• In a medium mixing bowl add water, yeast, olive oil, and honey. Stir until combined. (The olive oil will still separate, that is ok!)
• Add the flour and salt to a large mixing bowl. Use a bread whisk or fork to stir until well combined.
• Add the yeast mixture into the bowl with the flour. Use a bread whisk or fork to stir until a sticky dough forms. It will look pretty lumpy at this point.
• Let the dough rest for about 20 minutes. Then, perform a series of stretch and folds. The dough should be slightly smoother and more elastic. Repeat this step three more times. (A total of four 20-minute rest sessions and four rounds of stretch and folds)

Overnight Instructions

• After the final stretch and fold, the dough should be smooth, elastic, and starting to rise. Drizzle 1-2 tbsp of olive oil over the top of the dough and roll it around so that the oil coats the entire inside of the bowl and the dough ball. Cover with plastic wrap and place in the refrigerator overnight or up to one week.
• When you are ready to bake, line your 9x13 pan with parchment paper and lightly coat with olive oil. (Tip: if you are having trouble with your parchment paper moving around or rolling up, crumble it into a ball and then flatten it back out before using OR place a drizzle of olive oil directly on the pan, underneath the paper, to prevent sliding)
• Gently transfer the dough to the baking sheet. Do not stretch it to fit the pan at this point. Cover with plastic wrap or a clean kitchen towel and let it sit in a warm area for about 2 hours, or until the dough has puffed up and is filling the tray.
• While the dough is rising, pre-heat your oven to 450 °F. Do this about an hour before you want to bake, you want the oven very hot. For an extra crispy crust, place a pizza stone on the bottom rack of your over while it preheats.
• When the dough is sufficiently jiggly and filling the pan, drizzle with about 1-2 tbsp of the Herb Oil (or more plain olive oil). Use your fingertips to make dimples all over the surface of the dough. To do so press your fingers into the dough, gently touching the bottom of the tray. (Tip: to prevent your fingers from sticking, rip them in water or oil before you start to dimple)
• Top with sea salt or any topping you'd like!
• Place the pan on the bottom rack (or pre-heated pizza stone on the bottom rack). Bake for 18-20 minutes, or until the crust is golden brown and crispy.

Quick Rise Instructions

• If you can't wait overnight, after you finish your stretch and folds, prepare your pan and gently transfer the dough, according to the instructions above.
• Then follow the remaining instructions above (i.e., rest for about 2 hours, add herb oil, dimple, top, and bake).
• Enjoy!