In a large bowl, combine the warm water, 2 tablespoons granulated sugar, and 1 teaspoon active dry yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom and become foamy.

Pour half of the 0.33 cup vegetable oil into the yeast mixture, setting aside the remaining oil for later.

Add the 2.5 cups all-purpose flour and 1 teaspoon kosher salt. Stir until the dough starts to come together. It should form a soft, sticky dough.

Transfer the dough to a greased bowl. Cover it and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.

When ready, preheat oven to 450°F (232°C). Line a 12-inch pizza pan with parchment paper.

Pour the remaining vegetable oil onto the prepared pizza pan. Transfer the risen dough to the pan and use your fingers to press it out to the edges, creating dimples in the surface of the dough with your fingertips.

Bake the dough for 10 minutes, or until lightly golden.

While the crust is baking, in a small bowl, combine the 3 tablespoons melted unsalted butter and 3 tablespoons granulated sugar. Stir until well combined.

Once the crust is out of the oven, brush the entire surface with the butter and sugar mixture, making sure to coat evenly. Spread the 1 can cherry pie filling over the crust in an even layer. Set aside.

In a medium bowl, combine the 1 cup all-purpose flour, 0.67 cup granulated sugar, 6 tablespoons light brown sugar, and 0.5 teaspoon kosher salt. Pour in the 0.5 cup melted unsalted butter and stir until the mixture forms clumps.

Sprinkle the crumble mixture evenly over the cherry pie filling, making sure to cover it to the edges.

Place the pizza back in the oven and bake for 13-15 minutes, or until the crumble topping is golden brown.

In a small bowl, whisk together the 1 cup confectioners’ sugar, 1 tablespoon whole milk, and 0.25 teaspoon almond extract until smooth.

Drizzle the glaze over the warm cherry dessert pizza.

Let the pizza cool for 5-10 minutes before serving.