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Stir together bread flour with the yeast, water, and oil in a bowl until no dry flour remains.
Cover the dough and let it rest for 10 minutes.
Stir in the salt and let the dough sit for another 30 minutes.
Fold the dough by gently lifting an edge and laying it down in the middle.
Let it rest and repeat the folds.
Cover the bowl and place it in the refrigerator to ferment overnight.
Brush the top of the dough with oil and stretch it onto a baking sheet.
Let it proof at room temperature until slightly puffy.
Brush on tomato sauce and bake in a preheated oven at 450 degrees for about 25 minutes.