In a large measuring cup combine the yeast, water and sugar. Mix. Let the mixture sit for about 5 minutes. It should be foamy and bubbly.

Meanwhile, in a large stand mixer with a dough attachment, add the flour and salt. Once the yeast mixture is ready, turn the mixer on and slowly drizzle in the yeast.

Once combined, slowly drizzle in 1/4 cup olive oil. Run the mixer until the dough is combines. It should come away from the sides of the bowl.

Remove the dough to an oiled bowl. It will be a sticky dough. Cover loosely with plastic wrap and let the dough rise for 1 hour.

Once the dough is ready, heavily oil an 17 x11 nonstick baking sheet. This will create a crispy bottom crust. Remove the dough from the bowl and stretch it onto the baking sheet so it covers all sides and corners. Let the dough rise for another hour.

Once the dough has risen a second time. Continue to stretch it to all sides. Mix together the oil, water and salt for the topping & pour it over the dough. Be sure to cover all of the dough. Create the dimples in the dough by pressing down gently with your fingers.

Bake at 400 degrees for 15-20 minutes until the down is a golden brown and is crispy and golden brown on the bottom.

Cool slightly before cutting. Cut into squares and enjoy! I love the corner pieces!