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Mix as instructed in video, cover bowl for ten minutes at room temp and then do first set of stretch and folds.
Cover again for another ten minutes and then repeat the stretch and folds.
Shape dough into a smooth ball (as best you can), coat with a little olive oil and cover tightly to put in the fridge overnight (for 12-36 hours).
The next day, remove the dough from the fridge and transfer to a 9x13 inch tray/pan that's been lined with parchment and 2-3 tablespoons of extra virgin olive oil.
Fold the dough as instructed in the video, cover and proof at room temperature for about 2 hours.
Drizzle with olive oil, dimple, add toppings/flaky sea salt and bake.
Bake at 220C/430F for 18-23 mins (bottom rack!)…transfer to a cooling rack once it's out of oven and wait at least 15 minutes to cut in.