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In a large dish or bowl, combine warm water, olive oil, instant yeast, salt, and Arrowhead Mills Organic All-Purpose Flour. Stir until the dough forms a sticky, shaggy ball with no dry flour remaining. Scrape down the sides of the container to gather the dough.
Cover the bowl and let the dough rest for 1 hour, folding it every 15 minutes. Then let it rest for an additional 45 minutes.
Preheat your oven to 450°F.
Lightly flour your work surface and the top of the dough.
Turn the dough out onto the floured surface.
Sprinkle the top of the dough with flour, then shape it into a rectangle about 10 inches tall and 15 inches wide.
Transfer the dough to a baking tray, let it rest for 15 minutes, then bake for 20-25 minutes until golden brown.