In a small bowl, whisk together 1 cup of lukewarm water, 2 teaspoons of instant dry yeast, and 1 teaspoon of sugar. Allow to sit for about 30 seconds until frothy.

In a large mixing bowl, combine 3 cups of all-purpose flour and 2 teaspoons of salt. Make a well, pour in the yeast mixture and 2 tablespoons of olive oil, stir until a wet dough forms.

Cover and let dough rise in a warm place for 1.5 to 2 hours or refrigerate for 8-24 hours.

Gently stretch and fold the dough in the bowl 20-40 times to redistribute the yeast.

Grease a 9x13-inch pan with olive oil, transfer dough, stretch to fit, cover, and let rise for another 45 minutes.

Preheat the oven to 450°F (230°C).

Mix together 2 tablespoons of olive oil and a sprinkle of salt. Press dimples into the dough and drizzle the mixture over the top.

Bake for 20-25 minutes until golden brown.

Cool in the pan for 5 minutes, then transfer to a wire rack before slicing.