In a large bowl, combine flour, salt, sugar, and yeast. Add water and 3 tablespoons olive oil. Stir until no dry spots remain. Cover and let rest 15 minutes.

With wet hands, perform 4 sets of stretch-and-folds, spaced 15 minutes apart. Pull up one section of dough, fold it into the center, and repeat around the bowl.

Cover and let rise for 2 hours, until doubled and puffy.

Line an extra-deep half sheet pan with a parchment paper sling, leaving overhang on the long sides for easy lifting. Drizzle with 2 tablespoons olive oil.

Transfer dough to pan and gently turn once to coat in oil. Cover and let rise 2 hours, until very puffy and nearly fills the pan.

Preheat oven to 475°F. Drizzle dough with 1 tablespoon olive oil and dimple all over. Layer with cheese, pizza sauce, toppings, and more cheese.

Bake 18–22 minutes on the bottom rack until deeply golden brown. Lift out using the parchment sling, slice, and enjoy!