In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds.

Turn mixer down to low, add water, then increase to medium and mix 5 minutes. Turn off the mixer, cover mixing bowl and let stand for 10 minutes.

Uncover bowl and sprinkle 1 teaspoon of salt over the dough, then mix on medium another 5 minutes.

Coat a large bowl with 2 tablespoons of olive oil. Using a silicone spatula, scrape the dough into the oiled bowl. Ensure dough is coated with olive oil. Cover and let stand at room temperature for 6 hours.

5 hours into the dough rise, preheat the oven to 500°F to let it heat for about an hour.

After 6 hours of dough rise, spray a 9-by-13-inch metal baking pan with cooking spray, then pour 2 tablespoons olive oil in the pan. Pour the wet, stringy dough into it the prepared pan, scraping with a silicone spatula to loosen; try to retain as much air in the dough as possible. The dough will eventually settle into the pan; you don’t have to but if you want, you can use your fingers to gently try and get the dough more towards the corners of the pan but just know it will not go into all 4 corners of the pan and that’s ok. Let it rest uncovered for 20 minutes.

Sprinkle olive oil all over the dough and add flaked salt and pepper (or whatever herbs you want) to taste and bake 20 minutes or until golden brown and inside temperature is 200-210F.

Let it rest in the pan 5 minutes then lift out with a spatula and onto a cooling rack. Let it cool down until warm or room temperature before you cut and serve.