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Activate yeast in warm water with honey, 10 min
Mix in flour, salt, and 2 tbsp olive oil until shaggy — rest 30 min
Stretch and fold 3 rounds, 30 min apart, covering and resting somewhere warm in between
Cover and rise in a warm environment until doubled, 1.5–2 hours
One more stretch and fold, rest 15 min
Transfer to oiled 9x13 pan, final rise 1.5–2 hours
Dimple aggressively, add your toppings
Bake at 425°F on upper third rack, 30–35 min