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PdfMix flour, salt, and yeast in a large bowl.
Add water and 50g olive oil. Stir until shaggy, then use your hand or a dough scraper to fold it together until no dry flour remains.
Cover and let rest 10 minutes.
Do 3-4 sets of stretch-and-folds over the next 1-2 hours, about 30 minutes apart.
Wet your hand, grab one side of the dough, stretch it up, fold it over itself. Rotate the bowl 90 degrees, repeat. Four folds per set. Cover between sets.
Pour 2-3 tablespoons olive oil into a 9x13 or quarter sheet pan.
Dump the dough in, flip to coat both sides. Gently spread it toward the edges - it'll resist, that's fine.
Cover with plastic wrap or a damp towel. Let it rise 1-2 hours until puffy (or refrigerate overnight and pull out 2 hours before baking).
When ready, preheat oven to 425°F / 220°C.
Oil your fingers, then dimple the dough firmly, pressing all the way to the pan bottom.
Drizzle another tablespoon of oil over top. Sprinkle with flaky salt. Add toppings now if using.
Bake 20-25 minutes until golden on top and the edges are crispy.
Check the bottom - you want it golden, not pale.
Cool in the pan 5 minutes, then transfer to a rack.