1. Mix the flour and yeast in a mixing bowl using one hand. Stir in the water and salt, using your hand or a wooden spoon. The dough should come together in 20-30 seconds and will look a little shaggy. No worries.
2. Cover the bowl with plastic wrap and let the dough rest at room temperature for 4 hours. It’ll puff up during that time.
3. Lightly oil a quarter sheet pan (13 x 9-in/33 x 23-cm) . Dump the dough into the pan (or cut in half and dump in both pans), then press into the pan with your fingers. Don’t force it all the way to the edges if it won’t go. Just press it out as far as it’ll go at this point. Let sit at room temperature for 1 hour. You don’t need to cover it. But after 20 minutes, press the dough out again so it gets closer to the edge. Then do that again after another 20 minutes. The dough should go all the way to the edges and slightly up the sides of the pan.
4. Preheat your oven to 475ºF (225ºC).
5. Get your toppings ready to go.
6. to it will not cover the whole pan at this point. Let rest for thirty minutes, then press dough into the pan. Repeat until the dough covers the pan.
7. Top with 3 – 4 cups of tomato sauce (it sounds like a lot but the pie bakes for a while) add garlic, oregano, chili flakes, etc.
8. Bake at   for 20-30 minutes.
9. Remove from oven, place on cutting board, slice, and serve.

Options:
Add BBQ, or already roasted Aubergine (eggplant).
Vegan cheese. Vegan cheese used here is Miyoko’s Mozzarella (US-based).
Tomato sauce: homemade or jarred works.