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In a bowl, whisk warm water, olive oil, sugar, and yeast.
Add flour and salt. Mix until no dry flour remains (dough will be sticky).
Cover tightly with plastic wrap and refrigerate overnight (8–24 hrs).
Remove dough from fridge and rest at room temp 30–45 min.
Oil a 9×13 pan generously with olive oil and transfer dough.
Gently stretch to edges. Cover and rise 60 min until puffy.
Preheat oven to 430°F (rack on lowest position).
Pre-bake crust 10–12 min until just set.
Once the dough is set, take it out of the oven, add sauce and toppings.
Bake another 10–15 min until bubbly and crispy.
Drizzle some red pepper flakes and hot honey and enjoy!