Mix the warm water, yeast and sugar in a medium bowl. Let sit about 15 minutes for the yeast to bloom. In a stand mixer with a hook attachment, combine the flour, 1/2 cup of the olive oil, the kosher salt and yeast mixture and mix on medium speed until well incorporated, about 2 minutes. Turn the mixer to medium high and continue to knead the dough until smooth, 6 to 7 minutes.
Sprinkle a clean work surface liberally with flour. Turn out the dough onto the surface and knead by hand until smooth and elastic, 3 to 4 minutes. Coat the mixer bowl with olive oil. Return the dough to the bowl, cover tightly with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
Coat a 13-by-18-inch rimmed baking sheet with the remaining 1/2 cup olive oil. Turn out the proofed dough onto the baking sheet and press out all the way to the edges. Use your fingertips to poke holes in the dough. Sprinkle with sea salt. Cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
Preheat the oven to 425 degrees F. Uncover the dough and bake until golden brown, about 40 minutes. Serve with ricotta and pistachio pesto.
Pulse 1/4 cup chopped roasted pistachios, 2 tablespoons each lemon zest and pistachio oil (or olive oil), 1 tablespoon each chopped parsley and mint and a pinch of red pepper flakes in a food processor to combine. Slowly add 1 1/2 cups extra-virgin olive oil (the good stuff) while pulsing until fully incorporated, about 1 minute. Transfer the pesto to a bowl; season with salt. Stir in another 1/4 cup chopped pistachios. Makes 2 cups.
Photograph by Ryan Dausch
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