Combine flour, salt, yeast, and olive oil and whisk to combine.
Whisk in the water.
With a wooden spoon, mix well for about 3 minutes. The dough should be very gooey.
Cover dough in plastic wrap and set aside for at least 6 hours, but as long as 15 hours is fine, supposedly.
Preheat the oven to 550F.
Grease up a baking pan with olive oil. I used a 10" x 14" tray.
Slide the dough into the pan. Use a greased spoon or spatula to stretch the dough to cover the pan. Try not to push out too much of the gas that's been trapped in the dough.
Top however you like, and bake for 20-25 minutes, until the crust is golden toasty brown.
