Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and ½ cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last ½ cup (60g) of flour.

Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

Lightly grease a large bowl with a teaspoon of oil or some nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2–3 hours or until double in size.

Generously grease a 12×17-inch baking pan with 2 Tablespoons of olive oil.

When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan.

Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours.

Preheat oven to 450°F (232°C). Allow it to heat for at least 10–15 minutes.

Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Sprinkle with a little coarse salt and freshly ground black pepper.

Bake for 20–23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.

Cut and serve hot or let it come to room temperature before slicing and serving.