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Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 ⅓ cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.
Switch to mixing with a soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.
Cover and ferment at room temp, 30 minutes.
Wet your hand again and perform a series of strength-building folds. Repeat this process 4-5 times around different parts of the dough.
Cover and let sit at room temperature for 60 minutes.
After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. Divide into four equal pieces and shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.
Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.
Bake in a preheated oven at 550°F (285°C) for 9-10 minutes on a pizza stone or steel.