakes. Let the pizza cool for about 5 minutes so the cheese sets, then cut into 12 squares and serve warm.