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Combine water, yeast, honey, salt, and olive oil in a large bowl.
Stir in the flour until no dry spots remain. The dough will be sticky.
Cover and rest for 30 minutes.
With wet hands, stretch and fold the dough from all four sides, then cover and rest again for 30 minutes.
Repeat the stretch and fold process three times in total, resting 30 minutes each time.
Grease a 23 × 33 cm non stick tray with olive oil (otherwise line with baking paper).
Gently tip in the dough, fold it once from each side, and spread it out lightly and gently.
Cover and let it rise for 1 hour.
Preheat the oven to 230°C (fan-forced) (450°F).
Drizzle the dough with a little olive oil, dimple it, and add your toppings.
Dimple some more.
Bake for 20 or until golden and crisp.