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Combine water, yeast, honey, salt, and olive oil in a large bowl
Stir in the flour until no dry spots remain; the dough will be sticky
Cover and rest for 30 minutes
With wet hands, stretch and fold the dough from all four sides, then cover and rest for 30 minutes
Repeat the stretch and fold process three times in total, resting 30 minutes each time
Grease a 23 × 33 cm non-stick tray with olive oil or line with baking paper
Gently tip in the dough, fold it once from each side, and spread it out lightly and gently
Cover and let it rise for 1 hour
Preheat the oven to 230°C (fan-forced) or 450°F
Drizzle the dough with olive oil, dimple it, and add your toppings
Dimple some more and bake for 20 minutes until golden and crisp