Bloom Yeast– Combine warm water and sugar in a small non-reactive bowl. Sprinkle yeast on top and allow to bloom for 15 minutes. If your yeast is good it should be quite foamy. If not, your yeast is dead and you should start over.

Cook Garlic and Sage– Meanwhile melt butter in a small frying pan. Add garlic and cook 1 minute. Sprinkle in dried sage, stir, and cook 1 more minute. Allow mixture to cool and set aside.

Make Dough– In the bowl of a stand mixer combine flour, 1/4 cup olive oil, salt, and garlic mixture. Attach a dough hook and turn on low. Slowly pour in yeast. Turn speed up to medium and allow to knead for 5 minutes.

Allow Dough to Rise– Use 1 tbsp of oil to grease a large metal bowl. Transfer dough to bowl, cover with plastic wrap, and leave in a warm place for 90 minutes. After dough has risen, spray a 9 inch round baking pan with cooking oil and line the bottom with parchment paper. Gently press dough into pan, cover and allow to rise 20 more minutes.

Bake & Finish– Preheat oven to 400F. Brush 1 tbsp of oil on top of dough. Use your fingers to press (all the way to the pan) dimples into the dough. Sprinkle with parmesan, pepper, and flaky salt. Bake 20-25 minutes until golden brown. Drizzle with remaining oil and serve.