In a large mixing bowl, combine 540 g of flour, 2 teaspoons of salt, and 2¼ teaspoons of dry yeast. Pour in 410 ml of warm water, and mix using a spatula until a wet, shaggy dough forms. Cover the bowl with a damp cloth and let the dough rest at room temperature for 15 minutes to allow the ingredients to hydrate fully.

Wet your hands and gently grab one side of the dough, folding it towards the center. Repeat this process with each corner, then cover the bowl and let the dough rest for another 15 minutes.

Cover your bowl and place it in a warm area of your kitchen. Let the dough rise undisturbed until it doubles in size, about 1 hour.

Gently deflate the dough and turn it out onto a generously oiled baking pan. Stretch and shape it into a rectangular form.

Cover the shaped dough and let it rise again in the pan for about 1 hour, until puffy and noticeably expanded.

Preheat your oven to 230°C (450°F).

Drizzle the dough with olive oil, create dimples throughout the surface, and sprinkle with desired toppings.

Bake for 20-25 minutes, monitoring closely until golden brown and the internal temperature reaches at least 93°C (200°F).

Remove from oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.