Topping - (Always flake salt and oil) olives, rosemary, thyme or whatever takes your fancy
Method
Whisk warm water, yeast, honey, olive oil and sugar together
Stir in flour, the dough will be loose and raggedy
Cover the dough and leave for 10 minutes to sit
Add 8g of salt and with wet hands stretch and fold the dough, should start to feel smoother
Rest dough for 10 minutes
Stretch and fold again
Placing the dough upside down in the bowl and cover with olive oil and cling wrap, place in the fridge to rise for 1 hour
Remove the dough from the fridge and place in a very well oiled and lined with baking paper baking tray or rectangle casserole pan
Fold the sides of the dough in to meet in the middle and flip it. The seams should now be underneath the dough. Cover and let rise in a warm place for 2 hours
At the 1.5hr mark, pre-heat the oven to 220c
With oily hands gentle stretch the dough out the edges of the pan. You should have large bubbles and stretchy malleable dough by now
Add oil to surface of the dough and press your fingers into the dough just until the touch the bottom but done go through! make evenish holes all across the dough