Activate the yeast (if using active dry): In a large bowl, stir warm water with sugar or honey. Sprinkle the yeast over the top, wait 5–10 minutes until foamy. If using instant yeast, skip the proof and add it directly to the flour.

Make the dough: Add flour, fine salt, and 1/4 cup olive oil to the bowl. Mix with a spoon until a shaggy dough forms. The dough will be sticky—that’s good.

Knead briefly: Turn the dough onto a lightly oiled surface and knead 2–3 minutes, or perform 2–3 sets of stretch-and-folds in the bowl. Aim for a smooth, elastic dough. Don’t overwork it.

First rise: Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 60–90 minutes.

Prep the pan: Generously oil a 9x13-inch pan or large sheet pan (about 2–3 tbsp). This oil helps the crust crisp and prevents sticking.

Pan the dough: Transfer the dough to the pan. Gently stretch it toward the edges. If it resists, let it rest 10 minutes, then stretch again until it mostly fills the pan.

Second rise: Cover and let the dough puff until slightly jiggly and airy, 30–45 minutes.

Dimple and top: Drizzle 2–3 tbsp olive oil over the surface. With oiled fingers, press deep dimples all over. Sprinkle flaky salt and add toppings like rosemary, tomatoes, or olives.

Bake: Preheat oven to 425°F (220°C). Bake 20–25 minutes, until golden with crisp edges. Rotate the pan once for even color.

Finish and cool: Brush or drizzle a little more olive oil on top. Cool in the pan 10 minutes, then transfer to a rack. Slice warm or at room temp.