Put sugar and yeast in 1/4 cup of the warm water, let sit til slightly frothy

Measure flour and salt into a bowl. Add yeast mix and all but a couple ounces of water and blend well. Should be sticky and a bit wet. If not, add water gradually until it is.

Mix in salt and 2 tablespoons of the olive oil blending well.

Cover bowl, let rest for 30 minutes. Fold over several times bottom up, with an oiled spoon until it looks smoother. Let rise 60 minutes.

Meanwhile, very generously oil a 10x14 pan with most of the remaining oil. With oiled hands, fold dough again a few times. Then tip dough into pan, cover with plastic and let rise again for 40 mins.

Preheat oven to 500.

Remove plastic. Stretch dough to edges of pan, putting finger holes deep across the dough . Drizzle oil all over top. Spray with water. Sprinkle with flaky kosher salt.

Bake for 15-20 mins. Check after 10 minutes. If darkening too quickly, reduce oven temp to 400 to finish.