Roman-style Focaccia Pizza

Directions:

• Sieve flour and salt in a bowl, add yeast and mix well. Add water and oil, knead to a soft dough.
• Cover it with a plastic wrap and set aside in a warm place to rise for 2 hours.
• Then refrigerate the dough for 24 hours.
• After a day, grease a baking tray with olive oil. Transfer the refrigerated dough to the baking tray and drizzle some more oil on it.
• Gently spread the dough with your fingers (maintain the thickness of 1 inch).
• Cover the tray with a plastic wrap and let it rest for 10 minutes.
• Once the dough has risen, try and stretch it more. Cover again and let it rest for about 25 minutes or until puffed and slightly risen. Meanwhile, preheat the oven to 220°C.
• Once the dough has risen, with the help of your fingertips lightly press the dough.
• Grate mozzarella cheese on top (leave ½ inch border around the edges), then scoop up the All-purpose Tomato Sauce and lather evenly.
• Grate the remaining mozzarella cheese, add dollops of ricotta cheese and sprinkle Pizza and Pasta Seasoning. Bake in the oven for 15-20 minutes.
• Remove from the oven, garnish with fresh basil leaves and add some more Pizza and Pasta Seasoning, if required. Cut into desired pieces and serve.