Making the Dough

• In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough.
• Rub the surface of the dough lightly with olive oil. Cover the bowl and place in the refrigerator for at least 12 hours or up to three days.
• Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter.
• Pour a tablespoon of oil into the center of each pan, or 2 tablespoons if using the 9×13-inch pan. Deflate the dough and split into two equal pieces (or leave as one for a 9×13-inch pan).
• Let the dough balls rest for 3 to 4 hours at room temperature.
• Preheat the oven to 425°F. Sprinkle with rosemary if using, and pour a tablespoon of oil over each round of dough. Press down to create dimples and sprinkle with flaky sea salt.
• Bake for 25 to 30 minutes until golden and crisp, then let cool for 10 minutes before cutting.
• Store in an airtight bag at room temperature for up to 3 days or freeze for up to 3 months.