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In a large bowl, combine water, honey, yeast and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold.
Execute a coil fold and let rest for 30 minutes.
Perform a final coil fold and refrigerate overnight.
The next day, remove the dough from the refrigerator and transfer it to an oiled, lined with parchment paper baking pan. Let the dough rise until doubled in size, which may take up to 2 hours. Preheat your oven to 200C.
Drizzle generously with olive oil dimple with fingers and add your desired toppings.
Bake for 20 to 25 minutes, or until golden brown.