3 ¾ cups all-purpose flour 1 tablespoon kosher salt 1 teaspoon active dry yeast 1 ¾ cups warm water
MAKING The DOUGH
Step 1: In a large bowl, thoroughly combine the flour, salt, and yeast. Pour in the warm water (about 110 degrees) and use your hands to mix and fold the dough until all the flour is incorporated. The dough will be sticky.
Step 2: Transfer the dough to a plastic container and store covered in the fridge for at least 8 hours and up to two days.
COOKING the FOCACCIA
Step 1: When you are ready to make your pizza, remove the dough from the refrigerator. Temper it for about an hour at room temperature.
Step 2: Use the olive oil to generously coat an 18-by-13-inch baking sheet. Transfer the focaccia dough to the pan and fold it over on itself. Let the dough rise in a warm place for 1½ to 2 hours, or until doubled in size. (Your rising time will vary depending on climate and humidity.)
Step 3: Preheat the oven to 450 degrees and turn on the convection fan if you have one. If you have a baking stone or baking peel, place it in the center of the oven rack.
Step 4: Coat your palms using the olive oil that pools in the sides of the pan, and gently press, stretching and flattening the dough to the edges. Use your fingertips to gently dimple the dough. Sprinkle the flaky sea salt and ½ teaspoon Aleppo pepper across it, then top with the green garlic and zucchini slices, and finish by sprinkling the remaining ½ teaspoon Aleppo pepper.
Step 5: Bake for 15 to 18 minutes or until the crust is golden-brown.
Step 6: Using a large metal spatula, transfer the focaccia pizza from the baking sheet to a cooling rack. Top with grated Parmesan cheese, lemon zest, and ricotta salata.