Best ever focaccia pizza from Kitchn, copied directly

4 1/2 cups plain flour, (540g), plus more as needed
3 teaspoons kosher salt, divided
1 1/2 teaspoons instant or active dry yeast
1 3/4 cups lukewarm water
6 tablespoons extra-virgin olive oil, divided
1 400ml can whole tomatoes (San Marzano are best)
2 cloves garlic
1 teaspoon red wine vinegar
Chilli flakes
225g low-moisture mozzarella cheese, grated (about 2 cups)
225g whole-milk ricotta cheese (about 1 cup), I often leave this out
30g Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane
4 large fresh basil leaves

Place 4 1/2 cups all-purpose flour, 2 1/2 teaspoons of the kosher salt, and 1 1/2 teaspoons instant or active dry yeast in a large bowl and stir with the handle of a wooden spoon to combine. Add 1 3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a 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. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.

After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough for at least 8 hours and up to 24.

Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.

Pour tomatoes with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.

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. Meanwhile, heat the oven and make the sauce.

Arrange a rack in the lower third of the oven and heat the oven to 200 degrees celsius (fan-forced).

Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of chilli flakes. Stir to combine.

Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded 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 the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese (if using) in small spoonfuls over the top.

Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves.

Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more chilli flakes, if desired. Cut into 12 squares and serve.

Try this with much less cheese or no cheese at all.

You can also use cannelloni style tomato sauce.