Fluffy Sheet Pan Pizza

Combine the 4 ½ teaspoons dry active yeast, 2 cups lukewarm water, and 2 teaspoons granulated sugar in a large mixing bowl. Let sit for 10 minutes, or until the mixture is creamy and has small bubbles on the top.

To the yeast mixture, add [adjustable]2 tablespoons of olive oil, 2 teaspoons salt, and 4 ½ cups all-purpose flour. Turn onto a lightly floured work surface and knead for a minute or two, or until it feels smooth and elastic.

Drizzle [adjustable]1 teaspoon[/adjustable] of olive oil all over the dough ball, then cover it with plastic wrap and let it rest in the mixing bowl for 5 minutes.

Rub the remaining [adjustable]2 teaspoons [/adjustable]of olive oil all over an 13 x 18" sheet pan, coating the bottom and the sides.

Turn the dough out into the prepared pan and use clean hands to press it into the bottom and slightly up the sides. 

Spread ¾ cup pizza sauce (or more to your liking!) and sprinkle 3 cups shredded mozzarella cheese onto the pizza, then top with desired toppings.

Bake the sheet pan pizza for 18-20 minutes, or until the edges are puffy and golden and the cheese is melted and browned in spots.