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Prepare your shaggy dough the night before and complete all four sets of folds. Instead of letting it rise on the counter, cover it and place it in the refrigerator overnight.
The next day, get your half-sheet pan ready by lining it with parchment paper and adding a generous amount of olive oil.
Remove the cold dough from the refrigerator. It might not have risen much, which is fine. Gently stretch it a bit, then place it in the oiled pan and flip it to coat both sides with olive oil.
Cover the pan with a lid, another sheet pan, or plastic wrap. Let it sit on the counter for several hours; for example, from 7:00 AM until 4:45 PM.
When you return, the dough should be big, bubbly, and beautiful. Continue with the original recipe by adding more olive oil, dimpling the dough, adding your toppings, and then baking.