Focaccia Pizza with Burrata, Pear & Prosciutto

First, start by whisking together 2 & 1/4 tsp of active dry yeast with 1/2 cup of warm water & 1 tsp of cane sugar in a large mixing bowl. Then, add 3 cups of flour, 1 cup of warm water, 1/4 cup of olive oil, and 2 tsp of salt. Mix until a dough forms—it should be pretty sticky. Cover with a kitchen towel and place somewhere warm for an hour. The dough should double in size after an hour. After that hour, mix the dough once more. Grab a quarter sheet pan (13 x 9) and coat it in olive oil. Pour the dough into the sheet pan and stretch it until it covers the pan. Preheat your oven to 425F and let the pan sit on top of the oven for 15 mins. This will make the dough easier to work with. Then, drizzle the dough with olive oil and dimple it. Bake on 425F for 20-25 minutes. Top with burrata, prosciutto, sliced pear, arugula, olive oil, balsamic, flaky salt, a drizzle of honey, and lemon zest!