4 cups flour 2 cups water 7 g active dry yeast 2 tsp salt (or more)

Mix in bowl and form ball. Coat in EVOO, cover bowl with plastic wrap and put in fridge overnight. Take dough out, put in greased 9×13 baking dish and punch the dough down a lil then rreform in ball, cover again and let proof for 4 hours. Spread dough in dish, stretching and pressing in to uniform sheet. Brush with more EVOO and sprinkle salt and herbs on top. Bake 425° F for 35 minutes.