Mix warm water, yeast, and honey/sugar. Let sit a few minutes.
Add bread flour, salt, and olive oil. Mix until combined.
Rest for 20 minutes.
Do stretch and folds every 20 minutes, 3 times total.
Cover and refrigerate overnight.
Transfer to a well-oiled 9x13 pan and let rise for about 3 hours or until doubled.
Dimple the dough and add toppings.
Bake at 425°F for 25–30 minutes until golden brown.
