In a cup or in the stand mixer add water, sugar, and yeast. Whisk to combine. Set aside for 10 minutes to activate the yeast.

Grease a 13"x9" pan with cooking spray and olive oil, be sure to get all corners and sides.

Once the yeast is active, add the flour and mix until dough forms into a ball and begins to form gluten by stretching.

Allow the dough to rest for 10 minutes to hydrate and build more gluten. This is called Autolyse.

After 10 minutes, the dough should expand a little, and should stretch without tearing.

Add the salt, and mix/knead the dough for another 8-10 minutes.

Remove the dough to a floured surface, and gentley form it into a ball.

Place the dough into the greased pan, coat it with some olive oil to prevent drying, cover the pan with plastic wrap, and allow it to proof for 15 minutes. This will soften the dough so we can form it into the pan.

After 15 minutes, press and push the dough flat, and expand the dough to all edges and corners of the pan. Cover it again with plastic wrap, and allow it to proof for 2-3 hours at room temperature, or in the oven on "Proof"

After 2-3 hours, it should have tripled in volume.

Preheat the oven to 500 degrees F (260 C)

Top the pizza with Cheese as the first layer, then pizza sauce, and then preferred toppings. Be sure to put extra cheese on the edge for a crispy crust from the burnt cheese (Frico)

Once oven reaches 500 F (260 C) place the pan on lowest rack to bake for 15 minutes.

After 15 minutes, the cheese should be slightly burnt on top, and the pizza should have crispy edge.

Remove the pizza from the oven, and allow it to rest for 5 minutes or more before serving.

Enjoy!!

In a sauce pan over medium-low heat, add the olive oil, garlic, and red chili flakes and saute for 1-2 minutes.

Add the crushed tomatoes along with basil, oregano, and salt. Stir and cover.

Cook the sauce for 15 minutes until desired consistency, and adjust to taste.

Allow the sauce to cool before use.