20g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight80g extra-virgin olive oil, divided, plus more for bowl and finishingCombine flour, salt, and yeast in large bowl and whisk together until homogenous. Add water and stir with wooden spoon until no dry flour remains, about 2 minutes. Add 40g olive oil and stir to incorporate, using hands if necessary to work oil into dough.
Lightly spray 13-by-18-inch rimmed baking sheet with vegetable cooking spray; pour remaining 40g olive oil onto baking sheet and spread over entire inner surface with your hands. Transfer dough seam side down to prepared baking sheet, and spread gently with your hands to mostly fill the pan . Lightly dust surface of dough with flour, cover with clean kitchen towel, and let rise at room temperature until dough is very soft and puffy and nearly doubled in volume, 1 1/2 to 2 hours.
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