Combine flour, salt, and sugar in a medium sized bowl and mix to evenly distribute. Make a well in the center and add warm water, sprinkling yeast on top to bloom for 30-60 seconds. Add oil and stir with a fork until a sticky dough forms.

Fold the dough over itself, rotating the bowl until cohesive, about 30-60 seconds.

Cover the dough and let it rest for 15 minutes.

With a damp hand, scoop and slap the dough down in the bowl, folding it over itself 4-6 times. Cover and let rest for another 15 minutes.

Spray a loaf pan with cooking spray and drizzle in olive oil. Transfer and stretch the dough into a loose rectangle shape. Cover and let rise for 1 hour at room temperature.

After an hour, dimple and stretch the dough into the corners of the pan, cover and let rise for another 30 minutes until airy and bubbly.

Preheat the oven to 400°F during the final 30 minutes of rising.

Drizzle more olive oil and sprinkle toppings before baking for 20 minutes until golden brown.

Remove from the oven, loosen edges with a knife, and let cool for at least 15 minutes before slicing.