To a stand mixer fitted with a dough hook add the water, yeast and sugar. Stir and let sit for 10 minutes or until bubbly.
Add in 4 1/2 cups of the flour and the salt. Start the mixer on low and mix until the water has absorbed into the flour, about 1 minute, then raise the speed to medium and knead for 10 minutes or until the dough is smooth, elastic and does not stick to the bowl. If looks too wet add some of the remaining flour until it no longer sticks to your finger when you press on it.
Scoop the dough out and place in a lightly oiled bowl. Drizzle the top of the dough with oil as well. Cover with a clean dish towel and place somewhere warm for 1 hour or until doubled in size.
Drizzle a good amount of EVOO into a high-sided 9x13 cake pan. Place the dough into the oiled pan and drizzle the top with more oil.
Dimple the dough with your fingertips and stretch it out so it reaches the sides of the pan.
Place somewhere warm and let rise for 20-30 minutes.
Preheat oven to 425℉.
Before placing in the oven dot the top with the tomatoes, pressing them into the dough and liberally sprinkle with flaked sea salt. Bake for 20-25 minutes or until puffed, golden brown and crispy around the edges.
Remove from the oven and once cool enough to handle, remove from the pan and let cool on a cooling rack before slicing.
Recipe Courtesy of Megan Mitchell