In a large mixing bowl, combine the flour, salt, and yeast. Add the lukewarm water and stir using a rubber spatula until a sticky dough is formed and the liquid fully absorbed. Coat the dough surface with a light layer of olive oil, cover the bowl using a damp towel, cloth cover, or plastic wrap, and refrigerate immediately for a minimum of 12 hours or up to three days.

Prepare two 8- or 9-inch pie plates or a single 9×13-inch baking pan by lining with parchment paper or generously greasing with butter or nonstick spray. Pour 1 tablespoon of oil into the center of each smaller pan, or 2 tablespoons if using the larger one.

Using two forks, deflate the cold dough by pulling it inwards from the edges, rotating the bowl in quarters to form a rough ball. Split the dough evenly using the forks unless using the 9×13-inch pan, in which case the dough remains whole. Place the dough into the prepared pan(s), rolling it gently in the oil to coat all sides, and allow it to rest at room temperature, uncovered, for 3 to 4 hours.

Preheat the oven to 425°F with a rack positioned in the center. Drizzle 1 tablespoon of olive oil over each dough round (2 tablespoons for the larger pan), optionally sprinkle rosemary, and using oiled hands, press deeply with all fingers to create signature dimples across the dough. If needed, stretch gently to ensure the dough fills the pan.

Finish with a scattering of flaky sea salt and bake for 25 to 30 minutes, until the bottom turns golden and crisp. Remove from the oven and transfer to a wire rack. Allow to cool at least 10 minutes before slicing, or fully if planning to halve for sandwiches.