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Sprinkle yeast on the water and let sit for 15m. (You can skip this step and directly mix the dry yeast into flour mixture if no time- it still comes out very well!)
Whisk together the flour and salt
Mix in the water/yeast
Drizzle with olive oil to fully coat. Cover bowl tightly and place in fridge overnight.
Line a 9x12 dish with parchment paper. Dump the chilled dough onto paper and let rise for 2-4 hours at room temp, uncovered.
Use your fingers to press dimples into the dough, coat lightly with more olive oil, and sprinkle toppings of choice. I used fresh rosemary, shallots, and sea salt flakes.
Bake at 425 for about 30 minutes until golden brown.