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In a medium bowl combine all dough ingredients, and rest covered for 40 minutes.
The dough is sticky, so work with wet hands. Lift one side and fold over the center point of the dough. Do a quarter turn and repeat the process. Do this all around the dough. It should look smoother.
Transfer to an oily container and rest covered three hours at room temperature, then take it to the fridge overnight or 24/48 hours.
Take the dough out of the fridge, dump the dough on a floured surface, divide the dough into eight balls, and cover. Let it rest in a warm spot until puffy (two hours or more).
Generously pour olive oil on top of the dough balls, distribute the oil with your hands, and dimple all over with your fingers (the fun part).
Sprinkle Parmesan cheese or any topping you like.
Bake at 420F for 20 to 30 minutes or until golden brown. Finish with more Evoo and flake salt.