In a small bowl, combine warm water and sugar, then sprinkle in instant yeast. Allow it to sit for 5-10 minutes until frothy.

In a large mixing bowl, combine bread flour and salt. Create a well and pour in the activated yeast mixture with olive oil. Stir until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Lightly grease a bowl with olive oil, place the dough inside, cover with a damp towel, and let it rise until doubled in size, about 1 hour.

Preheat your oven to 475°F (245°C) for at least 30 minutes.

Grease a 10x14-inch rectangular baking pan with olive oil. Stretch the dough into the prepared pan and let it rest.

Sprinkle a layer of brick cheese over the dough, letting some hang over the edges. Dollop tomato sauce on top.

Bake for 15-20 minutes until edges are golden brown and cheese is bubbly.

Remove from the oven and cool for 5-10 minutes. Slice into squares and serve.